Samosa Recipe How to Make Perfect Samosa

Samosa Recipe How to Make Perfect Samosa
Samosa Recipe How to Make Perfect Samosa

Samosa Recipe How to Make Perfect Samosa

The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.
Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy.
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 20 pieces


  • 1 cup plain flour
  • 2 tbsp. warm oil
  • 2 potatoes large boiled, peeled, mashed
  • 1 onion finely chopped
  • 2 green chillies crushed
  • 1/2 tsp. ginger crushed
  • 1/2 tsp. garlic crushed
  • 1 tbsp. coriander finely chopped
  • 1/2 lemon juice extracted
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala
  • 1/2 tsp. coriander seeds crushed
  • 1 tsp. red chilli powder


  • How to make Samosas
  • The four parts to making Samosas are:
  • The spiced potato filling;
  • The Samosa dough;
  • Making the Samosa parcels; and
  • Frying – Sorry, there is no alternative! Do not try to bake them, you will be sorely disappointed!
  • The filling for Samosas is typically vegetarian, made with roughly mashed potato that’s cooked up with spices, fresh green chilli and peas. Altthough you’ll see plenty of versions with meat (usually ground), I like to keep things traditional – regular readers know I don’t say that often!
  • Rough-mashed potato – Boil potatoes until tender, then use a fork to roughly mash. It’s nice to have bits of chunks in the potato for interest, rather than a soft, creamy and uniform mash;
  • Cook spices and aromatics – A healthy dose of spices are fried up with fresh ginger and chilli which is then tossed through along the peas;
  • Add potato – Add the mashed potato and gently but thoroughly mix through, so the flavouring fully permeates the potato; and
  • Fresh coriander, then cool – Lastly, mix through fresh coriander, then let the filling cool completely before using.
  • A key feature of the Samosa pastry is how flaky it is. This is achieved by rubbing ghee or oil into the flour until it resembles breadcrumbs, just like we do with Western shortcrust pastry!
  • How to make Samosas
  • Mix dry ingredients, add ghee – Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;
  • Rub fat in – Use your fingers to rub the ghee in until it resembles coarse breadcrumbs. This is the step that gives the Samosa pastry the signature flakiness we know and love so much!
  • Form dough, rest 30 minutes – We then add water until it is wet enough to form a dough. The dough should be soft and pliable, but not so sticky that it sticks to your hands. Form a ball and let it rest for 30 minutes;
  • Divide – Form a log, then cut into 6 equal pieces;
  • Shape dough into balls;
  • Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They should be about 16cm /6.5” in diameter.
  • Now, you’re ready to make the little Samosa parcels!
  • Don’t get stressed out about this part. It’s honestly not that hard. And if yours are a bit deformed and wonky, so what? It’s still going to taste amazing!!! And you can just say they’re “rustic”. 😉
  • How to make Samosas
  • Cut in half – Use a small knife to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out;
  • Brush disc with water along half the straight edge you just cut;
  • Fold one side in;
  • Form cone – Then fold the other side in, overlapping by about 1cm / 2/5″, to form a cone shape. Press joined edges together to secure;
  • Fill cone – Form an “O” with your thumb and forefinger, then place the cone inside (like at the holders at the ice cream shop). Fill with the spiced potato filling;
  • Brush with water along the cone mouth edge;
  • How to make Samosas
  • Seal – Press to seal;
  • Fold seam side down – Place the seam side down on the work surface so it folds over;
  • Trim excess pastry off;
  • Pinch top of cone to make it nice and pointy;
  • Fold in the other two corners;
  • Voila! You’re done!
  • The trick to frying Samosas is to start on low heat, otherwise the pastry can burst open and the filling spills out into the hot oil!
  • Consequently, most recipes will call for the Samosas to be fried at a relatively low temperature of 160°C/320°F for 10 minutes+. But this makes them SUPER-greasy!
  • Instead, we’re using the good old, reliable Asian double-fry method. It’s fast becoming the world’s worst-kept cooking secret for less greasy, ultra-crispy fried goods, it’s used in takeout favourites from Honey Chicken to Sweet & Sour Pork, to Japanese Karaage. It involves an initial fry on low heat to seal, followed by a second fry on high heat to colour and crisp.
  • How to make Samosas
  • First fry: Seal Pastry – Heat the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning occasionally. The pastry should be cooked but pale;
  • Drain on paper towels then repeat this first fry with remaining samosas;
  • Second fry: Colour and crisp – Once you’ve done the first fry with all the Samosas, increase the oil heat to 190°C/375°F. Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden. The Samosas are already cooked through, this step is just to colour and really crisp up that pastry;
  • Drain on paper towels and serve piping hot for optimum eating experience!
Keyword Samosa Recipe How to Make Perfect Samosa

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