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Crispy Homemade Samosas with Spiced Potato Filling

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These crispy homemade samosas feature a golden, flaky shell filled with a warm, spiced potato filling. Perfect as a satisfying snack or appetizer, they are easy to make and crowd-pleasing.

Ingredients

Scale
  • 2 cups all-purpose flour (about 250 g), sifted
  • 4 tablespoons vegetable oil or melted ghee
  • 1/2 teaspoon salt
  • About 3/4 cup cold water (adjust as needed)
  • 3 medium potatoes (about 450 g), boiled and lightly mashed
  • 1 small onion, finely chopped
  • 2 green chilies, finely sliced (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon caraway seeds (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of half a lemon
  • Salt to taste
  • 2 tablespoons vegetable oil for cooking filling
  • Vegetable oil or peanut oil for deep frying (enough to submerge samosas)

Instructions

  1. Make the Dough: In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add 4 tablespoons vegetable oil and rub it into the flour with your fingers until the mixture looks crumbly, like coarse sand. Slowly add about 3/4 cup cold water, a little at a time, mixing with your hand or a spoon until the dough just comes together. It should be soft but not sticky. Knead for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the Filling: Heat 2 tablespoons oil in a pan over medium heat. Add 1 teaspoon cumin seeds and 1/4 teaspoon caraway seeds. When they start to sizzle and pop, toss in the chopped onions and green chilies. Sauté until onions turn translucent, about 3-4 minutes. Add coriander powder, turmeric, garam masala, and salt. Stir to combine and cook for another minute until fragrant. Add the mashed potatoes and mix well. Cook for 5 minutes, stirring occasionally to blend flavors. Remove from heat, s…
  3. Shape the Samosas: Divide the dough into 8 equal balls. Roll each ball into a thin oval or circle about 6-7 inches (15-18 cm) in diameter. Cut each rolled dough piece in half to form two semi-circles. Take one semi-circle and fold it into a cone shape by bringing the straight edge corners together, overlapping slightly. Seal the edge with a little water. Fill the cone with about 2 tablespoons of the potato mixture. Wet the open edges with water and pinch together tightly to seal the samosa compl…
  4. Fry the Samosas: Heat oil in a deep pan to 350°F (175°C). To test, drop a small dough scrap in the oil — it should bubble and rise steadily. Fry samosas in batches, turning occasionally, until golden brown and crisp, about 4-6 minutes per batch. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
  5. Serve: Let samosas cool for a few minutes so the filling sets slightly. Serve warm with chutney, ketchup, or your favorite dipping sauce.

Notes

Control oil temperature carefully to avoid greasy or burnt samosas. Rest the dough for 30 minutes to relax gluten for easier rolling. Seal edges tightly with water to prevent filling leakage. Fry in small batches to maintain oil temperature. Dough cracks can be fixed by adding a few drops of water and kneading gently. Baking option: brush samosas with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway.

Nutrition

Keywords: samosas, homemade samosas, spiced potato filling, crispy samosas, Indian snack, fried snack, vegetarian snack

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