Samosa: The Iconic Indian Snack

Name: How to Make Samosa: The Iconic Indian Snack | Easy & Delicious Samosa: The Iconic Indian Snack Recipe
Total time: 30 min
Yield: 4
Cuisine: indian

Samosa is a crisp, triangular pastry filled with a spicy potato-pea mixture and deep-fried until golden brown. A beloved street food across India, it’s enjoyed with chutneys, tea, or as part of festive spreads.

prep time 30 Mins

cook time 30 Mins

chef Ankita Singh

Samosa is one of the most iconic Indian snacks, instantly recognizable by its crisp, flaky pastry shell and spiced filling. Traditionally, the stuffing is made of boiled potatoes, green peas, green chilies, ginger, and warming spices like cumin, coriander, and garam masala. The dough is kneaded with flour and ghee, rolled into cones, filled, and sealed before being fried to perfection.

Samosas are a staple across Indian states and also popular globally. Variations include keema (minced meat) samosas, paneer samosas, or even sweet versions. They are most often served with tamarind chutney, mint chutney, or masala chai, making them a perfect evening or party snack.

Crispy outside and soft, spicy inside, samosas strike the balance of texture and flavor — no wonder they are India’s most famous snack worldwide.

Step 1

Prepare Dough

Mix flour, ajwain, salt, and ghee until crumbly.
Gradually add water to form a firm dough. Cover and rest for 30 minutes

Step 2

Make Filling

Heat 1 tbsp oil in a pan. Add cumin and fennel seeds.
Add ginger and green chilli; sauté briefly.
Add mashed potatoes, peas, coriander powder, garam masala, chilli powder, turmeric, amchur, and salt. Mix well.
Stir in fresh coriander and cool the filling.

Step 3

Shape Samosas

Divide dough into balls. Roll each into an oval sheet. Cut in half.
Make a cone with one half, sealing edges with water.
Fill with potato mixture, then seal top firmly.

Step 4

Fry Samosas

Heat oil on medium flame.
Fry samosas in batches on low-medium heat until golden and crisp.

Step 5

Serve

Serve hot with green chutney, tamarind chutney, or masala chai.

Tips and Tricks

Rest dough for 30 mins for flaky crust.
Fry on medium-low heat for crisp layers. High heat will brown quickly but leave pastry raw inside.
Seal edges properly to avoid filling leaking out.
Add cashews or raisins to filling for a festive touch.
Leftover samosas can be air-fried to regain crispness.

Frequently Asked Questions

Oil was either too cold (absorbed more oil) or too hot (sealed outside, raw inside). Always fry on medium-low.

Yes, brush with oil and bake at 200°C for 25–30 mins until golden. Air-frying also works.

Yes, assemble and refrigerate uncooked samosas for a day, then fry when needed.

Paneer samosa, keema samosa (with meat), cheese samosa, or sweet coconut samosa.

Calories 180 Kcal

Total Fat 8 g

Carbs 25 g

Protein 4 g

ESSENTIAL ITEMS

2 cups All-purpose flour (maida)

0.5 tsp Carom seeds (ajwain)

0.5 tsp Salt

4 tbsp Ghee or oil

as required Water

3 piece Potatoes

0.5 cup Green peas

1 piece Green chilli

1 tsp Ginger

1 tsp Coriander powder

0.5 tsp Cumin seeds

0.5 tsp Fennel seeds

0.5 tsp Garam masala

0.5 tsp Red chilli powder

0.25 tsp Turmeric powder

0.5 tsp Amchur (dry mango powder)

2 tbsp Fresh coriander leaves

as per taste Salt

1 tbsp Oil

Recipe by:

Ankita Singh

255 Recipes

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Samosa: The Iconic Indian Snack

Tips and Tricks

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