Spice Up Your Snack Game: The Ultimate Samosa Recipe Revealed

A Plate of Samosas served with chutney

When you crave an "Indian snack," the iconic image of a humble Samosa likely pops into your head.

These crispy, golden pockets of delicate pastry, generously filled with spiced potatoes and other flavorful ingredients, represent our vision of the finest savory treat worldwide.

Beyond their mouthwatering taste, Samosas boast incredible versatility. Serve them as appetizers, main courses, or grab a quick, satisfying lunch on the go. Enjoy them piping hot or at room temperature; they stay fresh for days and reheat beautifully. What's not to adore?

However, discovering an outstanding Samosa, whether store-bought or homemade, proves to be quite a challenge. Many are just "OK," never quite hitting the mark for us. Determined to achieve Samosa perfection, we embraced the (no small!) challenge of creating our own ideal recipe.

After numerous rounds of meticulous testing, savoring, rethinking, and (yes!) savoring some more, we're thrilled to declare that we've ultimately crafted what we believe is the quintessential Samosa recipe—our ideal version of this delectable treat!


  • Potatoes: Potatoes are a key component of the filling. They provide a hearty and starchy base for the samosa.
  • Peas: Peas add sweetness and texture to the filling. They are a common addition to samosa recipes.
  • Ginger: Fresh ginger adds a warm and zesty flavor to the filling. It complements the other spices and ingredients.
  • Green Chilli: Green chilies add heat to the filling. The amount can be adjusted based on personal spice preferences.
  • Coriander/Cilantro: Fresh coriander leaves, also known as cilantro, add a burst of freshness and a hint of citrus to the filling. They are typically added towards the end of the cooking process.
  • Amchur: Also known as dried mango powder, amchur adds a tangy and sour flavor to the filling. It enhances the overall taste of the samosa.
  • Asafoetida (Hing): This is a resin with a strong and pungent flavor. It is used in small quantities to enhance the flavor of the dish and aid in digestion.
  • Black Mustard Seeds: These tiny seeds add a nutty and pungent flavor to the filling. When heated in oil, they release a distinctive aroma that contributes to the overall taste of the samosa.
  • Garam Masala: A blend of ground spices like cinnamon, cardamom, cloves, and others, garam masala adds warmth and depth to the filling. It's a common spice mix in Indian cuisine.
  • Turmeric, Coriander, and Cumin: These spices contribute to the overall flavor profile of the filling. Cumin and coriander add earthy notes, while turmeric provides a warm color and a slightly bitter taste.
  • Flour: Flour is used to make the dough for the samosa pastry. It creates a crisp and flaky outer layer when deep-fried.
  • Ghee or Oil: Ghee or oil is used in both the filling and for frying the samosas. Ghee adds a rich and buttery flavor, while oil is a more neutral option.

How to Make Samosa

The Spiced Potato Filling

For Samosas, the filling is usually vegetarian, using roughly mashed potatoes cooked with spices, fresh green chili, and peas. While some versions include meat, we prefer to stick to the traditional recipe.

  • Fluffy Mashed Potatoes: Achieve a soft and airy texture by boiling potatoes until tender, then gently rough-mash them with a fork. It's good to have some small chunks for texture, rather than a smooth and creamy mash.
  • Cooking Spices and Aromatics: Fry up a good amount of spices with fresh ginger and chili, then mix them in with the peas.
  • Adding Potato: Mix in the mashed potato gently but thoroughly, ensuring the flavors fully blend with the potato.
  • Fresh Coriander, Then Cool: Finally, add fresh coriander and let the filling cool completely before using. This step ensures that the flavors settle in nicely.

The Samosa Dough

1. Traditional Method to Make A Samosa Dough

The special thing about Samosa pastry is how flaky it is. To make it, we follow a process which is explained below. 


  • Combine Dry Ingredients, Introduce Ghee – Start by mixing the flour, Ajwain seeds, and salt. Then, incorporate ghee or oil into the mixture.
  • Incorporate Fat – Utilize your fingers to blend the ghee thoroughly until the mixture resembles coarse breadcrumbs. This particular step is crucial as it imparts the signature flakiness that makes Samosa pastry so beloved.
  • Form Dough, Allow 30-Minute Rest – Add water until the mixture transforms into a workable dough. The consistency should be soft and pliable, steering clear of excessive stickiness. Shape the dough into a ball and let it rest for approximately 30 minutes.
  • Divide and Shape – Take the rested dough, form it into a log, and then cut it into six equal portions. Shape each section into a ball.

  • Roll into Thin Discs – Roll out each ball into discs with a thickness of around 2mm and a diameter of approximately 16cm / 6.5 inches. This step sets the foundation for the thin, flaky layers characteristic of Samosa pastry.

2. Making a Samosa Dough Using Rotimatic

Step 1: Start by choosing the "Puri" setting on the Rotimatic. This tells the machine you're making samosas and need a certain type of dough.

Step 2: Make the filling for your samosas. Usually, it's a tasty mix called potato masala, with ingredients like boiled potatoes, spices, and herbs.

Step 3: Once the Rotimatic makes a round roti, cut it into two equal parts from the center.

Step 4: Take one-half of the roti and shape it into a cone by joining the edges. Make sure the edges are firmly sealed from the inside, creating a well-closed cone.

Step 5: Fill the cone with your prepared potato masala, spreading it evenly inside.

Step 6: Wet the edge of the roti cone with water. This helps seal the samosa well. Press the edges down firmly for a secure seal.

Step 7: Heat your oven to 180°C (or as your recipe suggests) and bake the samosas for about 20 minutes until they turn golden brown and crispy.

By following these steps, you can enjoy tasty homemade samosas, made easy with the convenience of using a Rotimatic for the dough.

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Detailed Guide to Make Samosa Parcels

No need to worry about this part—it's really not that tough. Even if your creations look a bit different, who cares? They're still going to taste awesome! Just follow these steps, and you'll have fantastic samosa parcels in no time.

  • Halving the Circle: Use a small knife to cut a circle in half. Work on one dough disc at a time, covering the rest to keep them from drying out.
  • Moisten and Fold: Brush water along one-half of the straight edge you just cut. Fold one side in, then fold the other side over, overlapping by about 1 cm, forming a cone shape. Press the edges to secure.
  • Filling the Cone: Create an "O" with your thumb and forefinger, place the cone inside, and fill it with the spiced potato mix.
  • Sealing the Deal: Brush water along the cone's mouth edge and press to seal it shut.
  • Positioning Seam Side Down: Place the samosa seam side down on the work surface, ensuring it folds over.
  • Tidying Up: Trim any excess pastry.
  • Pointy at the Top: Pinch the top of the cone to give it a nice pointy shape.
  • Folding the Corners: Fold in the other two corners.
  • Voila! You're All Set!


1. Deep Fry 

When it comes to frying Samosas to perfection, the trick is to kick off the process with low heat. Starting on high heat may lead to the pastry bursting open, causing the flavorful filling to spill into the hot oil!

Typically, most recipes recommend frying Samosas at a lower temperature, around 160°C/320°F, for a duration of 10 minutes or more. However, this method tends to result in overly greasy Samosas.

To tackle this, we embrace the tried-and-true Asian double-fry technique, a somewhat open secret in the culinary world for achieving less greasy and ultra-crispy fried delights. Here's the breakdown:

First Fry: Sealing the Pastry

1. Heat the oil to 160°C/320°F.

2. Fry 3 or 4 Samosas for 3 minutes, turning occasionally. Ensure the pastry is cooked but still pale.

3. Drain on paper towels.

4. Repeat this initial fry with the remaining Samosas.

Second Fry: Adding Color and Crispiness

1. After completing the first fry for all Samosas, increase the oil temperature to 190°C/375°F.

2. Fry the Samosas in batches of 3 or 4 for approximately 2 to 3 minutes until they achieve a golden hue.

3. Since the Samosas are already fried, this step primarily aims to add color and enhance the pastry's crispiness.

4. Drain on paper towels and serve promptly for an optimal eating experience!

2. Bake in the Oven

Cooking samosas in the oven is a smarter option than deep frying. You still get delicious, crispy samosas. Here's a simple recipe for baking them:

  • Preheat the Oven: First, heat your oven to 375°F (190°C).
  • Brush with Oil: Put the shaped samosas on a baking sheet with parchment paper. Brush oil on the top to make them golden and crispy.
  • Bake: Now, bake the samosas in the hot oven for about 20-25 minutes. They should become golden and crispy. You might want to turn them over halfway through for even cooking.
  • Serve: After baking, take the samosas out and let them cool for a bit before serving. Enjoy!

3. Air Fry

If you own an air fryer, give making samosas in it a shot. You'll be happily surprised by how they turn out – crispy like the fried ones but with way less oil.

To air-fry, heat the air fryer to 180°C/356°F for 10 minutes. Lightly brush the samosas with oil, then air-fry at 180°C/356°F until they're golden brown.

Tips to Make The Perfect Samosa

  • Fats (Oil or Ghee) – Getting the right balance of oil in your samosa doughis essential for achieving a crispy and flaky texture. Too little oil may result in a hard crust, so it's important to follow the recommended oil quantity in the recipe you use.
  • Crumb Oil & Flour – Creating a flaky crust involves a crucial step: blending the oil into the flour until it resembles breadcrumbs. This process is key to achieving the desired texture in your samosas.
  • Texture of Dough – The samosa dough should be firm, not soft like roti dough. Only add water as needed, as excess moisture can lead to small air pockets in the crust, hindering the crispiness of the samosas.
  • Resting & Kneading Dough – Once the dough is prepared, it doesn't require immediate kneading. Allow it to rest first. After resting, knead the dough thoroughly for 3 to 4 minutes. It shouldn't become smooth but should maintain a tight and stiff consistency. Avoid over kneading.
  • Rolling the Dough – When rolling out the dough, aim for a thickness that is neither too thick nor too thin. Consult the video for the recommended thickness. Excessively thin layers may break during frying, while overly thick layers won't cook the samosas properly.
  • Frying – Fry the samosas in moderately hot oil over a low flame. Avoid using very hot oil or high heat, as this may result in undercooked and non-crispy samosas. The oil should not sizzle or bubble immediately when a piece of dough is dropped in; you should observe tiny bubbles after 30 to 40 seconds – indicating the correct temperature.

Varieties of Samosas

1. Some samosas have raisins, giving them a sweet-sour taste. Others add cashews for extra crunch.

2. In certain places, the filling is mashed and loaded with lots of spices.

3. For a twist, some folks include ginger-garlic paste, and occasionally, you might discover bits of chopped carrots in the mix.

4. There's even a version with mixed vegetables, like peas, carrots, cauliflower, and potatoes.

5. Onion samosas switch things up with a spiced combo of onions and poha (flattened rice).

6. For a sweet treat, there's khoya samosa with a stuffing of khoya, nuts, and dry fruits—especially during festivals like Diwali or Holi.

7. Paneer cubes join the party in another variation.

8. And if you prefer bite-sized delights, there's cocktail samosa—a small version filled with a dry mix of spices, nuts, and dry fruits.


If cooking is something you enjoy, we encourage you to go through some other recipes that you might also enjoy trying:


1. Are These Samosas Vegetarian or Vegan?

Samosas come in different varieties, and they can have meat like keema or chicken. However, this specific recipe is vegetarian. If you want vegan samosas, just switch out the ghee in the dough with oil.

2. Why Are My Samosas Not Crispy?

If your samosas aren't crispy, it's probably because you fried them in really hot oil. Always fry them on low heat. Also, make sure your dough is stiff. If it's too soft, your samosas won't be as crispy.

3. How to Store and Reheat Leftover Samosas?

Put your leftover samosas in an airtight container and store them in the fridge. To warm them up, preheat your oven to 350 F degrees and pop the samosas in for 5 to 10 minutes until they're nicely warm.

4. Can I Freeze the Samosas?

Absolutely! After you've filled and shaped the samosas, lay them on a baking sheet with parchment paper. Stick the sheet in the freezer for a couple of hours until the samosas are firm. Then, transfer them to a freezer bag and freeze them.

5. Can I Make the Samosa DoughAhead of Time?

Yes, you should! Making the samosa doughin advance and covering it for 30-40 minutes gives better results. This time helps the gluten in the dough, and it's easier to roll. You can also prepare samosas ahead of time and refrigerate (up to 8 hours) or freeze them (up to 3 months) for later.

6. Why Does the Crust Have Blisters and Bubbles?

If your samosa crust has too many bubbles, it might be because you fried them in very hot oil or the dough had too much moisture. Try frying them at a lower temperature, and make sure your dough isn't too wet.