Samosas are the world’s perfect snack. Crunchy, flaky pastry wrapped around spicy, cumin-scented potatoes and peas. Dunked in sweet-tangy tamarind chutney or cooling mint sauce. Yes, they take some work. No, you won’t regret a single fold.
Makes 12–15 samosas.
Step-by-Step Instructions
Make Dough
Mix flour and salt. Rub in oil until crumbly.
Add water gradually, kneading into a stiff dough. Cover and rest 30 minutes.
Make Filling
Heat oil in a pan. Add cumin seeds. Let them sizzle.
Add onions and chilies. Cook 2 minutes.
Add spices. Cook 1 minute. Add mashed potatoes and peas. Mix well. Cook 2 minutes.
Stir in cilantro. Cool completely.
Shape Samosas
Divide dough into 6 balls. Roll each into a 6-inch circle. Cut in half.
Take one half-circle. Form a cone by overlapping the straight edges (use water to seal).
Fill cone with 1–2 tbsp filling. Seal the top edge with water. Press to seal completely.
Fry
Heat oil to 350°F (175°C). Fry samosas in batches, 4–5 minutes, turning occasionally, until golden and crispy.
Drain on paper towels.
Serve
Serve hot with tamarind chutney and mint chutney. Fight over the last one.
Summary
Prep Time: 30 min | Cook Time: 20 min | Total: 50 min + rest
Yield: 12–15 samosas | Difficulty: Medium (folding practice)
Storage Notes
Uncooked samosas: Freeze on a tray, then bag. Fry from frozen (add 2–3 minutes). Cooked samosas: Reheat in oven or air fryer at 375°F for 5–7 minutes. Never microwave (soggy tragedy).
