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Crispy Samosa Recipe

A pile of golden-brown, crispy samosas on a white plate, showcasing their triangular shape and textured pastry.
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Learn to make authentic, crispy samosas with a flavorful potato and pea filling. This recipe guides you through making the perfect dough, preparing the spiced filling, and shaping the signature triangle pastries, ideal for any celebration.

Ingredients

  • For the Dough: 2 cups all-purpose flour, 1/2 teaspoon salt, 4 tablespoons ghee or oil, 1/2 cup water (approximately)
  • For the Filling: 3 medium potatoes (boiled and mashed), 1/2 cup green peas (fresh or frozen), 1 tablespoon oil, 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chili powder (or to taste), 1 teaspoon grated ginger, 1-2 green chilies (finely chopped, optional), Salt to taste, 2 tablespoons chopped fresh cilantro
  • For Frying: Oil for deep frying

Instructions

  1. Make the Dough: In a large bowl, combine flour and salt. Add ghee or oil and rub it into the flour until the mixture resembles coarse crumbs. Gradually add water and knead into a firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the Filling: Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Add turmeric powder, coriander powder, garam masala, and red chili powder. Stir for a few seconds. Add the mashed potatoes and green peas. Add salt, grated ginger, and chopped green chilies (if using). Mix well and cook for 2-3 minutes. Stir in fresh cilantro. Let the filling cool completely.
  3. Shape the Samosas: Divide the dough into equal small balls. Take one ball and roll it into a thick oval shape. Cut it in half. Take one half-circle, moisten the straight edge with water, and join the two ends to form a cone. Fill the cone with the potato mixture. Moisten the edges of the cone opening with water and pinch them together to seal, forming a triangle shape. Repeat with the remaining dough and filling.
  4. Fry the Samosas: Heat oil in a deep pan over medium-low heat. Carefully slide the samosas into the hot oil, ensuring not to overcrowd the pan. Fry them on medium-low heat, turning occasionally, until they are golden brown and crispy on all sides. This process takes about 10-15 minutes per batch.
  5. Serve: Remove the samosas from the oil and drain them on paper towels. Serve hot with your favorite chutney or sauce.

Notes

  • For extra crispy samosas, ensure the dough is stiff and fry them on medium-low heat.
  • You can add other ingredients to the filling like finely chopped onions or paneer.
  • If you are short on time, consider using a meal planning service to help organize your cooking.

Nutrition

Find it online: https://carlacooking.com/samosa-recipe-indian-potato-pastry/