Learn how to make the perfect crispy samosa at home. Step-by-step recipe, expert tips, and variations to suit every craving.
How to Cook the Perfect Home made Samosa
Introduction
Who doesn’t like a crunchy-hand crispy, golden samosa filled with spicy potato and peas? As a little kid, I recall taking my first bite — an outward crunch and then a sweet, bold, kale anticlimax — what pleasure! The samosa is not just a snack: It’s a cultural icon. From the streets of Delhi to the hippest cafes in New York, samosas have fans everywhere.
And guess what? Turns out, making samosas at home is a lot more manageable than you might think — and healthier and yummier and more satisfying. No matter if you like it hot, mild, meaty or meatless, this recipe is your new go-to manual.
Ingredients
For the Dough:
- All-purpose flour – 2 cups
- Carom seeds (Ajwain) – ½ tsp
- Salt – 1 tsp
- Ghee or oil – 4 tbsp.
- Water – ~¾ cup (as needed)
For the Filling:
- Aloo – 3 big (boiled and mashed)
- Green peas – ½ cup (boiled)
- Ginger – 1 inch (grated)
- Green chilli – 1 ( very finely chopped)
- Garam masala – 1 tsp
- Coriander powder – 1 tsp
- Cumin seeds – 1 tsp
- Red chili powder – ½ tsp
- Turmeric – ½ tsp
- Salt – to taste
- Green coriander- 2 tbsp (finely chopped)
- Lemon juice – 1 tbsp
Optional / Substitutes:
- 3 tablespoons gluten-free flour mix for rolling out the dough
- Vegan butter or oil in place of ghee
- Load with paneer, cheese, tofu for the richness
- Substitute sweet potato or lentils for a variation
How to Make Samosa: Step-by-Step Instructions
Step 1: Prepare the Dough (15 Minutes)
- In a large bowl, combine flour, salt and Ajwain.
- Mix ghee/oil and crumble it with the flour.
- Gradually add water and knead the dough until it becomes stiff.
- Cover by a damn cloth and leave aside to rest for 30 minutes.
Step 2: Make the Filling (20 minutes) Fill a small bowl with cold water.
- 6 Heat the remaining oil in a pan and put cumin seed into it.
- Ginger, green chili and Sauté for 30 seconds.
- Add mashed potatoes and peas.
- Mix well after adding the spices and salt.
- Serve with lemon juice and chopped coriander.
- Allow the filling to cool to room temperature.
Homemade Samosa Recipe Crispy & Flavorful Every Time
Step 3: Fill and Assemble the Samosas (20 min)
- Form dough into small balls.
- Roll out into an oval and cut in half.
- Shaped in to cone with one half and use water to seal edges.
- Fill with 1-2 tablespoon of the potato filling.
Samosa Recipe Crispy e
You can make it Different shape but actual shape is triangle.
Seal the top tightly.
- Step 4: Fry or Bake (20 min)
- To fry: Just warm oil on medium-low. Fry until you see the rolls turning golden brown (~6-8 min per batch).
- To bake: Preheat oven to 375 degrees. Brush with oil and bake for 30–35 mins.
Expert Tips & Tricks
Oil Temperature Counts: Keep the heat at medium-low. High heat = outside burns, inside raw.
- Dough Consistency: Too soft? Your samosas will collapse. Too dry? Cracks galore.
- Sealing Method: For super-tight edges, make a water paste (flour and water).
- Rest the Dough: This recipe can be made immediately, but it’s worth staggering the pieces for much better texture — the relaxation makes it more elastic and easier to shape.
- Cool the Filling: Using a hot filling will tear through the dough and make a mess.
Samosa Variations
Regional Twists:
- Punjabi: Fat potatoes, a robust garam masala.
- Hyderabadi: Contains meat, mint and dried fruit.
- Gujarati: Sweeter, typically made with raisins and peanuts.
Diet-Friendly Options:
- Vegan: Skip ghee and paneer.
- Gluten-Free: With rice flour or GF flour blend.
Fusion Flavors:
- Pizza Samosa: Mozzarella, tomato, basil.
- Mexican Samosa: Beans, corn, salsa.
- Breakfast Samosa: Scrambled eggs, bell peppers, and cheese.
Nutritional information (Per samosa)
- Calories: 190 kcal
- Protein: 4g
- Carbs: 24g
- Fat: 8g
- Fiber: 3g
Bonus: A good source of fiber and energy <– so you can enjoy this treat for an occasional treat!
Serving Suggestions
- Serve with mint chutney or tamarind sauce, or even ketchup.
- Serve with masala chai or iced lemon tea.
- Serve with a sprinkle of fresh coriander, chaat masala, or pomegranate arils.
Storage & Reheating
- Refrigerator: Keep in an airtight container for 3–4 days.
- Fridge: Wrap with foil or zip-lock, 1 week. Freezer: Wrap in foil or zip-lock, freezer for 1 month.
- Reheating: Air fry 350°F 5-7 mins or reheat oven 375°F.
Engagement Features
- Did you make this recipe? Share yours in the comments below!
- Post it on social media and tag us with #SamosaKing
⭐ Rating: 1 star Rate this recipe and save it for our weekly food letter.
Conclusion:
And there you have it — complete guide to making restaurant quality samosas at home. Be it for tea-time, parties and even a ‘snack attack’, this samosa comes through. Don’t be afraid to play with it and make it your own: Food’s all about fun, flavor and a little bit of fried magic.
FAQ (Frequently Asked Questions)
A.1: Yes! Q.1: Can I prepare this in advance?
Yes! Make and freeze samosas uncooked. Fry or bake from frozen.
Q2: What can I substitute for potatoes?
If you’re trying to keep it healthy, consider sweet potatoes, lentils, tofu or even quinoa.
Q3: How do I make it spicier or milder?
Increase or decrease green chilies and red chili powder. Yogurt in the filling tames heat.
Q4: Can I freeze this dish?
Absolutely. (To freeze, form them first on a tray and then transfer to a zip-lock bag.)
Q5: What if I don’t have a rolling pin?
A clean bottle or your hands — just keep this even and thin.
Homemade Samosa Recipe | Crispy & Flavorful Every Time
Ingredients
For the Dough:
- All-purpose flour – 2 cups
- Carom seeds Ajwain – ½ tsp
- Salt – 1 tsp
- Ghee or oil – 4 tbsp.
- Water – ~¾ cup as needed
For the Filling:
- Aloo – 3 big boiled and mashed
- Green peas – ½ cup boiled
- Ginger – 1 inch grated
- Green chilli – 1 very finely chopped
- Garam masala – 1 tsp
- Coriander powder – 1 tsp
- Cumin seeds – 1 tsp
- Red chili powder – ½ tsp
- Turmeric – ½ tsp
- Salt – to taste
- Green coriander- 2 tbsp finely chopped
- Lemon juice – 1 tbsp
Optional / Substitutes:
- 3 tablespoons gluten-free flour mix for rolling out the dough
- Vegan butter or oil in place of ghee
- Load with paneer cheese, tofu for the richness
- Substitute sweet potato or lentils for a variation
Instructions
Step 1: Prepare the Dough (15 Minutes)
- In a large bowl, combine flour, salt and Ajwain.
- Mix ghee/oil and crumble it with the flour.
- Gradually add water and knead the dough until it becomes stiff.
- Cover by a damn cloth and leave aside to rest for 30 minutes.
Step 2: Make the Filling (20 minutes) Fill a small bowl with cold water.
- 6 Heat the remaining oil in a pan and put cumin seed into it.
- Ginger, green chili and Sauté for 30 seconds.
- Add mashed potatoes and peas.
- Mix well after adding the spices and salt.
- Serve with lemon juice and chopped coriander.
- Allow the filling to cool to room temperature.
Step 3: Fill and Assemble the Samosas (20 min)
- Form dough into small balls.
- Roll out into an oval and cut in half.
- Shaped in to cone with one half and use water to seal edges.
- Fill with 1-2 tablespoon of the potato filling.
Step 4: Fry or Bake (20 min)
- To fry: Just warm oil on medium-low. Fry until you see the rolls turning golden brown (~6-8 min per batch).
- To bake: Preheat oven to 375 degrees. Brush with oil and bake for 30–35 mins.
Notes
- Calories: 190 kcal
- Protein: 4g
- Carbs: 24g
- Fat: 8g
- Fiber: 3g
