Samosa Recipe

All-purpose flour: This is the main ingredient for the samosa dough, giving it a light and crispy texture.

Oil: Used both in the dough and for frying, oil helps make the samosas golden and crunchy.

Salt: Adds flavor to both the dough and the potato filling.

Water: Needed to bring the dough together and make it soft enough to roll.

Boiled and mashed potatoes: The main filling ingredient, providing a creamy and hearty base.

Boiled peas: Adds a pop of sweetness and texture to the filling.

Cumin seeds: These small seeds add a warm, earthy flavor to the filling.

Garam masala: A blend of spices that gives the filling its rich and aromatic taste.

Coriander powder: Adds a mild, citrusy flavor to the filling.

Chili powder: Gives the filling a little heat, which you can adjust to your taste.

One of the trickiest parts of making samosas is shaping the dough into a perfect cone and sealing it so the filling doesn’t spill out while frying. Here’s how you can do it step by step:

1. After rolling your dough ball into a circle, cut it right down the middle to make two half-circles.
2. Take one half-circle and fold it into a cone shape by bringing the straight edges together. Press the edges firmly so they stick.
3. Fill the cone with the potato and pea mixture, but don’t overfill—it should be easy to close.
4. Dip your finger in a little water and run it along the open edge of the cone. This acts like glue.
5. Pinch the edges together tightly to seal the samosa completely, making sure there are no gaps.

Doing this carefully helps keep the filling inside while frying, so your samosas come out crispy and neat instead of messy. If the edges aren’t sealed well, oil can sneak in and make the samosas soggy or cause the filling to leak out, which is no fun.

When I first tried making samosas, I didn’t wet the edges enough, and a few of them opened up in the hot oil. It was a bit of a mess! Now, I always make sure to use enough water and press the edges firmly. Also, don’t worry if your cones aren’t perfectly shaped at first—practice makes perfect, and they still taste amazing no matter what.

This little step of sealing with water really makes frying smoother and gives you those golden, crunchy samosas everyone loves. Plus, it’s kind of fun to fold and shape each one like a tiny edible treasure!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the samosas.

• oil - Substitute with ghee: Ghee provides a richer flavor and is traditional in many Indian recipes.

• salt - Substitute with sea salt: Sea salt can enhance the flavor more effectively due to its mineral content.

• water - Substitute with buttermilk: Buttermilk can make the dough softer and add a slight tangy flavor.

• boiled and mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are rich in vitamins.

• boiled peas - Substitute with edamame: Edamame adds a unique texture and is high in protein.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• garam masala - Substitute with curry powder: Curry powder provides a different but complementary spice blend.

• coriander powder - Substitute with ground cumin: Ground cumin has a similar earthy flavor and can be used in the same quantity.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different layer of umami flavor and saltiness.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the samosas to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled samosas in an airtight container. Line the container with paper towels to absorb any excess oil. Store in the refrigerator for up to 3 days.

• To freeze samosas, arrange them in a single layer on a baking sheet. Ensure they are not touching each other. Place the baking sheet in the freezer for about 1-2 hours, or until the samosas are firm.

• Once frozen, transfer the samosas to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen samosas on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat samosas in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through.

• For a quicker option, reheat samosas in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes. Note that this method may result in a less crispy texture.

• To maintain the crispiness, avoid reheating samosas in the microwave for too long. If needed, finish them off in a preheated oven for a few minutes to regain their crunch.

• Preheat your oven to 350°F (175°C). Place the samosas on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the samosas in a single layer and cook for 5-7 minutes, shaking the basket halfway through for even heating.

• For a stovetop method, heat a non-stick pan over medium heat. Add a small amount of oil and place the samosas in the pan. Cover with a lid and cook for 3-4 minutes on each side until they are heated through and crispy.

• If you’re in a hurry, you can use the microwave. Place the samosas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• For a steam reheat, place the samosas in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through. This method keeps the filling moist but may soften the outer crust.

• Mixing bowl: Use this to mix the flour, salt, and oil together to form the dough.

• Measuring cups: Essential for accurately measuring the flour, oil, and water.

• Rolling pin: Roll out the dough balls into circles before cutting them in half.

• Knife: Cut the rolled dough circles in half to form the samosa cones.

• Frying pan: Heat oil in this to fry the samosas until they are golden brown.

• Spatula: Use this to turn the samosas while frying to ensure they cook evenly.

• Paper towels: Drain the fried samosas on these to remove excess oil.

• Potato masher: Mash the boiled potatoes to the right consistency for the filling.

• Measuring spoons: Measure out the spices accurately for the potato filling.

• Pan: Cook the potato and pea mixture with spices in this.

• Spoon: Stir the potato mixture while cooking to ensure even distribution of spices.

• Small bowl: Use this to hold water for sealing the edges of the samosa cones.

Prepare the filling: Make the potato mixture a day ahead and store it in the fridge.

Pre-made dough: Use store-bought pastry sheets to save time on making the dough.

Batch frying: Fry multiple samosas at once to reduce cooking time.

Efficient rolling: Roll out the dough all at once, then cut and fill the samosas in batches.

Quick cooling: Spread the cooked filling on a baking sheet to cool it faster.