How to make Samosa
Learn how to make Samosa and you’ll be amazed at how simple and fun it is to make samosa recipe from scratch at home
A samosa is a South Asian fried or baked pastry with a savory filling like spiced potatoes, onions, peas, chicken and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region
Below is my complete step-by-step guide for making a perfect flaky and crispy Samosa at home
TIPS ON HOW TO MAKE A PERFECT SAMOSA
You can store Samosa in an airtight container and refrigerate. Warm them up by heating in oven or microwave.
Try to roll the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked. But don’t roll it super thin too, else the dough will tear apart when you fill it.
Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin.
Dough should be stiff. Soft dough will not give crispy samosa.
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QUESTIONS AND ANSWER
Can I Freeze The Samosa?
Yes! Once the samosa is filled and shaped, placed them on a baking sheet lined with parchment paper. Place into the freezer for couple of hours until samosas are firm. Then transfer to a freezer bag and freeze.
Can I Bake The Samosa?
Yes! Brush the samosas with oil and then bake at 350 F degrees for 30 to 35 minutes or until browned.
Can I Use Whole Wheat Flour?
If you want to use whole wheat flour in this recipe, I would recommend replacing half of the flour with whole wheat. So you can use 1 cup all purpose flour and 1 cup whole wheat.
RECIPE INGREDIENTS
Samosa Dough
2 cups all purpose flour
1/4 teaspoon salt
4 tablespoons + 1 teaspoon oil
6 tablespoons water
Samosa Filling
3 medium potatoes
1 medium onion, sliced
2 tablespoons oil/margarine
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon finely chopped ginger
1 green pepper, minced
1/2 cup +2 tablespoons green peas
1/4 teaspoon red chili powder
3/4 teaspoon salt or to taste
Seasoning of choice
Meat or fish of choice(cooked and shredded into pieces)
oil, for deep frying
DIRECTIONS ON HOW TO MAKE SAMOSA
Samosa Dough Preparation
In a large bowl, add flour and salt and mix well. Add in oil/margarine and mix with your hand until oil is well incorporated in flour
Once incorporated, the mixture resembles crumbs.
Slowly, add water to mixture little by little and mix to form a stiff dough.
Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough.
Cover the dough with a moist cloth and let it sit for 40 minutes.
Samosa Filling Preparation
Peel potatoes and boil under high heat until soft and tender.
Mash the cooked potatoes in a bowl using a spoon or fork or potato masher. Set aside.
Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add onion and stir for 4 minutes. Add in ginger, cumin powder, coriander powder, garlic and pepper. Cook until soft
Add the mashed potatoes, green pepper, green peas and meat/ fish of choice to the pan. Mix everything together. Add salt and seasoning to taste
Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.
Shaping and Frying the Samosa
Once the dough has rested, knead it on a flat and smooth surface. Then divide the dough into 7 equal parts.
Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
Take one part and apply water on the straight edge/side or mix some flour with water so that it forms a paste to apply at the edges
Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
Apply water/flour paste all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate
Finally, pinch the edges and seal the samosa. Repeat with remaining dough.
Heat oil in a pan/wok on medium heat.( To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface that means the oil is ready)
Fry Samosa on low heat about 10-12 minutes until the samosa become firm and light brown in color.
If the oil is too hot after frying the first batch, bring it on a lower heat. If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked.
Enjoy hot samosas with hot sauce or ketchup
RECIPE VIDEO
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Ingredients
- Samosa Dough
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 4 tablespoons + 1 teaspoon oil
- 6 tablespoons water
- Samosa Filling
- 3 medium potatoes
- 1 medium onion, sliced
- 2 tablespoons oil/margarine
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon finely chopped ginger
- 1 green pepper, minced
- 1/2 cup +2 tablespoons green peas
- 1/4 teaspoon red chili powder
- 3/4 teaspoon salt or to taste
- Seasoning of choice
- Meat or fish of choice
- oil, for deep frying
Instructions
- Samosa Dough Preparation
- In a large bowl, add flour and salt and mix well. Add in oil/margarine and mix with your hand until oil is well incorporated in flour
- Once incorporated, the mixture resembles crumbs.
- Slowly, add water to mixture little by little and mix to form a stiff dough.
- Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough.
- Cover the dough with a moist cloth and let it sit for 40 minutes.
- Peel potatoes and boil under high heat until soft and tender.
- Mash the cooked potatoes in a bowl using a spoon or fork or potato masher. Set aside.
- Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add onion and stir for 4 minutes. Add in ginger, cumin powder, coriander powder, garlic and pepper. Cook until soft
- Add the mashed potatoes, green pepper, green peas and meat/ fish of choice to the pan. Mix everything together. Add salt and seasoning to taste
- Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.
- Shaping and Frying the Samosa
- Once the dough has rested, knead it on a flat and smooth surface. Then divide the dough into 7 equal parts.
- Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
- Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
- Take one part and apply water on the straight edge/side or mix some flour with water so that it forms a paste to apply at the edges
- Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
- Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
- Apply water/flour paste all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate
- Finally, pinch the edges and seal the samosa. Repeat with remaining dough.
- Heat oil in a pan/wok on medium heat.( To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface that means the oil is ready)
- Fry Samosa on low heat about 10-12 minutes until the samosa become firm and light brown in color.
- If the oil is too hot after frying the first batch, bring it on a lower heat. If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked.