Samosa Recipe

4.58 from 71 votes
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Samosa, an Indian deep-fried pastry, traditionally contains either meat or vegetable filling. This is an easy samosa recipe with spiced potato filling, accompanied by detailed, step-by-step instructions on folding the samosas.

Samosas with potatoes (aloo) filling.
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Samosa is a delicious and mouthwatering Indian food made with a savory filling. The fillings can be chicken, beef, potatoes (aloo in Hindi), or vegetable. It’s a popular pastry in India, sold by street food vendors. The filling is wrapped using samosa wrappers into triangle cone shapes, which are then deep-fried to golden perfection. Sometimes, they are made into a roll, just like spring rolls.

I love samosas, especially potato samosas at Indian buffet restaurants in the US! I usually load up my plate with them, sinking my teeth into thee crispy pastry. They’re just so delicious!

This simple and easy samosa recipe is tried and tested, just like my naan bread recipe, producing crispy potato samosas that you just can’t stop eating!


Samosa Filling

Samosa recipe made with potatoes and spices, ready to serve.

This homemade samosas filling is made of the following ingredients: potatoes (aloo), green peas, onions, and spices. The best filling has the perfect balance of flavor and texture. The potatoes and peas shouldn’t be too mushy or chunky. The aromatic spices should elevate the flavor without overpowering. The filling should never be too spicy.

Simply put, the filling is the soul of this samosa recipe, and it should have the right texture and a good balance of spicy and savory note.


Samosa Dough And Samosa Wrapper

Homemade samosa dough and samosa wrapper on a flat surface, ready to wrap samosas.
Image credit: Always Hungry


Traditional samosa dough is made with maida flour, a type of flour available in India. You can use all-purpose flour as a substitute. Other ingredients of the dough include butter or ghee, salt, water, and carom seeds or ajwain.

I usually use frozen spring roll wrappers to save time. After deep-frying, you get crispy Indian samosas.


Ingredients

Ingredients of samosas recipe.

Below is the list of what goes inside these crispy pastries:

  • potatoes – I recommend Russet potatoes for its light and fluffy and slightly chewy texture.
  • small onion
  • green peas
  • curry powder
  • chili powder
  • spring roll wrappers – you can find frozen wrappers at Asian stores. There are two types: 4×4-inch (10×10-cm) or 8×8-inch (20×20-cm). You can use either of them, but I prefer the larger ones for wrapping samosas.

See the recipe card for full information on ingredients.


How To Make This Recipe

Smashing boiled potatoes with the back of a spoon to make samosas filling.

Step 1: Potato samosas. Boil the potatoes for 10 minutes or until they are completely cooked through. Drain and let them cool. Peel off the potato skin, then break and mash the potatoes using the back of a spoon.

Cooking samosa

Step 2: Samosa filling. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, along with curry powder, chili powder, sugar, and salt. Cook for a few minutes. Remove from the skillet and let it cool.

Wrapping samosas step by step picture.

Step 3: Wrapping samosas. Scoop 1 heaping teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, then 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.

Frying samosas in a pot with hot oil.

Step 4: Frying samosas. Deep-fry the samosas at 350°F (176°C) until they turn golden brown. Remove them from the oil using a strainer or slotted spoon, and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm.


Frequently Asked Questions

How to fold samosa

To wrap samosas into a triangular shape using spring roll wrappers, begin by spooning a teaspoon of the filling and positioning it at the top center of a wrapper.

Next, brush the outer edges of the wrapper with egg white, then fold and form the shape into a triangle. Pinch the edges and all corners to ensure it’s sealed tightly and there is no leakage. Watch my video in the recipe card for reference.

Is samosa healthy?

Samosas are a healthy appetizer or party food, with only 94 calories! Even though they are deep-fried, you can ensure they are not soaked in oil by draining the excess oil on paper towels after deep-frying.

What is the most popular dipping sauce for samosa?

They are usually served with a healthy dipping sauce (green chutney) made of cilantro, mint, garlic, jalapeno, yogurt, and lime juice. For me, I love eating them as a plain appetizer without any dipping sauce. They are delicious without the extra calories.


What To Serve With This Recipe

For a complete Indian meal at home, I recommend the following recipes:

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4.58 from 71 votes

Samosa Recipe

Samosa, an Indian deep-fried pastry, traditionally contains either meat or vegetable filling. This is an easy samosa recipe with spiced potato filling, accompanied by detailed, step-by-step instructions on folding the samosas.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5 people
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Ingredients  

  • 1/2 lb (250g) 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 

  • Potato samosas. Boil the potatoes for 10 minutes or until they are completely cooked through. Drain and let them cool. Peel off the potato skin, then break and mash the potatoes using the back of a spoon.
  • Samosas filling. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, along with curry powder, chili powder, sugar, and salt. Cook for a few minutes. Remove from the skillet and let it cool.
  • Wrapping samosas. Scoop 1 heaping teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, then 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.
  • Frying samosas. Deep-fry the samosas at 350°F (176°C) until they turn golden brown. Remove them from the oil using a strainer or slotted spoon, and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm.

Video

Notes

Recipe Source: My cookbook, Easy Asian Takeout
  • I recommend Russet potatoes for its light, fluffy, and slightly chewy texture.
  • Buy 8×8-inch (20×20-cm) frozen spring roll wrappers. 
  • Thaw the wrappers to room temperature before working on the recipe. 
  • Cover the wrappers with a damp towels to prevent them from drying out. 

Nutrition

Serving: 5people, Calories: 93kcal, Carbohydrates: 9g, Protein: 2g, Fat: 6g, Saturated Fat: 5g, Sodium: 19mg, Fiber: 2g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





32 Comments

  1. Century Foods says:

    Samosa preparation was explained in very simple and easy manner; making one to go for preparation straight away.

  2. Euna says:

    Perfect shapes of samosas. They look awesome.
    Plain water works well instead of egg white if one wants a total vegetarian deal.
    Another chutney that works well with samosas is the tangy sweet tamarind chutney.
    I look forward to your simple yet appealing food posts.

  3. Tony says:

    Canโ€™t wait to try this recipe Rasa, thanks for showing how itโ€™s done x

  4. Yeh Ximin says:

    5 stars

  5. mobasir hassan says:

    5 stars
    Another yummy recipe from you, this time its our traditional samosa. Love this simple and easy recipe. Looking forward for more recipes in future. Thank you.

    1. Rasa Malaysia says:

      Thanks Mobasir. I am glad you like my recipe.

  6. Susan says:

    5 stars
    My son enjoys Indian food so I decided to try a meal of samosa’s and chicken tiki masala. I used this recipe and the samosa’s were DELICIOUS! I was surprised at how so few ingredients could taste SO good together! I made exactly as described only I used egg roll wrappers and I painted with oil and baked at 500 degrees. they were equally as crispy as if i had deep fried. amazing. Thank you!

    1. Lo says:

      Thanks for the modification advice. Trying this!

  7. Tara says:

    5 stars
    I just wanted to say thank you…. I’ve made this recipe for samosas about 5 times now. So very good for such a small amount of ingredients! I don’t have the budget to buy some of the ingredients that the more complex samosa recipes call for so this works great! I use potatoes out of my garden and sometimes I use egg roll wrappers if spring roll ones aren’t available and it works just fine, they a just a little more substantial crust-wise. I watched YouTube videos on how to fold up the samosas at first, as it was very tricky!

    1. Rasa Malaysia says:

      Hi Tara, thanks so much for trying my samosa recipe. It’s very yummy!

  8. Shan M says:

    5 stars
    This recipe is fantastic, simple and just delicious. Using the spring roll wrappers to save time etc is genius. The samosas I made were super crispy and tasty!

  9. Mahy Elamin says:

    5 stars
    I love samosas but I have surprisingly never made them myself before. If the recipe is this easy and delicious as you make it look โ€“ I definitely need to make them!

  10. Jack says:

    Looks good! Do you buy the small square spring roll wrapper for this or the large one?

    1. Rasa Malaysia says:

      The big ones.