This easy Samosa is an extremely popular Indian deep-fried appetizer with spiced potatoes. Samosa originates from the Middle East and has different variations across the Middle East, South Asian, and East Asian countries. This is an easy samosa recipe with a step-by-step guide and photos of the Samosa-folding technique. Pair these samosas with my tamarind chutney and mint-coriander chutney, maybe even a hot cup of Chai, and enjoy your self-made mini-heaven!
Inspiration for Samosa
I am a samosa lover, have been enjoying it since childhood and I seriously could eat it all day. The traditional recipe calls for frying which tastes amazing, but I also have an oven-baked version for those who prefer to avoid fried foods. I also sometimes like to add a sprinkle of protein magic (read crumbled tofu) to raise the satiety factor. Basically, I have a samosa for every occasion, from an indulgent snack to a full meal! Are you convinced I’m obsessed with it yet?
All versions taste amazing!
How to make Samosa filling?
- Boil the potatoes in a large saucepan with enough water to cover them. Then, peel and mash the potatoes.
- In a frying pan, heat up oil on medium heat.
- Add the whole coriander seeds and fennel seeds and fry until they turn golden and fragrant (1-2 minutes).
- Add chopped green chilies to this, fry for a few seconds then, reduce the heat and add the cumin powder, turmeric powder, red chili powder, and mix.
- Add the frozen/fresh peas and let it cook with the spices for 4-5 minutes, then add amchur powder.
- Add boiled potatoes, and crushed tofu (if using). Season with salt, mix well and take it off the heat.
- Add chopped coriander leaves, mix that in and set the filling aside.
How to shape a samosa?
Shaping a samosa is not the easiest, but also not the hardest “dumpling” to shape. It doesn’t need special skills but does require you to be careful and seal it properly.
Start by making the samosa wrapper dough. Mix together flour, salt, ajwain (carrot seeds) and then add oil to this mix and let the oil coat the flour mix.
Then slowly add water to the mix and form a pliable dough.
Shaping the samosas:
- Divide the dough into 12-16 equal parts and roll the dough into an oval shape, now cut it horizontally, dividing it into 2 equal parts using a dough divider.
- Fold the straight edge and seal to form a cone. Now stuff 2 tsp of the samosa filling into the cone. Bring the bottom of the wrapper to the top and fold the excess dough in the middle and seal the samosa tight by firmly pressing it between your fingers.
- Bring up frying oil to heat in a deep frying pan.
- Fry the samosas on a low flame and stir occasionally for at least 15 minutes.
- Once the samosas turn golden and crispy, remove them from the oil with a slotted spoon.
- Place them in a bowl lined with paper towels and drain the excess oil.
- Samosa are now ready to be enjoyed with green chutney and tamarind chutney!
Once shaped, fry the samosas in hot oil on low-medium heat for about 10-15 minutes until they turn crispy and golden brown. Serve with hot tamarind chutney and mint-coriander chutney!
Can I bake samosas in the oven?
Good news! You can very well achieve crispy and delicious samosas without frying.
-Pre-heat the oven to 200 C or 400 F.
-Place the shaped samosas on a lined baking tray.
-Bake for 30 minutes or until golden brown.
I am so excited for you to try the samosa and if you do, please do leave me a comment down below or send me a message over at @beextravegant!
Other Indian street foods for you to try:
- Fried MoMos and spicy chutney
- Easy Pav Bhaji: mashed vegetable mash
- Dahi Vada with Dum Aloo
- Healthy Boiled Peanut Salad
Easy Samosa Recipe
Equipment
Ingredients
Samosa filling:
- 4-5 Potatoes boiled and peeled
- ½ block Tofu optional
- 1 tsp Whole coriander seeds
- 1 tsp Whole fennel seeds
- 2 tsp Coriander powder
- 1 tsp Ground cumin
- 2-3 Green chilli peppers chopped
- 1-2 tsp Red chilli powder
- ½ tsp Turmeric
- 2 tsp Aamchur powder (dried mango powder)
- 1 tsp chaat masala
- Salt to taste
- ½ cup Frozen or fresh peas
- 1 tbsp Coriander leaves chopped
For the dough:
- 2 cups All purpose flour
- 1½ tsp Ajwain
- Salt to taste
- ⅓ cup Oil/ghee
- Water as needed
- Oil for frying
Instructions
Samosa filling:
- Boil the potatoes in a large saucepan with enough water to cover them. Then, peel and mash the potatoes.
- In a frying pan, heat up oil on medium heat.
- Add the whole coriander seeds and fennel seeds and fry until they turn golden and fragrant (1-2 minutes).
- Add chopped green chilies to this, fry for a few seconds then, reduce the heat and add the cumin powder, coriander powder, turmeric powder, red chili powder, and mix.
- Add the frozen/fresh peas and let it cook with the spices for 4-5 minutes, then add amchur powder.
- Add boiled potatoes, and crushed tofu (if using). Season with salt, mix well and take it off the heat.
- Add chopped coriander leaves, mix that in and set the filling aside.
Dough
- In a large bowl, mix together flour, salt and ajwain/carrom seeds.
- Then add the oil slowly and incorporate that into the flour by mixing and rubbing the mix between your hands. The flour should be well coated with oil and when you press the crumbly flour mix between your fingers, it should hold together.
- Gradually add water 2 tbsp at a time, adding more if required and mix it well until you form a pliable dough.
Shaping the samosas:
- Divide the dough into 12-16 equal parts and roll the dough into an oval shape, now cut it horizontally, dividing into 2 equal parts using a dough-divider.
- Fold the straight edge and seal to form a a cone. Now stuff 2 tsp of the samosa filling into the cone. Bring the bottom of the wrapper to the top and fold the excess dough in the middle and seal the samosa tight by firmly pressing it between your fingers.
- Bring up frying oil to heat in a deep frying pan.
- Fry the samosas on a low flame and stir occasionally for at least 15 minutes.
- Once the samosas turn golden and crispy, remove them from the oil with a slotted spoon.
- Place them in a bowl lined with paper towels and drain the excess oil.
Baked Samosas:
- Preheat the oven to 200C/400F.
- Place the shaped samosas on a lined baking tray and bake for 30 minutes or until golden brown.
- Samosa are now ready to be enjoyed with green chutney and tamarind chutney!
Best samosas ever!!!
THANK YOU!!!
S beautifully explained I am really very happy and thankful to you that you shared this article with us. The pictures in this article really make it very easy to understand and follow the steps. My mom really liked the samosas I made and all of these credits go to you. Thank you so much for putting it up so beautifully.
I’m so happy to hear that Supriya! I hope you keep making more recipes and keep treating your mom this way. That’s beautiful 😀