This Easy Homemade Indian Samosa Recipe has a delicious soft center and a crispy fried exterior. If you’ve never tasted an Indian pastry, these should be on your “to-do” list! While they might seem a little difficult, this is an easy samosa recipe, and I think you will be able to make it without a lot of trouble. The best part is they taste beyond amazing!
Easy Homemade Indian Samosa Recipe
When I first tasted an Indian samosa, I knew that they were something I was going to want all the time and never grow tired of them. Pretty sure I could eat them every week and still want more! If you grew up eating homemade samosas, then you will greatly appreciate how scrumptious these are. You’ll be so glad that you tried them, and if you are feeding a group of people, they will be more than happy to munch on them.
What Is A Samosa?
Samosa is an Indian pastry that has been fried and is shaped like a half-moon or triangle shaped. They are filled with potatoes or meat and a variety of spices. There are so many varieties of them, but they are always a hit wherever they are being served.
Indian Samosa Recipe Ingredients
Don’t worry, it may seem like a lot of ingredients, but most of them are spices to give the samosas lots of yummy flavors. They are worth every second of effort too.
For the Filling:
- Fennel seeds
- Cumin seeds
- Brown mustard seeds
- Ground turmeric
- Ground fenugreek
- Red pepper flakes
- Russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
- Vegetable oil
- Garlic cloves
- Minced fresh ginger or grated fresh ginger
- Frozen peas
- Minced fresh cilantro leaves
- Freshly squeezed lemon juice
- Ground black pepper
For the Dough:
- Unbleached all-purpose flour
- Plain whole-milk yogurt
- Vegetable oil
- Cold water
How To Make Samosa
My mouth is drooling just thinking about biting into one of these hot fresh Indian samosas! I’m so excited to share this recipe with you so you can easily make them too. Here are the steps to get started:
First Step: Make the filling by combining the fennel, cumin, mustard seeds, turmeric, fenugreek, and red pepper flakes in a small bowl then set aside.
Second Step: Cover the potatoes in a large saucepan with 1-inch of water and sprinkle in 1 tablespoon of salt. Start boiling, then reduce the heat so it simmers and continue cooking until the potatoes are tender and can be pierced with a fork easily. It usually takes 12-15 minutes. After they are done, drain the potatoes and set them aside so they can cool a little bit.
Third Step: Begin heating a 12-inch nonstick skillet over medium-high heat. When the oil is hot, add in the spices and saute until they are fragrant or for 10 seconds. Mix in the onions and 1 teaspoon salt and cook for 5-7 minutes until they are hot. Then add in the garlic and ginger and cook for 30 seconds. Place the cooled potatoes in the pan and cook until the edges begin to brown up, which takes around 5-7 minutes. Combine the peas to the mixture.
Fourth Step: Place the potato mixture in a medium-sized bowl and cover with plastic wrap. Let it cool for 1 hour in the refrigerator. Sprinkle in lemon juice and cilantro. Top with salt and pepper to taste.
Fifth Step: Next, start making the dough. Using a stand mixer with a paddle attachment, mix together flour and salt until they are mixed together. Pour in yogurt and 3 tablespoons of oil on top of the flour mixture and mix on medium-low speed. The texture will resemble coarse cornmeal; then, you need to add in 1 tablespoon of water and mix some more. Then add 1 more tablespoon of water and mix some more until dough ball forms. It should be soft and easily manageable.
Sixth Step: Place the dough ball on a floured work surface and knead with your hands for 2 minutes until it becomes slightly firmer. Then wrap the dough in plastic wrap and let it rest. It needs to rest for 20 minutes, or it can be refrigerated up to 1 day before cooking.
Seventh Step: Start assembling the Indian samosas by dividing the dough into 12 equal pieces. Always keep the pieces under the plastic wrap when you are working with them. Coat the plastic wrap with vegetable oil spray, so they don’t dry out. Use one piece at a time and roll it out into a 5 inch round piece. Each round of dough should form into 24 half-moons.
Eighth Step: Work with 1 half-moon shape at a time and moisten the straight edge with water then fold in half. Seal the seam by lightly crimping with a fork to secure it and leave the open edge unsealed for now.
Ninth Step: Cup the dough in your hand and gently open it into a cone shape and add 2 tablespoons of filling and leave 1/4 inch rim along the top.
Tenth Step: Wet your finger and moisten along the inside of the cone and pinch it together to seal. Make sure to crimp all the edges using a fork. Continue this process until all of the samosas are filled.
Eleventh Step: Warm the oven to 200 degrees F. Put paper towels in a baking sheet and set aside.
Twelfth Step: Put 3 quarts of oil into a large Dutch oven and heat to 375 degrees F. Begin frying batches of Indian samosas starting with 8 at a time. Cook them for around 2 1/2 – 3 minutes until they are golden brown. Transfer them to the baking sheet and place them in the oven until you are ready to serve. Continue the process until you’ve cooked them all, then serve warm.
How Do You Reheat This Easy Samosas Recipe?
Store the samosas in the refrigerator for up to 4 days and reheat them in the microwave for 30 seconds – 1 minute. Make sure to cover them with a paper towel. You can also warm them up in the oven at 350 degrees for 10-15 minutes until they are hot.
I’m sure I’ve made you really hungry now, but I have a few more recipes I am excited to show you too. Take a look, and you’ll be even more hungry!
- Corned Beef And Cabbage Eggroll – Start your meal with these hearty corned beef eggrolls. So good!
- Mini Pizza Bites Pretzels – If you’re a pizza fanatic, you really need to try these pizza bites.
- Bacon Cheddar Potato Skins – Enjoy the flavors or restaurant-style food at home, only it’s way better!
- Baked Proscuitto Wrapped Asparagus – This is perfect if you are on a low carb diet! Plus, it’s so yummy too.
Now, remember to save this recipe on Pinterest for later 🙂
1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/4 teaspoon ground turmeric 1/4 teaspoon ground fenugreek 1/8 teaspoon red pepper flakes 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks Salt to taste 3 tablespoons vegetable oil 1 medium onion, minced 3 medium garlic cloves, minced (about 1 tablespoon) 1 1/2 teaspoons minced fresh ginger or grated fresh ginger 1/2 cup frozen peas, thawed 1/4 cup minced fresh cilantro leaves 1 1/2 teaspoons juice from 1 lemon Ground black pepper to taste For the Dough: 2 cups unbleached all-purpose flour, plus extra for the work surface 1/2 teaspoon salt 2 tablespoons plain whole-milk yogurt 3 quarts vegetable oil, plus 3 tablespoons 6 tablespoons cold water
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground fenugreek
- 1/8 teaspoon red pepper flakes
- 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
- Salt to taste
- 3 tablespoons vegetable oil
- 1 medium onion, minced
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 1 1/2 teaspoons minced fresh ginger or grated fresh ginger
- 1/2 cup frozen peas, thawed
- 1/4 cup minced fresh cilantro leaves
- 1 1/2 teaspoons juice from 1 lemon
- Ground black pepper to taste
For the Dough:
- 2 cups unbleached all-purpose flour, plus extra for the work surface
- 1/2 teaspoon salt
- 2 tablespoons plain whole-milk yogurt
- 3 quarts vegetable oil, plus 3 tablespoons
- 6 tablespoons cold water
- To make the filling: In a small bowl, combine fennel, cumin, mustard seeds, turmeric, fenugreek, and red pepper flakes;set aside.
- In a large sauce pan, cover the potatoes by 1 inch of water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly.
- In a 12-inch nonstick skillet over medium-high heat, heat the oil until shimmering. Add the spices and sauté until fragrant, about 10 seconds. Stir in the onion and 1 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the cooled potatoes and cook until they begin to brown around the edges, 5 to 7 minutes. Stir in the peas to combine.
- Transfer the mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely cool, about 1 hour. Stir in the cilantro and lemon juice and season with salt and pepper to taste before using.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and salt until combined. Add yogurt and 3 tablespoons of the oil over the flour mixture and mix on medium-low speed until the texture resembles coarse cornmeal. With the mixer on low speed, add 4 tablespoons of the water and mix until the dough forms a ball. If the dough doesn’t come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, with the mixer running, until a dough ball forms. The dough should feel very soft and malleable.
- Transfer to a floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.
- When ready to assemble the samosas, divide the dough into 12 equal pieces (keep the pieces covered with a sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out). Working with 1 piece of dough at a time, using a rolling pin, roll into a 5-inch round. Cut each dough round in half to form 24 half moons.
- Working with 1 half-moon piece of dough, moisten the straight side with water and fold in half. Press to seal the seam on the straight side only and crimp with a fork to secure; leave the rounded edge open and unsealed.
- Gently holding the piece of dough in a cupped hand, with the open, unsealed edge facing up; gently open into a cone shape. Fill the dough cone with 2 tablespoons of the filling and pack the filling in tightly in order to leave a 1/4-inch rim at the top.
- With a wet finger, moisten the inside rim of the cone and pinch the top edge together to seal. Crimp all the edges with a fork to secure. Repeat until all samosas are filled.
- Preheat oven to 200 degrees. Line a baking sheet with paper towels and set aside.
- Heat the remaining 3 quarts oil in a large Dutch oven over medium-high heat to 375 degrees. Fry in batches, frying 8 samosas at a time until golden brown and bubbly, about 2 1/2 to 3 minutes. Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven. Repeat with the remaining samosas. Serve warm.
Source: Adapted from The Best International Recipe
Make sure you check my best recipes below:
Triple Chocolate Instant Pot Cheesecake Recipe – Creamy and rich with a strong chocolate flavor, one of the best cheesecake recipes ever!
Easy Rainbow Poke Cake Recipe – This easy poke cake is so moist and tastes fantastic.
Oreo Peppermint Crunch Cookies – Moist and chewy, these cookies are packed with flavor!
Best Buttermilk Pancakes – Buttermilk pancakes are perfect for breakfast, lunch dinner or brunch.