Samosa: the tasty Indian recipe for a crispy, flaky appetizer

Total time: 55 Min
Difficulty: Low
Serves: 7 people
By Cookist


maida (wheat flour)
250 g
60 g
1/2 tsp
100 ml
400 g
Vegetable Oil
1 tbsp
Green peas
1/2 cup
10 to 12
25 to 30
green chilly, finely chopped
ginger, grated
1 inch
green coriander
2 tbsp
Coriander powder
1 tsp
Garam masala
1/4 tsp
3/4 tsp

A samosa is a triangle-shaped savory pastry filled with spiced vegetables or meat and then fried in ghee or oil. It’s an easy Indian street food, but that said, samosas are quite popular throughout the Middle East and Asian countries, with each region having its own spin on this crunchy snack.

This recipe features a crispy samosa stuffed with a spicy potato mixture, and has a crispy, flaky texture. Making your own dough is easy, and once rolled out, you simply fill the samosa and fry until golden! It’s such a satisfying dish, you can serve it as an appetizer, snack, or even a quick lunch. Try it today, you will love it!


What Is Samosa? 

The correct definition of a samosa is that it’s “a triangular savory pastry fried in ghee or oil, containing spiced vegetables or meat”. And it’s exactly that. But the type of dough and fillings can differ greatly from one region to another. While it originated in India, you also get variants that are made with a dough similar to that of spring rolls.

How To Make Samosa

These samosas are quick and easy to make. Start by making your samosa dough. Mix together the ingredients and knead until the dough is smooth. You can also use a food processor with a pastry attachment.

Tips For Making Homemade Samosa

Make sure to use an oil suitable for frying at higher temperatures. These include canola, peanut, sunflower, corn oil, and more. To prevent sogginess, make sure your oil is heated properly before you start frying but don’t make your oil too hot, otherwise the outside will burn before the dough is cooked through.

You can use spring roll pastry for these samosas and make them in the same way.

Any wheat flour will do, cake flour or all-purpose flour.

You can make these in the Airfryer. Preheat the Airfryer to 350°F for 5 minutes. Cook for 15 minutes, turning halfway through the cooking process.

It’s easy to customize the recipe as you want (make the vegan, vegetarian, or meaty). See our filling suggestions below.


Can I Bake Samosa? 

Yes! If you want to make these a tad bit healthier, you can definitely bake them in the oven. Place the folded samosa on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F for 12-15 minutes, turning halfway throughout the cooking process.

Samosa Stuffing Ideas

Vegetarian: Cubed potato and peas, Indian paneer and spinach.

Meat: Ground beef and peas, chicken tikka, lamb tikka.

Or you can simply mash up the previous evening’s leftovers and use that to stuff the samosas!

How To Store Homemade Samosa

Store leftover samosas in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fry so that they become crispy again.

Can I Freeze Samosa?

Yes! You can freeze these samosas. Place the cooked samosas on a baking sheet and place them in the freezer. Once frozen (usually about the two hours) you can transfer them to an airtight container or a plastic bag. They will keep in the freezer for up to 3 months.

More Recipes You'll Like

Chicken Samosa

Paneer Tikka

Tortilla Samosa


Cook the potato, peel it and mash them finely. Add flour and add some ghee, salt and mix well in a medium bowl.

Add water in small portions and knead the dough.

Cover and let rest for 20 minutes.

Heat the oil in a pan and add ginger, green chili.

Add green peas. Cook for 2 minutes.

Add mashed potatoes, salt, green coriander, coriander powder, garam masala, raisins and cashews. Mix the ingredients well. Let the filling cool.

Now divide the dough into 7 parts and roll them.

Cut each rolled circle in a half.

Sprinkle some water on the edges and form a cone shape.

Stuff the cone with potato filling, and seal the edges using water.

Fry the samosa until they get brown and crispy from both sides.

Serve and enjoy!


If you plan on baking these samosas instead of frying, brush them with a bit of oil beforehand. This will make them crispier!

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