Best Samosa recipe

Embark on a culinary journey to India with our irresistible Samosa recipe. Samosas are a beloved snack famous for their deliciously spiced filling encased in a crispy, golden pastry shell. These savory parcels of delight are perfect for snacking, appetizers, or as a side dish. Whether you’re hosting a gathering or simply craving a taste of the exotic, our Samosa recipe for four will transport your taste buds to the streets of India. Let’s gather the ingredients and dive into the world of delectable samosas.

Table of Contents


For 4 servings, you will need:

For the Samosa Filling:

  • 2 large potatoes, boiled, peeled, and diced into small cubes
  • 1/2 cup of green peas (fresh or frozen)
  • 1/2 cup of finely chopped onions
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 1 green chili, finely chopped (adjust to taste)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of garam masala
  • 1/2 teaspoon of turmeric
  • Salt, to taste
  • 2 tablespoons of vegetable oil
  • Fresh cilantro leaves, chopped, for garnish

For the Samosa Dough:

  • 1 cup of all-purpose flour
  • 2 tablespoons of vegetable oil
  • A pinch of salt
  • Water, for kneading

For Deep Frying:

  • Vegetable oil
samosa recipe


Step 1: Prepare the Samosa Dough

  • In a mixing bowl, combine the all-purpose flour, vegetable oil, and a pinch of salt. Gradually add water and knead the dough until it’s smooth and pliable. Cover it with a damp cloth and let it rest for 30 minutes.

Step 2: Make the Samosa Filling

  • In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and let them sizzle.
  • Add the minced garlic, grated ginger, and green chili. Sauté for a minute until fragrant.
  • Stir in the finely chopped onions and cook until they become translucent.
  • Add the diced boiled potatoes, green peas, and all the spices: ground coriander, ground cumin, garam masala, turmeric, and salt. Cook for about 5-7 minutes until the filling is well combined and aromatic.

Step 3: Prepare the Samosa Shells

  • Divide the rested dough into 4 equal portions and roll them into balls. Roll each ball into a thin oval or circle (about 7-8 inches in diameter).
  • Cut the oval in half, creating two semi-circles. You will have 8 semi-circles in total.

Step 4: Assemble the Samosas

  • Take one semi-circle, fold it into a cone shape, and seal the edge with a little water to create a cone. Fill the cone with the prepared potato and pea filling.
  • Fold over the top of the cone to seal the samosa, creating a triangular shape. Press the edges to seal tightly. Repeat with the remaining dough and filling.

Step 5: Deep Fry the Samosas

  • Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully slide the samosas into the hot oil and deep fry them until they turn golden brown and crispy, about 7-8 minutes.

Step 6: Drain and Serve

  • Remove the samosas from the oil and drain on paper towels. Serve hot, garnished with fresh cilantro leaves.

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