Easy Homemade Samosa Recipe with Step-by-Step Guide

If you’ve ever wondered how to make *easy homemade samosas* that taste just as good as the ones from your favorite restaurant, you’re in the right place! This friendly guide will walk you through a simple, step-by-step method to craft crispy, golden samosas in your own kitchen—even if you’re a complete beginner.

Samosas are a beloved Indian snack recognized for their crispy pastry shell and deliciously spiced filling. Popular around the world as a street food or party appetizer, these triangular treats are typically stuffed with potato, peas, and fragrant spices. But did you know samosas have an extensive history, traveling through Persia and the Middle East before becoming an Indian classic? Over the centuries, samosas have won hearts from South Asia to North Africa, making them truly global comfort food.

Besides being absolutely delicious, samosas can be baked or air-fried for a lighter option, making them a versatile treat for most diets. The filling is vegetarian and packed with veggies, fiber, and warming spices. You can tweak the recipe to make it vegan or gluten-free, so everyone at your table can enjoy them!

Ready to get started? Let’s dive into this easy homemade samosa recipe with a complete step-by-step guide.

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Easy Homemade Samosa Recipe with Step-by-Step Guide

Ingredients

**For the Dough:**
– 2 cups all-purpose flour (can use whole wheat or a gluten-free blend)
– 4 tablespoons vegetable oil or melted ghee
– 1/2 teaspoon salt
– 1/2 cup water (plus more as needed)

**For the Potato Filling:**
– 3 medium potatoes (about 400g), boiled, peeled, and diced
– 1/2 cup green peas (fresh or frozen)
– 1 small onion, finely chopped
– 2 green chilies, finely chopped (optional, adjust for spice)
– 1 tablespoon ginger-garlic paste (or 2 tsp each of grated ginger and garlic)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon chili powder
– 2 tablespoons chopped fresh cilantro (optional)
– Salt, to taste
– 2 tablespoons oil

**To Fry:**
– Vegetable oil (high heat frying oil like sunflower or canola)

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Ingredient Substitution Table

| Ingredient | Substitute Suggestions |
|————————|———————————–|
| All-purpose flour | Whole wheat flour, GF flour blend |
| Ghee or vegetable oil | Coconut oil, olive oil |
| Green peas | Diced carrots, corn |
| Garam masala | Curry powder, chaat masala |

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Step-by-Step Instructions

**Prep Time:** 30 minutes
**Cook Time:** 30 minutes
**Total Time:** 1 hour
**Yield:** 12-15 samosas
**Category:** Snack, Appetizer
**Diet:** Vegetarian (Vegan Option Available)

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1. Make the Dough:
   a. In a large bowl, mix flour and salt.
   b. Add oil or melted ghee. Rub it in with your fingertips until the flour looks sandy.
   c. Slowly add water, kneading into a firm but smooth dough. (Add water gradually—aim for a tight dough, not too soft!)
   d. Cover the dough with a damp cloth. Set aside while you prepare the filling.
2. Prepare the Filling:
   a. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; let them sizzle.
   b. Stir in chopped onions and green chilies; cook until onions turn soft.
   c. Add ginger-garlic paste; sauté until aromatic.
   d. Sprinkle in turmeric, coriander powder, chili powder, and garam masala. Stir.
   e. Fold in diced potatoes and peas. Mix well.
   f. Add salt and cook for 2-3 minutes. Turn off heat.
   g. Stir in fresh cilantro. Let filling cool.
3. Shape the Samosas:
   a. Knead dough again for 1 minute. Divide into 6-8 equal balls.
   b. Roll a ball into an oval (about 6” in length, 4” in width).
   c. Cut the oval in half to make two semi-circles.
   d. Rub a tiny bit of water along the straight edge.
   e. Fold into a cone shape and press edges to seal.
   f. Fill cone with 2 tablespoons of potato filling.
   g. Pinch the open edges shut, sealing tightly.
   h. Repeat for all dough balls.
4. Fry the Samosas:
   a. Heat oil in a deep pan or wok to 180°C/350°F.
   b. Carefully lower 3-4 samosas (don’t overcrowd).
   c. Fry over medium-low heat until golden brown and crisp, about 7–8 minutes, turning occasionally.
   d. Remove and drain on paper towels.
   e. Repeat for remaining samosas.
5. Serve:
   Serve hot with fresh coriander-mint chutney or tamarind sauce. Enjoy!

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Nutrition Information (Per Samosa)

| Nutrient | Amount |
|————–|————|
| Calories | 120 kcal |
| Carbohydrates| 18g |
| Fat | 4g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 160mg |

*Nutrition will vary depending on frying oil and size.*

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Tips for Perfect Samosas

– **Use cool water** for a firmer dough—this keeps the pastry crisp.
– **Don’t overwork the dough.** Too much kneading makes samosas tough.
– **Fry on medium-low heat** so the wrappers cook through and get extra crispy.
– **Seal edges carefully**—this keeps filling in and oil out.
– For a healthier take, **bake at 375°F (190°C) for 30–35 minutes**, brushing samosas with oil before baking.
– Make them ahead—**freeze shaped, uncooked samosas** in a single layer, then fry or bake straight from frozen!
– To make these **vegan**, use only vegetable oil and substitute ghee.

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Serving Suggestions

– Pair with classic green chutney or tangy tamarind chutney.
– Add a wedge of lemon and some thinly sliced onions for freshness.
– Samosas are great as party snacks or tea-time treats!

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Frequently Asked Questions about Homemade Samosas

**1. Can I make samosas ahead of time and freeze them?**
Absolutely! Shape the samosas and freeze them uncooked on a tray. Once frozen, transfer to an airtight bag or container. Fry or bake straight from the freezer—no need to thaw; just add a couple of extra minutes to the cooking time.

**2. Can I use different fillings for homemade samosas?**
Yes! The classic filling is potato and peas, but you can use cooked minced meat, lentils, or even paneer for variety. Just keep the filling dry so the pastry stays crisp.

**3. How do I prevent my samosas from becoming soggy?**
Make sure the filling is cool and not watery. Fry the samosas at medium heat—the oil shouldn’t be too hot, which can brown the outside while leaving the inside soggy.

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Final Thoughts: Bring the Joy of Samosas Home

Learning how to make easy homemade samosas is all about practice, patience, and a little bit of joy in the kitchen. Don’t worry if your first few samosas come out wonky—they’ll still taste delicious! Invite friends or family to help with shaping, and enjoy these crispy, golden treats straight from your kitchen.

If you try this easy homemade samosa recipe with step-by-step guide, let us know how it turns out in the comments—or share a photo on social media and tag us!

Happy snacking!

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*Looking for more beginner-friendly Indian recipes? Check out our guides for chai, aloo tikki, and mango lassi!*