Homemade Samosas Recipe

In a large bowl combine 2.5 cups all-purpose flour and 1/2 tsp salt. Mix briefly to distribute the salt.

Add 3 tablespoons vegetable oil and 1 tablespoon ghee (if using). Rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add about 1/2 cup warm water, mixing with a fork or your hand until a rough dough forms. Add up to 1/4 cup cold water as needed to bring dough together; it should be firm but pliable, not sticky.

Knead the dough on a lightly floured surface for 4–5 minutes until smooth. Cover with a damp cloth or plastic wrap and let rest for 30 minutes to relax the gluten.

Place the diced potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and simmer until potatoes are tender when pierced, about 10–12 minutes. Drain and let cool slightly. Alternatively, steam or microwave the potatoes.

If using frozen peas, blanch them in boiling water for 1 minute, drain, and set aside.

Heat 2 tablespoons oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds. When they begin to sputter and become fragrant (about 30 seconds), add 1 finely chopped green chili and 1 tsp grated ginger. Saute for 30 seconds.

Add 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, and 1/4 tsp red chili powder. Toast spices for 15–20 seconds to bloom their flavors.

Add the cooked potatoes and peas to the skillet. Use a spoon or potato masher to roughly mash the potatoes, leaving some small chunks for texture. Stir to coat with the spiced oil.

Season with 1 tsp salt and 1/2 tsp amchur (or 1/2 tsp lemon juice). Cook for 2–3 minutes to blend flavors and evaporate excess moisture. Stir in 2 tablespoons chopped cilantro. Taste and adjust salt or spices as needed. Remove from heat and let the filling cool to near room temperature.

Prepare a sealing slurry by mixing 2 tablespoons flour with 2 tablespoons water to a smooth paste; this will be used to seal samosa edges.

Divide the rested dough into 10 equal pieces (about golf-ball sized). Keep pieces covered so they don't dry out.

Take one dough piece and roll it into a smooth ball. Flatten slightly and roll into an oval about 6–7 inches long and 4–5 inches wide, dusting lightly with flour as needed.

Cut the oval in half lengthwise to make two semi-circles. Take one semi-circle and form a cone by bringing the straight edge ends together and overlapping slightly; press to seal the straight edge using a little of the flour slurry if needed.

Hold the cone upright and fill with about 2–3 tablespoons of the cooled potato-pea filling, leaving space at the top. Brush a little flour slurry along the open edge and fold to seal, creating a triangular packet. Press the sealed edges firmly so they stay closed. Repeat to make all samosas.

Heat about 3 cups vegetable oil in a heavy-bottomed skillet or deep fryer over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without burning.

Fry samosas in batches (3–4 at a time depending on pan size), turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch. Maintain oil temperature by adjusting the heat so they brown evenly without burning.

Use a slotted spoon to transfer fried samosas to a paper towel–lined tray to drain. Let cool for a few minutes; they will crisp further as they rest.

Serve samosas hot or warm with tamarind chutney and mint cilantro chutney on the side for dipping.

Optional: sprinkle a little chaat masala or chopped cilantro over samosas before serving for extra flavor.