Samosa – Indian Appetizer

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.

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199 thoughts on “Samosa – Indian Appetizer

    1. Hi Jaime,
      There are a couple of different reasons why we do that:
      – to allow the salt to melt and release it’s flavor and then after the resting period, when you knead again, that flavor is incorporated into the dough.
      – the water, oil and the flour has time to really mix in well and not just superficially.

      The resting time for most types of dough is very important and is a step that should not be skipped. The texture of the dough is different when is has rested.
      Hope that helps and makes sense 🙂

  1. Hi!

    I fried the samosa but I didn’t get a smooth crust but blisters on it. What could be the reasons? Can I bake them in an oven?

  2. hi anuja and hetal,

    Wonderful site guys! You both have good chemistry I love to watch your show. Well I live in LA and I are planning to go to Los Vegas and Grand Canyon this week end with my parents and family. My parents are comfortable eating only Indian foods. I need your help to plan my 4 day trip suitable for them. (Please help me with the picnic ideas on what to cook and how to preserve it).Thank you.

  3. Thanks so much for the tip on the oil in the flour, it really made a difference. We put tomatoes in our potatoes instead of the peas and it is really good too. Thanks again.

  4. i love all ur receipes plz include cookies receipes also.can i store the samoosa in fridge for 2 days before frying
    plz reply me thanks

    1. Hi Salu,
      Yes, 2 days sounds ok for the samosas. I would not suggest anything longer that than. Longer than that freezer is a better option 🙂

  5. hi,
    my request is if u can show the traditional receipe of bhakri and thepla(with use of bottleguard)..on videos..will be a treasure for me..

  6. Hey Hetal n Anuja..

    You guys are doing a gr8 job..loved all of ur recipes…i would like to send you some of my recipes..i would appreciate if u could tell me to which mail id can send…


  7. Dear Ladies,

    I love your recipes so much! I would like to know if you can give me a recipe for a samoza with a beef filling. I had one and it was so delicious. Thank you!

      1. Hi
        badana is distributed as prasad in hanuman ji temple. It looks like bundi soaked in chashni and its color is orange. Actually badana or guldana is same. badana or guldana is panjabi word.

  8. Hi Anuja & Hetal,

    This was an awesome recipe. The crust came out so well and crispy and the filling tasted too good. My husband and I simply loved it. Thank you so much

  9. Hi Hetal/Anuja,

    Thanks for the recipe!Looks great!Just curious to know..why do you need to soak the fennel and the corriander seeds in water?Cant we let them sizzle in the oil while adding the cumin seeds?Also could you give us the measures you used in the I would like to start with 4 samosas first to see how they turn out and then make a larger quantity.
    Thanks once again…love your recipes!

    1. Hi Rasika,

      The taste is different when you soak it versus frying it in oil. You can always reduce the quantities given equally for a smaller batch. In this case, divide everything by 3.

    1. Hi Misha,

      Actually, you can lightly bake them and then freeze them. It will prevent them from sticking to each other.

  10. hey anuja and hetal
    hey u guyz are really superb…i enjoy ur cookery show alot lot and lot.. actually im ready to marry at the moment it self, coz i realize that i am thorough enough in my cookery area… actually i wud like to thank u both guys… for the encouragement… very clear recipes with videos.
    please if u don mind let me know how to make watalappam in the correct way…pleees

  11. Hello beautiful ladies out there!

    I have a question about the frying part. I just bought a deep fryer which heats up to 375 degree F. What temperature setting should I keep to fry samosas?



    1. Hi Shallu,

      hmmmm…We usually just drop a small bit of dough into the oil to see if it’s ready. You can start at about 320 degrees and try this trick. Drop a bit of dough into the hot oil. If it comes up immediately, it is too hot. It should sit at the bottom for a second or two and then come up.

  12. Hi Hetal & Anuja,
    I tried making Samosas the other day with this recipe but they were not that crisp. But today I tried them again as I was having some stuffing leftover so made them again with little difference in dough this time. I took half cup maida & half cup sooji & I find them more crispy today. Just wana share this with you guys.


  13. Hi Anuja & Hetal

    Your samosa recipe looked simple and easy… I made it right away, but could not eat it immediately. By the time we ate them the crust became soft.

    How to keep the crust crispy for long time (Like the one’s we get from mithai wala’s in India) ?

    I forgot to add lime juice, do u think that made them soft?

    Thanks and Regards

    1. Hi Sweta,

      My mom tells me that the lemon juice makes the crust crispy….I haven’t challenged her 🙂 so I am not sure if it is the lemon juice or not. If you eat samosas later, the whole covering never remains crispy. It is only the edges where you have sealed the samosa that is crispy. Next time, you can make the sealed edge a little bigger so that it remains crispy.

      1. hi hetal and anuja..i tried this recipe and it turned out to be yum…specially the lemon juice did work and the crust was really nice and crispy..thanx for this wonderful recipe..keep the good work going

  14. Took these samosas to a party the other night – got rave reviews, people could not believe I made them from scratch. The flavors in the stuffing got exceptional mention. Thanks, SMTC, for making me a star cook!

  15. hi hetal and anuja

    i had 1 request
    can u show the recipie of undhiya

    i browsed ur site but couldnot find it



  16. Wow Hetal & Anuja…this recipe looks fabulous! I will try it. I really enjoy your recipes as they are very simple. I love the stainless steel rolling pin and also the chakla. Can you pls tell me where I can buy the rolling pin? Keep up the great work and have a great day!

  17. Hi Hetal and Anuja,
    Finally the recipe i been waiting to see…. will definaltely going to follow ur recipe and make these samosas. Just wanted to know can i freeze these samosas made from scratch? Will they stick together if i freeze them?

    1. Hi Sonu,

      You can half fry or half bake the samosas before freezing them so that they will not stick together. I say “half” because when you re-fry them, they should not be so overly dark. Be sure to use a freezer zipper bag or other air-tight container.

    2. You can also freeze them on a cooking sheet in a single layer, then when they are frozen, put them into a baggie. I do that all the time and it works great 🙂

  18. hi hetal & anuja,

    I know this is a silly question but I still dont know what is fennel seed and what are they made of? do this have any different name in hindi? or gujarati if possible..

    if you know please share the info cuz I am not sure what is fennel seeds?
    thanks a lot !

  19. Hi Hetal and Anuja,

    Have you tried stuffing the samosas in a tortilla. Works very well, just take the smaller tortillas cut in halfwrap in apaper towel and place im microwave for 30secs or less and seal with maida paste then fry.Love your website recommended to newly weds.


    1. Hi Aditi,

      Yes, we have…it’s a great trick for quick and easy samosas. We knew our viewers would want to know how to make them from scratch so we went all out :).

    2. Hi Aditi,

      I tried samosa with tortilla. It is not crispy. Do you have any tip to make crispy samosa with tortilla? Do you recommand any brand/shop tortilla that turns out crispy?

      Thanks so much,











  22. dear hetal….
    your laughing at the end was so so cute and inocent. that made me smile too. i wish that you keep smiling forever.
    that was the best part of this video.


  23. Hi Hetal and Anuja
    I saw almost your all the recipes you guys are great and had workers .I want to request you if you can show me how to make fish like some south Indian or normal way .

  24. Hi Hetal,
    I always love your recipes. I am looking for the recipe of Churma na Ladu (Guajarati sweet item).If you can show how to make it I would really appreciate that.


  25. hi hetal and anuja

    i love guys, u have become part of my family, i have to see you everyday.

    could u please tell me where can i get samosa sheets (another viewer was talking about )


  26. Just got the email notification about the Samosa recipe. I’m delighted with this as it has the dough too!
    You “goils” rock….
    Thanks for this wonderful website.
    Next up Pakoras???

    1. Hi Alexa,

      No, carrom seeds look somewhat similar (in color), but they are smaller in size. They are also more round than oval. They have a very pungent and unique flavor.

  27. Hi Hetal and Anuja

    Thanks so much … your recipes are getting yummier every day … and so is my collection of new recipes … keep going ladies …

  28. Dear Hetal,

    I am the eldest son at home. 28 and still cant even prepare an egg omelet myself. Yesterday my mom and I had a long discussion where she said If I knew how to cook she would be extremely happy. I don’t know why she said that !! but,

    That was the moment I actually got into the gist of cooking and surfed the net to get any possible tips t,o learn it myself. Then I came across your website which proved to be very helpful in getting to learn “How to Cook”.

    Thank You !!

    Sandeep Shetty

    1. Hi Sandeep,

      It’s never too late to start learning how to cook! We’re so glad you found us and we’re here to help. If you come across any questions, please feel free to ask. Good luck with your new “adventure”.

  29. Hello,

    Thanks for the traditional Indian version of samosa making. They taste the best.

    I use spring roll/samosa sheets in the freezer section for making samosas and make a batch of it and freeze them for unexpected guests.Avoids the dough making and rolling process.

  30. very good recipe…. do u know how to make samosa from thin sheets…. i always had those with non-veg filling…. their crust is thinner than this one….and instead of cones…they are made from long stripes of dough… any idea about this,,,,

    1. Hi Nusrat,

      Yes, those thin sheets are called “Spring Roll Wrappers”. They are available at some grocery stores or Asian markets. They come in a large square shape and you can cut them into thin strips and make cocktail samosas.

  31. Looks Yum.. will try it out soon.. it is great to see new receipes frequently! SMTC just keeps getting better and better!

    1. One more thing i forgot that i am running short of words to praise you guys!plus I have a few recipes I wud like to share with you but iam unable to send it to you & i can’t join ur website coz i didn’t get any confirmation mail frm ur how can I send those recipes to you.

        1. yes i did but cud not join ,and now when i try with my existing e mail id it says user already exists,but iam unable to log in.

    2. Hi Shalu,

      We’ve not tried it in papdi or matthi dough, but we’re sure it will work. If you try it, please let us know how it comes out.

  32. Anuja and Hetal – you make it look so simple !!! Awesome recipe, once again !!!

    On a different note, can you show how to make Indian style sandwiches/paninis ?? Thanks and keep up your good work 🙂

  33. Hi Hetal & Anjua,

    Can I bake the samosas instead of deep frying them, which flour should be used if I want to bake the samosas? Can you please show baked samosa recipe. Thanks.

    1. Hello,

      Can we bake these? Also, on spring rools recipe – can we bake those as well? Thanks for all the wonderful recipes.

    2. Hi Sneha,

      I will tell you from my family’s experience that you can bake the samosas. What we usually do is make a whole lot, bake the samosas half way and freeze them. This way when we have guests coming last minute we just take the samosas out and deep fry them. However, I’m sure you can bake them all the way. The temperature in the oven would have to be on the lower side because it will take a while to bake/cook the dough completely. Don’t forget to turn them once in a while and just keep an eye on it. I hope this helps.

      By the way, you can also bake half way and than fry even if you are eating them right away. The crust will be crispier for a longer time.

  34. hello ladies,
    do you guys have some recipies that i can make to take to lunch at work? My husband doesnt’ like the daal and roti. We like the one dish routine, like upma, pasta salad, stuff like that. Something quick and easy. Do you have recipies for this?

  35. hi..

    thanks for keeping up the gd work.. you guys are really making doing a great job! just one question why have you added lime juice to dough..? what difference does it make to the crust?


    1. Hi Shilpa,

      My mom tells me that it makes the crust a bit crispier. Whether it does or not…it tastes awesome!

        1. Just wanted to share that indeed lemon juice made a very nice difference to the samosa crust texture and its taste as well.

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