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Easy Samosa

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Easy Samosa - Samosa is an Indian deep-fried appetizer filled with spiced potatoes. This is an easy samosa recipe with step-by-step guide on how to fold Samosa, plus the recipe to make the best Samosa filling.

Easy Samosa – Samosa is an Indian deep-fried appetizer filled with spiced potatoes. Fail-proof samosa recipe, so good | rasamalaysia.com

Buffet-style easy and quick Indian deep-fried appetizer filled with spiced potatoes recipe.

Easy Samosa

Samosa is an amazing and absolutely mouthwatering Indian appetizer made with spiced potatoes and deep-fried to golden perfection.

I love samosa and always have them at Indian buffets. I would load them up by the bunch and sink my teeth into the crispy goodness. They are so good!

Deep-fried Samosa with Indian-spiced potatoes, green peas and onions fillings.

Samosa Filling

My easy samosa recipe yields the best Samosas. First you need to make the Samosa filling, which consists of potatoes, green peas, onions and spices.

The best filling has the perfect balance of flavor and texture. It shouldn’t be too mushy or chunky and it can’t be too spicy.

Crispy Deep fried Indian-style spring roll with Indian-spiced potatoes ready to serve.

How to Fold Samosa

You will need a wrapper to fold Samosa. While you can make it from scratch, I usually use frozen spring roll wrappers because they produce the crispiest Samosa.

To fold a Samosa, start by scooping a teaspoon of the Samosa filling and place it at the top center part of a piece of wrapper.

Brush the outer edges of the wrapper with egg white, fold and form the Samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage.

Samosa is great as a party food or afternoon snack. They can be served with a Samosa dipping sauce made of cilantro, mint, garlic, jalapeno, yogurt and lime juice.

For me, I love eating these Samosas plain without any dipping sauce. They are so good and delicious!

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Easy Samosa

Easy Samosa – Samosa is an Indian deep-fried appetizer filled with spiced potatoes. Fail-proof samosa recipe, so good! 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5
Calories 165 kcal

Ingredients

  • 1/2 lb potatoes peeled
  • 2 tablespoons oil
  • 1/4 small onion diced
  • 1/4 cup green peas smashed
  • 1 tablespoon curry powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon sugar
  • Salt to taste
  • 1 egg white
  • Spring roll wrappers cut into 3 equal-sized rectangle pieces
  • Oil for deep-frying

Instructions

  1. Boil the potatoes for 10 minutes or until they are completely cooked through. Drained and let cool. Peel off the potato skin and break and mash the potatoes using the back of a spoon.
  2. Heat up a skillet and add the oil. Saute the onion until aromatic before adding he potatoes and green peas, curry powder, chili powder, sugar, and salt. Cook for a a few minutes. Remove from the skillet and let cool.
  3. Scoop 1 heaping teaspoon of the filling and place at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with the egg white, fold and form the Samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
  4. Deep fry the samosa at 350°F until golden brown. Remove from the oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.
Nutrition Facts
Easy Samosa
Amount Per Serving (5 g)
Calories 165 Calories from Fat 102
% Daily Value*
Total Fat 11.3g 17%
Saturated Fat 1.5g 8%
Cholesterol 1mg 0%
Sodium 81mg 3%
Total Carbohydrates 13.9g 5%
Dietary Fiber 2.2g 9%
Sugars 2g
Protein 2.7g 5%
* Percent Daily Values are based on a 2000 calorie diet.

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20 COMMENTS... read them below or add one

  3. This is a great way of making delicate samosas. I’ll have to try using spring roll wrappers. I was a teacher in Melaka in the 60s and became addicted to Malaysian foods and upon my return my mission was to replicate them here in Detroit, USA. In those days there was a single Asian grocery in the area, and not prone to have such items as belachan and others from SE Asia. Making the crust for true samosas (curry puffs as they were called) is time consuming and frankly not my forte’. So my version is using regular egg roll wrappers. Each of the large squares is cut in half along a diagonal and the filling is stuffed into a cone made from the
    triangles held together with egg wash. The top of the cone is folded over and sealed with egg wash. Deep fry as usual.
    Thanks for all the good recipes. There are some of my adaptations of recipes from Melakan friends on my website.
    Cheers,
    Tom

    Reply

  6. Thanks for this recipe! Is there a way to make samosas without deep-frying them? I really love them, but am now trying to cut down on fried foods.

    Reply

  8. I have been looking for this recipe since 2002! I knew the ingredients though. I had them on a cruise I was on. Thank you for ending my search. I will be making samoas soon.

    Reply

  9. Just made them tonight. Turned out pretty good! I made them with lentils instead of potatos and doubled up the spices except the sugar and added a little pepper with ginger and garlic powder. Rolled them with egg roll wrappers. Will definitely be making these again!

    Reply

  10. Samosa, i love it. it’s crunchy taste really mouthwatering. when i was trying to make it, i couldn’t fold it properly. your article described it nicely. may be i do it properly next time . thanks.

    Reply

  11. Two questions, please.
    1) On the samosa recipe, are the peas used raw, or are they cooked? The recipe just says smashed.
    2) Would you be able to create a palak paneer recipe? It’s my favorite Indian dish.
    Thank you!

    Reply

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