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Close-up of three golden-brown, crispy Homemade Samosas stacked on a white plate, freshly fried.

Homemade Samosas

  • Author: freddyrecipes.com
  • Total Time: 65 min
  • Yield: 12 samosas 1x
  • Diet: Vegetarian

Description

Recipe for making traditional Indian samosas with a savory potato and pea filling encased in a crisp pastry shell.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup oil or ghee, plus more for deep frying
  • 1/2 cup cold water, approximately
  • 4 medium potatoes, boiled, peeled, and mashed
  • 1/2 cup green peas, fresh or frozen
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste

Instructions

  1. Mix flour and salt in a bowl. Cut in the 1/4 cup oil or ghee until the mixture resembles coarse crumbs. Gradually add cold water to form a stiff dough. Knead for 5-7 minutes. Cover and let rest for 30 minutes.
  2. For the filling, heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
  3. Add grated ginger and cook for 30 seconds.
  4. Add green peas and cook until tender.
  5. Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well.
  6. Add the mashed potatoes and mix gently until everything is combined. Cook for 2-3 minutes. Remove from heat and let the filling cool completely.
  7. Divide the dough into equal small balls. Roll each ball into an oval shape, about 5-6 inches long.
  8. Cut the oval in half to form two semi-circles. Moisten the straight edge with water.
  9. Fold the straight edge over to form a cone shape, pressing the edges firmly to seal.
  10. Fill the cone with about 2 tablespoons of the potato mixture. Do not overfill.
  11. Moisten the open edges of the cone. Bring the edges together and press firmly to seal the top, forming a triangle shape. Pinch the edges to create a decorative crimp if desired.
  12. Heat oil for deep frying over medium heat. The oil should be hot enough that a small piece of dough sizzles immediately but does not brown quickly.
  13. Fry the samosas in batches, turning occasionally, until they are golden brown and crisp on all sides. This takes about 6-8 minutes per batch.
  14. Remove samosas with a slotted spoon and drain excess oil on paper towels.

Notes

  • For a crispier crust, use very cold water when making the dough.
  • Do not overcrowd the pan when frying; this lowers the oil temperature and makes the samosas oily.
  • Serve hot with mint chutney or tamarind chutney.
  • Prep Time: 45 min
  • Cook Time: 20 min
  • Category: Snack
  • Method: Deep Frying
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 samosa
  • Calories: 250
  • Sugar: 2
  • Sodium: 150
  • Fat: 15
  • Saturated Fat: 4
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 0

Keywords: samosa, Indian snack, potato pastry, fried appetizer, vegetarian

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Find it online: https://freddyrecipes.com/homemade-samosas-recipe/