Samosa Recipe – Restaurant Style Crispy Aloo Samosa
How to make samosa at home
 |
What is a Samosa?
A samosa is a fried (or sometimes baked) pastry with a savory filling like spiced potatoes, peas, onions, lentils, or even minced meat (keema). The most popular version is aloo samosa, filled with potato and peas, served with green chutney and tamarind chutney.
Types of samosa you can make:
-
Aloo Samosa (Potato samosa)
-
Paneer Samosa
-
Vegetable Samosa
-
Keema Samosa (minced meat)
-
Onion Samosa
-
Cocktail/Party Samosa
- Making samosa dough
- Filling preparation
- Samosa pastry making and stuffing
- Deep frying samosa
Steps to make the recipe
Making samosa dough
- For making perfect samosa dough use the ratio of flour and ghee or oil 5: 1
- Dough texture should be in between stiff and palpable.
- Ajwain is a important ingredients.
 |
Prepare the Filling
 |
 |
Add the green peas and cook for 2 more minutes. Add the Coriander, fennel seeds, cumin powder, Garam masala , turmeric powder and salt. And cook further for one more minute.
 |
 |
 |
Shape the Samosa
 |
 |
 |
Folding samosa
 |
 |
Pinch a part on the edge and create a pleat. Press both the edge firmly to close and seal.
 |
 |
Fry the samosa
Need to fry samosa in low flame fire for at least for 7-8 minutes to get the perfect crisp crust samosa. Heat oil in a deep vessel pan or kadai in medium flame heat. When the oil become hot lower the flame to low and add the prepared samosa one by one into the oil. Let them fry for 3 to 4 minutes in the oil without stirring. After that stir the samosa gently and fry further 4 to 5 minutes till the samosa get crisp golden. If using a large pan or kadai you can fry all the samosa in a single batch.
 |
 |
Serving Ideas
-
Serve hot with mint chutney and tamarind chutney.
-
Make samosa chaat – break samosas, add curd, chutneys, spices, and sev.
-
Pair with chole (chickpea curry) for chole samosa chaat.
-
Enjoy inside a pav as samosa pav with chutneys.
-
Best enjoyed with a hot cup of chai.
Variations & Healthier Options
-
Baked Samosa: Bake at 180°C for 25–30 mins. (Less oily but less crispy.)
-
Air Fryer Samosa: Brush with oil and air fry at 180°C until golden.
-
Paneer/Vegetable Filling: Use paneer cubes or mixed veggies for variation.
-
Dry Fruits: Add cashews & raisins for richness.
-
Whole Wheat Samosa: Use atta (or mix atta + maida) for a healthier version.
Chef’s Notes
Making a perfect samosa is an art — the secret lies in the dough and frying technique. Always keep the dough slightly stiff and incorporate ghee well for a crisp, flaky crust. Fry the samosas on low to medium heat to ensure they cook evenly and don’t develop bubbles. Avoid overstuffing, seal the edges tightly, and let the dough rest before rolling for best results. For a rich twist, add a few cashews and raisins to the filling or serve the samosas as a chaat topped with chutneys and curd.
Crispy Samosa Recipe
A samosa is a triangular fried or baked pastry stuffed with a savory filling. The most popular version is the aloo samosa – made with potatoes, peas, and spices.
🥗 Ingredients
- 200 gm all purpose flour ( Maida)
- 1/2 teaspoon carom seeds ( ajwain)
- 1/3 teaspoon salt
- 50 gm vegetable oil
- 3 - 4 boiled potatoes
- 3 teaspoon Green peas
- 3- 4 green chili
- 1 inch Ginger root
- 1/2 teaspoon whole Coriander seeds
- 1/3 teaspoon Cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon fennel seeds( saunf)
- 1/4 teaspoon chat masala (optional)
- 1 teaspoon chopped Coriander leaf
- 1/3 teaspoon salt for taste
- 1 teaspoon cooking oil.
👩🍳 Instructions
- Take a mixing bowl, add flour, ajwain, salt and mix well. Add the oil and start mixing everything with fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour.
- Now add water little by little to mix and to form a stiff dough. Don't add more water. The dough should not like a chapati dough.
- Cover the dough with a moist muslin cloth or kitchen towel. Let the dough rest for 30 minutes to set.
- Roughly chopped green chili and ginger and make a rough paste using a mixer. Peel the potatoes and mashed them. Crushed the coriander and fennel seeds.
- Heat oil in a pan or kadai and saute the ginger chili till raw smell goes. Add green peas and saute for 2 minutes. Add the coriander seeds, fennel seeds, garam masala, cumin seeds, turmeric powder and salt. Mix well and saute for one more minute.
- Now add the mashed potatoes and mix everything well. Taste the seasoning. Sprinkle chopped coriander leaves and remove the potato mixture and cool down completely.
- Take the dough and divide into small round shaped balls. Roll a ball into an oval shaped keeping the thickness neither thick or thin using a roller pin. Don't dust with any flour while rolling.
- Now cut it horizontally from centre dividing into two equal parts. This half oval shaped sheet is called as samosa pastry.
- Repeat the above procedure with the remaining dough balls and keep the samosa pastry one above other.
- Take one samosa pastry on the palm and grease water with finger tips on the straight edge of a pastry. Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed end to make it a perfect cone shape.
- Now stuff the cone with the potato mixture around 1 or 11/2 teaspoon. Don't overfill with the mixture.
- Again apply water to the round circumference of the cone. Pinch a part on the edge and create a pleat. Press both the edge firmly close and seal the cone. Repeat with the remaining pastry and make more samosa.
- Heat oil in a kadai or deep vessel pan in medium flame. When the oil become hot enough, lower the flame to low and slowly drop the samosas one by one.
- Fry them for 2 - 3 minutes without stirring. After that start to stir them slowly and further fry them for 5 - 6 minutes till crisp golden.
- Remove then in a absorbent paper and serve hot with green chutney and sweet tamarind chutney.
👨🍳 Chef’s Tips
Right Dough Texture – Always make the dough a little stiff, not soft like chapati dough. This helps samosas stay crisp and hold their shape.
-
Use Ghee for Flakiness – If possible, add ghee instead of oil to the dough. It gives a restaurant-style flaky and crunchy crust.
Fry on Low Heat – Never fry samosas on high heat, they’ll turn brown outside but stay raw inside. Low-medium flame frying gives that perfect golden crisp shell.
-
Double Frying Trick – For extra crisp samosa (like halwai shops), fry once on low heat till half-cooked, rest for 5 mins, then fry again on medium heat till golden.
📊 Nutrition (per serving)
Calories: 308 | Protein: 4 g | Fat: 17 g | Carbs: 32 g
❓ FAQs
Q1: Which chutney goes best with samosa?
The classic combo is coriander-mint chutney (hari chutney) with sweet tamarind chutney. You can also serve with garlic chutney or tomato ketchup.Q2: Can I freeze samosa before frying?
Yes. Shape and fill samosas, freeze them on a tray until firm, then store in an airtight box. Fry directly from frozen on low flame for best results.I’d love if you’d leave a rating or review below!
Samosa folding and stuffing video
Frequently Asked Questions (FAQs)
Samosas turn soft if the dough has too much water or if they are fried on high flame. Always make a stiff dough with the right amount of oil (ghee) and fry on low to medium flame for 10–12 minutes.
Q2. How do I stop samosas from breaking while frying?
This usually happens when the dough is too soft or the edges are not sealed properly. Use a stiff dough, apply water when sealing, and press tightly to avoid opening.
Q3. Can I bake or air-fry samosas instead of deep frying?
Yes, you can bake samosas at 180°C for 25–30 minutes or air-fry them at 180°C for 15–18 minutes after brushing lightly with oil. They will be healthier but slightly less crispy compared to fried ones.
Q4. How can I prevent bubbles from forming on the samosa crust?
Bubbles appear if the oil is too hot or the dough isn’t kneaded properly. Make sure to fry on low flame and knead the dough until firm and smooth.
Q5. Can samosas be made ahead of time?
Yes, you can prepare and fill the samosas, then store them in the fridge for 1–2 days or freeze them for up to 1 month. Fry directly from frozen on low flame for best results.
Q6. What flour is best for samosa dough?
Traditionally, samosas are made with all-purpose flour (maida) for a flaky texture. You can mix 50% wheat flour with 50% maida for a healthier version, though the texture will be slightly denser.
Q7. Why are my samosas oily?
