How to Make Samosas

Reviewed by Marrow Private Chefs

Last Updated: April 15, 2024 Approved

A samosa is a common snack in countries such as India, Pakistan, Nepal and Bangladesh.^{[1]
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Research source} It generally consists of a fried triangular pastry shell containing a savory vegetarian filling made with potato, onion, coriander and green peas. Paneer and meat versions are popular as well. Start with Step 1 below to learn how to make the filling and chapatti, and assemble samosas for frying.

Ingredients

Dough

2 cups all purpose flour
1 teaspoon salt
2 teaspoons oil or ghee
1 cup water
Vegetable oil, for frying

Filling

1 cup of boiled potato, cut into cubes
1/2 cup of green peas, cooked
1/2 cup yellow onion, diced
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon ground coriander-cumin seed
1/2 teaspoon turmeric
1/2 a teaspoon garam masala
2 tablespoons oil or ghee
Salt to taste

Part 1

Part 1 of 3:

Making the Dough

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You can add a little more or less salt to taste if you desire.
Mix it in with your fingers, working with a handful of flour at a time. Keep mixing until all of the flour is coated with fat and a dough has begun to form. It should still be quite dry and flaky.^{[2]
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Use your finger to work the water into the dough to loosen it up. The consistency should be soft and pliable, but not wet. Add more water if necessary.
Turn out the dough and knead it. Put the dough on a clean surface and knead it with your hands for about 4 minutes, until it is smooth and slightly shiny. Form it into the shape of a ball.
Cover it with plastic wrap. Let it rest on the counter while you make the filling.^{[3]
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Research source} This will help the dough achieve a better texture.^{[4]
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Part 2

Part 2 of 3:

Making the Filling

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Place it over medium high heat and allow the ghee to get hot.^{[5]
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Toasting the seeds brings out the best in their flavor and scent. Toast them until the room becomes fragrant and the seeds start to crackle, about 30 seconds.
Sauté them with the seeds for about five minutes, until the onion becomes translucent.
Sauté the spices and fold them into the mixture for one minute.
Stir the mixture gently and cook until the potatoes become dry, which should take about 3 minutes. Mix well and mash lightly.
Remove it from heat and allow it to cool while you prepare the chapatti for filling.

Part 3

Part 3 of 3:

Assembling Samosas

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You can use a measuring cup, but it's easier to just eyeball it.
2
Roll in each round into chapattis. A chapatti is a thin, flat circular bread or dough. In this case, each one should be about 6 inches (15.2 cm) in diameter. Use a rolling pin or press the chapattis into shape with your fingers.
- Take care to roll out the chapatti gently—over-rolling or using too much force on the roller can make the final product tougher and not as delicate.
Use a knife to slice each one in half.^{[6]
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4
Stuff and fold the samosas.^{[7]
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Research source} Spoon 2 teaspoons of filling into the center of a piece of dough, then bring the edges together to form a cone shape. Seal the edges carefully using a little water. (You can also make paste using flour and water for easier sealing).
- Use your fingers to press the edges of each samosa into place.
- For a lovelier edge, you can use a fork to press the edges together.
As you finish filling each one, set it aside on a plate or a baking sheet.
Pour several inches of oil into a large dutch oven or a high-sided frying pan. Heat the oil until it reaches 350 °F (177 °C). Use a candy thermometer to test whether the oil is hot, or place a small piece of dough in the oil to see if it sizzles.
7
Fry the samosas. Place 3 to 4 samosas in the pot to fry. Deep fry them for about 10 minutes, until both sides are golden brown. Don't try to crowd the pot with too many at once, or they may fall apart instead of cooking properly.
- After each batch is finished frying, use a slotted spoon to move the finished samosas to a plate lined with paper towels to drain off the extra oil.
- Take care not to let them fry for too long, or the dough will become tough.
Hot crispy samosas are ready to eat with chutney.

Sample Filling Ideas

Filling Ideas for Samosas

Community Q&A

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Question

Should the potatoes be boiled before adding?

Community Answer

Yes, they should be boiled before they're added to the mixture.

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Does the samosa have to be a triangle?

Community Answer

It doesn't have to be, but this shape utilizes the half circle of dough in the most efficient way. It also allows the samosa to fry more evenly. Lastly, the triangle shape is the traditional shape.

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Question

How do I fold the pastry for the samosas?

Community Answer

You make it into a circle, then make a little slit from the edge to the center. Then fold it into a cone shape and fill. Fold over the opening and then cook/bake/fry.

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Quick Summary

Things You'll Need

Skillet/frying pan
Bowl
Pan for deep frying
Mixing implements

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To make samosas, mix the flour, salt, oil, and water together. Knead the dough, then cover the bowl and set it aside. For the filling, toast cumin seeds for 30 seconds in ghee, then sauté the onion and ginger in the ghee for 5 minutes. Add garlic, peppers, seasoning, potatoes, and peas and cook for 3 minutes. Divide the dough into 8 portions, roll them out flat, and cut each portion into 2 pieces. Add 2 tsp of filling on top of a piece of dough, cover with another piece, then seal the edges. Deep fry the samosas for 10 minutes and enjoy! To learn more about how to serve your samosas with a chutney, keep reading!