Samosas
Indulge in the irresistible flavors of homemade samosas, a beloved Indian snack that’s golden, crispy, and bursting with a spiced potato and pea filling. This classic recipe combines perfectly seasoned mashed potatoes with aromatic spices like cumin, garam masala, and a hint of tangy amchur powder, all wrapped in a flaky, deep-fried pastry. With every bite, enjoy the balance of textures and layers of flavor, from the crunchy outer shell to the savory and mildly spiced filling. These samosas are easier to make than you think, thanks to simple steps for crafting the dough and shaping the signature cone. Perfect for teatime snacks, festive gatherings, or as an appetizer served with mint or tamarind chutney, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 6 tablespoons Water
- 3 medium Potatoes (boiled and mashed)
- 0.5 cup Frozen peas (thawed)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger (grated)
- 2 pieces Green chilies (finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Amchur powder (dry mango powder)
- 2 tablespoons Fresh cilantro leaves (chopped)
- 3 cups Vegetable oil (for deep frying)
Instructions
In a large bowl, mix the all-purpose flour and 1/2 teaspoon of salt. Add 4 tablespoons of vegetable oil and mix until the flour resembles breadcrumbs.
Gradually add water, 1 tablespoon at a time, and knead into a firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter.
Add the grated ginger and green chilies. Stir for 30 seconds until aromatic.
Add boiled and mashed potatoes, peas, turmeric, garam masala, coriander powder, amchur powder, and the remaining 1/2 teaspoon of salt. Mix well to combine.
Cook the filling for 2-3 minutes, stirring often. Turn off the heat and mix in chopped cilantro. Let the filling cool to room temperature.
Divide the dough into 6 equal portions. Roll each portion into a ball, then roll it out into an oval shape about 6 inches long.
Cut each oval in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edge with a few drops of water.
Fill the cone with 2 tablespoons of the potato mixture. Pinch and seal the open edge to form a triangle. Repeat with the remaining dough and filling.
Heat 3 cups of vegetable oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy. This will take 6-8 minutes per batch.
Remove the samosas with a slotted spoon and drain them on paper towels. Serve hot with mint chutney or tamarind chutney.
Nutrition Facts
Calories |
8176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 767.0 g | 983% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 12.5 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2130 mg | 45% | |
*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.
