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Crispy Indian Samosa Recipe — Spiced Potato Filling

Name: Crispy Indian Samosa Recipe — Spiced Potato Filling
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 16 servings
Cuisine: indian
Ingredients: 250 g plain flour (for dough); 60 g ghee or vegetable oil (for dough); 1 tsp ajwain (carom seeds) (for dough); 0.5 tsp salt (for dough); 80 ml cold water; 500 g potatoes (boiled and roughly mashed); 100 g frozen peas (thawed); 1 tbsp vegetable oil (for filling); 1 tsp cumin seeds; 1 tsp ground coriander; 0.5 tsp garam masala; 1 green chilli (finely chopped); 2 cm ginger (grated); 1 tbsp fresh coriander (chopped); 1 tsp lemon juice; 1 litre vegetable oil (for deep frying)

Golden, crispy samosas filled with a perfectly spiced potato and pea filling — the iconic Indian street food snack. This easy samosa recipe makes the crispiest, most flavourful samosas with a flaky, blistered pastry shell.

Prep

45 min

Cook

30 min

Servings

Difficulty

Medium

★★★★★

4.8(6,540 ratings)

#samosa#indian#street food#potato samosa#fried snack#Indian appetizer#easy samosa#chaat

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About This Recipe

A great samosa has three qualities: a filling that's dry (not wet, which makes the pastry soggy), a dough that blisters and crisps in the oil, and correct sealing so it doesn't burst. The filling of spiced potato and peas is the classic — with cumin, coriander, garam masala and green chilli giving it vivid character. Served with mint chutney, they're irresistible.

Ingredients

Serves 16

250 gplain flour(for dough)
60 gghee or vegetable oil(for dough)
1 tspajwain (carom seeds)(for dough)
0.5 tspsalt(for dough)
80 mlcold water
500 gpotatoes(boiled and roughly mashed)
100 gfrozen peas(thawed)
1 tbspvegetable oil(for filling)
1 tspcumin seeds
1 tspground coriander
0.5 tspgaram masala
1green chilli(finely chopped)
2 cmginger(grated)
1 tbspfresh coriander(chopped)
1 tsplemon juice
1 litrevegetable oil(for deep frying)

Instructions

1
Make the dough
Mix flour, ajwain, salt and ghee until the mixture resembles breadcrumbs. Add cold water gradually, kneading to a firm (not soft) dough. Cover and rest 30 minutes.
A firm dough creates a flaky, blistered crust. A soft dough makes a soft, non-crispy samosa.
2
Make the filling
Heat oil in a pan. Fry cumin seeds until popping. Add ginger, chilli, coriander, garam masala, cook 1 minute. Add mashed potato and peas. Stir well and cook dry for 5 minutes — no moisture remaining. Add lemon and coriander. Cool completely.
3
Shape the samosas
Divide dough into 8 balls. Roll each into a thin oval. Cut in half. Form each half into a cone by folding and sealing one straight edge with water paste. Fill with 2 tbsp filling. Seal the top by pinching the edges firmly.
4
Fry
Heat oil to 160°C / 325°F (lower than usual — slow frying ensures the pastry cooks through and blisters). Fry 5–6 samosas at a time for 8–10 minutes, turning, until golden and crispy. Drain on paper towels.

Pro Tips

→
Fry at 160°C, not 180°C — the slower fry allows the pastry to cook through and develop blisters.
→
The filling must be completely dry and cool before filling, or the pastry becomes soggy.
→
Seal edges with a flour-water paste, not just water — it creates a stronger seal that doesn't burst.

Variations

•
Baked samosas: brush with oil and bake at 200°C for 25–30 minutes — less crispy but lighter.
•
Keema samosa: replace potato filling with spiced minced lamb.

Storage

Samosas are best fresh. Reheat in a 180°C oven for 10 minutes. Uncooked shaped samosas freeze well — fry directly from frozen adding 3 minutes.

History & Origin

Samosas arrived in the Indian subcontinent from Central Asia (where they're called sambusa) with medieval Muslim merchants and travelers. The word appears in Persian texts as early as the 9th century. In India, they became the most iconic street food snack, with regional variations from Punjab to Bengal.

Frequently Asked Questions

Why are my samosas not crispy?

The dough may be too soft, the oil not hot enough, or the filling was too wet. Ensure the dough is firm, the filling is completely dry, and fry at 160°C.

Can samosas be baked instead of fried?

Yes — brush with oil and bake at 200°C for 25–30 minutes. The result is less crispy and blistered but still good and much lower in fat.

What do you eat samosas with?

Mint-coriander chutney (hari chutney) and tamarind chutney are the classic accompaniments. Yogurt and chopped onion are also traditional.

How do I stop samosas from bursting during frying?

Seal edges firmly with flour-water paste and don't overfill. Press the edges repeatedly and check before frying.

Nutrition Facts

Per serving (150g / 5.3 oz) · 16 servings total

Calories180kcal

Protein4g

Carbohydrates22g

Fat9g

Fiber2g

Protein4g

Carbs22g

Fat9g

Time Summary

Prep time45 min

Cook time30 min

Total time75 min

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About This Recipe

Ingredients

Serves 16

250 gplain flour(for dough)

60 gghee or vegetable oil(for dough)

1 tspajwain (carom seeds)(for dough)

0.5 tspsalt(for dough)

80 mlcold water

500 gpotatoes(boiled and roughly mashed)

100 gfrozen peas(thawed)

1 tbspvegetable oil(for filling)

1 tspcumin seeds

1 tspground coriander

0.5 tspgaram masala

1green chilli(finely chopped)

2 cmginger(grated)

1 tbspfresh coriander(chopped)

1 tsplemon juice

1 litrevegetable oil(for deep frying)

Instructions

Make the dough

Mix flour, ajwain, salt and ghee until the mixture resembles breadcrumbs. Add cold water gradually, kneading to a firm (not soft) dough. Cover and rest 30 minutes.

A firm dough creates a flaky, blistered crust. A soft dough makes a soft, non-crispy samosa.

Make the filling

Heat oil in a pan. Fry cumin seeds until popping. Add ginger, chilli, coriander, garam masala, cook 1 minute. Add mashed potato and peas. Stir well and cook dry for 5 minutes — no moisture remaining. Add lemon and coriander. Cool completely.

Shape the samosas

Divide dough into 8 balls. Roll each into a thin oval. Cut in half. Form each half into a cone by folding and sealing one straight edge with water paste. Fill with 2 tbsp filling. Seal the top by pinching the edges firmly.

Fry

Heat oil to 160°C / 325°F (lower than usual — slow frying ensures the pastry cooks through and blisters). Fry 5–6 samosas at a time for 8–10 minutes, turning, until golden and crispy. Drain on paper towels.