Samosa  Recipe

Samosa Recipe

20 mins
2-3 people
15 mins



Hey there, fellow food enthusiasts! Allow me to take you on a delectable journey through the vibrant streets of India, where every corner boasts the tantalizing aroma of freshly fried samosas. Picture this: the sun setting over bustling markets, vendors skillfully crafting these crispy, golden parcels of goodness, and the anticipation building with every bite. Ah, the memories flood back as I reminisce about my first encounter with this iconic snack.


I vividly recall the bustling streets of Mumbai, where I stumbled upon a tiny stall nestled amidst the chaos. Curiosity piqued, I approached, drawn in by the heavenly scent wafting through the air. One bite was all it took to transport me to culinary nirvana - the perfect blend of spiced potatoes, fragrant herbs, and crispy pastry shell. From that moment on, I was hooked!




Recipe of Samosa




For Samosa Stuffing:

  • 3 tbsp Oil
  • 1 tsp Cumin seeds
  • 2 Green Chilies, chopped
  • 2 Onions, chopped
  • 1 1/2 tsp Ginger-Garlic paste
  • 1 tsp Salt
  • 1 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Garam Masala powder
  • 1 Tomato, chopped
  • 1/2 tbsp Water
  • 1 cup Tomato Puree
  • 1 cup Soyabean Kheema (soaked and hydrated)
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 2 tsp Coriander leaves, chopped
  • 4 cubes of Cheese, grated

For Samosa Dough:

  • 1 cup Maida (All-purpose flour)
  • 1 tsp Ajwain (Carom seeds)
  • 2 tsp Salt
  • 1 tbsp Oil
  • Water (as needed)

For Frying:

  • 2-3 cups Oil





For Stuffing:

  1. Heat oil in a pan, add cumin seeds, and allow them to crackle. Add chopped green chilies and onions. Cook until onions turn translucent.

  2. Add ginger-garlic paste, salt, red chili powder, turmeric powder, coriander powder, roasted cumin powder, and garam masala. Cook for a few minutes until the raw smell disappears.

  3. Add chopped tomato and tomato puree. Mix well. Add hydrated soyabean kheema. Cook on low flame for 10 minutes.

  4. Add kasuri methi and chopped coriander leaves. Mix well. Transfer the mixture to a clean plate and allow it to cool. Add grated cheese to the cooled mixture.

For Dough:

  1. In a mixing bowl, combine maida, ajwain, and salt. Mix well.

  2. Add oil and rub it into the flour mixture.

  3. Gradually add water and knead the dough until it's smooth and pliable. Cover the dough and let it rest for a while.

For Making Samosas:

  1. Divide the dough into small balls.

  2. For traditional samosas, roll out each dough ball into a circle, cut it into halves, and form cones by sealing the edges with water. Fill the cone with the prepared stuffing and seal the open edge.

  3. For patti samosas, roll out the dough into a rectangular shape. Cut it into strips. Place the stuffing in the center of each strip and fold it into a triangular shape.

  4. For samosa rolls, roll out the dough into a square. Cut it into smaller squares. Place the stuffing in the center of each square and roll it into a cylinder shape.

  5. Heat oil for frying in a deep pan. Once the oil is hot, carefully drop the prepared samosas into the oil and fry them until golden brown and crisp.

  6. Remove the fried samosas from the oil and drain excess oil on a paper towel.

  7. Serve the hot and crispy samosas with chutney or sauce of your choice.


Enjoy the delicious homemade samosas as a snack or appetizer!




About the Recipe:


Now, let's delve into the heart of this beloved recipe. Samosas, with their origins steeped in rich Indian culinary tradition, have become a global sensation. These triangular delights are typically filled with a savory mixture of spiced potatoes, peas, and sometimes even minced meat, encased in a crispy, flaky pastry shell. Whether enjoyed as a quick snack on the go or served as a mouthwatering appetizer at gatherings, samosas never fail to delight the taste buds.



Cooking Tips:


  • Ensure the pastry dough is rolled out thinly to achieve that perfect balance of crispiness and flakiness.
  • Fry the samosas in hot oil until they turn golden brown and crispy on all sides.
  • For a healthier alternative, you can bake the samosas instead of frying them.
  • Experiment with different fillings such as paneer, lentils, or minced chicken for a unique twist on this classic recipe.
  • Serve the samosas hot with a side of tangy tamarind chutney or spicy green chutney for an extra burst of flavor.



Pairing Guide:


Samosas pair beautifully with a variety of beverages and accompaniments. Here are some delightful pairings to elevate your samosa experience:


  • Pair with a piping hot cup of masala chai for the perfect afternoon snack.
  • Serve alongside a refreshing mint yogurt dip for a cool contrast to the spicy filling.
  • For a more indulgent treat, enjoy samosas with a side of creamy mango lassi or refreshing nimbu pani (lemonade).
  • Pair with a crisp, cold beer or a glass of fruity white wine for a modern twist on this traditional snack.




Frequently Asked Questions about Samosas:


  1. What is the origin of samosas?

    • Samosas trace their origins back to the Middle East and Central Asia before making their way to the Indian subcontinent, where they evolved into the beloved snack we know today.
  2. Can I make samosas ahead of time and reheat them?

    • Yes, you can make samosas ahead of time and reheat them in a preheated oven until they are heated through and crispy again.
  3. What is the best way to store leftover samosas?

    • Store leftover samosas in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
  4. Can I freeze samosas for later use?

    • Yes, you can freeze uncooked samosas for later use. Place them on a baking sheet and freeze until firm, then transfer to a freezer bag or container. Fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
  5. How do I prevent samosas from becoming soggy?

    • To prevent samosas from becoming soggy, ensure that the filling is completely cooled before assembling and frying. Additionally, make sure the oil is hot enough before frying to achieve a crispy exterior.
  6. What are some creative samosa filling ideas?

    • Get creative with samosa fillings by experimenting with ingredients like spinach and feta, caramelized onions and mushrooms, or even barbecue chicken and cheese.
  7. Can I make samosas gluten-free?

    • Yes, you can make gluten-free samosas by using a gluten-free flour blend for the pastry dough. Ensure that all other ingredients used are also gluten-free.
  8. What are some vegan alternatives to traditional samosa fillings?

    • Vegan alternatives to traditional samosa fillings include combinations like spiced tofu and vegetables, chickpeas and sweet potatoes, or even a mixture of lentils and spinach.
  9. How do I achieve the perfect crispy texture when frying samosas?

    • Achieve the perfect crispy texture by frying samosas in hot oil at the right temperature (around 350°F/180°C) and ensuring that they are evenly golden brown on all sides.
  10. Can I serve samosas as a main dish?

    • While samosas are traditionally served as a snack or appetizer, you can certainly enjoy them as a main dish alongside a fresh salad or rice pilaf for a satisfying meal.


With these handy tips and tantalizing pairings, you're well-equipped to embark on your samosa-making adventure. So, roll up your sleeves, gather your ingredients, and let the culinary magic unfold!