Easy homemade SAMOSA

Make the perfect flaky and crispy Samosa at home!

All tips and tricks to make the perfect samosa each time! These are filled with a spicy potato filling and are also vegan.

samosa served in a plate with two bowls of chutney and glass of chai on the side
Samosa, does it need any introduction? I don’t think so!

The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.

Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy.

But only later I read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule.

It was later adapted as a vegetarian snack with spicy potato filling in India (which is what is most popular in northern India).

Anyway whatever the origin was, I can confidently say that samosa, especially Aloo Samosa is the most popular snack back home.

It’s there in every party, office meeting, chai meet-ups, you name it and samosa will be there!

I was very particular about the type of samosa that I liked and I liked it only from one shop in my hometown.

Even now when I go home, I make sure to indulge in those samosas from my favorite shop.

For me a good samosa should be crispy and most importantly it should not be oily at all.

Here in the US I haven’t had much luck finding good samosas so now I make them at home.

And dare I say, they turn out as good as the one from my favorite shop in India! 🙂

Making samosa is a multi-step process so I am not going to say it’s super quick and easy.

But the joy of biting into that homemade flaky crispy crust filled with spicy potatoes makes it all worth it.

This is one of those treats that you should make for special occasions or over a weekend when you want to have some fun in the kitchen.


Recipe makes 16 samosas.
Authentic samosas are a labor of love. These are semi-homemade: using ready to use spring rolls
  • 120g flour
  • 3 tablespoons of vegetable oil
  • A pinch of salt
  • Half teaspoon of spice (thyme or any other)
  • Warm water
Ingredients for the FILLING
  • 2 medium Irish potatoes
  • 2 handfuls of green peas
  • 1 large carrot
  • 200g minced beef/meat
  • 2 cooking spoons of vegetable oil
  • Stock cubes
  • 1 stalk of spring onion (cut into thin circles)
  • 1 teaspoon of curry powder
  • Salt and ground pepper (to taste)
  • 1 pinch of garlic powder (optional)
  • Feel free to customize the filling to your taste but the classic Indian Samosa must contain Irish potatoes and green peas.
Wash and peel the Irish potatoes and carrots. Dice into tiny bits, add green peas. Add a little salt and cook for about 5 minutes. Take off the heat once the get soft and set aside.
Slice onions in circles. Set aside.
Heat up vegetable oil in a small pot, add the onions, curry and garlic powder, and stir for a few seconds.
Add the minced meat and Stir-fry until it turns to a pale colour.
 stock cubes, pepper and salt to taste.
Add the cooked vegetables and mix together on medium head for about 3 minutes.
Pour flour into a medium mixing bowl.
Add warm water, salt and vegetable oil. Mix until you have a smooth, stretchy dough.
Cover mixture with an airtight plastic wrap and leave to breathe for 15 minutes, then knead the dough to make it more stretchy.
Use a rolling pin to roll out the dough to a thickness of about 2-3mm.
Cut the dough in circles. You can use the tip of a round glass bowl if you do not have a circular dough cutter.
Cut those circles in two equal halves and smudge water on the straight part of the Semi-circular dough. Don’t close it yet.
Put a spoonful of the filling into the dough. Repeat until all the dough is finished.
Heat up vegetable oil in medium heat.
Make sure the oil is not too hot for it. Fry until the colour changes to light brown.
Place the fried samosa on a paper towel to drain off excess oil.

Leave a Comment