Who would not love to have a hot, crispy and super tasty samosa? In case you are fond of that crunch on the outside and the tender spicy potato on the inside, you are not out of place. This is the recipe to prepare this Indian snack, the samosa recipe , at home. It is easier than you think! You don’t need to go out of a store and purchase them. Your samosas made at home will be fresher and crisper and you can stuff the samosas just the way you want them to be. Now it is time to begin this cooking adventure.

What is a Samosa, Anyway?

It is a small pastry box that is stuffed with something good. Here we shall stuff it with a spiced potato stuff. Here is the traditional potato samosa. It is a snack recipe that is quite popular among Indians. People eat them at parties or in afternoon tea, or they simply eat them when they feel hungry. The most admirable thing is the juxtaposition of textures the really crunchy exterior and the warm, tender interior.

What You Need for Your Samosa Recipe

Before we start folding, we need to get our team of ingredients ready. We will split this into two parts: one for the crispy outside shell (the dough) and one for the delicious inside (the filling).

For the Samosa Dough (The Crispy Shell)

2 cups of all-purpose flour (maida)
4 tablespoons of oil or melted ghee
1/2 teaspoon of salt
About 1/2 cup of water, little by little

For the Potato Samosa Filling

3 large potatoes, boiled and peeled
1 tablespoon of oil
1 teaspoon of cumin seeds
1 tablespoon of ginger, finely chopped
1-2 green chilies, finely chopped (use less if you don't like spice)
1/2 cup of green peas (fresh or frozen)
1 teaspoon of coriander powder
1/2 teaspoon of garam masala
1/2 teaspoon of amchur (dry mango) powder or a squeeze of lemon juice
Salt to taste
Fresh coriander leaves, chopped

Other Things You Will Need

Oil for deep frying
A little bowl of water (this will be our "glue")

Let's Make the Dough for the Shell

This step is very important for a crispy samosa. A good dough makes all the difference.

Mix Dry Stuff: In a big bowl, take your 2 cups of flour and add the 1/2 teaspoon of salt. Mix it around.
Add the Oil: Now, add the 4 tablespoons of oil or ghee. Use your fingers to mix it with the flour. Rub it between your palms until the flour feels a bit like breadcrumbs. This is the secret to a flaky, crispy crust!
Add Water: Now, add water little by little. Start with a few tablespoons and mix. Keep adding a little water and mixing until the flour comes together to form a stiff dough. Don't make it too soft. It should be firm.
Knead and Rest: Knead the dough on a clean surface for 4-5 minutes until it is smooth. Then, put a little oil on the dough ball, cover it with a damp cloth, and let it rest for 30 minutes. This helps the dough relax and become easier to roll.

How to Make the Best Samosa Filling Recipe

While the dough is taking a nap, let's make the star of the show – the potato filling.

Mash the Potatoes: Take your boiled potatoes and mash them roughly in a bowl. You don't want a smooth paste; a few small lumps are good for texture.
Heat the Pan: Heat 1 tablespoon of oil in a pan on medium heat.
Add Cumin Seeds: When the oil is hot, add the cumin seeds. Let them sizzle for a few seconds.
Add Aromatics: Now, add the chopped ginger and green chilies. Stir for about a minute until you can smell their great fragrance.
Cook the Peas: Add the green peas and cook for 2-3 minutes if they are fresh. If they are frozen, cook for just a minute.
Spice it Up! Now, turn the heat to low. Add the coriander powder, garam masala, amchur powder, and salt. Stir quickly for just 10 seconds. Be careful not to burn the spices.
Mix with Potatoes: Add the mashed potatoes to the pan. Mix everything really well so the spices coat all the potato.
Finish with Herbs: Turn off the heat and mix in the fresh coriander leaves.
Let it Cool: Take the filling out of the pan and let it cool down completely before we start filling the samosas.

The Fun Part: Shaping and Filling the Samosas

This might seem tricky, but it's like learning to fold a paper boat. You'll get the hang of it!

Divide the Dough: After 30 minutes, your dough is ready. Knead it for one more minute. Then, divide it into equal-sized small balls. About 6-7 balls is good.
Roll the Dough: Take one ball and roll it into a circle that's not too thin and not too thick. It should be about 6 inches across.
Cut in Half: Take a knife and cut the circle right down the middle, so you have two half-moons.
Make the Cone: Take one half-moon. Put a little water along the straight edge. Now, bring the two corners of the straight edge together and press to form a cone shape. The watered edge will act as glue and stick together.
Fill the Cone: Hold the cone in your hand. Now, fill it with the potato filling. Don't overfill it, or it might break open while frying.
Seal the Samosa: Once filled, put a little water on the inside open edge of the cone. Now, press the edges together to seal the samosa shut. You should now have a perfect triangle shape! Do this with all the dough balls.

Frying Your Homemade Samosas to Perfection

We are almost there! The final step is to make them golden and crispy.

Heat the Oil: Take a deep pan and pour in enough oil for deep frying. Heat it on a medium flame. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and comes up slowly, the oil is perfect. If it burns right away, the oil is too hot.
Fry on Low: Once the oil is ready, gently slide in a few samosas. Don't crowd the pan. The key to a super crispy samosa is to fry them on a low to medium heat. This cooks the dough from the inside without burning the outside.
Be Patient: Let the samosas fry slowly. You will see them slowly changing color. Keep turning them now and then so they get evenly golden brown all over. This should take about 10-12 minutes.
Drain: When they are a beautiful golden brown, take them out with a slotted spoon and place them on a plate lined with paper towels. This soaks up the extra oil.

Tips for the Perfect Samosa Every Time

Stiff Dough: A soft dough will absorb more oil. A firm dough is the secret to a non-oily, crispy shell.
Cool Filling: Always let the filling cool down. A hot filling will make the dough soggy and hard to work with.
Seal Tight: Make sure you seal the edges really well with water, so the samosas don't open up in the hot oil.
Low Heat Frying: This is the most important tip. Frying on low heat makes the samosas super crispy.

FAQs About Your Samosa Recipe

1. Can I bake samosas instead of frying them?
Yes, you can! In order to bake them, all you need is an oil brush and a preheated oven at 350 F (180 C) and bake your samosas until they are golden and crispy; about 30-40 minutes. They will not be as flaky as fried ones but will be very tasty.

2. How do I store leftover samosas?
You can keep leftover samosas in an airtight container in the fridge for 3-4 days. You can also freeze them for a month. To reheat, warm them in an oven or an air fryer to get the crispiness back. Don't use a microwave, as it will make them soft.

3. Can I change the potato samosa filling?
Of course! This is a just a classic preparation of samosa filling. You may also include other things that you like, like the small bits of paneer, corn, or even cooked minced meat. Get creative!

4. My samosas are not crispy. What did I do wrong?
This normally occurs when the dough was too soft, the oil was not hot enough or when you fried them at a high temperature.

5. What can I eat with samosas?
Samosas are great on their own! But they also go well with green chutney (coriander and mint), or sweet and sour tamarind chutney. There are even those who enjoy them together with a small portion of yogurt.

There you have it! Your personal samosa recipe winning guide to making an incredible homemade samosa. I may need some practice to make the shape perfect but I will guarantee that the taste will be amazing after the first taste.