Crispy and Delicious Samosas Recipe - A Popular Indian Snack

Perfect recipe for crispy and delicious samosas, a popular Indian snack enjoyed by many around the world.

Crispy and Delicious Samosas Recipe - A Popular Indian Snack

Discover the perfect recipe for crispy and delicious samosas, a popular Indian snack enjoyed by many around the world. Learn how to make them from scratch with our easy-to-follow instructions and impress your family and friends with your culinary skills.

Crispy and Delicious Samosas
Crispy and Delicious Samosas

About Samosa

Samosa is a popular snack and appetizer in many South Asian countries, particularly India, Pakistan, and Bangladesh. It is a fried or baked pastry that is typically triangular in shape and filled with a savory mixture of spiced potatoes, peas, onions, and sometimes meat or lentils. The pastry shell is made from a mixture of all-purpose flour, salt, and water, which is kneaded into a dough, rolled out, and cut into triangles. The filling is then added to the center of each triangle, and the pastry is folded over to create a triangular shape. The edges are sealed by pinching them together, and the samosas are then deep-fried or baked until golden and crispy. Samosas are often served with chutney or other dipping sauces and are enjoyed as a snack or as part of a meal.

Origin of Samosas

The exact origin of samosas is not known, but they are believed to have originated in the Middle East or Central Asia several centuries ago. From there, the snack spread to the Indian subcontinent, where it became a popular street food and snack.

The word "samosa" is derived from the Persian word "sanbosag," which refers to a fried or baked pastry. The snack was likely introduced to India by traders and travelers from Central Asia or the Middle East, and it quickly became a part of the local cuisine. Over time, different regions of India developed their own variations of the samosa, with different fillings, shapes, and preparation methods.

Today, samosas are enjoyed in many countries around the world, and they have become a popular snack and appetizer in many international cuisines.

Homemade Samosas Recipe


For the dough:

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

For the filling:

  • 2 medium potatoes, peeled and cubed
  • 1/2 cup peas
  • 1 small onion, chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • Vegetable oil for frying


  1. To make the dough, start by mixing the flour, salt, and vegetable oil in a large mixing bowl. Mix everything together until the oil is evenly distributed and the mixture looks like coarse breadcrumbs.
  2. Gradually add the water to the flour mixture, mixing with your hands to form a smooth, firm dough. Knead the dough for a few minutes until it's smooth and elastic.
  3. Cover the dough with a damp cloth or plastic wrap, and let it rest for at least 30 minutes to allow it to relax and become easier to work with.
  4. While the dough is resting, prepare the filling. Start by boiling the potatoes in a separate pot until they're tender. Drain them and set them aside.
  5. In a large skillet, heat some vegetable oil over medium heat. Add the chopped onion and grated ginger, and sauté until the onion is translucent and fragrant.
  6. Add the peas, garam masala, cumin seeds, turmeric, and salt to the skillet, and cook for 2-3 minutes until the peas are cooked through and the spices are fragrant.
  7. Add the boiled potatoes to the skillet, and mix everything together until the potatoes are coated with the spice mixture. Cook for an additional 2-3 minutes until the filling is hot and fragrant.
  8. To assemble the samosas, divide the dough into 6-8 equal parts, and roll each part into a ball. Use a rolling pin to roll out each ball into a thin, circular disc, about 6 inches in diameter.
  9. Cut each disc in half, and fold each half into a cone shape, with the round edge at the bottom and the pointed edge at the top.
  10. Fill each cone with about 2 tablespoons of the potato filling, making sure not to overfill it. Use your fingers to wet the edges of the cone with some water, and press the edges together to seal the filling inside.
  11. Repeat this process with the remaining dough and filling, until you have made all of the samosas.
  12. Heat some vegetable oil in a deep frying pan or a wok over medium heat. When the oil is hot, add the samosas to the pan, carefully not to overcrowd them.
  13. Fry the samosas until they're golden brown on all sides, turning them occasionally to ensure they cook evenly. This should take about 3-5 minutes per side.
  14. When the samosas are cooked, remove them from the oil using a slotted spoon, and place them on a plate lined with paper towels to drain off any excess oil.
  15. Serve the samosas hot, with your favorite chutney or dipping sauce on the side.
  16. Enjoy your delicious homemade samosas!

How to make Samosas Some tips that can help

Make sure your dough is not too dry or too wet: The dough should be firm and smooth, but not too dry or too wet. If it's too dry, it will be difficult to roll out and shape. If it's too wet, it will be sticky and hard to work with. Adjust the amount of water accordingly to get the right consistency.

Keep the dough covered: While you're working with one piece of dough, make sure to keep the rest of the dough covered with a damp cloth or plastic wrap to prevent it from drying out.

Don't overfill the samosas: It's important not to overfill the samosas, as this will make them difficult to shape and may cause them to burst during frying. Use about 2 tablespoons of filling per samosa.

Seal the edges properly: When shaping the samosas, make sure to press the edges together firmly to seal the filling inside. Use a little water to help the edges stick together if necessary.

Fry the samosas on medium heat: Don't fry the samosas on high heat, as this will cause them to brown too quickly on the outside while the filling inside remains uncooked. Fry them on medium heat to ensure they cook evenly and get crispy on the outside.

Drain the samosas well: Once the samosas are cooked, make sure to drain them well on a paper towel-lined plate to remove any excess oil.

Serve hot: Samosas are best served hot, so make sure to serve them as soon as possible after frying.

By following these tips, you can make delicious, crispy samosas at home!

Nutritional Value of Samosa

The nutritional value of a samosa can vary depending on its size, filling, and method of preparation. However, in general, samosas are a high-calorie and high-fat food. A typical vegetable samosa (around 50g) contains approximately:

Calories: 150-200 kcal

Carbohydrates: 20-25g

Protein: 3-5g

Fat: 7-10g

Fiber: 1-2g

Sodium: 150-250mg

The exact nutritional values will vary based on the recipe and ingredients used. Additionally, deep frying samosas can increase their calorie and fat content. If you're looking to reduce the calorie and fat content of samosas, you can consider baking or air frying them instead of deep frying, and using lower-fat filling options such as potatoes and vegetables instead of meat.

Facts and Stories About Samosa

Samosa is a popular snack that has a rich history and several interesting facts and stories associated with it. Here are some of them:

Origin: Samosas are believed to have originated in the Middle East or Central Asia and were brought to India by traders and merchants.

Name: The word 'samosa' is derived from the Persian word 'sambusa', which means 'triangle'.

Different names: Samosas are known by different names in different countries. In India, they are called samosa, while in Pakistan, they are known as samosas or samoosas. In Bangladesh, they are called shingara, while in Sri Lanka, they are known as samosa or samboosa.

Variations: Samosas come in various shapes and sizes and can be filled with different ingredients. In India, the most popular filling is made of spiced potatoes and peas, while in other countries, they may be filled with minced meat, vegetables, cheese, or even sweet fillings.

Ramadan: In Muslim countries, samosas are a popular snack during Ramadan and are often served at iftar, the evening meal that breaks the day-long fast.

Street food: Samosas are popular street food in India, Pakistan, and other countries. They are often sold by street vendors and can be found in almost every local market and food bazaar.

Record: The largest samosa ever made was 3.1 meters long and 2 meters wide and was created in London in 2017.

Legend: There is a legend that samosas were invented by a chef in the Mughal court who wanted to create a snack that was easy to eat while riding on horseback.

Overall, samosas are a beloved snack with a rich history and cultural significance in many countries.


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ChefPatialRecipes: Crispy and Delicious Samosas Recipe - A Popular Indian Snack
Crispy and Delicious Samosas Recipe - A Popular Indian Snack
Perfect recipe for crispy and delicious samosas, a popular Indian snack enjoyed by many around the world.
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