Indian Samosa
Discover the irresistible charm of homemade Indian Samosas, the ultimate street food snack bursting with authentic flavors and crispy perfection. This recipe features a flaky, golden pastry filled with a mouthwatering medley of spiced mashed potatoes, green peas, and fragrant herbs like coriander and carom seeds. Crafted with a blend of traditional spices such as garam masala and chaat masala, these samosas deliver bold, aromatic goodness in every bite. Perfectly fried to achieve that signature crunch, they pair beautifully with tangy chutneys or dips for an unforgettable appetizer or party dish. With straightforward steps and simple ingredients, this Indian Samosa recipe makes it easy to recreate a beloved classic in your own kitchen, ideal for satisfying cravings or impressing guests.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Ghee or vegetable oil
- 0.5 teaspoon Carom seeds (ajwain)
- 1.5 teaspoons Salt
- 120 milliliters Water
- 500 grams Potatoes, boiled and mashed
- 100 grams Green peas
- 1 piece Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Chaat masala
- 2 tablespoons Coriander leaves, chopped
- 500 milliliters Vegetable oil for frying
Instructions
In a bowl, combine the all-purpose flour, carom seeds, and 1 teaspoon of salt. Rub the ghee into the flour until the mixture resembles breadcrumbs.
Slowly add water to the flour mixture and knead to form a stiff, smooth dough. Cover with a damp cloth and set aside for 30 minutes.
In a pan, heat 1 tablespoon of oil. Add cumin seeds and let them sizzle. Add chopped green chili and grated ginger, sauté for a minute.
Add boiled and mashed potatoes, green peas, coriander powder, turmeric powder, red chili powder, garam masala, and chaat masala. Mix well.
Cook the mixture for 5 minutes, adding salt to taste. Stir in fresh coriander leaves, then remove from heat and let cool.
Divide the dough into 10 equal portions and roll each into a ball. Flatten and roll each ball into a 6-inch circle. Cut each circle in half with a knife.
Take one half and form a cone by folding the edges, seal with water. Fill the cone with the potato filling, and seal the edge by pressing firmly.
Repeat with the remaining dough and filling.
Heat vegetable oil in a deep frying pan over medium heat. When the oil is hot, gently slide the samosas into the oil.
Fry the samosas in batches until golden brown and crispy, about 8-10 minutes per batch. Remove them onto paper towels to drain excess oil.
Serve hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 197 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.
