Is it even a party without samosas? No. The answer is no.
These little triangles are pure magic: a shatteringly crisp shell wrapped around warm, spiced potatoes and sweet peas. They’re easier to make than you think. No fancy equipment. No hard-to-find spices. Just a simple dough, a killer filling, and your favorite cooking method—fry, bake, or air fry.
Ingredients
Makes 12 samosas.
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup oil or ghee
- ½ cup water (approx)
For the Filling:
- 3 medium potatoes, boiled and mashed
- ½ cup frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 green chili, minced (optional)
- Salt to taste
Step-by-Step Instructions
Step 1: Make the Dough
- Mix flour and salt. Rub in oil until crumbly.
- Add water slowly and knead into a stiff dough. Rest for 30 minutes.
Step 2: Make the Filling
- Heat 1 tablespoon oil. Add cumin seeds until they pop.
- Add mashed potatoes, peas, spices, chili, and salt. Cook 2-3 minutes. Cool.
Step 3: Shape the Samosas
- Divide dough into 6 balls. Roll each into a 6-inch circle. Cut in half.
- Take one half, form a cone, and seal the edge with water.
- Stuff with filling. Seal the top edge with water. Repeat.
Step 4: Cook Your Way
- Fry: Heat oil to 350°F. Fry 3-4 minutes until golden.
- Bake: Brush with oil. Bake at 375°F for 20 minutes, flipping halfway.
- Air Fry: 375°F for 10-12 minutes, shaking once.
Summary
Prep Time: 20 minutes | Cook Time: 10 minutes | Rest Time: 30 minutes
Yield: 12 samosas | Difficulty: Medium
Storage Notes
Freeze uncooked samosas on a tray, then transfer to a bag for up to 3 months. Cook from frozen (add 2-3 minutes). Cooked samosas last 3 days in the fridge—reheat in an air fryer or oven, not microwave.
Dip with: mint chutney, tamarind sauce, or ketchup. No judgment.
