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Learn how to make a crispy and tasty samosa at home with this easy samosa recipe. Perfect for beginners, this step-by-step guide will help you make street-style samosas in your kitchen.
Introduction:
There’s something magical about biting into a hot, crispy samosa — that flaky crust, the spicy potato filling, and the comforting warmth it brings with every bite. It’s a snack that fits every mood, whether you’re enjoying a rainy afternoon, serving guests during festivals, or just relaxing with a cup of chai.
While samosas may seem like something only street vendors or expert cooks can pull off, the truth is, making them at home is much easier than it looks. With the right method and a few everyday ingredients, you can recreate that same delicious street-style taste in your own kitchen.
In this post, I’ll walk you through the entire process — from preparing the dough to making the flavorful potato filling, and finally frying them until golden and crispy. Let’s get started!
🛒 Ingredients
Here’s everything you need for this homemade samosa recipe:
For the Dough:
2 cups all-purpose flour (maida)
4 tablespoons oil or ghee
1/2 teaspoon salt
Water as needed
For the Filling:
3 medium potatoes (boiled and mashed)
1/2 cup green peas (boiled)
1 teaspoon cumin seeds
1 teaspoon ginger paste
1–2 chopped green chilies (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
Salt to taste
1 tablespoon oil
Fresh coriander leaves (choppe
For Frying:
Oil for deep frying
👨🍳 Step 1: Making the Perfect Samosa Dough
1. Start by taking a large mixing bowl. Add 1½ cups of all-purpose flour (maida) and ½ teaspoon of salt. Mix it well so the salt spreads evenly.
2. Now add 2 tablespoons of oil or ghee into the flour. Using your fingers, rub the oil into the flour until it starts to look crumbly, almost like breadcrumbs. This step is key to getting that crispy outer layer.
3. Gradually add water little by little and knead the mixture into a stiff dough. Make sure it’s not too soft — it should be firmer than regular roti dough.
4. Once the dough is ready, cover it with a damp cloth and let it rest for 25–30 minutes. This resting time helps the dough become smooth and easy to roll.
Step 2: Make the Potato Filling
1. Heat oil in a pan. Add cumin seeds and let them crackle.
2. Add ginger paste and chopped green chilies. Sauté for a minute.
3. Add turmeric, red chili powder, and salt. Stir well.
4. Add mashed potatoes and boiled green peas.
5. Mix everything well and cook for 2–3 minutes on medium flame.
6. Sprinkle garam masala and chopped coriander leaves. Turn off the heat.
7. Let the filling cool before using.
Step 3: Roll and Fill the Samosas
1. Divide the dough into small lemon-sized balls.
2. Roll each ball into an oval or round shape, about 6 inches in diameter.
3. Cut it into two halves to make two samosa shells.
4. Take one half and form a cone shape by folding it.
5. Seal the edge with water.
6. Fill the cone with 1–2 tablespoons of the potato mixture.
7. Seal the top edge properly using water. Press gently.
Step 4: Frying the Samosas Slow & Crispy
1. Take a deep pan or kadai and pour in enough oil for deep frying. Turn on the heat and allow the oil to warm up slowly over a low to medium flame.
2. To check if the oil is ready, drop in a tiny piece of dough if it rises slowly with bubbles, the temperature is just right.
3. Now, carefully place the shaped samosas into the hot oil, one at a time. Be gentle, and don’t overcrowd the pan.
4. Fry the samosas on low heat, flipping them occasionally so that all sides cook evenly. This slow cooking process ensures a crunchy, golden crust and prevents the outer layer from burning.
5. Lift the samosas carefully with a slotted spoon once they turn crispy and have a deep golden color all over.
6. Place them on a plate lined with paper towels to soak up any excess oil.
🍽️ Serving Suggestions
Serve hot samosas with:
Green chutney (mint and coriander)
Tamarind chutney
A cup of masala chai
For a fun twist, serve samosas with chole (chickpea curry) for a hearty meal!
💡 Tips to Make Your Samosas Perfect Every Time
Use firm dough: A tight, firm dough helps create that crispy, flaky outer layer. Avoid soft dough—it can make your samosas oily and soggy.
Fry on low flame: Be patient while frying. Cooking them slowly on low heat gives an even golden color and crunch.
Make filling ahead of time: You can prepare the potato filling in advance and refrigerate it. This saves time when you’re ready to wrap and fry.
Seal tightly: Press the edges firmly with water or a flour paste to make sure they don’t open up during frying.