Samosa
The Indian subcontinent's most universal snack — crispy fried pastry stuffed with spiced potato. The dough must be stiff and the oil temperature must be precisely controlled to get the classic blistered, crackly surface. Worth the effort.
Prep Time
10 min
Cook Time
20 min
Servings
2
Calories
193 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flour1 cups
- Potato1 medium
- Peas¼ cup
- Onion½ medium
- Green Chili½
- Coriander Leaves½
- Chaat Masala½
- Salt½ tsp
- Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Flour1 cups
- Potato1 medium
- Peas0.25 cup
- Onion0.5 medium
- Green Chili0.5
- Coriander Leaves0.5
- Chaat Masala0.5
- Salt0.5 tsp
- Oil1 tbsp
Instructions
- 1
Make the dough: 2 cups flour, ¼ cup oil (yes, this much — it's what makes it flaky), 1 tsp salt, ½ cup cold water. Knead briefly until just combined — should be STIFF, not soft. Rest 30 minutes covered.
- 2
Boil 3 large potatoes until tender. Peel, mash roughly (small chunks, not puree).
- 3
Heat 2 tbsp oil. Add cumin seeds, then ginger-garlic paste, then green chili, peas, garam masala, turmeric, coriander powder, salt, and amchur (dried mango powder). Add the potatoes, mix well. Add chopped coriander. Cool completely.
- 4
Divide dough into 8 balls. Roll each into a thin oval (about 6 inches). Cut each oval in half. Take one half, fold into a cone (sealing the straight edge with water), fill with potato mixture, seal the top edge with water.
- 5
Heat oil to 300°F (medium-low — this is critical). Fry samosas in batches for 8-10 minutes, turning, until pale golden. Don't overcrowd.
- 6
Increase the oil temperature to 360°F, return the samosas, and fry 2 more minutes until deep golden and blistered. This two-stage frying is the secret to crispy, bubbled samosas. Serve hot with tamarind chutney and mint chutney.
Watch how to make Samosa
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.The dough must be STIFF. Soft dough makes greasy, smooth samosas. Stiff dough cracks and blisters — that's what you want.
- 2.Two-stage frying is essential. Low temp cooks the dough through without burning. High temp crisps the outside. Skipping the first stage = doughy interior.
- 3.Cool the potato filling completely before stuffing. Warm filling steams inside the dough and turns it soggy.
- 4.Make a big batch and freeze uncooked — line them on a baking sheet, freeze solid, then bag them. Fry from frozen, adding 2-3 minutes to the cook time. Convenient party food.
🔬 Why It Works
Samosa dough is engineered for crispiness via two mechanisms: high fat content (¼ cup oil for 2 cups flour) coats flour particles and prevents gluten formation, and the stiff hydration keeps the dough firm during folding. The slow-low fry phase ensures the inside cooks through without scorching; the high-heat finish creates the iconic blistered surface as water in the dough vaporizes rapidly. Filling cooled to room temperature stays dry — warm filling would release steam that turns the surrounding dough leathery from the inside.
Frequently Asked Questions
Why are my samosas soft instead of crispy?▾
Can I bake samosas instead of frying?▾
What's the difference between samosa and pakora?▾
Can I use ready-made wrappers?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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