Appetizer

Samosas

Name: Samosas
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; ¼ teaspoon salt; 3 tablespoons vegetable oil, divided; 4-5 tablespoons water; 1 pound potatoes, peeled and diced small; 1 cup frozen peas; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; ½ teaspoon garam masala; ¼ teaspoon cayenne pepper; ½ teaspoon salt; 1 tablespoon fresh ginger, minced; 1 tablespoon fresh cilantro, chopped; vegetable oil for deep-frying

Golden, flaky samosas filled with a fragrant mixture of potatoes, peas, and warm spices. These beloved Indian pastries are fried until crispy and served with cooling mint chutney for dipping.

349calper serving 3gprotein 17gcarbs 31gfat 45min prep 25min cook 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Samosas — common questions

Can I make samosas ahead and freeze them?

Yes, assemble uncooked samosas on a parchment-lined baking sheet, freeze for 2 hours, then transfer to freezer bags for up to 3 months. Fry directly from frozen, adding 30 seconds to the cooking time.

What's the most common mistake when making samosas?

Using warm or wet filling, which makes the pastry soggy and causes it to tear during frying. Always cool the filling completely before assembling, and keep your sealing finger dry.

Can I bake samosas instead of frying them?

Yes, but they won't be as crispy. Brush assembled samosas with oil and bake at 375°F for 20-25 minutes, turning halfway through, until golden brown and crispy.

What should I serve with samosas?

Mint chutney (fresh mint, cilantro, green chili, lemon juice, and salt blended together) is traditional, or serve with tamarind chutney for sweet and tangy contrast.

How do I store and reheat leftover samosas?

Store cooled samosas in an airtight container at room temperature for 2 days, or refrigerated for 5 days. Reheat in a 350°F oven for 8-10 minutes until warmed through and re-crisped, not the microwave, which makes them soggy.

Can I use a different filling?

Yes; a traditional meat version uses ground lamb or chicken cooked with the same spices instead of potatoes, using about 1 pound ground meat and ½ cup peas, cooked until all liquid evaporates.