If there’s one thing that comes to mind when you think of Indian appetizers, it has to be Samosa. Vegetable Samosas are triangular pastry crusts filled with a spicy potato mixture and deep fried until golden. They are usually served with Tamarind Chutney or Mint Chutney. Try this delicious samosa recipe for your next party or get-together.
Prep Time: 30 min
Cook Time: 20 min
Makes: 12 (approx)
For the crust:
All-purpose Flour – 1 1/2 cups
Salt – 3/4 tsp
Ajwain (Carrom Seeds) – 1/4 tsp
Oil – 2 Tbsp
Lemon/Lime Juice – 1 Tbsp
Water – 1/4 cup + 2 Tbsp
For the filling:
Potatoes – 1 1/2 lbs, boiled, peeled and cubed
Whole Coriander Seeds – 1 tsp
Fennel Seeds – 1 tsp
Salt – to taste
Garam Masala – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Sugar – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tbsp, minced
Lime/Lemon Juice – to taste
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Frozen Green Peas – 1/2 cup
1. Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside.
2. In a bowl, mix All-purpose flour, Salt and Ajwain.
3. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
4. Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
5. To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well.
6. Heat Oil in a pan on medium heat.
7. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
8. Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
9. Divide Dough into small portions (slightly bigger than a golf ball).
10. Roll out each portion into a thin oval shape.
11. Cut the oval down the center to make two semi-ovals.
12. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
13. Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
14. Deep fry until golden.
15. Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.
199 thoughts on “Samosa – Indian Appetizer”
Thank you for sharing this amazing article, I really liked the way you have presented this post.
It was a great recipe. Thank you for sharing this amazing recipe in this article.
Can you please tell me what the lemon does in the pastry. Thanks
I jus tried this and came out really good wanna make them for a party next week.could you tell me how to make them ahead and keep it crisp till i serve them
Hey guys, can you please sign up for pinterest for this website so I can link these amazing recipes on pinterest. Thanks
We do have a pinterest account…just need to get better at following up 🙁
will work on it – promise!
You guys give great tips! I’m american trying to learn about Indian cuisine =). Keep it up!
Thanks! Glad you are finding our show useful!
I tried this samosa recipe yesterday but the crust was very dry and ‘roti like’when it was fried.do u think I can add more oil in the crust or maybe I did not roll it out very thin.the filling was fine but the crust was a failure!
Sometimes different flours absorb different amounts of water. If the crust was too dry, maybe the dough was dry. You could add extra oil or a little more water. Also, the crust should not be rolled too thick.
samosas were simply fabulous.it fetched me many appreciations.it tasted similar to the one which we get in the shops.no one would believe that i made them for the first time.and all credits goes to you both.thanks a lot for ur receipes
Thank you for your kind words but a lot of credit goes to you as well – we know that they are not the easiest thing to make!
Good Job 🙂
I tried these today. My first time making samosas. They turned out amazing! Hubby, kids, all are happy. Perfect saturday evening snack. Thank you.
Thanks for the feedback Smita! Glad everyone enjoyed them! You can give yourself a pat on the back from us 🙂