Learn how to create the ultimate homemade samosas with our step-by-step recipe. These delicious, crispy pastries are filled with spiced potatoes, peas, and aromatic seasonings. Perfect for snack time or as a mouthwatering appetizer at your next gathering.
For the Samosa Dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- Water, as needed
For the Samosa Filling:
- 3 large potatoes, boiled, peeled, and diced
- 1/2 cup frozen peas (thawed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves, chopped (for garnish)
- Oil for deep frying
- Prepare the Samosa Dough:
- In a mixing bowl, combine the all-purpose flour and salt.
- Add the vegetable oil and mix until it resembles breadcrumbs.
- Gradually add water and knead to form a smooth, firm dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Prepare the Samosa Filling:
- Heat 2 tablespoons of vegetable oil in a pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until they turn translucent.
- Add minced garlic, ginger, and green chilies. Sauté for another couple of minutes.
- Add turmeric, coriander powder, ground cumin, and garam masala. Mix well.
- Add the diced boiled potatoes and peas. Stir-fry for 5-7 minutes, mashing some of the potatoes as you go.
- Season with salt and cook for a few more minutes.
- Remove from heat and let the filling cool.
- Assemble the Samosas:
- Divide the rested dough into equal portions and roll them into balls.
- Roll each ball into a thin oval or circle (about 6 inches in diameter) using a rolling pin.
- Cut each circle in half to create two semi-circles.
- Take one semi-circle, and fold it into a cone shape, sealing the edge with a water-flour paste to make a triangular pocket.
- Fill the cone with the prepared potato filling.
- Seal the open edge by applying the flour-water paste, ensuring the samosa is tightly sealed.
- Fry the Samosas:
- Heat enough oil for deep frying in a pan over medium heat.
- Once the oil is hot (about 350-375°F or 180-190°C), carefully add the samosas one by one.
- Fry until they turn golden brown and crispy, turning occasionally for even cooking.
- Remove the samosas with a slotted spoon and drain on paper towels.
- Serve hot with chutney, ketchup, or tamarind sauce.
Enjoy your homemade samosas!