Samosa recipe | RecipeTin Eats

Nobody can resist these good triangles of flaky pastry, full of a scrumptious spiced potato filling! But not all samosas are created equal. Too dry, not sufficient filling, dangerous pastry, weak spicing….. So I got down to make my very own, and am proud to now share with you my very personal Samosa recipe – my concept of the good Samosa!

Samosas on a plate with tamarind dipping sauce

🌶 Welcome again to Indian Week! 🌶

It’s Indian Week right here at RecipeTin Eats! And week the place I’m sharing four model new Indian recipes so you can also make your very personal feast at residence:

  1. Palak Paneer – the well-known Indian Spinach Curry, full with home made recent cheese curd (it’s really easy!);
  2. Naan – the fluffiest, bubbliest, chewiest naan you’ll ever make at residence, a recipe that eluded me for five years!
  3. Thoran-style Cabbage Carrot Salad – fairly presumably essentially the most unimaginable cabbage salad you’ll ever have in your life;
  4. Samosas – this recipe!

Samosa recipe

If you consider an “Indian snack”, in all probability the primary picture that pops into thoughts is the common-or-garden Samosa.

These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and different elements, are just about my concept of the world’s best savoury snack.

Not solely are they insanely scrumptious, however they’re additionally extremely versatile. Samosas may be served as appetisers, entrees, or a lunch on the transfer. They’re good sizzling or at room temperature. They hold for days and days, they usually reheat properly. What is to not love?!?

Finding an incredible Samosa although, isn’t any simple feat – whether or not they’re purchased or recipes. Most are “OK” however by no means fairly get there for me. So I set myself the (not-insignificant!) problem of making my very own splendid Samosa recipe.

And so, after many rounds of testing, consuming, rethinking and (sure!) consuming some extra, I’m comfortable to report I’ve lastly arrived at this recipe – my concept of the good Samosa!

Close up of fresh homemade Samosa, ready to be eaten
Dipping Samosa into tamarind sauce
Tamarind dipping sauce is a well-liked condiment to serve alongside Samosas. The tart sauce is ideal for slicing by the richness! Recipe supplied under.

What you’ll want to make Samosas

Here’s what you’ll want to make Samosas. Yes, you will notice a number of less-common spices on this recipe that decision for a visit to the Indian grocery retailer if you happen to actually need to make actual Samosas. If not, I’ve received alternate options to recommend!

Samosa ingredients

The spices

The spices marked with an asterisk* are speciality spices that probably require a visit to an Indian grocery retailer. But I’ve made notes for greatest substitutions!

  • Ajwain seeds* – An Indian spice with a aromatic and fruity however bitter style. Substitute thyme leaves;
  • Amchur* – Also generally known as mango powder, is comprised of dried inexperienced mangoes. It is bitter in style and is claimed to assist digestion. Substitute 1/2 tsp lemon juice;
  • Asafoetida* – Also generally known as hing, it is a conventional ingredient utilized in Indian cooking that’s derived from a species of large fennel. It has a considerably bitter garlic / onion flavour, which makes it an incredible substitute for individuals who can’t have garlic or onion.! Substitute 1/four tsp every of garlic and onion powder;
  • Black mustard seeds – They seem like poppyseeds however are aromatic and have a slight horseradish-like chew to them. They’re not spicy, extra a recent zing. ~ $1.50 in small packs at Indian grocery shops. Also offered within the Indian meals part at some Woolworths (Australia) $1.70, and on-line! Also utilized in Eggplant Curry, Dal and Vegetable Samosa Pie recipes;
  • Garam Masala – A well known Indian spice combine which is fairly widespread nowadays. It’s discovered within the spice aisle of normal supermarkets and prices no more than different spices; and
  • Cumin seeds and powder, coriander seeds and tumeric – Very widespread spices utilized in Indian cooking, discovered in every single place nowadays at common grocery shops.
Freshly made Samosa filling in a black skillet

Other elements

  • Flour – Just common all goal/plain flour;
  • Green chilli – Use a cayenne pepper which offers only a delicate background hum of spice. These Samosas should not overly spicy!
  • Ghee or oil – Ghee is a conventional cooking fats utilized in Indian cooking. It is just regular butter however with milk solids and water eliminated, forsaking pure butter fats. Ghee has a extra intense butter flavour than regular butter, with the added bonus that not like butter, it doesn’t burn even on excessive warmth. 

    It is rubbed into the flour to make the Samosa pastry flaky.

    You can both make your personal Ghee (it’s cheaper, very easy and retains for months), purchase it, or simply use regular butter;

  • Potatoes – For the potato filling. Use both starchy or all-rounder potatoes, resembling Sebago (Australia brushed “dirt” potatoes), Russet, Yukon Gold or Idahos (US), Maris Piper or King Edwards (UK);
  • Ginger – Fresh ginger is greatest right here, however you might substitute with ginger powder in an emergency 😇;
  • Peas – Frozen all the best way! No want for recent right here; and
  • Coriander/cilantro – Stirred into the potato filling on the finish, it provides such an incredible hit of freshness.

How to make Samosas

The 4 elements to creating Samosas are:

  1. The spiced potato filling;
  2. The Samosa dough;
  3. Making the Samosa parcels; and
  4. Frying – Sorry, there isn’t any different! Do not attempt to bake them, you may be sorely upset!
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Part 1: Spiced potato filling

The filling for Samosas is often vegetarian, made with roughly mashed potato that’s cooked up with spices, recent inexperienced chilli and peas. Altthough you’ll see loads of variations with meat (often floor), I wish to hold issues conventional – common readers know I don’t say that always!😂

  1. Rough-mashed potato – Boil potatoes till tender, then use a fork to roughly mash. It’s good to have bits of chunks within the potato for curiosity, reasonably than a smooth, creamy and uniform mash;
  2. Cook spices and aromatics – A wholesome dose of spices are fried up with recent ginger and chilli which is then tossed by alongside the peas;
  3. Add potato – Add the mashed potato and gently however totally combine by, so the flavouring totally permeates the potato; and
  4. Fresh coriander, then cool – Lastly, combine by recent coriander, then let the filling cool utterly earlier than utilizing.

Part 2: Samosa dough

A key function of the Samosa pastry is how flaky it’s. This is achieved by rubbing ghee or oil into the flour till it resembles breadcrumbs, identical to we do with Western shortcrust pastry!

How to make Samosas
  1. Mix dry elements, add ghee – Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;
  2. Rub fats in – Use your fingers to rub the ghee in till it resembles coarse breadcrumbs. This is the step that offers the Samosa pastry the signature flakiness we all know and love a lot!
  3. Form dough, relaxation 30 minutes – We then add water till it’s moist sufficient to type a dough. The dough ought to be smooth and pliable, however not so sticky that it sticks to your arms. Form a ball and let it relaxation for 30 minutes;
  4. Divide – Form a log, then reduce into 6 equal items;
  5. Shape dough into balls;
  6. Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They ought to be about 16cm /6.5” in diameter.

Now, you’re able to make the little Samosa parcels!

Part three: Samosa parcels

Don’t get wired about this half. It’s actually not that onerous. And if yours are a bit deformed and wonky, so what? It’s nonetheless going to style superb!!! And you possibly can simply say they’re “rustic”. 😉

How to make Samosas
  1. Cut in half – Use a small knife to chop a circle in half. Work with one disc of dough at a time. Keep the others lined underneath cling wrap in order that they don’t dry out;
  2. Brush disc with water alongside half the straight edge you simply reduce;
  3. Fold one facet in;
  4. Form cone – Then fold the opposite facet in, overlapping by about 1cm / 2/5″, to type a cone form. Press joined edges collectively to safe;
  5. Fill cone – Form an “O” together with your thumb and forefinger, then place the cone inside (like on the holders on the ice cream store). Fill with the spiced potato filling;
  6. Brush with water alongside the cone mouth edge;
How to make Samosas
  1. Seal – Press to seal;
  2. Fold seam facet down – Place the seam facet down on the work floor so it folds over;
  3. Trim extra pastry off;
  4. Pinch prime of cone to make it good and pointy;
  5. Fold in the opposite two corners;
  6. Voila! You’re executed!

Part four: Frying – and the trick to much less greasy, ultra-crispy Samosas!

The trick to frying Samosas is to begin on low warmth, in any other case the pastry can burst open and the filling spills out into the recent oil!

Consequently, most recipes will name for the Samosas to be fried at a comparatively low temperature of 160°C/320°F for 10 minutes+. But this makes them SUPER-greasy!

Instead, we’re utilizing the nice outdated, dependable Asian double-fry methodology. It’s quick turning into the world’s worst-kept cooking secret for much less greasy, ultra-crispy fried items, it’s utilized in takeout favourites from Honey Chicken to Sweet & Sour Pork, to Japanese Karaage. It includes an preliminary fry on low warmth to seal, adopted by a second fry on excessive warmth to color and crisp.

How to make Samosas
  1. First fry: Seal Pastry – Heat the oil to 160°C/320°F, then fry three or four samosas for three minutes, turning often. The pastry ought to be cooked however pale;
  2. Drain on paper towels then repeat this primary fry with remaining samosas;
  3. Second fry: Colour and crisp – Once you’ve executed the primary fry with all of the Samosas, enhance the oil warmth to 190°C/375°F. Then fry the Samosas in batches of three or four for round 1 1/2 to 2 minutes till golden. The Samosas are already cooked by, this step is simply to color and actually crisp up that pastry;
  4. Drain on paper towels and serve piping sizzling for optimum consuming expertise!
Pile of Samosas on a plate, ready to be eaten

Dipping Sauce for Samosas

The recipe features a Tamarind Dipping Sauce which is a well-liked condiment to serve alongside Samosas. The sauce is a bit tart, which properly cuts by the wealthy flaky pastry and balances the spice infused filling.

For a less complicated possibility, you might simply blitz up yogurt with recent mint leaves for a fast Raita of kinds (Indian Mint Sauce).

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How to serve Samosas

Samosas are usually served as a starter or snack, being the terrific hand-held dimension that they’re. Though thoughts you, I’ve seen loads of gigantic Samosas in my time. I can’t take care of the considered the quantity of oil required to fry these beasts! 😂

I’m sharing this Samosa recipe as a part of an Indian Week, so you can also make your very personal Indian feast! Just to recap, right here’s what we’ve received on the menu:

  • Palak Paneer – The iconic Indian Spinach Curry together with your very personal home made cheese curd (places retailer purchased to disgrace!);
  • Naan – The softest, fluffiest, chewiest naan you’ll ever make!
  • Indian Cabbage Salad – This one will shock you, it’s so extremely scrumptious; and
  • Samosas – to kick begin your get together!

And with this Samosa recipe, that’s a wrap on Indian Week. I hope you’ve loved the recipes as a lot as I’ve creating them … oh sure, and capturing them and filming them and making them again and again to test them … and DEVOURING them!! 😂 – Nagi x

Watch the best way to make it

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Samosas on a plate with dipping sauce

Samosa Recipe

Servings12 samosas

Tap or hover to scale

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of many world’s nice road snacks! Despite this, it is arduous to seek out an incredible one.Here I’ve provide you with what’s my splendid Samosa – it is simply the best dimension, with the best thickness of flaky pastry and a deliciously moist potato filling, so that each chew is ideal. I’ve gone all the best way and used genuine spices to stay true to this traditional, and I daresay the result’s higher than any restaurant I have been to!Makes 12 Samosas.


Potato Filling:

  • Boil potato till smooth: Peel then reduce potatoes in half. Place in a pot of chilly water, carry to boil then prepare dinner till very smooth, ~10 minutes.

  • Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some massive chunks (we wish some textural curiosity).

  • Cook spice seeds: Heat oil in a big skillet over medium warmth. Add the cumin seeds, mustard seeds & coriander seeds. Stir the spices for about 30 seconds or till aromatic – do not allow them to burn!

  • Add the ginger, chilli, peas and proceed to stir an additional minute or so till the chilli is smooth.

  • Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, tumeric and salt. Cook an additional 30 seconds.

  • Add potato and gently stir to coat in spices for about 1 minute.

  • Cool: Remove from the range, stir in chopped coriander leaves. Spread potato combination out on a plate and let it cool utterly earlier than utilizing.

Samosa Dough:

  • Mix dry elements: Place the flour, salt and ajwain seeds right into a bowl and stir to mix.

  • Rub ghee into flour: Add the ghee or oil and blend together with your fingertips till the dough resembles breadcrumbs. (This step is vital to creating flaky samosa pastry.)

  • Form a ball: Add the water and blend with the flour till you type a ball of dough. It ought to be pliable and smooth, however not so sticky it sticks to your arms,.

  • Rest 30 minutes: Cover the dough within the bowl with glad wrap and depart to relaxation for 30 minutes.

Making the Samosas – see video:

  • Cut into 6: Cut the dough into 6 equal parts, then roll every right into a ball. Keep the balls on a plate lined with cling wrap so they do not dry out.

  • Place between paper: Place one ball on a sheet of parchment/baking paper. Press all the way down to flatten, then cowl with one other sheet of paper. Do not flour the work floor – it would dry the pastry out.

  • Roll out: Roll the dough right into a disc about 2mm / 1/10″ thick (~16cm /6.5” diameter).

  • Cut in half: Cut by the centre to create two semicircles (2 samosas per disc).

  • Make cone: Brush the straight facet with water, then fold straight edge to affix itself and type a cone. Overlap the perimeters by about 1 cm / 2/5″ then press edges to seal.

  • Fill with potato: Make an “O” together with your forefinger and thumb, then maintain the cone within the “O”. Fill with about 2 tbsp of Potato Mixture, calmly urgent in.

  • Seal: Brush the open pastry edge with water, then press collectively so your Samosa is totally sealed. Place sealed edge down on work floor and press all the way down to fold. Trim off extra pastry, fold in corners. Pinch the highest nook to make it pointy.

  • Repeat with remaining Samosas – it’s best to make 12 in complete.


  • Heat oil to medium: In a deep pan or pot, warmth 5cm / 2″ oil to 160°C/320°F). (Note 7)

  • Fry 1: Carefully drop three – four samosas within the oil and prepare dinner for three minutes, shifting them round often (in the event that they contact the bottom of the pot for too lengthy, they get brown spots).

  • Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.

  • Increase oil warmth: Increase the oil temperature as much as 190°C/375°F.

  • Fry 2: Carefully place three – four samosas on the time into the oil, and prepare dinner for 1 1/2 to 2 minutes till they’re deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.

  • Serve sizzling with Tamarind Sauce or a Mint Raita (see separate recipe card under this one)

Recipe Notes:

1. An Indian spice with a aromatic, fruity however bitter style, substitute thyme leaves.
2. Ghee – Ghee can also be clarified butter – to make your personal, see right here. It provides the samosa pastry a light-weight buttery really feel. Rubbing the oil into the flour is what makes the pastry flaky.
three. Potatoes – Use starchy or all rounder potatoes. AUS: Sebago soiled brushed, US: russet, Idaho, Yukon, UK: Maris Piper, King Edwards)
four. Amchur, also referred to as mango powder is comprised of dried inexperienced mangoes, it’s bitter in style and is claimed to assist digestion. Substitute 1/2 tsp lemon juice.
5. Asafoetida, also referred to as hing, is derived from a large species of fennel. It is utilized in Indian cooking and is a good substitute for individuals who can’t have garlic or onion. If you can not discover it substitute 1/four tsp every of garlic and onion powder (within the Filling, and within the Tamarind sauce).
6. Frying tip – Starting on a low warmth is vital as a result of if the oil is just too sizzling, the pastry will burst open! While could recipes will name for 10+ minutes on a low warmth, I discover that makes the samosas actually greasy and in addition dries the pastry out an excessive amount of. Using a double fry, low-temp-then-high-temp Asian crispy fry methodology yields the proper outcome with a far much less greasy pastry. And it’s quicker. 🙂
7. Baking possibility – Unfortunately it doesn’t work in addition to frying as a result of it takes 30 minutes to get some good color on the pastry by which era it dries out a bit. But it does work! Spray shaped Samosas generously with oil then bake at 200°C/390°F for 25 to 30 minutes till crispy and golden.
eight. Reheating – Reheat leftover samosas within the oven at 180°C/350°F for round eight minuets, simply till the pastry is sizzling, fairly crisp once more and the within is warmed. It won’t ever return to freshly cooked crispy in fact – however it’s nonetheless fairly good!
9. Nutrition – Assumes every Samosa absorbs 1/2 tbsp vegetable oil from frying. Sauces should not included in calculation.

Nutrition Information:

Calories: 190cal (10%)Carbohydrates: 14g (5%)Protein: 2g (four%)Fat: 14g (22%)Saturated Fat: 11g (69%)Cholesterol: 13mg (four%)Sodium: 297mg (13%)Potassium: 42mg (1%)Fiber: 1g (four%)Sugar: 1g (1%)Vitamin A: 54IU (1%)Vitamin C: threemg (four%)Calcium: eightmg (1%)Iron: 1mg (6%)

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Dipping Samosa into tamarind sauce

Tamarind Dipping Sauce for Samosas


Tap or hover to scale

This is a fast dipping sauce that goes rather well with Samosas. It’s barely tart so it cuts by the richness of the Samosas. Makes ~1.5 cups.


  • Heat the oil in a small saucepan over medium warmth.

  • Add the ginger, chilli, cumin, asafoetida and garam masala, stir and prepare dinner gently for 1 minute to launch the flavours and toast the spices.

  • Add the water, tamarind paste and brown sugar and stir till the sugar has utterly dissolved.

  • Reduce the warmth and simmer gently for 15 minutes till the sauce turns thick and syrupy – it ought to be the consistency of candy soy/ketchup manis (ie. like very runny honey). Taste and modify the tamarind to swimsuit.

  • Cool the sauce earlier than utilizing. The sauce will thicken because it cools.

  • Serve with sizzling Samosas.

Nutrition Information:

Calories: 49cal (2%)Carbohydrates: 10g (three%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 5mgPotassium: 18mg (1%)Fiber: 1g (four%)Sugar: 10g (11%)Vitamin A: 18IUVitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)

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