Indian Samosas

Samosas are one of India’s most iconic street foods – crispy, golden pastry triangles stuffed with a fragrant spiced potato and pea filling. These beloved snacks have been a staple of Indian cuisine for centuries and are enjoyed across South Asia, the Middle East, and beyond.

Whether served as a teatime snack, party appetizer, or festival treat, samosas never fail to impress. The combination of the flaky, crunchy shell with the warm, aromatic filling makes them absolutely addictive.

Ingredients

For the Pastry

• 2 cups all-purpose flour
• 1/4 cup vegetable oil or ghee
• 1/2 tsp salt
• 1 tsp ajwain seeds (carom seeds, optional)
• 1/2 cup cold water (approximately)

For the Filling

• 3 medium potatoes (about 1 lb), boiled, peeled, and mashed
• 1/2 cup green peas (fresh or frozen)
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 small green chili, finely chopped
• 1 tbsp fresh ginger, grated
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp amchur powder (dried mango powder)
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• Vegetable oil for deep frying

Instructions

1. Make the dough: Combine flour, salt, and ajwain seeds. Rub in the oil until the mixture resembles breadcrumbs. Gradually add cold water and knead into a firm, smooth dough. Cover and rest for 30 minutes.
2. Prepare the filling: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add green chili and ginger, saute for 30 seconds.
3. Add the green peas, garam masala, coriander, turmeric, amchur, and salt. Cook for 2 minutes, then add the mashed potatoes. Mix well, add cilantro, and let the filling cool completely.
4. Divide the dough into 8 equal balls. Roll each ball into an oval shape about 7 inches long. Cut each oval in half to create two semi-circles.
5. Form a cone shape by folding each semi-circle, sealing the straight edge with water. Fill the cone with 2 tablespoons of filling, then seal the top edge with water and press firmly.
6. Heat oil to 325 degrees F in a deep pot or fryer. Fry samosas in batches for 8-10 minutes, turning occasionally, until deep golden brown and crispy.
7. Drain on paper towels and serve hot with tamarind chutney and green mint chutney.

Pro Tips

• Keep the oil temperature low and steady – frying at 325 degrees F ensures the pastry cooks through and becomes flaky, not just browned on the outside.
• Let the filling cool completely – warm filling will soften the dough and make the samosas difficult to shape and seal.
• Make ahead and freeze – shaped uncooked samosas freeze beautifully. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.

Serving Suggestions

Serve samosas with classic tamarind chutney and green mint-cilantro chutney for dipping. They make a perfect starter for an Indian dinner party alongside pakoras and chaat. For a light meal, pair them with a fresh cucumber raita and a cup of masala chai.

Prep Time: 45 minutes | Cook Time: 20 minutes | Servings: 16 samosas (serves 6-8)

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