Crafting Perfect Samosas At Home - Recipes Master (2024)

Crafting Perfect Samosas At Home - Recipes Master (1)

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Hello foodies! Today, I’m eager to share an exemplary recipe that is near each Indian’s heart – Samosas. These three-sided pockets of goodness are known for their fresh, flaky outside and exquisite, flavoured filling. Whether you’re getting a charge out of them as a bite, hors d’oeuvre, or part of a feast, samosas never neglect to fulfil. In this way, how about we plunge into the kitchen and figure out how to make these scrumptious treats without any preparation?

Table of Contents

Origin and History

Samosas, with their origins tracing back to the Middle East, made their way to the Indian subcontinent, becoming a culinary sensation. These triangular delights, filled with a medley of spiced potatoes, peas, and sometimes meat, are believed to have been introduced to India by traders and travelers. Today, Samosa hold a special place in the hearts of food enthusiasts, symbolizing the fusion of flavors and cultures.

Tips and Tricks

  • Flaky Perfection: Achieve the ideal flakiness by incorporating ghee or oil into the dough and ensuring thin, even rolling.
  • Spice Sensation: Elevate the flavors by using a blend of aromatic spices, including cumin, coriander, and garam masala, in the filling.
  • Sealing Success: Seal the edges of the samosa tightly to prevent the filling from oozing during frying.
  • Fry to Golden Glory: Fry the samosas in hot oil at the right temperature to achieve that crispy, golden exterior.

How to Use Samosas Masala Mix

Enhance your Samosa-making experience with a high-quality Samosas Masala Mix. Follow these simple steps:

  • Acquire the Mix: Purchase a reliable Samosa Recipe Mix from your local spice market or grocery store.
  • Prepare the Filling: Mix the recipe blend with boiled and mashed potatoes, peas, and spices for a flavorful filling.
  • Create the Dough: Combine the Samosa Recipe Mix with flour, ghee, and water to form a pliable dough.
  • Assemble and Seal: Roll out portions of the dough, fill with the spiced potato mixture, and seal into the iconic triangular shape.
  • Fry to Perfection: Deep-fry the assembled samosa until they turn golden brown and achieve the perfect crispy texture.

How to make Samosas

Crafting Perfect Samosas At Home - Recipes Master (2)

Crafting Perfect Samosas at Home

Recipe by ImamCourse: AppetizersCuisine: Indian




Prep time



Cooking time






Total time



Samosas, with their golden, crispy exteriors and flavorful potato-pea filling, are a celebration of the rich and diverse street food culture of India. The symphony of spices and textures in every bite promises a culinary journey that transcends borders.


  • For the Dough:

  • All-purpose flourt1 cup

  • Watert1/4 cup (approx.)

  • Saltt1/4 teaspoon

  • Vegetable oilt2 tablespoons

  • For the Filling:

  • Potatoes, boiled and mashedt3 medium-sized

  • Peas, frozen or fresht1/2 cup

  • Green chilli, finely choppedt1

  • Ginger, gratedt1 teaspoon

  • Cumin seedst1 teaspoon

  • Coriander powdert1 teaspoon

  • Garam masalat1/2 teaspoon

  • Turmeric powdert1/4 teaspoon

  • Red chilli powdert1/4 teaspoon (adjustable)

  • SalttTo taste

  • Fresh coriander leaves, choppedt2 tablespoons

  • Oil for deep fryingtAs needed


  • For the Dough
  • In a blending bowl, join the regular baking flour, salt, and 2 tablespoons of vegetable oil.
  • Step by step add water and manipulate the combination into a smooth, firm mixture. Cover it with a soggy material and let it rest for 30 minutes.
  • For the Filling
  • Heat 2 tablespoons of oil in a skillet. Add cumin seeds and let them sizzle.
  • Add slashed green stew and ground ginger. Sauté briefly until fragrant.
  • Mix in the peas and cook for 2-3 minutes.
  • Add turmeric powder, red bean stew powder, coriander powder, garam masala, and salt. Blend well.
  • Add the pureed potatoes and new coriander leaves. Blend everything completely and cook for an additional 5 minutes. Eliminate from intensity and let it cool.
  • Gathering the Samosas
  • Partition the refreshed batter into 6 equivalent divides and roll them into balls.
  • Fold each ball into a dainty oval or circle, then cut it down the middle to shape two semi-circles.
  • Take one semi-circle, brush water along the straight edge, and structure a cone shape, fixing the edges. Fill the cone with the potato-pea combination.
  • Seal the open edge to make a three-sided pocket. Guarantee it’s fixed well to keep the filling from spilling during broiling.
  • Frying
  • Heat oil in a profound griddle over medium intensity. To check the event that the oil is sufficiently hot, drop a little piece of the mixture into the oil; assuming that it sizzles and ascends to the surface, the oil is prepared.
  • Cautiously slide the pre-arranged samosas into the hot oil, a couple at a time. Sear until they become brilliant brown and fresh, turning every so often. This ought to require around 5-7 minutes for each bunch.
  • Eliminate the samosas with an opened spoon and channel them on paper towels.
  • Serve your hand-crafted samosas hot with mint chutney or tamarind sauce. Partake in the compelling crunch and blast of flavours!


  • That’s it – a bit-by-bit manual for making the most flavorful custom-made samosas. These fresh, brilliant packages are a genuine encapsulation of Indian cooking. Thus, focus in, assemble your fixings, and enjoy the delight of making these scrumptious samosas directly in your own kitchen. Cheerful cooking, and partake in your natively constructed Indian joys!

Nutrition Facts

12 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat6g10%
    • Saturated Fat1g5%
  • Sodium200mg9%
  • Amount Per Serving% Daily Value *
  • Potassium8mg1%
  • Total Carbohydrate22g8%
    • Dietary Fiber2g8%
    • Sugars1g
  • Protein3g6%
  • Calcium 1%
  • Iron 8%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Crafting Perfect Samosas At Home - Recipes Master (2024)


What are the ingredients to samosa? ›

  • 2 cups all-purpose flour.
  • ½ teaspoon salt.
  • 2 tablespoons butter.
  • ¼ cup water.
  • 1 quart oil for deep frying.
  • 2 tablespoons butter.
  • 1 small onion, chopped.
  • 2 cloves garlic, chopped.

How do you seal samosa edges? ›

Beat some eggs in a bowl. Using a small pastry brush, take some of the beaten eggs and spread it at the tip of your samosa. Stick the edge and press with your finger to perfectly seal the pieces. Repeat until quantities are finished.

What is a good sauce for samosas? ›

Most Common Samosa Sauces

Green sauce: Usually a mint cilantro chutney, cilantro chutney, or hari chutney. Brown sauce: This sauce is usually a tamarind chutney or imli ki chutney and tastes sweet and sour. Red sauce: Usually a garlic chutney or lasan ki chutney.

Why my samosa is not crispy? ›

Too thick will not cook the crust well. Most important Tip – Frying: The key to the best flaky samosa is to fry them in moderately hot oil, on a low flame & for longer time (very important). Later you increase the heat and fry them on a medium heat until crisp.

What are traditional samosas made of? ›

India. The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato, onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling.

What is the best type of samosa? ›

Chicken samosas are perhaps the most popular type of samosa, and for good reason! The succulent, shredded chicken filling is perfectly complemented by the crispy pastry shell, while the spices, sweet chili, onions, garlic, and lime juice complete the experience and make for a delicious and satisfying snack.

What is the outer layer of samosa made of? ›

Flour: Flour is used to make the dough for the samosa pastry. It creates a crisp and flaky outer layer when deep-fried.

Why does my samosa pastry crack when frying? ›

It can crack because you didn't use the correct type of flour, because you failed to mix the ingredients correctly, because you failed to cook it at the correct temperature, or you baked it too long, or you didn't give it enough time to cool down after baking.

Why is my samosa soggy? ›

Allow the samosas to cool on a rack. If you put the warm samosas on a plate, moisture will build up and create steam. Steam makes fried foods soggy. Samosa dough do become soggy after a while.

What oil is best for samosa? ›

The final step to making the best samosa is to fry them to a perfectly crisp golden brown. Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options.

What should you eat with samosas? ›

The most common way to serve a samosa is with a dip called chutney. Green chutney is something that gives samosa a whole new dimension, and they pair so well together. This chutney is mainly comprised of two common Indian herbs—cilantro and mint.

What do we call samosa in English? ›

samosa in American English

(səˈmoʊsə ) noun. a small pastry turnover, orig. of India, filled with a spicy meat or vegetable mixture, as of potatoes and peas.

How long do homemade samosas last? ›

Definitely, make small batches, make some and keep them in the freezer until you make some more. When all your samosas are frozen, put them in a ziploc, carefully seal and store in freezer. They can be stored upto 6 months.


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