Samosas are iconic Indian snacks made with crispy pastry and a savory filling of spiced potatoes and peas. Whether you're craving something crunchy for teatime or need a flavorful appetizer for a dinner party, this classic samosa recipe hits the spot. You'll love how golden and crispy they turn out with a beautifully spiced interior that melts in your mouth.
Samosas are one of India’s most beloved snacks, often enjoyed as street food or part of festive spreads. Traditionally triangular in shape, these pastries are filled with a hearty mixture of potatoes, peas, spices, and herbs. Though their origins trace back to the Middle East and Central Asia, samosas have become synonymous with Indian cuisine over time. They're usually deep-fried until perfectly crisp, but can also be baked or air-fried as a lighter option.
Yes! Brush them with oil and bake at 375°F for 25–30 minutes or until golden and crisp.
Tamarind chutney, mint-cilantro chutney, or plain yogurt make delicious pairings.
Absolutely. You can shape the samosas and refrigerate them for up to 24 hours before frying.
Use a neutral oil with a high smoke point, like vegetable or canola oil.
Add more chili pepper or a pinch of garam masala for extra heat and depth.
Yes—this version is 100% plant-based, using oil instead of butter or ghee.
To freeze uncooked samosas, place them on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 2 months. Fry directly from frozen—no need to thaw. If freezing after frying, let them cool completely, wrap tightly, and reheat in the oven when ready to serve.
Once cooled, transfer leftover samosas to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispness. Avoid microwaving if you want to keep them crunchy!
In a large bowl, mix flour, salt, and oil. Gradually add water and mix until a dough forms.
In a large bowl, mix flour, salt, and oil. Gradually add water and mix until a dough forms.
Knead by hand until smooth. Wrap and chill for 30 minutes.
Knead by hand until smooth. Wrap and chill for 30 minutes.
Heat oil in a skillet. Add onion, garlic, ginger, chili, and turmeric. Sauté for 1–2 minutes. Add mashed potatoes and peas.
Heat oil in a skillet. Add onion, garlic, ginger, chili, and turmeric. Sauté for 1–2 minutes. Add mashed potatoes and peas.
Cook for 3–5 more minutes. Remove from heat and let cool slightly. Stir in cumin and fresh coriander. Mix well and set aside.
Cook for 3–5 more minutes. Remove from heat and let cool slightly. Stir in cumin and fresh coriander. Mix well and set aside.
Roll the rested dough into 10 equal pieces. Roll each piece into an oval, then cut in half to form two semi-circles. Brush one edge with water and fold into a cone shape, sealing the edges.
Roll the rested dough into 10 equal pieces. Roll each piece into an oval, then cut in half to form two semi-circles. Brush one edge with water and fold into a cone shape, sealing the edges.
Fill the cone with the potato filling, then seal the top edge with water, pressing firmly to create a triangle.
Fill the cone with the potato filling, then seal the top edge with water, pressing firmly to create a triangle.
Heat oil to 350°F (175°C) and fry samosas until golden brown, about 2–3 minutes per side.
Heat oil to 350°F (175°C) and fry samosas until golden brown, about 2–3 minutes per side.
Place fried samosas on paper towels to drain. Serve hot with your favorite chutney!
Place fried samosas on paper towels to drain. Serve hot with your favorite chutney!