Samosas

These delicious samosas are crispy Indian pastries filled with fried potato and peas, seasoned to perfection with a savory curry blend. They are an excellent appetizer or side dish for any family gathering, potluck, or get-together.

Ingredients Needed for Homemade Samosas

I know it looks like a lot, but the spices and seasonings in this samosa recipe are what make it so good! For exact measurements, scroll to the bottom of the post.

Dough

• All-Purpose Flour: The base of the samosa dough provides structure and texture.
• Thyme: A subtle herb adding a touch of earthy flavor.
• Salt: Enhances all the flavors and balances the sweetness of the filling.
• Ghee (Clarified Butter): Adds richness and flakiness to the dough.
• Cold Water: Binds the dough together without making it tough.

Filling

• Russet Potatoes: The main filling ingredient, providing a creamy, hearty base.
• Ghee: Adds richness and flavor to the sauteed vegetables.
• Cumin Seeds: A warm, earthy spice.
• Coriander Seeds: A citrusy, floral spice that complements the cumin.
• Fennel Seeds: A sweet, licorice-like spice.
• Ginger: Adds a kick of flavor to the samosa filling.
• Green Chili: So the filling has a touch of heat and freshness.
• Green Peas: Add pops of sweetness and texture to the filling.
• Lemon Juice: Brightens the overall flavor a bit.
• Turmeric: Adds a warm, earthy spice that gives it a beautiful yellow color.
• Garam Masala: A warming blend of spices like cinnamon, cloves, and cardamom.
• Cilantro: Because you can never go wrong with fresh herbs. Especially for homemade samosas!
• Salt: Enhances all the flavors. You only need a little bit.

Frying

• Oil: You will also need any high-heat oil, like vegetable or peanut oil, used for shallow frying the samosas.

How to Make Samosas

Homemade samosas take a bit of preparation, and you need to keep a close eye on them as they cook, but it’s SO worth it! Here is every step to making this Indian staple at home, broken up into three parts:

Make the Dough

1. Dough Mixture: In a bowl, whisk together the flour, thyme, and salt. Add the ghee to the four mixtures and mix well with your fingers until all the ghee has been incorporated. You should have a shaggy dough that can hold its shape when pressed together.
2. Adjust Consistency: Add the water, one tablespoon at a time, kneading the dough as you add it until you have a fairly stiff dough. It shouldn’t stick to your hands.
3. Rest: Cover the dough and let it rest for 30 minutes.

Make the Filling

1. Boil Potatoes: Peel the potatoes and cut them into 2 inch chunks then boil them until they are just fork tender, you don’t want them to be too soft and mushy.
2. Drain: Drain the boiled potatoes, then roughly chop or crumble them; do not mash them. Set the potatoes aside.
3. Heat Ghee With Spices: Heat the ghee in a medium size pan over medium high heat, add in the cumin seeds, coriander seeds, and fennel seeds and saute until they begin to sizzle.
4. Add Veggies: To the pan add in the ginger, green chilis, and peas. Saute everything for about 2 minutes.
5. Add in Remaining Ingredients: Lastly, add lemon juice, turmeric, garam masala, fennel powder, cilantro, salt to taste, and potatoes. Mix everything well and saute for another 2 minutes.
6. Cool: Remove the filing from the pan and then set it aside to cool. Once the filling has cooled nearly to room temperature, it is ready to assemble.

Assemble Samosas / Fry

1. Divide Dough: Divide the dough into six equal portions, form into balls, cover, and let them rest for about 10 minutes.
2. Roll Out: Roll each ball into flat disks, about 7 inches across. Press them between two pieces of parchment paper to roll flat.
3. Cover: Keep the flattened dough sections covered to avoid drying them out. Work with one dough section at a time.
4. Create a Cone Shape: Cut the round in half, wet the flat edge of one half of the round, and press the ends together to form a cone.
5. Fill and Seal: Fill the cone with about two tablespoons of the filling and gently pack it in. Wet the inside edge of the open side and press it closed.
6. Repeat: Repeat with the other half of the round and then with the rest of the dough. This will yield 12 samosas.
7. Heat Oil: Heat 2 inches of oil in a large heavy bottom pan over medium heat, a toothpick or wooden skewer inserted into the oil should sizzle when the oil is hot enough.
8. Fry: Add enough samosas to the pan to leave some room between, you will need to work in batches. Fry the samosas for about 1 minute on each side, they should be golden and crispy but not develop dark brown spots.
9. Transfer to Plate: Remove the fried samosas from the pan and place them on a paper towel-lined plate to allow any excess oil to be absorbed.
10. Enjoy: Once all the samosas are finished frying, serve them fresh with Mango Chutney or tamarind sauce.

More Delicious Recipes Inspired By Indian Cuisine

Looking for more ways to spice up dinnertime? Check out my full list of tried and true, Indian-inspired recipes.

Dinner

Chicken Vindaloo

1 hr 20 mins

Side Dishes

Yellow Rice

20 mins

Dinner

Slow Cooker Chicken Tikka Masala

6 hrs 15 mins

Dinner

Tandoori Chicken

2 hrs 50 mins