Crispy and Delicious Samosa Recipe | Easy Homemade Samosas

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Ingredients for Samosa Recipe

For the dough: (Samosa Recipe)

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/2 cup water

For the filling: (Samosa Recipe)

  • 3 large potatoes, boiled and mashed
  • 1/2 cup green peas (frozen or fresh)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 green chili, finely chopped (optional, adjust to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to spice preference)
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish

Instructions for Samosa Recipe

1/ In a large mixing bowl, combine the all-purpose flour, baking soda, and salt for the dough. Add the vegetable oil and mix well. Gradually add water and knead the mixture into a smooth, firm dough. Cover the dough with a damp cloth and set it aside for 30 minutes.

2/ In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them sizzle. Then, add chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent.

3/ Stir in the green peas and cook for a few minutes. Add the turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook for another minute.

4/ Add the boiled and mashed potatoes to the mixture. Combine all the ingredients thoroughly and cook for a few more minutes. Season with salt according to your taste. Remove the mixture from heat and let it cool.

5/ Preheat the oven to 200°C (390°F) for somosa recipe.

6/ Divide the dough into small balls and roll each ball into a thin circle on a lightly floured surface.

7/ Cut the rolled dough circle in half. Take one half and fold it into a cone shape, sealing the edges with a little water.

8/ Fill the cone with the prepared potato mixture. Seal the top of the cone by pressing the edges together with water, ensuring it is tightly sealed.

9/ Repeat the process with the remaining dough and filling.

10/ Place the prepared samosas on a baking tray lined with parchment paper. Brush them with a little vegetable oil to give them a golden color.

11/ Bake the samosas in the preheated oven for about 20-25 minutes or until they turn golden and crisp.

12/ Once baked, remove the samosas from the oven and let them cool slightly.

13/ Garnish with chopped fresh coriander leaves and serve hot with chutney or ketchup.


Samosas are best enjoyed when served fresh and hot. Serve them immediately after frying for the ultimate taste and texture.

Tips and Tricks for Perfect Samosa Recipe


Folding the Samosas: When folding the samosas, ensure they are tightly sealed to prevent the filling from spilling out during frying. Use a little water to moisten the edges before sealing.

Consistent Dough Thickness: Roll the samosa dough into thin and even circles to achieve a crispy texture. Avoid making the dough too thick, as it may result in undercooked samosas.

Don’t Overstuff: Be cautious not to overfill the samosas with the potato-pea mixture. Overstuffing can lead to uneven cooking and difficulty sealing the edges.

Maintain Oil Temperature: Fry the samosas in hot oil on medium heat to achieve a golden and crispy exterior. Avoid frying on high heat, as it may cause uneven browning.

Drain Excess Oil: After frying, place the samosas on a paper towel-lined plate to absorb excess oil and keep them crispy.

Experiment with Fillings: Feel free to experiment with various fillings, such as minced meat, lentils, or mixed vegetables, to add variety to your samosas.

Make-Ahead Option: You can prepare the samosas in advance and freeze them. When ready to serve, fry the frozen samosas directly without thawing.

Serve Fresh and Hot: Samosas are best enjoyed when served fresh and hot. Serve them immediately after frying for the ultimate taste and texture.

Pair with Chutney: Serve samosas with your favorite chutney or dipping sauce to complement the flavors and enhance the overall experience.

Practice Makes Perfect: If it’s your first time making samosas, don’t worry about perfection. Practice folding and sealing a few samosas before making the whole batch.

Nutrition Facts

The nutrition facts for a homemade samosa can vary depending on the specific recipe, ingredients used, and portion size. Here’s a general estimate of the nutrition content for a typical homemade samosa:

Serving Size: 1 samosa (approximately 50-75 grams)


  • Calories per samosa: Approximately 100-150 calories


  • Protein: Approximately 2-4 grams
  • Carbohydrates: Approximately 10-15 grams
  • Dietary Fiber: Approximately 1-2 grams
  • Sugars: Approximately 1-2 grams
  • Fat: Approximately 5-10 grams
  • Saturated Fat: Approximately 1-2 grams

Vitamins and Minerals

  • Sodium: Approximately 100-200 milligrams
  • Potassium: Approximately 50-100 milligrams
  • Calcium: Approximately 5-10 milligrams
  • Iron: Approximately 1-2 milligrams

These values are approximate and can vary based on the specific ingredients used in the samosa filling and the amount of oil absorbed during frying. The filling ingredients, such as potatoes, peas, and spices, can impact the nutrition content.

If you’re looking for more precise nutrition information for a specific samosa recipe, it’s best to calculate it based on the exact ingredients and portion sizes used. You can use a nutrition calculator or consult a registered dietitian for a more accurate assessment.

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