How to Make Samosa: A Classic Indian Snack Recipe
Samosas are one of the most iconic and loved Indian snacks, enjoyed by people of all ages. These golden, crispy, and triangle-shaped pastries are stuffed with a delicious spiced potato filling, making them a perfect tea-time treat or party appetiser. Whether served with chutney or a hot cup of masala chai, samosas never fail to delight. In this blog post, you'll learn how to make samosa at home using a traditional recipe – written in clear British English and fully optimised with Google SEO keywords to help readers and search engines alike.
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🥟 What Is a Samosa?
A samosa is a deep-fried pastry filled typically with a savoury mixture of spiced potatoes and peas. It originates from the Indian subcontinent and is widely enjoyed in India, Pakistan, Bangladesh, and even in Middle Eastern and African cuisines with slight variations.
In India, samosas are particularly popular as a street food snack and are often served with green chutney or tamarind sauce. The outer crust is made from plain flour (maida), and the stuffing can be customised with vegetables, meat, or lentils.
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✅ Ingredients for Making Samosa at Home
Here is a list of ingredients you’ll need for both the dough (pastry) and filling.
🧂 For the Samosa Dough:
2 cups plain flour (maida)
¼ cup oil or ghee
½ teaspoon carom seeds (ajwain)
½ teaspoon salt
Cold water (for kneading)
🥔 For the Spiced Potato Filling:
3–4 medium potatoes (boiled and mashed)
½ cup green peas (boiled)
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon grated ginger
1–2 green chillies (finely chopped)
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon amchur (dry mango powder) or lemon juice
Salt to taste
Fresh coriander (chopped)
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👨🍳 How to Make Samosa – Step-by-Step Guide
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🥣 Step 1: Prepare the Samosa Dough
1. In a mixing bowl, combine plain flour, carom seeds, and salt.
2. Add oil or ghee and rub it into the flour with your fingertips until it resembles breadcrumbs.
3. Gradually add cold water and knead into a firm, smooth dough.
4. Cover with a damp cloth and let it rest for 30–40 minutes.
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🍲 Step 2: Make the Potato Filling
1. Heat 1 tablespoon oil in a pan. Add cumin seeds and let them sizzle.
2. Add grated ginger and green chillies, and sauté briefly.
3. Mix in the spices – turmeric, coriander powder, garam masala, and red chilli powder.
4. Add the boiled, mashed potatoes and peas. Stir well.
5. Add salt, amchur powder, and fresh coriander.
6. Cook for a few minutes. Allow the filling to cool completely.
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🔄 Step 3: Roll and Shape the Samosas
1. Divide the dough into equal portions and roll each into a ball.
2. Roll each ball into a thin oval or round, about 6 inches in diameter.
3. Cut the circle in half to form two semi-circles.
4. Take one semi-circle and form a cone by folding and sealing the edge using a dab of water.
5. Fill the cone with the prepared potato mixture.
6. Seal the open edge to form a triangular samosa. Press the edges firmly to ensure they are properly sealed.
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🍳 Step 4: Fry the Samosas
1. Heat oil in a deep pan over medium heat.
2. Once hot, gently slide in the samosas, a few at a time.
3. Fry on medium-low heat until golden brown and crisp.
4. Remove and drain on kitchen paper.
Note: Frying on low heat ensures an evenly cooked, crispy crust.
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🌿 Serving Suggestions
Samosas are best enjoyed hot with:
Mint chutney
Tamarind chutney
Masala chai
Tomato ketchup
You can also serve them as a starter with salad and yoghurt dips for parties or gatherings.
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🌟 Tips for Perfect Homemade Samosas
Use cold water for the dough – it helps make the crust crispy.
Let the dough rest properly before rolling.
Always cool the filling completely before stuffing.
Don’t overfill the samosas – it can cause them to break while frying.
Fry on medium-low heat to avoid a raw interior.
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🥄 Variations of Samosa
You can easily customise the samosa filling to suit your taste:
Paneer Samosa – Add crumbled paneer to the filling.
Keema Samosa – Use cooked minced meat instead of potatoes.
Sweet Samosa – Fill with sweetened khoya, coconut, or dry fruits for a dessert version.
Baked Samosa – Brush with oil and bake at 200°C for 20–25 minutes for a healthier option.
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🧊 Storage & Reheating
Refrigerator: Store leftover samosas in an airtight container for up to 2 days.
Reheat: Reheat in an oven or air fryer for best crispness. Avoid microwaving as it makes them soggy.
Freezer: Freeze uncooked samosas and fry them straight from frozen when needed.
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📝 Final Thoughts
Learning how to make samosa at home is easier than you might think. With a little preparation, you can enjoy this classic Indian snack fresh, hot, and made just the way you like it. Whether you're making them for teatime, a celebration, or just to satisfy a craving, homemade samo
sas are always a hit.
Once you try this authentic recipe, you’ll never want to go back to shop-bought ones again!
--- write ✍️ by foodie Parmod.
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