Samosas are deep fried pastry triangles filled with spiced potato, a snack sold on nearly every street corner in North India and served everywhere Indian food travels. They exist to be crisp on the outside and soft on the inside, and most home versions fail at exactly that: a soggy shell, a filling that leaks, or a greasy finish that has nothing to do with a good samosa fresh from the fryer.
The dish likely traveled to India from Central Asia and Persia centuries ago as a meat filled pastry, and settled into its current vegetarian potato and pea form as it spread through North Indian street food culture. It is usually served with tamarind chutney and mint chutney side by side, one sweet and sour, one bright and sharp.
What Actually Matters
The seal and the oil temperature decide everything. A weak seal lets the filling leak and lets oil into the pastry, which is what makes samosas greasy instead of crisp. Press the edges firmly with a flour paste and pinch out any air pockets. Then fry low and slow at first, around 300 degrees Fahrenheit, so the inside cooks through and the layers flake, and only raise the heat at the very end to crisp and color the outside.
Samosas
Serves 4 (makes about 8 samosas, 2 per serving). Prep 40 minutes, cook 25 minutes, total about 1 hour 5 minutes.
Ingredients
Dough
- 2 cups all purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 cup ghee or neutral oil, melted
- 1/2 cup cold water, or as needed
Filling
- 1.5 pounds russet potatoes, peeled and cut into 1/2 inch cubes
- 2 tablespoons ghee or neutral oil
- 1 teaspoon cumin seeds
- 1 tablespoon grated ginger and 1 chopped green chili
- 1/2 cup frozen peas
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dried mango powder) or 1 teaspoon lemon juice
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped cilantro
Frying and sealing
- 4 cups neutral oil, for frying
- 2 tablespoons flour mixed with 3 tablespoons water, for sealing
Method
Dough
- Mix the flour and salt. Rub in the melted ghee until the mixture looks like coarse sand. Add cold water a little at a time and bring it together into a firm, smooth dough. Cover and rest 30 minutes.
Filling
- Boil the potato cubes in salted water until just tender, about 8 minutes. Drain well.
- Heat the ghee in a skillet over medium heat. Add the cumin seeds and let them sizzle. Add the ginger and chili and cook 1 minute.
- Add the potatoes, peas, coriander, garam masala, amchur, and salt. Cook, stirring and lightly mashing some of the potato, for 5 minutes. Stir in the cilantro and let the filling cool completely.
Shape and fry
- Divide the dough into 4 balls. Roll each into a thin oval and cut in half to make two half moons.
- Form each half moon into a cone, sealing the straight edge with the flour paste. Fill with 2 to 3 tablespoons of the potato filling and seal the top edge firmly, pressing out any air.
- Heat the oil to 300 degrees Fahrenheit. Fry the samosas in batches, turning occasionally, for 10 minutes until pale and set. Raise the heat to 350 degrees Fahrenheit and fry 3 to 4 more minutes until deep golden and crisp.
- Drain on a rack or paper towels. Serve hot with tamarind and mint chutney.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 430 | 7 g | 22 g | 52 g |
Estimated by calculation for one of four servings, not lab verified.
Tips, Variations, and Storage
- Make ahead. Shape and freeze the uncooked samosas on a tray, then bag them once solid. Fry straight from frozen, adding a few extra minutes at the lower temperature.
- Baked version. Brush with oil and bake at 400 degrees Fahrenheit for 25 to 30 minutes, flipping once, for a lighter but less crisp result.
- Storage. Refrigerate cooked samosas up to 3 days. Recrisp in a 375 degree Fahrenheit oven, not the microwave.
- Filling variety. Add cooked lentils, minced lamb, or paneer to the potato base for a different filling.
Frequently Asked Questions
Why did my samosas turn out greasy?
Either the oil was not hot enough to start, so the pastry absorbed oil while it slowly cooked, or the seal was weak and let oil seep in. Start at 300 degrees Fahrenheit, seal firmly, and only raise the heat at the end.
Why did the filling leak out?
The seal was not pressed tight enough, or there was too much filling for the size of the cone. Use the flour paste generously on the seams and press out air before sealing.
Can I bake instead of fry?
Yes, though the texture will be firmer and drier than fried. Brush with oil and bake at 400 degrees Fahrenheit, flipping once, until golden.
What is the dough supposed to feel like?
Firm and smooth, closer to a pie dough than a bread dough. That firmness is what gives the fried shell its flake and snap instead of going tough or chewy.
What do I serve with samosas?
Tamarind chutney and mint chutney side by side is the classic pairing, along with a cup of chai.
More From Wine Drop Cookery
See the full India recipe collection, including Chana Masala and Tandoori Chicken. For frying equipment, browse Kitchen Essentials and Pots, Pans and Cookware.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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