Indian Samosas – I’ll never forget the first time I tried samosas. I was at my friend’s house for Diwali, and there was a huge basket of these golden, crispy triangles. Just looking at them made me hungry, but I was kind of intimidated, too—like, could I ever make something this good at home? I remember biting into one, feeling the crunch of that flaky crust, then the warm, spicy potato and peas filling… it was love at first bite. It was like a cozy winter snack and a festival treat all in one. Fast forward a few years, and I finally gave homemade samosas a go.
Turns out, it’s not as hard as it seems. A little messy? Sure. But worth every crumb and splash of oil. These days, I make a batch whenever I’m craving something extra special or want a snack that brings back those memories. And whether you go for the classic deep fry or the lighter air-fry version, you’ll be surprised how satisfying (and addictive) it is to make these at home. Ready to try? Let’s do it!
Why You’ll Love This Indian Samosas Recipe?
- That Perfect Crunchy Crust: The dough is made with a little oil and carom seeds, giving you a crust that’s just the right balance of flaky and crunchy.
- Spicy, Savory Filling: The filling is a classic mix of potatoes, peas, ginger, and spices like garam masala—each bite feels like a little festival of flavor.
- Flexible Cooking Options: Deep-fried samosas are unbeatable, but honestly, baking or air frying gives you a pretty close result.
- Great for Dipping: Pair these with mint chutney or tamarind sauce, and you’ll have a snack everyone’s fighting over.
Ingredients Notes:
Every ingredient in this recipe plays a part in making these samosas delicious. Let’s break down what you’ll need.
- All-Purpose Flour: This is the foundation for the dough. I find unbleached or organic flour works best.
- Oil or Ghee: Essential for making that dough flaky. Rubbed into the flour, it gives that crumbly texture.
- Ajwain (Carom Seeds): Adds a unique, slightly peppery flavor that really makes the crust stand out.
- Potatoes: Starchy and comforting, they’re the bulk of the filling.
- Green Peas: They add a little pop of sweetness that balances out the spices nicely.
- Ginger, Green Chilies, and Cumin Seeds: These spices give the filling a warm, spicy base without overpowering the potatoes.
- Garam Masala and Chaat Masala: Garam masala gives warmth, while chaat masala adds a tangy kick. Together, they make the filling pop with flavor.
- Mint and Tamarind Chutneys: The perfect dipping sauces—mint is fresh and cooling, tamarind is sweet and tangy.
How To Make Indian Samosas?
Making samosas is a bit of a project, but once you get rolling, it’s super satisfying. Let’s get into it!
- Boil the Potatoes: Peel and halve the potatoes, then boil them until they’re tender. (You want them to crumble, not turn into mashed potatoes.) If you’re into shortcuts, you can pressure cook them or use an Instant Pot. Once cooked, let them cool and crumble them into chunks.
- Prepare the Dough: In a big mixing bowl, combine flour, carom seeds, salt, and oil. Use your fingers to rub the oil in until the flour feels like breadcrumbs. It should hold its shape if you press a handful of it—if it doesn’t, add a little more oil. Gradually add water, a little at a time, until you’ve got a firm but smooth dough. Cover it and let it rest for 25-30 minutes.
- Cook the Filling: Heat a bit of oil in a pan, add cumin seeds, and let them sizzle. Then add minced ginger and chopped green chilies and cook until you can smell that wonderful aroma. Toss in the peas and cook for a couple of minutes. Add the red chili powder, garam masala, cumin powder, and chaat masala, then stir in the crumbled potatoes and coriander leaves. Taste and adjust salt or spice as needed. Set aside to cool.
- Shape the Samosas: Divide the dough into five balls. Roll each ball into an oval about 8 inches long, then cut it in half. Take one half, brush water along the straight edge, and fold it into a cone. Fill the cone with potato mixture, then seal the open edge by pressing firmly. Repeat with the remaining dough and filling.
- Fry the Samosas: Heat oil in a deep pan over medium heat. Test the oil by dropping in a small bit of dough—if it bubbles slowly, it’s ready. Add a few samosas at a time and fry on low heat for about 10-12 minutes, then increase the heat until they’re golden and crispy.
- Bake or Air-Fry: For a lighter version, preheat the oven to 360°F (180°C). Brush the samosas with oil and bake for 35-40 minutes, turning halfway. In the air fryer, cook at 360°F (180°C) for 12-15 minutes.
Storage Options:
If you’re lucky enough to have leftovers, here’s how to keep them crispy. Once they’ve cooled, store them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven or air fryer to bring back the crunch. Or, if you want to prep them in advance, shape the samosas and freeze them on a tray. Once frozen, transfer to a freezer bag and fry or bake directly from frozen (just add a few extra minutes to the cook time).
Variations and Substitutions:
Feeling creative? Here’s how to mix it up a bit:
- Adjust the Spice: Want it milder? Skip the green chilies and reduce the chili powder.
- Add Paneer: Crumble in some paneer with the potatoes for a richer filling.
- Try Different Veggies: You can swap in carrots, green beans, or corn if you want to change up the filling.
- Use Puff Pastry: If you’re short on time, grab some frozen puff pastry for a quicker, flakier alternative.
- Gluten-Free: Use a gluten-free flour blend to make the dough. The texture will be a bit different, but still tasty!
Want To Save This Recipe?
What to Serve With Indian Samosas?
Samosas are great on their own, but pairing them with the right sides makes it even better:
- Mint Chutney: Adds freshness and a touch of spice.
- Tamarind Chutney: A bit sweet, a bit tangy—perfect if you like a contrast to the savory filling.
- Raita: A cooling yogurt dip that balances out the spices.
- Masala Chai: If you’ve got some chai on hand, pour yourself a cup. It’s the ultimate samosa pairing.
Frequently Asked Questions:
Can I make samosas ahead of time?
Absolutely! Make the dough and filling ahead, then assemble and fry them just before serving. They’re always best fresh!
Are samosas vegan?
Yep, they can be! Just use oil instead of ghee, and you’re good to go.
How do I make them super crispy?
Start frying them on low heat so the dough cooks through, then turn up the heat to finish them off golden and crunchy.
There you have it, my take on homemade Indian samosas. They’re a little labor of love but totally worth it once you bite into that flaky crust and spicy filling. So, ready to roll up your sleeves and give it a try? Let me know how they turn out—I’d love to hear your samosa stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Indian Samosas Recipe
Ingredients
For the Dough:
- 2 cups 250 grams all-purpose flour, organic or unbleached
- 1/4 cup 60 ml oil or melted ghee
- 6 tablespoons 90 ml water
- 3/4 teaspoon carom seeds ajwain
- 3/4 teaspoon salt
For the Potato Filling:
- 4 medium 500 grams potatoes, boiled and crumbled
- 1/2 cup green peas boiled or frozen
- 1 tablespoon oil or ghee
- 1 tablespoon ginger minced or paste
- 1-2 green chilies chopped (optional)
- 1 pinch hing asafoetida (optional)
- 4 tablespoons coriander leaves finely chopped
- 1 teaspoon lemon juice or 1/2 teaspoon amchur or chaat masala
- 1/2 teaspoon salt adjust to taste
Spices:
- 3/4 teaspoon cumin seeds
- 3/4 to 1 teaspoon garam masala
- 3/4 teaspoon red chili powder adjust to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel powder optional
For Serving:
- Mint Chutney
- Tamarind Chutney
Instructions
Prepare the Potatoes:
- Peel, halve, and boil the potatoes in a pot of water until they are tender when pierced with a fork. Alternatively, pressure-cook unpeeled potatoes on medium heat for 5 whistles or in an Instant Pot for 8 minutes on a trivet. Once cooked, allow the potatoes to cool, then peel and crumble them. Avoid mashing the potatoes as crumbled texture is preferred. Set aside.
Make the Dough:
- In a large mixing bowl, combine the flour, carom seeds, salt, and oil. Rub the flour mixture between your fingers for 3-4 minutes until it resembles breadcrumbs. This step is essential for achieving a flaky samosa crust. Test the consistency by pressing a handful of flour – it should hold its shape without crumbling, indicating the oil is well incorporated. Gradually add water and mix until a slightly stiff yet pliable dough forms. Cover the dough and let it rest for 25-30 minutes.
Prepare the Potato Filling:
- Heat a pan over medium heat with oil. Add the cumin seeds and allow them to sizzle. Then, add the ginger and green chilies, frying until the ginger becomes aromatic, approximately 30-60 seconds. Add the green peas and sauté for 2 minutes. Stir in the red chili powder, garam masala, cumin powder, chaat masala (optional), and fennel powder. Sauté for another 30 seconds to blend the spices. Add the crumbled potatoes and sprinkle with salt, mixing well. Sauté for 2-3 minutes, then stir in the chopped coriander leaves. Taste and adjust salt if needed. Add lemon juice, then divide the mixture into 10 portions and set aside to cool.
Shape the Samosas:
- Gently knead the dough to smooth it slightly, then divide it into 5 equal portions, rolling each into a ball. Keep the dough balls covered to prevent drying. Lightly grease your rolling surface and flatten one ball of dough. Roll it into a circle or oval, approximately 8.5 inches in length and 6.5 inches in width, with a thickness neither too thick nor too thin. Cut the rolled dough in half to form two semicircles.
Form the Cones:
- Take one semicircle and lightly apply water along the straight edge. Fold the dough to form a cone, pressing the edges gently to seal from the inside. Fill the cone with one portion of the potato filling, pressing down gently to secure the filling within the cone. Apply water along the edges, bringing them together and sealing by pinching. To create a standing samosa, make a pleat on one side, bringing it back to seal the edges. Repeat this process with the remaining dough and filling.
Deep-Fry the Samosas:
- Begin heating oil in a deep frying pan over medium heat. Test the temperature by dropping a small piece of dough into the oil; it should create small bubbles and take a few moments to rise to the surface. This indicates the oil is at the correct temperature. Add as many samosas as the pan allows, frying them undisturbed on low heat for 10-12 minutes. Once the crust becomes firm, increase the heat to medium and turn the samosas until they are evenly crispy and golden. Remove the fried samosas to a wire rack or colander. Allow the oil temperature to lower slightly before frying the next batch.
Bake Samosas (Optional):
- Preheat the oven to 360°F (180°C) for 20 minutes. Generously brush each samosa with oil and arrange them on a baking tray. Bake for 35-40 minutes, turning halfway through, until golden and crisp.
Air-Fry Samosas (Optional):
- Preheat your air fryer to 360°F (180°C) for 7 minutes if required. Spray or brush the samosas with oil, arranging them in the air fryer basket with an inch of space between each. Air fry for 12 minutes, then turn and cook for an additional 5-6 minutes or until golden and crisp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
