How to Make Samosa – Authentic Samosa (Recipe Guide)

Last updated on June 1st, 2024 at 05:42 am

Our full recipe guide on how to make Samosa one of the most popular dishes in India.

Making authentic samosas involves preparing a flavorful filling, usually spiced potatoes and peas, and wrapping it in a crispy pastry shell. Here’s a step-by-step guide to help you make delicious samosas at home.

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How to Make Samosa

Samosa Recipe Ingredients

For the Dough:
2 cups all-purpose flour
4 tablespoons oil (or melted ghee)
1/2 teaspoon salt
Water, as needed to form a firm dough
For the Filling:
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds (optional)
1 large onion, finely chopped
1 tablespoon grated ginger
1 tablespoon minced garlic
2-3 green chilies, finely chopped (adjust based on heat preference)
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder
4-5 medium potatoes, boiled, peeled, and mashed
1/2 cup green peas (frozen or fresh)
Salt
Fresh coriander leaves, chopped
Lemon juice
Oil for deep frying

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Step By Step How to Make Samosa

1. Make the Dough

In a large mixing bowl, combine the flour, salt, and oil. Rub the oil into the flour with your fingers until the mixture resembles breadcrumbs. Gradually add water and knead to form a stiff dough. Cover the dough with a damp cloth and set aside for at least 30 minutes.

2. Prepare the Filling

Heat oil in a pan. Add cumin and mustard seeds; let them sizzle. Add chopped onions and sauté until golden brown. Then, add ginger, garlic, and green chilies, cooking for another minute.

Stir in turmeric, garam masala, and chili powder, followed by the mashed potatoes and peas. Cook for 5-7 minutes until everything is well combined. Season with salt, add chopped coriander, and sprinkle lemon juice. Mix well and remove from heat to cool.

3. Assemble the Samosas

Divide the dough into equal-sized balls. Roll each ball into a circle, then cut it in half to make two semi-circles.
Take one semi-circle, apply water along the edges, and form a cone by bringing the straight edge together and sealing it.
Fill the cone with the potato mixture, leaving enough space to seal the samosa. Seal the top by pinching the edges together. Ensure the edges are sealed well to prevent the filling from leaking out during frying.

4. Fry the Samosas

Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crisp.
Remove with a slotted spoon and drain on paper towels to remove excess oil.

5. Serve

Serve hot samosas with mint chutney or tamarind chutney.

Tips To Make Samosa

Ensure that your filling, especially if it includes ingredients like potatoes or meats, is cooked thoroughly before stuffing into the dough. This prevents moisture from the filling from making the dough soggy and ensures that the filling is flavorful and fully cooked.

Maintaining the right temperature of the oil is crucial for frying samosas. The oil should be moderately hot; if it’s too hot, the samosas will brown too quickly without cooking the dough through. Too cool, and they will absorb too much oil, becoming greasy.

How Many Calories Has A Samosa

On average, a medium-sized vegetable samosa typically contains between 200 and 300 calories. Keep in mind that adding ingredients like meat or additional oil can increase the calorie count.