Crispy & Flavorful Samosas
Samosa Recipe
Samosas are a popular Indian snack known for their crispy exterior and savory filling. These delightful pastries are a perfect appetizer or snack for any occasion and are often enjoyed with chutneys or sauces. Making samosas at home is not only a fun cooking project, but it also allows you to customize the flavors to your liking.
Why Make This Recipe
There are many reasons to make homemade samosas. First, they are delicious and packed with flavor. The combination of spices used in the filling creates a mouthwatering experience. Second, making them from scratch gives you control over the ingredients, making it easier to avoid preservatives and excess oil found in store-bought versions. Finally, samosas are great for sharing with friends and family, making them a perfect addition to gatherings or festive occasions.
How to Make Samosa
Ingredients:
- 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)
- 500g/1 potatoes (starchy/all-rounder) (Note 3)
- 2 tbsp vegetable/canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp green chili (finely chopped – serrano or cayenne)
- 1/2 cup frozen green peas (thawed)
- 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/cilantro leaves (finely chopped)
- Vegetable/Canola oil for frying (at least 1 liter/1 quart)
- Tamarind Dipping Sauce (see separate recipe card)
Directions:
Potato Filling:
- Boil potatoes until soft: Peel and halve the potatoes. Put them in a pot of cold water and bring to a boil. Cook until they’re soft, about 10 minutes.
- Mash roughly: Transfer potatoes to a plate and mash them loosely, leaving some chunks for texture.
- Cook spice seeds: Heat oil in a skillet over medium heat. Add cumin, mustard, and coriander seeds. Stir for about 30 seconds until fragrant, being careful not to burn them.
- Add ginger and peas: Incorporate ginger, chili, and peas, stirring for another minute until the chili softens.
- Add remaining spices: Mix in garam masala, amchur, asafoetida, cumin powder, turmeric, and salt. Cook for 30 more seconds.
- Add potato: Gently fold in the mashed potatoes to coat them in the spice mix. Remove from the heat, add coriander leaves, and let it cool completely.
Samosa Dough:
- Mix dry ingredients: Combine flour, salt, and ajwain seeds in a bowl.
- Rub in ghee: Add the ghee or oil, mixing until the mixture looks like breadcrumbs.
- Form a ball: Add water and mix until a soft, pliable dough forms. It shouldn’t stick to your hands.
- Rest: Cover the dough and let it rest for 30 minutes.
Making the Samosas:
- Cut into portions: Divide the dough into six equal balls.
- Roll out: Flatten each ball into a disc about 2mm thick.
- Cut in half: Slice each disc to create two semicircles.
- Form cone: Brush one side with water, fold, and seal to form a cone.
- Fill with potato: Fill the cone with about 2 tablespoons of the potato mixture.
- Seal: Brush the open edge with water and press to seal tightly. Trim excess and pinch the top to create a point.
- Repeat: Make a total of 12 samosas.
Frying:
- Heat oil: Heat oil in a deep pan to 160°C (320°F).
- Fry first batch: Add 3-4 samosas and fry for 3 minutes, ensuring they don’t stick to the bottom.
- Drain: Remove and drain on paper towels. Repeat until all samosas are fried.
- Increase heat: Raise oil temperature to 190°C (375°F).
- Fry second batch: Add samosas and cook until golden brown for about 1.5 to 2 minutes.
- Serve: Enjoy hot with tamarind sauce or mint raita.
How to Serve Samosa
Samosas are best served hot and crispy. Pair them with tamarind dipping sauce or mint chutney for an added layer of flavor. They make an excellent starter or snack for gatherings, parties, or casual get-togethers.
How to Store Samosa
If you have leftover samosas, let them cool completely, then store them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until warm and crispy.
Tips to Make Samosa
- Use starchy potatoes for the filling as they yield a softer and smoother texture.
- Make sure the dough has rested long enough; this helps with rolling it out thinly.
- Control the temperature of the oil to ensure even frying; too hot can burn them quickly.
Variation
Feel free to experiment with the filling! You can add lentils, paneer, or minced meat for different flavors. Some people also like to include spices like curry powder or additional veggies like carrots or corn.
FAQs
1. Can I bake samosas instead of frying?
Yes, you can brush them with oil and bake at 375°F (190°C) until golden and crispy, but they won’t be as flaky as the fried version.
2. How can I ensure the samosas don’t burst while frying?
Sealing the edges properly and avoiding overfilling can help prevent bursting during frying.
3. Can I freeze samosas before frying?
Yes, you can freeze uncooked samosas. Just lay them on a baking sheet, freeze until solid, and then transfer them to a freezer bag for up to 2 months. Fry them straight from the freezer without thawing.
Samosas
Ingredients
Dough Ingredients
- 1.5 cups flour (plain/all purpose)
- 1 tsp ajwain seeds Note 1
- 0.5 tsp salt (cooking/kosher)
- 4 tbsp ghee (melted and cooled) or oil (any vegetable) Note 2
- 6 tbsp water (cold tap water)
Filling Ingredients
- 500 g potatoes (starchy/all-rounder) Note 3
- 2 tbsp vegetable/canola oil
- 1 tsp cumin seeds
- 0.25 tsp black mustard seeds
- 0.5 tsp coriander seeds
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp green chili (finely chopped - serrano or cayenne)
- 0.5 cup frozen green peas (thawed)
- 1 tsp garam masala
- 0.25 tsp amchur Note 4
- 0.5 tsp asafoetida Note 5
- 0.25 tsp cumin powder
- 0.5 tsp turmeric powder
- 1 tsp salt (kosher/cooking)
- 2 tbsp coriander/cilantro leaves (finely chopped)
- 1 liter vegetable/canola oil for frying at least
Instructions
Potato Filling
- Boil potatoes until soft: Peel and halve the potatoes. Put them in a pot of cold water and bring to a boil. Cook until they’re soft, about 10 minutes.
- Mash roughly: Transfer potatoes to a plate and mash them loosely, leaving some chunks for texture.
- Cook spice seeds: Heat oil in a skillet over medium heat. Add cumin, mustard, and coriander seeds. Stir for about 30 seconds until fragrant, being careful not to burn them.
- Add ginger and peas: Incorporate ginger, chili, and peas, stirring for another minute until the chili softens.
- Add remaining spices: Mix in garam masala, amchur, asafoetida, cumin powder, turmeric, and salt. Cook for 30 more seconds.
- Add potato: Gently fold in the mashed potatoes to coat them in the spice mix. Remove from the heat, add coriander leaves, and let it cool completely.
Samosa Dough
- Mix dry ingredients: Combine flour, salt, and ajwain seeds in a bowl.
- Rub in ghee: Add the ghee or oil, mixing until the mixture looks like breadcrumbs.
- Form a ball: Add water and mix until a soft, pliable dough forms. It shouldn’t stick to your hands.
- Rest: Cover the dough and let it rest for 30 minutes.
Making the Samosas
- Cut into portions: Divide the dough into six equal balls.
- Roll out: Flatten each ball into a disc about 2mm thick.
- Cut in half: Slice each disc to create two semicircles.
- Form cone: Brush one side with water, fold, and seal to form a cone.
- Fill with potato: Fill the cone with about 2 tablespoons of the potato mixture.
- Seal: Brush the open edge with water and press to seal tightly. Trim excess and pinch the top to create a point.
- Repeat: Make a total of 12 samosas.
Frying
- Heat oil: Heat oil in a deep pan to 160°C (320°F).
- Fry first batch: Add 3-4 samosas and fry for 3 minutes, ensuring they don't stick to the bottom.
- Drain: Remove and drain on paper towels. Repeat until all samosas are fried.
- Increase heat: Raise oil temperature to 190°C (375°F).
- Fry second batch: Add samosas and cook until golden brown for about 1.5 to 2 minutes.
- Serve: Enjoy hot with tamarind sauce or mint raita.
