Samosa Recipe | Indian Potato Samosa

Introduction

Samosa is one of the most loved Indian snacks made with a crispy outer cover and a spicy potato filling. It is popular as street food and also tastes perfect with evening tea. This Indian Potato Samosa recipe is made with a simple homemade dough and a flavorful aloo filling. The samosas are fried slowly until crisp and golden. Serve them hot with green chutney, tamarind chutney, or tomato ketchup.

Why You’ll Love This Recipe

• Crispy, flaky, and full of flavor
• Made with simple Indian kitchen ingredients
• Perfect evening snack with tea
• Great for festivals, parties, or family snacks
• Beginner-friendly with easy steps
• Filled with a tasty potato and pea masala

Ingredients

For the Samosa Dough

• 2 cups all-purpose flour / maida
• 1/4 cup oil or ghee
• 1/2 teaspoon ajwain / carom seeds
• 1/2 teaspoon salt
• 1/2 cup water, or as needed

For the Potato Filling

• 4 medium potatoes, boiled and peeled
• 1/2 cup green peas
• 1 1/2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon crushed coriander seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon ginger, finely chopped or grated
• 1 green chilli, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur powder / dry mango powder
• Salt, as needed
• 2 tablespoons chopped coriander leaves

For Frying

• Oil, as needed for deep frying

How to Make

Make the Dough

1. Add maida, salt, and ajwain to a large mixing bowl.
2. Add oil or ghee and mix well with your fingers.
3. Rub the flour and oil together for 2 to 3 minutes. The mixture should look crumbly. This step helps make the samosa crispy and flaky.
4. Add water little by little and knead into a firm dough.
5. Do not make the dough too soft. Samosa dough should be slightly tight.
6. Cover the dough with a damp cloth and rest it for 30 minutes.

Make the Potato Filling

1. Mash the boiled potatoes roughly. Do not make them too smooth.
2. Heat oil in a pan.
3. Add cumin seeds, crushed coriander seeds, and fennel seeds. Let them splutter for a few seconds.
4. Add ginger and green chilli. Cook for a few seconds.
5. Add green peas and cook for 2 to 3 minutes.
6. Add turmeric powder, red chilli powder, coriander powder, garam masala, amchur powder, and salt.
7. Mix well and cook the spices for a few seconds on low heat.
8. Add the mashed potatoes and mix everything properly.
9. Cook the filling for 2 to 3 minutes until it becomes dry and well combined.
10. Add chopped coriander leaves and mix again.
11. Turn off the heat and let the filling cool completely before shaping the samosas.

Shape the Samosas

1. Knead the rested dough once again for a few seconds.
2. Divide the dough into equal-sized balls.
3. Take one dough ball and roll it into an oval shape. Do not roll it too thin.
4. Cut the oval into two equal halves.
5. Take one half and apply a little water on the straight edge.
6. Bring both ends together to make a cone shape.
7. Press the edge well so the cone is sealed.
8. Add potato filling inside the cone. Do not overfill.
9. Apply water on the open edge and seal it properly.
10. Press the sealed edge gently so the samosa does not open while frying.
11. Shape all the samosas in the same way.

Fry the Samosas

1. Heat oil in a deep kadai on low to medium heat.
2. To check the oil, drop a small piece of dough into it. It should rise slowly, not immediately.
3. Add samosas carefully into the oil.
4. Fry on low to medium heat until they turn crisp and golden brown.
5. Do not fry on high heat. High heat makes the outside brown quickly but the inside may not turn crisp.
6. Remove the samosas and place them on a paper towel.
7. Serve hot with green chutney, tamarind chutney, or ketchup.

Tips

• Use enough oil or ghee in the dough for a flaky samosa crust.
• The dough should be firm, not soft like roti dough.
• Resting the dough helps make the samosa easier to roll and shape.
• Keep the potato filling dry. Wet filling can make the samosa soggy.
• Let the filling cool completely before stuffing.
• Seal the edges properly with water so the samosas do not open while frying.
• Fry samosas on low to medium heat for the best crispy texture.
• Do not overcrowd the kadai while frying.

Serving Suggestions

Serve Indian Potato Samosa hot with green chutney, tamarind chutney, or tomato ketchup.

You can also serve it with masala chai for a classic evening snack. For a street-style plate, serve samosa with chole, chopped onion, coriander leaves, and chutney.

Storage

Samosas taste best when served fresh and hot.

You can store leftover fried samosas in an airtight container in the refrigerator for 1 to 2 days. Reheat them in an oven, air fryer, or on a tawa until warm and crisp again.

You can also prepare the potato filling one day ahead and keep it in the refrigerator.

FAQs

Why is my samosa not crispy?

Samosa may not turn crispy if the dough is too soft, the oil in the dough is less, or the samosas are fried on high heat. Fry them slowly on low to medium heat.

Can I make samosa without peas?

Yes, you can skip green peas. The samosa will still taste delicious with only potato filling.

Can I bake samosas instead of frying?

Yes, you can bake them, but the texture will be different from fried samosas. Brush them with oil and bake until golden and crisp.

Can I make the samosa dough with wheat flour?

Yes, but the texture will be slightly different. Maida gives the classic crispy and flaky samosa crust.

Why did my samosa open while frying?

This usually happens when the edges are not sealed properly or the samosa is overfilled. Use water to seal the edges well and press them firmly.

Can I freeze samosas?

Yes, you can freeze shaped uncooked samosas. Place them on a tray first, freeze until firm, then store in a freezer-safe bag. Fry them directly from frozen on low heat.

You can also browse more easy Indian recipes in our Recipe Index.