recipe

Authentic Indian Samosas – Crispy, Golden, and Flavorful

Name: Authentic Indian Samosas – Crispy, Golden, and Flavorful
Total time: 45 min
Yield: 4-6
Ingredients: all-purpose flour, 2 cups; vegetable oil, 1/4 cup; water, 1/2 cup; salt, a pinch; Oil, 2 tbsp (for sautéing); onion (finely chopped), 1/2; garlic clove, minced, 1; Grated ginger, 1 tsp; chili pepper (optional), 1; Turmeric powder, 1/2 tsp; boiled potatoes, mashed, 2 cups; Peas, 3/4 cup; Ground cumin, 1 tsp; chopped fresh coriander, 2 tbsp; vegetable oil, as much as needed

Total time: 45 min

Difficulty: Medium

Serves: 4-6

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By Editorial Team

Samosas are iconic Indian snacks made with crispy pastry and a savory filling of spiced potatoes and peas. Whether you're craving something crunchy for teatime or need a flavorful appetizer for a dinner party, this classic samosa recipe hits the spot. You'll love how golden and crispy they turn out with a beautifully spiced interior that melts in your mouth.

What Are Samosas?

Samosas are one of India’s most beloved snacks, often enjoyed as street food or part of festive spreads. Traditionally triangular in shape, these pastries are filled with a hearty mixture of potatoes, peas, spices, and herbs. Though their origins trace back to the Middle East and Central Asia, samosas have become synonymous with Indian cuisine over time. They're usually deep-fried until perfectly crisp, but can also be baked or air-fried as a lighter option.

Why Everyone Will Love This Recipe

Crispy on the outside, tender and flavorful inside
Totally vegetarian and budget-friendly
Perfect for entertaining or snacking
Customizable heat level—spice it up or keep it mild
Great for dipping in chutneys or yogurt sauce

Pro Tips for the Best Samosas

Chill the dough: Resting the dough in the fridge helps make the pastry extra crisp.
Mash potatoes coarsely: Leave a few chunks for texture.
Seal tightly: Brush edges with water and press well to prevent leaks while frying.
Oil temperature matters: Fry over medium heat so the samosas cook evenly and don’t brown too fast.
Spice balance: Adjust chili and ginger to your heat preference.

Frequently Asked Questions

Can I Bake Samosas Instead of Frying Them?

Yes! Brush them with oil and bake at 375°F for 25–30 minutes or until golden and crisp.

What Dipping Sauces Go Best With Samosas?

Tamarind chutney, mint-cilantro chutney, or plain yogurt make delicious pairings.

Can I Make Samosas Ahead of Time?

Absolutely. You can shape the samosas and refrigerate them for up to 24 hours before frying.

What Kind of Oil Should I Use for Frying?

Use a neutral oil with a high smoke point, like vegetable or canola oil.

How Can I Make Them Spicier?

Add more chili pepper or a pinch of garam masala for extra heat and depth.

Are Samosas Vegan?

Yes—this version is 100% plant-based, using oil instead of butter or ghee.

How to Freeze Samosas

To freeze uncooked samosas, place them on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 2 months. Fry directly from frozen—no need to thaw. If freezing after frying, let them cool completely, wrap tightly, and reheat in the oven when ready to serve.

How to Store Samosas

Once cooled, transfer leftover samosas to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispness. Avoid microwaving if you want to keep them crunchy!

Ingredients

For the dough:

all-purpose flour

2 cups

vegetable oil

1/4 cup

water

1/2 cup

salt

a pinch

For the filling:

Oil

2 tbsp (for sautéing)

onion (finely chopped)

1/2

garlic clove, minced

Grated ginger

1 tsp

chili pepper (optional)

Turmeric powder

1/2 tsp

boiled potatoes, mashed

2 cups

Peas

3/4 cup

Ground cumin

1 tsp

chopped fresh coriander

2 tbsp

for frying:

vegetable oil

as much as needed

How To Make Classic Indian Samosas

Step 1

In a large bowl, mix flour, salt, and oil. Gradually add water and mix until a dough forms.

Step 2

Knead by hand until smooth. Wrap and chill for 30 minutes.

Step 3

Heat oil in a skillet. Add onion, garlic, ginger, chili, and turmeric. Sauté for 1–2 minutes. Add mashed potatoes and peas.

Step 4

Cook for 3–5 more minutes. Remove from heat and let cool slightly. Stir in cumin and fresh coriander. Mix well and set aside.

Step 5

Roll the rested dough into 10 equal pieces. Roll each piece into an oval, then cut in half to form two semi-circles. Brush one edge with water and fold into a cone shape, sealing the edges.