Authentic Indian Samosa Recipe – A Crispy & Flavorful Delight

Samosas are one of the most iconic and beloved Indian snacks, enjoyed across the globe. These crispy, golden-brown pastries are filled with a flavorful, spiced potato mixture and deep-fried to perfection. Whether you’re making them for a festive occasion, a cozy tea-time treat, or just to satisfy a craving, homemade samosas always taste the best.

In this recipe, we’ll cover everything you need to know about making authentic Indian samosas from scratch, including how to make the perfect gluten-free samosa dough, a step-by-step guide to preparing the traditional samosa stuffing recipe, and tips on frying for that extra crunch!

Why You’ll Love This Homemade Samosa Recipe

• Authentic Indian Flavors: This recipe delivers the real taste of street-style Indian food samosa, crispy outside and soft inside.
• Customizable: You can experiment with different fillings, including vegetable samosa recipe Indian-style, lentils, or even paneer.
• Perfect for Every Occasion: Whether it’s a snack, an appetizer, or a party dish, samosas are always a hit.
• Make-Ahead Friendly: You can prepare them in advance and freeze them for later frying.

Ingredients for Authentic Samosa Recipe (Indian-Style)

For the Samosa Dough:

• 2 cups all-purpose flour (or use gluten-free samosa dough alternative)
• 4 tbsp oil or ghee
• ½ tsp salt
• ½ tsp carom seeds (ajwain) (for added crispiness)
• ½ cup water (adjust as needed)

For the Samosa Stuffing Recipe:

• 3 medium potatoes, boiled and mashed
• ½ cup green peas, boiled
• 1 green chili, finely chopped (adjust spice level)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tsp garam masala
• ½ tsp dry mango powder (amchur)
• 1 tbsp ginger, grated
• 1 tbsp coriander leaves, chopped
• 1 tbsp oil
• Salt, to taste

For Frying:

• 3 cups vegetable oil (for deep frying)

Step-By-Step Guide to Making Homemade Samosas

1. Prepare the Samosa Dough

1. In a large mixing bowl, add flour, salt, carom seeds, and oil/ghee.
2. Rub the oil into the flour with your fingertips until it has a breadcrumb-like texture.
3. Slowly add water, a little at a time, and knead into a firm, smooth dough.
4. Cover with a damp cloth and let it rest for 30 minutes.

2. Make the Samosa Filling

1. Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add ginger and green chili, sauté for a few seconds.
3. Stir in turmeric, coriander powder, red chili powder, and garam masala.
4. Add the boiled potatoes and green peas. Mash slightly while mixing.
5. Sprinkle in dry mango powder for tanginess.
6. Add salt to taste and mix well. Cook for 2-3 minutes.
7. Turn off the heat and stir in chopped coriander leaves.
8. Allow the filling to cool completely before assembling the samosas.

3. Shape the Samosas

1. Divide the dough into equal portions and roll into small balls.
2. Roll each ball into an oval-shaped disc, about 6 inches long.
3. Cut the oval in half, forming two semicircles.
4. Take one semicircle, form a cone shape, and seal the edges using water.
5. Fill the cone with 2-3 tablespoons of the potato mixture.
6. Seal the open edge by pinching and pressing firmly.

4. Fry the Samosas

1. Heat oil in a deep frying pan over medium-low heat.
2. Carefully place the samosas in the hot oil.
3. Fry on low heat for the first few minutes to ensure even cooking.
4. Increase the heat slightly and fry until golden brown and crispy.
5. Drain on a paper towel and let cool slightly before serving.

Tips for the Perfect Indian Samosas

• Don’t over-knead the dough – A firm dough gives a crispy texture.
• Let the dough rest – This makes it easier to roll and prevents cracking.
• Fry on low heat first – This ensures the samosas cook evenly without burning.
• Use dry mango powder – It enhances the tangy taste of the filling.
• Seal properly – A well-sealed samosa won’t leak while frying.

Variations and Substitutions

1. Gluten-Free Samosa Dough

Use gluten-free flour blend with xanthan gum or a mix of chickpea and rice flour to make a gluten-free version.

2. Different Fillings

• Paneer Samosa: Add crumbled paneer for extra richness.
• Meat Samosa: Use minced chicken or lamb with spices.
• Lentil Samosa: Cooked and spiced lentils make a protein-rich alternative.

What to Serve with Samosas?

• Tamarind Chutney – Sweet and tangy dipping sauce.
• Mint-Coriander Chutney – Refreshing and mildly spicy.
• Yogurt Dip – A cooling dip with cumin and mint.
• Masala Chai – The perfect beverage pairing.

How to Store and Reheat Samosas

Refrigerating Samosas:

• Store in an airtight container for up to 3 days.
• Reheat in an oven at 350°F (175°C) for 10 minutes to retain crispiness.

Freezing Samosas:

• Freeze uncooked samosas on a tray, then transfer to a freezer bag.
• Fry directly from frozen at low heat for the first few minutes.

Frequently Asked Questions

1. Can I bake samosas instead of frying?

Yes! Brush them with oil and bake at 375°F (190°C) for 30 minutes, flipping halfway.

2. Why do my samosas turn soggy?

Frying at high heat causes air pockets. Always start at low heat and increase gradually.

3. Can I make samosas ahead of time?

Yes! Shape and store in the fridge for up to 24 hours before frying.

4. What’s the best oil for frying samosas?

Use oils with a high smoke point like vegetable, peanut, or sunflower oil.

5. Can I use phyllo dough instead of traditional dough?

Yes, but it will have a flakier, lighter texture compared to traditional samosas.

Final Thoughts

Making homemade samosas is a delightful experience that brings the authentic flavors of Indian food samosa right to your kitchen. Whether you’re enjoying them with chutneys, as part of a meal, or serving them at gatherings, they’re guaranteed to be a hit.

Now that you have the best samosa recipe, give it a try and enjoy the crispy, spicy goodness of this classic snack! Happy cooking! 🍽️✨