Make the perfect crispy flaky Samosa at home!
All the tips and tricks to make the perfect samosa every time! These are filled with a spicy potato filling and are vegan also.
Samosa, does he need an introduction? I do not think so!
The triangular-shaped puff pastry filled with the spicy filling of chicken, lamb or potato is not only a popular snack in India but in several countries around the world.
Because samosa is so common in India (you literally get chai and samosa on every corner), I’ve always considered it a quintessential Indian delicacy.
But it was only later that I read that it has its origin in the Middle East and that it was introduced to India during the reign of the Delhi Sultanate.
It was then adapted as a vegetarian snack with a spicy potato filling in India (which is most popular in northern India).
Anyway, regardless of the origin, I can say for sure that samosa, especially Aloo Samosa, is the most popular snack at home.
He’s present in every party, office meeting, chai meeting, name him and Samosa will be there!
I was very particular about the type of samosa I liked and only liked it at a store in my hometown.
Even now when I get home I make sure to indulge in these samosas from my favorite shop.
For me, a good samosa should be crisp and especially not greasy at all.
Here in the United States, I haven’t had much luck finding good samosas, so I make them at home.
And they turn out as good as the one from my favorite Indian shop!
Making samosa is a multi-step process, so I’m not going to say it’s super quick and easy.
But the joy of biting into this homemade crispy flaky crust filled with spicy potatoes is well worth it.
It’s one of those treats you should whip up for special occasions or for a weekend when you want to have fun in the kitchen.
This homemade Samosa
✓ is crispy and flaky
✓ tastes like samosa from your favorite store
✓ is filled with a tasty filling of potatoes and peas
✓ tastes great with a cup of chai!
✓ is also vegan
I love to add peas to my samosa, if you don’t like it you can skip it.
Some people also add nuts like cashews and raisins to the make the filling richer. Again, a personal choice!
Even though the process of making samosa is fairly straightforward, there are a number of things you should keep in mind when making them at home.
Also Read: Cocktail Kebabs
Tips for making the perfect samosa
So here is what I have learned over the years and I am glad to share all of my tips with you guys for making the perfect samosa at home!
It is important to mix the oil with the flour – rub it for 3-4 minutes, do this by rubbing between your hands until the oil is well incorporated into the flour.
Don’t overload the dough – you just need to bring the dough together. If you overload it, the samosa will be hard.
The dough should be firm – a soft dough will not give a crispy samosa.
Let the dough sit for about 40 minutes – remember for at least 30-40 minutes, always let the dough sit before you start making the samosa.
Roll the dough evenly and roll it thin – try to roll the dough thinly and evenly. If the dough is rolled thick, the dough will take a long time to cook. Plus, we all love the thin, crispy edges of the samosa, okay?
But don’t roll it too thin, otherwise the dough will tear when you fill it.
Do not use flour to roll the samosa, you can apply some oil on your rolling pin.
Fry the samosa over low heat – the most important thing – always fry the samosa over low heat (neither high nor medium), this way they will become crispy.
Once they turn a light brown color (after about 10 minutes), you can increase the heat and fry them over medium heat.
Plus, when you fry over low heat, they won’t blister, which they do when you drop them in hot oil.
Why is my Samosa not crispy?
This happens when you fry the samosa in excessive hot oil. You should always fry the samosa over low heat.
In addition, your dough should be firm. A soft dough will also make a not-so-crispy samosa.
How to store and reheat leftover samosa
I usually place them in an airtight container and put them in the refrigerator.
To reheat them, I preheat my oven to 350 degrees F and for 5-10 minutes, place the samosa in the oven until heated through.
Can I freeze the samosa?
Yes! Once the samosa are filled and shaped, place them on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for a few hours until the samosas are firm.
Then transfer to a freezer bag and freeze.
Can I bake the samosa?
Yes! Brush the samosas with oil, then bake at 350 degrees F for 30 to 35 minutes or until golden brown.
Samosa’s remaining ideas
If you have samosas left (what !!), you can use them in a number of ways.
Like make, Samosa Chaat where you associate samosas with chole and chutneys.
You can also make a samosa sandwich, apply chutneys to bread, and place a samosa in between. You can even put grav on top and enjoy it.
Can I use whole wheat flour?
If you want to use whole wheat flour in this recipe, I would recommend replacing half the flour with whole wheat.
So, use 1 cup of all-purpose flour and 1 cup of whole wheat.
Make the samosa dough
1- Start by making the samosa dough. In a large bowl, add the flour, ajwain, salt and mix well.
2- Add the oil then start mixing with your fingers.
3- Rub the flour with the oil until the oil is well absorbed into all the flour. Do this for 3-4 minutes, you don’t want to rush this step.
4- Once incorporated, the mixture looks like crumbs.
5- Squeeze a little flour between your palm – it should form a shape (and not crumble) – means that the oil is sufficient and well incorporated
6- Now start to add water, little by little and mix to form a firm dough.
7- Do not overload the dough and do not knead a soft dough. It should come together and form a stiff dough. I used about 6 tablespoons of water here.
8- Cover the dough with a damp cloth and let stand 40 minutes. Usually I dip a paper towel in water, then wipe off all the water, then cover my dough with it.
Let the dough rest, and start making the filling.
Make the filling
9- Boil the potatoes until they are cooked.
8 to 9 whistles over high heat with natural pressure release if using a pressure cooker or using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup of water at the bottom of the pan pan.
10- Peel the skin and mash the potatoes. Put aside.
11- Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is heated up, add the crushed coriander seeds, cumin seeds and fennel seeds.
12- Let the seeds sizzle for a few seconds then add the chopped ginger, green pepper and hing. Cook for 1 minute.
13- Add the boiled and mashed potatoes and green peas to the pot.
14- Mix everything together. I use my potato masher to thoroughly combine the spices and seasonings with the potatoes and peas.
15- Add the coriander powder, garam masala, amchour, red pepper powder and salt.
16- Mix to combine. Once everything is well incorporated, remove the pan from the heat and let the filling cool a little.
Shape and fry the samosa
17- Once the dough has rested, knead it quickly. Then divide the dough into 7 equal parts of about 58 to 60 grams each.
Start working on a piece of dough, keep the remaining dough balls covered at all times with a damp cloth otherwise the dough will dry out.
18- Roll a ball of dough into an oval circle about 6 to 7 inches in diameter, then cut it into two parts.
19- Take a part and apply water to the right edge / side. I usually mix flour with water to make a nice glue.
20- Now bring the two right ends together and pinch them to form a cone.
21- Pinch the pointed ends to give it a perfect cone shape.
22- Fill the samosa with the potato filling, about 1 to 2 tbsp. Don’t overfill the samosa.
23- Now again apply water all around the circumference of the cone to seal it. Pinch the opposite side (the side opposite to which you pinched to form the cone) to form a plate.
24- Now pinch the edges and make the samosa seal.
25- Your samosa is now ready. Repeat with the rest of the dough. Remember to always keep the filled samosa covered with a damp cloth as you roll and fill the others.
26- Now heat the oil in a kadai over low heat. Drop a small piece of dough into the oil to check if the oil is ready. It should take a few seconds to come to the oil surface. This means that the oil is ready.
Drop the shaped samosas into the oil.
27- Fry over low heat. After about 10 to 12 minutes the samosa will turn firm and light brown in color.
28- Increase the heat to medium at this point and fry until golden brown.
Do not overload the kadai / wok, fry 4-5 samosas at a time. And each batch will take about 20 minutes since we are frying on low heat, so please be patient.
Once you are done frying one batch, turn the heat down to low again and wait for the temperature of the oil to drop, then add the second batch.
If you fry samosas over high heat, they will not become crispy, and the dough will remain raw. The samosa will also have bubbles on the crust if the temperature of the oil is hot while frying the samosa.
Serve and enjoy hot samosas with cilantro chutney or sweet tamarind chutney! Yum!