Nothing beats the taste of crispy Indian samosas filled with richly spiced potatoes that burst with flavors in every bite. This perfect recipe will help you make the best homemade samosas that rival those sold on Indian street corners. You might wonder about the secret behind the crispiness and flakiness of the samosas found in Indian restaurants. The answer lies in the correct preparation of the dough and the frying technique. The key to achieving the perfect crust is well-made dough and frying at a low temperature, ensuring a crispy result without absorbing too much oil.
Indian samosas are usually served with side sauces that add a new depth of flavor. The most famous of these sauces are fresh mint chutney, coriander dip, and sweet-and-sour tamarind sauce. If you’re looking for a recipe that guarantees an incredible outcome, our team at Tawabel India restaurant has prepared this detailed article explaining how to make Indian samosas just like those found on the streets of India. You’ll learn how to prepare light and flaky dough, how to stuff and seal them perfectly, and the essential secrets that ensure a golden, crispy samosa without absorbing excess oil.
It’s worth mentioning that samosas are more than just a simple snack; they are a significant part of the culinary culture of South Asia and the Middle East. Their origins trace back to the Middle East before traders introduced them to India, where they have become one of the most popular dishes at gatherings and celebrations, often served as a delightful appetizer.
Whether you want to serve them as a side dish or as part of an Indian-inspired meal, this recipe guarantees perfect samosas that everyone will love. Try it yourself and enjoy the authentic taste, along with the special sauces I’ll share with you later in this article.
Step-by-Step Samosa Preparation
Preparing the Dough
To achieve a perfect dough that guarantees a crispy and flaky crust without cracking during frying, it’s essential to follow the flour-to-fat ratio precisely. In a deep bowl, add:
- 2 cups all-purpose flour
- ¾ teaspoon carom seeds (Ajwain)
- ¾ teaspoon salt
- ¼ cup oil or ghee (4 tablespoons)
Mix the ingredients well, then rub the flour between your palms until the fat is fully incorporated. The mixture should resemble fine breadcrumbs. To test the correct consistency, take a small amount of the mixture and press it in your hand—if it holds its shape without crumbling, the oil has mixed well with the flour.
Gradually add 4 to 6 tablespoons of water, kneading until you form a firm dough—not too soft. The texture should be sturdy, unlike soft naan dough. Cover the dough and let it rest for 25 to 30 minutes to allow the gluten to relax, ensuring perfect texture during shaping and frying.
Preparing the Filling
The classic samosa filling is based on spiced potatoes, giving it the signature flavor everyone loves. To prepare the potatoes:
- Peel 3 to 4 medium-sized potatoes (500g), cut them in half, and boil them until tender but not mushy. You can also use a pressure cooker or steam them for the best texture. Once cooled, mash them slightly but not too finely.
In a pan, heat 1 tablespoon oil or ghee, then add:
- ¾ teaspoon cumin seeds and let them crackle slightly.
- 1 tablespoon minced ginger and 1 to 2 finely chopped green chilies, sautéing for 30 seconds until fragrant.
- Add chopped cashews for extra crunch if desired.
- Now, add the spices:
- ¾ teaspoon Kashmiri red chili powder (or to taste)
- ½ teaspoon salt (or as needed)
- ¾ to 1 teaspoon garam masala (a blend primarily consisting of cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg)
- ½ teaspoon ground cumin
- ½ teaspoon dried mango powder (amchur)
- ½ teaspoon fennel powder (optional)
Sauté the spices for 30 seconds, then add ¼ cup boiled green peas and stir for 2 minutes. Finally, add the mashed potatoes and ¼ cup chopped fresh coriander, mixing well to evenly distribute the spices.
Set the filling aside to cool completely before using it to stuff the samosas. If you don’t have dried mango powder, you can add fresh lemon juice before shaping the samosas for an extra tangy flavor.
Shaping the Samosas
After resting the dough, knead it briefly for 3 to 4 minutes, then divide it into 5 equal portions. Take one dough ball, place it on a lightly oiled surface, and roll it into an oval shape with medium thickness (about 20 cm long × 16 cm wide). Avoid rolling it too thin, as it might tear during stuffing.
Using a sharp knife, cut the dough in half. Take one half and brush the edges with a little water. Fold it to form a cone shape, pressing the edges firmly to seal it.
Fill the cone with the potato mixture, but do not overfill to ensure easy sealing. Brush the edges with water and press them together tightly to form the classic triangular shape. To ensure they don’t open while frying, you can create a small fold on one side before sealing it, which also helps them stand upright when served. Repeat the process with the remaining dough until you have a batch of samosas ready for frying.
Frying for Perfect Crispiness
The key to frying samosas lies in controlling the oil temperature. Heat oil in a deep pan, but do not let it get too hot. To test the temperature, drop a small piece of dough into the oil—it should rise slowly without turning golden too quickly.
Add the samosas to the hot oil and fry them on low heat for 10 to 12 minutes without stirring too much. Once the crust begins to firm up, slightly increase the heat to medium, then flip them and let them turn golden evenly. Frying at a low temperature allows the fat in the dough to create a crispy texture without absorbing oil, resulting in a perfect golden crust just like in the best Indian restaurants, including Tawabel India. Avoid frying too quickly, as high heat creates bubbles on the surface and leaves the dough raw inside.
Once the samosas achieve a rich golden color, remove them from the oil and drain them on a wire rack or kitchen paper to eliminate excess oil.
Serving the Samosas
Serve the hot samosas with mint-coriander chutney or sweet tamarind sauce for an authentic flavor experience.
Quick Sauce Recipes to Serve with Samosas
Quick Tamarind Sauce
- 3 tbsp tamarind paste (or 2 tsp tamarind concentrate)
- ½ cup brown sugar
- ⅛ tsp Kashmiri red chili powder
- ½ tsp cumin powder
- ¼ A teaspoon of garam Masala (which mainly consists of at least a mixture of cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg)
- ¼ tsp fennel powder
- ¼ tsp ginger powder
- ¼ tsp black salt (or sea salt as needed)
- ¾ cup water
Toast the spices on low heat for 1 minute until fragrant. Then, add sugar, tamarind paste, and water. Let it simmer on low heat until it thickens to a sauce-like consistency. Finally, add the black salt.
Mint-Coriander Yogurt Chutney
- 2 cups fresh mint leaves
- 1 cup fresh coriander leaves with tender stems
- 2 cups yogurt
- 1 tsp sugar
- 1 tsp salt
- ⅓ inch fresh ginger
- 2 small garlic cloves
- 1¼ tsp roasted cumin powder
- 1 tsp chaat masala
Blend all the ingredients in a mixer, then mix into the whipped yogurt for a smooth, refreshing texture.
Blend all the ingredients in a mixer, then mix into the whipped yogurt for a smooth, refreshing texture.
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