Samosa Recipe
User Reviews
5
Samosa Recipe
Description
The Samosa combines a tender, flaky dough enriched with melted ghee or oil and ajwain seeds, which add a subtle aromatic note characteristic of Indian cooking. The dough is prepared by rubbing fat into the flour and then forming it with cold water, yielding a pastry that crisps nicely when fried. The potato filling starts with starchy potatoes boiled until soft and roughly mashed to retain some chunkiness. A tempering of cumin, mustard, and coriander seeds is sautéed with fresh ginger and green chili to develop fragrance and heat.
Additional spices like garam masala, turmeric, amchur (dried mango powder for tang), and asafoetida (a pungent spice alternative used for digestion and flavor) are added alongside green peas and salt to create a well-rounded, spiced filling. The cooled filling is wrapped in dough and the samosas are fried at a moderate temperature to avoid bursting and grease absorption, using a method that can include double frying for optimal crispness.
These samosas are traditionally served with a tangy tamarind dipping sauce that offsets the richness of the pastry and the warmth of the spices. Techniques for frying, baking as an alternative, and reheating leftovers in the oven are described to preserve texture and freshness. The recipe also discusses substitutes for key spices and practical tips to achieve the ideal golden crust and avoid greasiness.
This recipe yields a savory snack with a combination of crispy pastry and spiced, soft potato filling brightened by the dipping sauce, suitable for appetizers or festive occasions.
Ingredients
Dough:
- 1 1/2 cups flour , plain/all purpose
- 1 tsp ajwain seeds (Note 1)
- 1/2 tsp salt , cooking/kosher
- 4 tbsp ghee (melted and cooled) or oil (any vegetable) (Note 2)
- 6 tbsp water (cold tap water)
Potato Filling:
- 500g/1 potato starchy/all-rounder (Note 3
- 2 tbsp vegetable oil or canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp ginger finely grated, fresh
- 1 tbsp green chilli , finely chopped (serrano or cayenne)
- 1/2 cup green peas thawed, frozen
- 1 tsp garam masala
- 1/4 tsp amchur (Note 4)
- 1/2 tsp asafoetida (Note 5)
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp salt , kosher/cooking
- 2 tbsp Coriander leaves finely chopped, aka cilantro leaves
Frying:
- vegetable oil at least 1 litre/1 quart, or canola oil for frying
Serving:
- tamarind dipping sauce - see separate recipe card below
Instructions
Potato Filling:
- Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.
- Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).
- Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds & coriander seeds. Stir the spices for about 30 seconds or until fragrant – don't let them burn!
- Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.
- Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook a further 30 seconds.
- Add potato and gently stir to coat in spices for about 1 minute.
- Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.
Samosa Dough:
- Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.
- Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)
- Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.
- Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.
Making the Samosas – see video:
- Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don't dry out.
- Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface - it will dry the pastry out.
- Roll out: Roll the dough into a disc about 2mm / 1/10" thick (~16cm /6.5” diameter).
- Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).
- Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5" then press edges to seal.
- Fill with potato: Make an "O" with your forefinger and thumb, then hold the cone in the "O". Fill with about 2 tbsp of Potato Mixture, lightly pressing in.
- Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.
- Repeat with remaining Samosas – you should make 12 in total.
Frying:
- Heat oil to medium: In a deep pan or pot, heat 5cm / 2" oil to 160°C/320°F). (Note 7)
- Fry 1: Carefully drop 3 - 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).
- Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.
- Increase oil heat: Increase the oil temperature up to 190°C/375°F.
- Fry 2: Carefully place 3 - 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.
- Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)
Notes
- Ajwain seeds impart a fragrant, slightly bitter flavor; substitute thyme leaves if needed.
- Use ghee for a flaky, buttery dough; melted oil is an alternative.
- Starchy potatoes like russet or Yukon Gold work best for the filling.
- Amchur (dried mango powder) adds sourness; ½ tsp lemon juice can substitute.
- Asafoetida (hing) enhances flavor; substitute ¼ tsp each garlic and onion powder if unavailable.
- Start frying at low heat to avoid pastry bursting and reduce greasiness.
- Double frying with a low-then-high temperature technique gives crispier samosas.
- Baking is possible but results in less crispy pastry and longer cooking time.
- Reheat leftovers in oven at 350°F for about 8 minutes to maintain crispness.
- Each samosa absorbs about ½ tbsp oil; nutritional info excludes dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12samosas
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190cal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 13mg | 4% |
| Sodium | 297mg | 12% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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