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Samosas are super- flaky pastries filled with either potato, veggie or meat filling. It is a perfect tea-time snack and is very popular across the world.

The samosa has a fascinating history that goes way back to the Middle East and Central Asia, where it started as a simple street food. It’s believed to have originated in Persia around the 10th century, with its name coming from the Persian word “sanbosag.” This tasty treat then traveled to Central Asia and eventually made its way to India during medieval times, where it became super popular. The Mughal Empire, known for its fancy feasts, helped spread the samosa’s fame by enjoying it in their royal courts. From there, it became a hit on the streets and kept spreading across the globe through trade and travel.

So, why is the samosa so loved? Well, it’s not hard to understand once you’ve tasted it! With its crispy pastry and yummy filling, it’s a snack that everyone enjoys. Plus, you can fill it with all sorts of tasty ingredients like potatoes, peas, or even meat or cheese. Whether you’re having a party or just need a quick snack, samosas always hit the spot. And they’re not just delicious – they’re also great for bringing people together. Whether you’re sharing them with friends or enjoying one on your own, samosas have a special way of creating happy moments.

Today I am sharing my two most requested Samosa recipes- Aloo (potato) and Veggie samosa. And, to those who are watching calories, I have also included the oven bake and Air Fry method.

Ingredients

For the dough:

All-purpose flour, vegetable oil, salt, water.

Filling:

For Aloo (Potato) Samosas:

Oil, cumin seeds, curry leaves, green chilies, onion, ginger-garlic paste, potatoes, green peas, boiled, garam masala, turmeric powder, coriander leaves, salt.

For Veg Samosas:

Oil, cumin seeds, curry leaves, onion, green chilies, ginger-garlic paste, green peas, potatoes, carrot, boiled sweet corn, Garam Masala, turmeric powder, salt, coriander/cilantro

For Frying:

Peanut oil

Instructions

Prepare the Dough:

In a large mixing bowl, combine the all-purpose flour and salt.
Heat up oil in a small sauce pan and add it to the dough. Carefully mix the dough using the spatula and when it is cool enough to touch mix thoroughly to make a cake-like consistency.
Gradually add water, a little at a time, and knead until a firm dough forms.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Aloo (Potato) Samosas Filling:

Heat 1 tablespoon of oil in a pan over medium heat.
Add cumin seeds and curry leaves, and let them splutter.
Stir in chopped green chilies and onions, and sauté until onions turn translucent.
Add ginger-garlic paste and cook for another minute.
Mix in mashed potatoes, boiled peas, garam masala, turmeric powder, and salt. Cook for 2-3 minutes until well combined. Garnish with coriander leaves. Remove from heat and let it cool.

The Veg Samosas Filling:

Heat 1 tablespoon of oil in a pan over medium heat.
Add cumin seeds and curry leaves, and let them splutter.
Stir in chopped onions and green chilies, and sauté until onions turn translucent.
Add ginger-garlic paste and cook for another minute.
Add boiled green peas, cubed potatoes, carrots, and sweet corn. Stir well.
Sprinkle garam masala, turmeric powder, and salt. Cook for 2-3 minutes until vegetables are tender.
Garnish with chopped coriander/cilantro and remove from heat. Let it cool.

Assembly:

Divide the rested dough into small lemon-sized balls.
Roll each ball into a thin oval shape and cut it in half to make two semi-circles.
Take one semi-circle, brush water on the straight edge, and form a cone shape.
Fill the cone with the prepared filling (either Aloo or Veg) and seal the edges tightly.
Repeat the process with the remaining dough and filling.

Cooking

For Frying:

Heat peanut oil in a deep frying pan over medium-high heat.
Once the oil is hot, carefully add the filled samosas in batches.
Fry until they turn golden brown and crispy, flipping occasionally for even cooking.
Remove from oil using a slotted spoon and drain on paper towels to remove excess oil.

For Oven Baking:

Preheat your oven to 375°F (190°C).
Place the filled samosas on a baking tray lined with parchment paper.
Brush each samosa with oil to help them brown evenly.
Bake for 25-30 minutes or until they are golden brown and crispy.

For Air Frying:

Preheat your air fryer to 375°F (190°C).
Lightly grease the air fryer basket and arrange the filled samosas in a single layer.
Air fry for 12-15 minutes, flipping halfway through, until they are golden brown and crispy.

Serving Suggestions

Tamarind and Mint Chutney:

Serve your freshly fried samosas with a side of tangy tamarind and refreshing mint chutney.
You can make delicious dahi samosa by placing your samosas on a plate and generously drizzle them with creamy yogurt. Top with tangy tamarind chutney, spicy green chutney, sev, and a sprinkle of chaat masala.
Samosa with chai is a classic combination. Pair your piping hot samosas with a steaming cup of masala chai for the ultimate tea-time treat.
You can also pair the samosas with desserts like Jalebi or Rabdi. The savory flavors are best complimented by the sweetness of these desserts.
This might be non-traditional twist, but you can try incorporating the North Indian samosa with the South Indian Sambar. Believe me, as ridiculous it sounds, but this pair actually tastes great. Give it a try and know for yourself.

Tips and Tricks

Ensure your dough is not too soft. The samosas tend to soak more oil when it is too soft. You can also use store bought Samosa Dough Sheets to save time and make the perfect samosas each time.
When sealing samosas, use water to moisten the edges well before pressing them together to ensure they stay closed during frying or baking.
For frying, maintain a consistent oil temperature to achieve even cooking and prevent samosas from becoming greasy.
When frying, ensure the oil is hot enough before adding the samosas to prevent them from becoming soggy. A good test is to drop a small piece of dough into the oil; if it sizzles and rises to the surface effortlessly, the oil is ready.
Get creative with your samosa fillings by adding different vegetables, meats, or cheeses to suit your taste preferences.
Prepare the samosas ahead of time and freeze them. When ready to eat, simply thaw and cook according to your preferred method for a quick and convenient snack.
Store leftover samosas in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or air fryer for a crispy texture.

Meal Prep Tips

You can prep the filling and store it in airtight containers in the fridge for upto 4-5 days.
You can also knead the dough and refrigerate it. Whenever required, simply grab the filling and the dough and make fresh samosas.

FAQs

Q: Can I use whole wheat flour instead of all-purpose flour for the dough?

A: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser.

Q: Can I make the samosas gluten-free?

A: Yes, you can use gluten-free flour for the dough and ensure all filling ingredients are gluten-free. Be mindful of cross-contamination when frying.

Q: Can I prepare the filling in advance?

A: Absolutely! You can make the filling ahead of time and store it in the refrigerator until ready to use. Just make sure it’s completely cooled before assembling the samosas.

Q: Can I use store-bought samosa dough or pastry sheets?

A:Yes, you can use store-bought dough or pastry sheets to save time. Thaw them according to package instructions before using.

Q: How do I reheat leftover samosas?

A: To reheat leftover samosas, preheat your oven to 350°F (175°C) and bake them for 10-15 minutes until heated through and crispy. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 5-7 minutes.

Other Recipes to try

Samosa: Homemade and Healthy Variations

Get ready to make the tastiest Indian Samosa- Aloo(potato) Samosa and veggie Samosa right in your own kitchen! With this Samosa Recipe, you can not only create the most delicious Aloo Samosa, but also a Veggie samosa where the filling is made out of Veggies like carrots and sweet corn. Both these samosas disappear quickly whenever they’re served!

Print Recipe Pin Recipe

Ingredients

For the dough:

2 cups all-purpose flour
2 tablespoons vegetable oil
1/2 teaspoon salt
Water as needed

For the Filling:

For Aloo (Potato) Samosas:

1 tablespoon oil
1 teaspoon cumin seeds
4-5 curry leaves
2 green chilies finely chopped
1 small onion finely chopped
1 teaspoon ginger-garlic paste
2 medium potatoes boiled and mashed
1/2 cup green peas boiled
1/2 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/4 cup coriander leaves/cilantro chopped
Salt to taste

For Veg Samosas:

1 tablespoon oil
1/2 teaspoon cumin seeds
4-5 curry leaves
1 small onion finely chopped
2 green chilies finely chopped
1 teaspoon ginger-garlic paste
1 cup green peas boiled
2 medium potatoes cubed
1 small carrot cubed
1/2 cup boiled sweet corn
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
Salt to taste
1/4 cup coriander leaves/cilantro chopped

For Frying:

1 cup peanut oil

Instructions

For the Dough:

Mix 2 cups all-purpose flour, 2 tbsp vegetable oil, 1/2 tsp salt, and enough water to form a smooth dough. Let it rest for 20-30 minutes.

For Aloo (Potato) Samosas Filling:

Sauté 1 tbsp oil, cumin seeds, curry leaves, green chilies.
Fry onions till they are translucent.
Add ginger-garlic paste, mashed potatoes, boiled peas, spices, and salt.
Cook for 2-3 minutes, garnish with coriander, and let it cool.

For Veg Samosas Filling:

Sauté oil, cumin seeds, curry leaves, green chilies.
Fry onions until translucent.Add ginger garlic paste and cook till the raw smell goes away.
Add boiled green peas, cubed potatoes, carrots, sweet corn, spices, and salt. Cook for 2-3 minutes, garnish with coriander, and let it cool.

Assembly:

Divide dough into small balls, roll into thin ovals, and cut in half.
Form cones by joining ends and sealing with water, fill with cooled filling, and seal edges again with water.

Cooking Methods:

Frying: Deep fry in peanut oil until golden brown.
Oven Baking: Bake at 375°F (190°C) for 25-30 minutes.
Air Frying: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.

Notes

Serving Suggestions

Serve your freshly fried samosas with a side of tangy tamarind and refreshing mint chutney.
You can make delicious dahi samosa by placing your samosas on a plate and generously drizzle them with creamy yogurt. Top with tangy tamarind chutney, spicy green chutney, sev, and a sprinkle of chaat masala.
Samosa with chai is a classic combination. Pair your piping hot samosas with a steaming cup of masala chai for the ultimate tea-time treat.
You can also pair the samosas with desserts like Jalebi or Rabdi. The savory flavors are best complimented by the sweetness of these desserts.
This might be non-traditional twist, but you can try incorporating the North Indian samosa with the South Indian Sambar. Believe me, as ridiculous it sounds, but this pair actually tastes great. Give it a try and know for yourself.

Tips and Tricks

Ensure your dough is not too soft. The samosas tend to soak more oil when it is too soft. You can also use store bought Samosa Dough Sheets to save time and make the perfect samosas each time.
When sealing samosas, use water to moisten the edges well before pressing them together to ensure they stay closed during frying or baking.
For frying, maintain a consistent oil temperature to achieve even cooking and prevent samosas from becoming greasy.
When frying, ensure the oil is hot enough before adding the samosas to prevent them from becoming soggy. A good test is to drop a small piece of dough into the oil; if it sizzles and rises to the surface effortlessly, the oil is ready.
Get creative with your samosa fillings by adding different vegetables, meats, or cheeses to suit your taste preferences.
Prepare the samosas ahead of time and freeze them. When ready to eat, simply thaw and cook according to your preferred method for a quick and convenient snack.
Store leftover samosas in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or air fryer for a crispy texture.

Meal Prep Tips

- You can prep the filling and store it in airtight containers in the fridge for upto 4-5 days.

- You can also knead the dough and refrigerate it. Whenever required, simply grab the filling and the dough and make fresh samosas.

Author: Trupti Deo

Course: Appetizer, Snack

Cuisine: Indian

Keyword: Aloo Samosa, Healthy Snack, Indian Samosa, Punjabi Samosa, Samosa, Tea-Time Snack, Vegan, Vegetarian, Veggie Samosa

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.