Fried Samosa
Crispy, golden-brown, and bursting with bold Indian flavors, fried samosas are the ultimate snack or appetizer that’s sure to impress! This recipe combines a flaky, homemade dough infused with carom seeds and a savory filling of spiced potatoes, peas, and a fragrant mix of garam masala, amchur, and fresh cilantro. Perfectly hand-crafted into irresistible triangular pockets, the samosas are deep-fried to perfection, delivering a satisfying crunch in every bite. Whether served with tangy chutneys or enjoyed as a standalone treat, these fried samosas are a timeless classic that blends tradition with irresistible taste. Perfect for parties, celebrations, or a cozy snack at home, this samosa recipe is both authentic and easy to follow. Keywords: fried samosa recipe, Indian snack, crispy samosas, spiced potato filling, homemade samosas.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoon carom seeds (ajwain)
- 2 tablespoons ghee or vegetable oil
- 0.75 cup water
- 4 medium potatoes
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger, finely chopped
- 1 piece green chili, finely chopped
- 0.5 cup peas (fresh or frozen)
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili powder
- 0.5 teaspoon amchur (dry mango powder)
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 4 cups vegetable oil for frying
Instructions
Wash and boil the potatoes until they are tender. Allow them to cool, then peel and chop the potatoes into small cubes.
To prepare the dough, mix the all-purpose flour, salt (1 teaspoon), and carom seeds in a large bowl. Add ghee or vegetable oil and combine using your fingers until the mixture resembles breadcrumbs.
Gradually add water to the flour mixture, kneading it into a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter. Then, add the chopped ginger and green chili and sauté for a minute until fragrant.
Add the peas to the pan and cook for about 2 minutes. Add the chopped potatoes, coriander powder, ground cumin, 0.5 teaspoon salt, red chili powder, amchur, garam masala, and chopped cilantro. Mix well and cook for 5 minutes, stirring regularly, until all the spices are well combined. Allow the filling to cool.
Divide the dough into 8 equal portions and shape them into balls. Roll out each ball into an oval-shaped disc, about 6-7 inches long and 1/8 inch thick. Cut each disc in half to form two semi-circles.
Take one semi-circle, brush water along the edges. Fold the straight edge to the opposite edge forming a cone. Press the edges to seal.
Carefully fill the cone with approximately 1.5 tablespoons of the potato filling. Seal the open edges of the cone by pressing them together, using a bit of water to help seal. Repeat the process with the remaining dough and filling.
In a deep pan, heat vegetable oil for frying over medium heat. Carefully slide in a few samosas, being cautious not to overcrowd the pan.
Fry the samosas until they are golden brown and crispy, turning them occasionally for even cooking. This will take about 7-8 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
Serve the samosas hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
