Crispy Homemade Samosa Recipe – Classic Indian Snack with Spiced Potato Filling

Let’s get one thing straight—samosas are magic. Crispy on the outside, warm and spicy on the inside, and shaped like little golden triangles of joy. Traditionally, they’re made with a flaky pastry dough and filled with a mix of potatoes, peas, and spices. But you might be thinking: “Sounds good... but can I really make these at home?” Oh yes, my friend. You can—and you will.

This is the simplified version that keeps all the flavor but ditches the stress. No obscure spices you’ve never heard of. No deep-frying anxiety. Just good old-fashioned fun and flaky deliciousness. You can even use store-bought dough if you're in a hurry (we won’t tell anyone).

Whether you eat them with tamarind chutney, mint yogurt dip, or just straight from the pan because patience is hard—they hit the spot every time.

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Ingredients (Makes 8–10 samosas):

For the dough:

• 2 cups (240g) all-purpose flour

• 4 tbsp vegetable oil

• ½ tsp salt

• ~½ cup (120ml) warm water

For the filling:

• 2 medium potatoes (about 1 lb / 450g), peeled and diced

• ½ cup (75g) frozen peas

• 1 tbsp vegetable oil

• ½ tsp cumin seeds

• 1 tsp grated ginger

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• Salt to taste

• Juice of ½ lemon

For cooking:

• Oil for shallow frying or baking spray if oven baking

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Step-by-Step Instructions:

1. Make the dough (5–10 min):
In a bowl, mix flour, salt, and oil. Gradually add warm water and knead into a firm dough. Cover with a damp cloth and set aside to rest while you make the filling.

2. Boil the potatoes (10–15 min):
Boil diced potatoes until fork-tender (about 12–15 minutes). Drain and lightly mash. You want some texture—not mashed potato smooth.

3. Cook the filling (5–7 min):
Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle. Then add ginger, spices, and peas. Cook for 2 minutes, then stir in the potatoes. Season with salt and lemon juice. Let cool slightly.

4. Shape the samosas (10–15 min):
Divide the dough into 6–8 balls. Roll each into a 6-inch circle, cut in half to make two semicircles. Form a cone by overlapping the straight edges and sealing with water. Fill with 1–2 tbsp of filling, fold over, and seal the edges.

5. Cook (Fry or Bake):
Frying: Heat about 1 inch of oil in a pan over medium heat (around 350°F / 175°C). Fry samosas until golden on all sides (about 3–4 minutes per side).
Baking: Brush samosas with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.

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Pro Tip:

Don’t overfill the samosas! It’s tempting, but you’ll risk leaks. A little goes a long way. And let them cool for a few minutes before diving in—they stay hot inside longer than you think.

Bonus: These freeze like a dream. Freeze them uncooked and bake or fry straight from frozen (just add a few extra minutes).