Samosa
Crisp Indian pastries filled with warmly spiced potato and peas.
Preparation: 55 min · Cooking: 28 min · Total: 1 hr 35 min · 4 servings
Ingredients
- 400 g floury potatoes — Peel and cut into 2 cm cubes.
- 200 g frozen green peas — Add frozen; no thawing needed.
- 300 g all-purpose flour — Contains wheat/gluten.
- 1 tsp cumin seeds
- 1 tsp ground chili — Reduce to taste; avoid touching eyes.
- 8 g fine salt — Divide equally between dough and filling.
- 140 ml cool water — Begin with 130 ml; add the rest only if needed.
- 60 ml neutral oil or melted ghee — For the pastry dough.
- 1500 ml neutral high-heat frying oil — Use enough for 6–7 cm depth; cool and dispose of safely.
- 15 g fresh ginger — Peel and finely grate.
- 1 tsp garam masala
- 2 tsp ground coriander
- 15 ml fresh lemon juice
- 15 ml neutral oil — For cooking the filling.
Instructions
Make and rest the dough
Whisk 300 g all-purpose flour with 4 g fine salt. Add 60 ml neutral oil or melted ghee and rub it into the flour for 2 minutes until the mixture resembles coarse crumbs and holds together when squeezed. Add 130 ml cool water gradually, using up to 10 ml more only if dry flour remains. Knead for 3–4 minutes into a firm, smooth dough; it should not be sticky. Cover and rest at room temperature for 30 minutes.
Firm, smooth, non-sticky dough that holds together without cracks.
Cook the potatoes and peas
Put the peeled 2 cm potato cubes in a saucepan, cover with cold water, and bring to a boil. Reduce to a steady simmer and cook for 10–12 minutes; add the frozen peas for the final 3 minutes. Drain very well, return to the warm dry pan for 1 minute to release steam, then roughly mash so small potato pieces remain.
Potatoes crush easily with a fork and the mixture is well drained.
Season and cool the filling
Heat 15 ml neutral oil in a skillet over medium heat. Add 1 tsp cumin seeds and stir for 30 seconds until fragrant but not dark. Add the grated ginger for 30 seconds, then add the chili, ground coriander, and garam masala. Stir for 15 seconds; add the potato-pea mixture and remaining 4 g salt. Cook and fold for 3–4 minutes until dry enough to hold its shape. Remove from the heat, mix in 15 ml lemon juice, spread on a clean plate, and cool completely before filling.
Filling is fragrant, fairly dry, and holds its shape on a spoon.
Shape, seal, and fry the samosas
Divide the rested dough into 8 equal balls and keep them covered. Roll one ball into an oval about 18 cm long, cut it crosswise into 2 semicircles, and brush each straight edge lightly with water. Fold each semicircle into a cone with a 1 cm overlap and press the seam firmly. Add about 2 tbsp cold filling, leaving a 1 cm border; moisten and pinch the opening fully closed. Repeat to make 16 samosas. Pour the 1.5 L frying oil into a deep, heavy pot no more than half full and heat to 165°C. Fry 4 samosas at a time for about 7 minutes, turning occasionally, while keeping the oil at 160–170°C, until evenly deep golden and crisp.
All seams stay closed and the pastry is evenly deep golden and crisp at 160–170°C.
Fry four batches of samosas: 1680 seconds
Drain and cool briefly
Lift each batch with a slotted spoon, let excess oil drip back into the pot, and place the samosas in a single layer on a wire rack over a tray. Let them stand for at least 5 minutes before serving because the potato filling remains much hotter than the crust. Allow the frying oil to cool completely in the covered pot before straining or discarding it according to local guidance; never pour oil down the sink.
Surface oil has drained and the filling is no longer scalding.
Check the crust, seal, and filling
Open one samosa from the first batch. The pastry should be crisp and evenly golden, with no pale, greasy, or doughy layer at the seam; the cone should remain sealed and the filling should be hot and dry rather than watery. If the crust is pale or soft, let the oil return to 165°C and fry the remaining batches 1–2 minutes longer. If the outside darkens before the dough cooks, reduce the heat.
No pale, greasy, or doughy layer remains at the seam and the filling is hot but not watery.
Serve and store safely
Serve 4 samosas per person while warm, with chutney if desired, after confirming the filling is not scalding. Refrigerate leftovers in a shallow covered container within 2 hours and use within 3 days. Reheat in a 180°C oven or air fryer until the center reaches 74°C and the crust is crisp, then cool briefly before eating. Do not re-fry cooked samosas.
Center reaches 74°C when reheated and the crust is crisp.
Tips
- A firm dough and a fully cooled, dry filling are the two best protections against leaking.
- Start at 165°C and let the oil recover between batches; overcrowding produces greasy pastry.
Common mistakes
- Rolling the wrappers paper-thin makes them split around the filling.
- Adding wet filling or leaving gaps in the seal lets steam and filling escape into the oil.
Substitutions
- For a quicker variation, use purpose-made samosa pastry sheets according to their package, but keep the same filling, sealing, oil-temperature, and doneness instructions.
Storage
Refrigerate in a shallow covered container within 2 hours and use within 3 days. Do not leave filled or cooked samosas at room temperature longer than 2 hours.
Reheating
Reheat once in a 180°C oven or air fryer until the center reaches 74°C and the pastry is crisp; do not re-fry.
About this recipe
Samosas are widely enjoyed across India and elsewhere in South Asia. Shapes, fillings, and spices vary by region; this version uses a common vegetarian potato-and-pea filling in a crisp flour pastry.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.