Samosa
An authentic snack recipe from Uttar Pradesh, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
250g All-purpose flour (maida)
400g Potatoes, boiled and mashed
80g Green peas, boiled
80g Onion, finely chopped
3piece Green chillies, finely chopped
10g Ginger, grated
20g Coriander leaves, chopped
5g Cumin seeds
8g Coriander powder
5g Amchur (dry mango powder)
4g Garam masala
4g Red chilli powder
40ml Ghee or oil (for dough)
600ml Oil for deep frying
8g Salt
80ml Water
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make the dough: mix all-purpose flour with salt and ghee. Rub the fat into the flour until it resembles coarse breadcrumbs. Add water gradually and knead into a firm, stiff dough — stiffer than roti dough. Cover and rest for 20 minutes.
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Prepare the filling: heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and cook for 3 minutes.
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Add grated ginger and green chillies. Cook for 1 minute. Add coriander powder, red chilli powder, and garam masala. Stir for 30 seconds.
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Add mashed potatoes and boiled peas. Mix well to combine with the spices. Add amchur, salt, and chopped coriander leaves. Mix and cool completely.
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Divide the dough into 8 equal portions. Roll each into an oval shape about 15 cm long and 10 cm wide. Cut each oval in half to get 2 semi-circles.
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Take one semi-circle. Fold it into a cone shape, overlapping the straight edge and sealing with a little water. Press firmly to seal.
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Fill the cone with 2 tablespoons of the potato filling. Do not overfill. Seal the open top by pressing the edges together firmly, crimping to create a decorative edge.
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Heat oil in a deep kadai to 150°C — lower than usual. Slide in 3–4 samosas at a time.
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Fry on low-medium heat for 12–15 minutes, turning occasionally, until the samosas are evenly golden brown and crisp. Slow frying ensures a flaky, crisp shell.
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Drain on paper towels and serve hot with green coriander chutney and tamarind chutney.
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Chef's Tips
The dough must be stiff and the fat must be rubbed in thoroughly — this creates the characteristic flaky, crisp shell of a good samosa.
Frying on low heat is the secret to crispy samosas; high heat browns the outside while leaving the pastry soft and undercooked inside.
The filling must be completely cool before stuffing; hot filling creates steam inside the samosa which makes the shell soggy.
Seal the edges very firmly with water — any gaps will cause the samosa to burst open in the oil.
About This Dish
Samosa is a traditional snack dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough must be stiff and the fat must be rubbed in thoroughly — this creates the characteristic flaky, crisp shell of a good samosa. - Frying on low heat is the secret to crispy samosas; high heat browns the outside while leaving the pastry soft and undercooked inside. - The filling must be completely cool before stuffing; hot filling creates steam inside the samosa which makes the shell soggy. - Seal the edges very firmly with water — any gaps will cause the samosa to burst open in the oil.
Category
Snack
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium