How to Make Perfectly Crispy Samosas: A Flavorful Recipe Guide


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve:
    • Serve hot with chutney, ketchup, or tamarind sauce.

Enjoy your homemade samosas!

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