Delicious and Easy Samosas Recipe for Beginners

Welcome to my samosas recipe! If you’re a fan of Indian cuisine, you’re in for a treat. Samosas are a beloved dish in India and around the world, and for a good reason. These crispy, savory pastries are filled with a spiced potato filling that’s bursting with flavor. They’re perfect for a quick snack, party appetizer, or even a meal.

Making samosas at home may seem daunting, but I assure you it’s easier than you think. With this step-by-step recipe, you’ll be able to make delicious samosas that are crispy on the outside and filled with a spiced potato mixture on the inside. Plus, you can customize the filling to your liking by adding peas, cheese, paneer, lamb, or beef.

Whether you’re a vegetarian or a meat lover, this samosas recipe will satisfy your cravings. So, let’s get started and make some delicious samosas together. You won’t be disappointed!

Why You’ll Love This Recipe


If you’re a fan of Indian cuisine, then you’ll be absolutely delighted with this samosas recipe. But even if you’ve never tasted an Indian samosa before, this recipe is bound to win you over. Here’s why I think you’ll love this recipe:

Firstly, these samosas are incredibly flavorful. The spiced potato filling is a perfect balance of savory and spicy, with just the right amount of heat from the ground cayenne pepper and garam masala. The combination of ground coriander, cumin, and fennel seeds adds a wonderful depth of flavor to the filling, while the fresh ginger and onions give it a delightful aroma.

Secondly, this recipe is highly versatile. You can make these samosas with a variety of different fillings, such as peas and carrots, cheese and spinach, or even chicken or beef. You can also adjust the spice level to your liking, by adding more or less ground cayenne pepper or garam masala.

Thirdly, this recipe is easy to make. While it may seem intimidating at first, making samosas from scratch is actually quite simple. With just a few basic ingredients and some patience, you can create your own delicious samosas at home. Plus, you can bake them for a healthier option, or fry them for a more traditional taste.

Lastly, this recipe is perfect for sharing. Whether you’re hosting a party or simply want to enjoy a tasty snack with your loved ones, samosas are a great choice. They’re easy to pick up and eat, and they’re sure to please even the pickiest of eaters.

Overall, this samosas recipe is a must-try for anyone who loves Indian cuisine, or anyone who simply enjoys trying new and exciting flavors. So why not give it a go and see for yourself why these samosas are so beloved all over the world?

Ingredient List

 A warm and crispy samosa is the perfect snack for any time of the day!
A warm and crispy samosa is the perfect snack for any time of the day!

Before we start preparing the samosas, let me walk you through the ingredient list. Don’t worry, it’s not a long list, and you can easily find these ingredients in your local grocery store.

For the Samosa Dough, you’ll need:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ajwain seeds
  • 6 tablespoons unsalted butter or ghee
  • 1/2 cup cold water

For the Spiced Potato Filling, you’ll need:

  • 3 medium-sized potatoes, boiled and peeled
  • 1/2 cup frozen green peas
  • 2 tablespoons vegetable oil or ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon freshly grated ginger
  • 1 medium-sized onion, finely chopped
  • Salt to taste

Note: You can adjust the spice level according to your liking. If you like it spicier, add more cayenne pepper. If not, skip it altogether.

Now that you have all the ingredients, let’s move on to the next section and start making the samosas!

The Recipe How-To

The Perfect Samosa Dough

The dough is the foundation of any great samosa. For this recipe, you will need 2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of oil. Combine the flour and salt in a mixing bowl and add the oil. Mix the oil into the flour with your fingertips until it resembles breadcrumbs. Add 1/2 cup of cold water and knead the dough for 8-10 minutes until it is smooth and elastic.

Cover the dough with a damp cloth and let it rest for 20-30 minutes. After the dough has rested, divide it into 8-10 equal portions and roll each portion into a ball. Flatten each ball with your palm and dust it with flour. Roll each ball into a thin circle of about 6-7 inches in diameter. Cut the circle in half to make two semi-circles.

Making the Samosa Filling

The filling is the soul of the samosa. In a pan, heat 2 tablespoons of oil on medium heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/2 teaspoon of fennel seeds. When the seeds start to splutter, add 1 finely chopped onion and sauté until it turns translucent. Add 1 tablespoon of grated fresh ginger and sauté for another minute.

Add 2 medium-sized boiled and mashed potatoes, 1/2 cup of boiled and mashed green peas, 1/2 teaspoon of turmeric, 1/2 teaspoon of ground coriander, 1/2 teaspoon of garam masala, 1/4 teaspoon of ground cayenne pepper, and 1 teaspoon of salt. Mix everything together and cook for 2-3 minutes. Remove from heat and let it cool down.

Making the Samosas

Take one semi-circle of the rolled dough and fold it into a cone shape. Seal the edge of the cone with a water and flour paste. Fill the cone with the potato filling and seal the top with the same paste. Repeat the process with the rest of the dough and filling.

Baking the Samosas

Preheat your oven to 375°F. Brush the samosas with melted butter or ghee and place them on a baking sheet lined with parchment paper. Bake the samosas for 20-25 minutes or until they turn golden brown.

Frying the Samosas

Heat oil in a deep fryer or a pan on medium-high heat. Once the oil is hot, add the samosas and fry them until they turn golden brown. Remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.

Air Fryer Samosas

Preheat your air fryer to 375°F. Brush the samosas with melted butter or ghee and place them

Substitutions and Variations

 Get ready to experience a burst of flavors with every bite of these samosas.
Get ready to experience a burst of flavors with every bite of these samosas.

One of the great things about this samosas recipe is that it is very versatile and can be easily adapted to suit different tastes and dietary requirements. Here are some substitutions and variations you can try:

– Vegetarian: If you want a vegetarian version of the samosas, simply leave out the meat and use a spiced potato filling instead. You can also add other vegetables, such as carrots, cauliflower, or bell peppers, to the filling for added flavor and nutrition.

– Vegan: To make vegan samosas, use ghee or oil instead of butter, and replace the meat with a spiced potato and pea filling. You can also use a vegan pastry dough instead of the traditional samosa dough.

– Baked samosas: If you want to avoid deep-frying, you can bake the samosas instead. Simply brush them with oil or ghee, and bake them in a preheated oven at 375°F for 20-25 minutes, or until golden brown and crispy. This is a healthier option that still tastes great.

– Cheese samosas: For a cheesy twist on the classic samosas, add some shredded cheese to the filling. Cheddar, mozzarella, or feta are all great options that pair well with the spiced potato filling.

– Spicy samosas: If you like your food with a bit of heat, you can add more ground cayenne pepper or jalapeno to the filling. You can also serve the samosas with a spicy dipping sauce, such as a chutney or hot sauce.

– Lamb or beef samosas: If you prefer a meatier filling, you can use ground lamb or beef instead of chicken. The spices in the filling will complement the rich flavor of the meat.

– Cocktail samosas: If you’re making samosas for a party or gathering, you can make smaller, bite-sized samosas that are perfect for snacking. Simply cut the samosa dough into smaller circles, and use a smaller amount of filling.

– Taco samosas: For a fusion twist, you can use a taco-inspired filling, such as seasoned ground beef or chicken, diced tomatoes and onions, and shredded cheese. Serve with a salsa or guacamole dipping sauce.

– Chocolate samosas: For a sweet dessert version of the samosas, you can fill the pastry with a mixture of chocolate and nuts, such as almonds or hazelnuts. Serve with a drizzle of chocolate sauce for a decadent treat

Serving and Pairing

 The golden brown crust of these samosas is simply irresistible.
The golden brown crust of these samosas is simply irresistible.

Samosas are a perfect snack on their own or as part of a larger meal. Traditionally, they are served with a sweet and tangy tamarind chutney or a spicy mint chutney that cuts through the richness of the filling. You can also serve them with a cooling raita made from yogurt, cucumber, and mint.

For a complete meal, I like to pair my samosas with a crisp salad or a warm bowl of lentil soup. They also pair well with other Indian dishes like curry or biryani. If you’re feeling adventurous, try them with some spicy jalapeño or chocolate sauce for an unexpected twist.

Samosas are also perfect for entertaining. They make great finger foods for parties or can be served as part of a cocktail hour. You can even make mini samosas by cutting the dough into smaller circles and filling them with your favorite filling.

For a healthier option, you can make baked samosas instead of deep-fried ones. They are just as delicious and have fewer calories. You can also try making vegan samosas by using vegetable oil instead of ghee and filling them with spiced potato or paneer.

No matter how you serve them, samosas are a crowd-pleaser and a perfect addition to any meal or party. So, go ahead and make a batch of these delicious treats today!

Make-Ahead, Storing and Reheating

Samosas are perfect for make-ahead, as they can be frozen before or after baking. To make them ahead of time, prepare the samosas completely and arrange them on a baking sheet. Place them in the freezer until completely frozen, and then transfer them to a freezer-safe bag or container. Frozen samosas can be baked or fried directly from the freezer, just add a few extra minutes to the cooking time.

If you are storing cooked samosas, they can be kept in an airtight container in the fridge for up to 3 days. To reheat them, place them in an oven or air fryer at 350°F for 5-7 minutes until crispy and heated through. You can also reheat them in the microwave for 30 seconds to 1 minute, though this method may not result in a crispy exterior.

For best results, it is recommended to store the filling and dough separately and assemble the samosas just before baking or frying. This will ensure that your samosas have a crispy exterior and the filling remains moist and flavorful.

If you want to serve your samosas at a party or event, you can keep them warm by placing them on a plate or in a warming tray. Be sure to cover them with a damp paper towel to prevent them from drying out.

Overall, samosas are a great make-ahead option that can be easily reheated and enjoyed whenever you want. Whether you prefer them baked or fried, these delicious treats are sure to be a crowd-pleaser.

Tips for Perfect Results

Making samosas is a bit of a labor of love, but the results are worth it. Here are some tips to ensure you make the best samosas possible:

1. Don’t overfill your samosas. While it can be tempting to add more filling, too much filling can cause the samosas to burst while frying or baking. Stick to about 1 tablespoon of filling per samosa.

2. Use cold water when making the dough. This will help the dough become more elastic and easier to work with. It’s also important to let the dough rest for at least 30 minutes before rolling it out.

3. Be careful not to burn your spices. Toasting spices can bring out their flavor, but be sure to watch them closely so they don’t burn. Burnt spices can ruin the taste of your samosas.

4. Use ghee or butter in the dough for a flakier crust. While oil can be used instead, ghee or butter will give your samosas a more authentic taste and texture.

5. Make sure your oil is hot enough. If your oil isn’t hot enough, your samosas will absorb too much oil and become greasy. Use a thermometer to make sure your oil is at 350°F before frying.

6. Keep your samosas covered while rolling out the dough and filling them. This will prevent the dough from drying out and becoming too brittle.

7. Experiment with different fillings. While the classic spiced potato filling is delicious, there are plenty of other options to try, such as lamb, chicken, beef, paneer, or even chocolate and jalapeno for a unique twist.

8. Serve your samosas with a dipping sauce. Whether it’s a tamarind chutney, a mint yogurt sauce, or a spicy tomato sauce, a dipping sauce will complement the flavors of your samosas and take them to the next level.

By following these tips, you’ll be able to make the perfect samosas every time. Don’t be afraid to experiment and make them your own!


Before concluding this article, let’s take a moment to address some of the most frequently asked questions about samosas. From how to make the perfect samosa dough to what fillings to use, these FAQs will help you troubleshoot any issues you may face while making this delicious dish. So, let’s dive in and answer some of your most pressing samosa-related questions!

What are samosa wrappers made of?

When it comes to making samosas, there are a few key components that go into the wrapper. These include flour, fat, salt, and water.

Can you bake deep samosas instead of frying?

Alright, let’s get started with baking these tasty samosas! First things first, we need to preheat our trusty oven to 375°F (190°C). While the oven is warming up, grab a brush and lightly coat both sides of the samosas with some cooking oil. This will help them get a nice golden color and prevent them from sticking to the baking tray. Once the oven is heated up, carefully place the frozen samosas on a baking tray and pop them in the oven. We’ll be baking them for about 18 to 20 minutes, but make sure to turn them over once during baking to ensure even cooking.

What is the English name of samosa?

Samosa is an all-time favorite snack among North Indians, often referred to as Rissole in English. On the other hand, Jalebi, a popular dessert, is known as Rounded Sweet or Funnel Cake in English. It’s important to note these alternative names for these dishes for better communication and understanding.

Bottom Line

In conclusion, making samosas is a fun and satisfying experience that can be enjoyed by anyone. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and yields delicious results. With a spiced potato filling and crispy pastry shell, these samosas are the perfect snack for any occasion.

Moreover, this samosa recipe is versatile and can be adapted to suit your personal preferences. You can make them with different fillings, such as cheese or beef, or even try making them with puff pastry instead of traditional samosa dough. The possibilities are endless!

So, whether you’re looking to impress your friends and family with your culinary skills or simply want to treat yourself to a tasty snack, this samosa recipe is the perfect choice. So go ahead and give it a try, and see for yourself why samosas are one of the best Indian snacks out there!

Samosas Recipe

This comes from the Time Life series of international cookbooks and has been a family favourite in our house for at least 10 years. It’s best to set aside a morning to make these and haul someone in the kitchen to help put them together. Although they are not difficult to make, it does go faster if you set up an "assembly line". The seasoning given here is what I would consider a minimum but you may want to add more to your taste, especially when it comes to the hot pepper. You could also do half potatoes and half carrots for the filling if you like. The amount this recipe makes is also a guess based on our samosas, which are bigger than bite sized but not as big as you get in some Indian shops. If you don’t have a deep fryer, you could use a wok instead. If you are really set on doing a healthier version, you could brush these with oil and bake in an oven until browned on both sides, however the texture of the dough is not as good as if you fry them. If you choose the baking option, you may also have to brush them with oil a few times and flip at least once to get them reasonably browned all over. Frying is really the preferred method.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons melted butter or 4 tablespoons ghee
  • 3/4 cup cold water


  • 2 lbs potatoes, peeled
  • 4 tablespoons vegetable oil
  • 2 teaspoons mustard seeds (yellow or black)
  • 2 medium onions, finely chopped
  • 4 tablespoons fresh ginger, chopped
  • 3 teaspoons fennel seeds
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 cup frozen green pea, defrosted
  • 1 teaspoon salt
  • 2 tablespoons water
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cayenne pepper
  1. First put the potatoes on to boil until tender, then drain and cool.
  2. While the potatoes are cooking, make the pastry by mixing the flour and salt in a bowl.
  3. Pour in the butter or ghee and rub together wtih the flour until it becomes slightly flaky.
  4. Pour 3/4 cup water over the flour and pull the dough together with your hands.
  5. You can add up to 4 tbsp more water, one spoonful at a time, until everything comes together in a bowl.
  6. From here you can knead the dough by hand for about 10 minutes or throw it in a mixer with a dough attachment, going until the dough is smooth and elastic.
  7. When the dough is done, place it in a bowl, rub with oil and cover until you are ready to fill the samosas.
  8. Next, start making the filling by cutting your cooked potatoes into cubes.
  9. Heat the oil in a frying pan and throw in the mustard seeds.
  10. Cook until they start to crackle and burst and when that happens immediately add your chopped onion and ginger.
  11. Cook for a few minutes until the onion softens and then add the fennel, cumin, turmeric, potatoes, peas, salt and water.
  12. Stir well and then reduce the heat to low and let cook for about 5 minutes.
  13. Sprinkle over the garam masala and hot pepper and stir again.
  14. Taste for seasoning and then take off the heat.
  15. Now it is time to start filling your samosas.
  16. Grab a piece of dough by pinching off a piece and rolling it thinly and into a circle.
  17. You can make the samosas any size you like.
  18. With a knife, cut the circle in half, moisten the straight edge with a finger dipped in water and then shape it into a cone, pressing the straight edges together to form a seal.
  19. You should now have a little ice cream cone shaped piece of dough which you can spoon filling into.
  20. Fill and then moisten the top edges and press closed.
  21. Set on a plate and cover with foil or plastic wrap until you are ready to cook (up to 2-3 hours later).
  22. To deep fry the samosas, pour 3 cups of vegetable oil into a 12 inch wok and heat until a piece of dough thrown into the oil bubbles.
  23. If you have a deep fryer, you want a temperature around 375°F.
  24. Brown on both sides and drain on paper towel.
  25. Finally, you can enjoy a samosa!
Indian/Pakistani/Middle Eastern
< 4 Hours, Asian, Healthy, Indian, Low Cholesterol, Lunch, Potato, Vegetable

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