ByCrispy Samosa Recipe
Step-by-step guide to make perfectly crispy samosas with spicy potato filling.
Type: Snack
Cuisine: Indian
Keywords: crispy samosa recipe, baked samosa
Recipe Yield: 12 samosas
Calories: 160 kcal
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 5 minutes
Recipe Ingredients:
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee or refined oil
- ½ teaspoon salt
- ½ teaspoon carom seeds (ajwain)
- ½ to ¾ cup chilled water (as needed)
- 3 medium potatoes, boiled and cubed
- ½ cup green peas (boiled or frozen)
- 1 tablespoon oil for tempering
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon green chili paste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur (dry mango) powder or 1 teaspoon lemon juice
- Salt to taste
- Chopped fresh coriander leaves (optional)
- 2 to 3 cups oil for deep frying (sunflower or groundnut oil)
- 2 tablespoons oil or melted ghee for brushing
- Optional spiced butter (melted butter mixed with cumin and red chili powder)
Recipe Instructions:
Step 1:
- In a bowl, mix all-purpose flour, salt, and ajwain. Add ghee and rub it into the flour until it resembles breadcrumbs.
Step 2:
- Gradually add chilled water and knead into a stiff dough. Cover with a damp cloth and rest for 30 minutes.
Step 3:
- Heat 1 tablespoon oil in a pan. Add cumin seeds, then sauté ginger and green chili paste for a few seconds.
Step 4:
- Add boiled potatoes and peas. Mix in coriander powder, garam masala, amchur, and salt. Lightly mash and cook for 2–3 minutes. Let it cool.
Step 5:
- Divide the rested dough into equal balls. Roll each into a 6-inch oval and cut in half.
Step 6:
- Take one half, fold into a cone, seal the edge with water. Fill with 2 tbsp potato filling. Seal the open edge tightly.
Step 7:
- Let the prepared samosas rest for 10 minutes uncovered to prevent bubbles during frying.
Step 8:
- Heat oil for frying. First fry samosas on low-medium heat (140°C) for 6–8 minutes until light golden. Remove and rest.
Step 9:
- Increase heat to 180°C. Fry samosas again until golden brown and crisp.
Step 10:
- Drain samosas on a wire rack. Serve hot with mint chutney or tamarind chutney.
4.8
Master the art of making perfectly crispy samosa recipe at home. Easy dough, spicy filling, pro-level frying tips, plus a baked samosa option.
Quick glance: In the next 10 minutes you’ll learn everything—dough, filling, frying, even baking—so your samosas stay crunchy long after they’re off the stove.
1. What Is a Samosa?
Think of a samosa as India’s answer to the empanada: a triangular pastry pocket, flaky on the outside and loaded with a spicy, usually potato-based, filling on the inside. Whether it’s a street-side snack or a party centerpiece, the samosa’s real magic is its bite-through crunch followed by a warm burst of seasoned filling.
2. Why Are Samosas So Popular?
1. Texture contrast —buttery crust vs. soft filling.
2. Portable —one hand, no mess.
3. Endless variety —change the filling and you have a brand-new snack.
4. Budget-friendly —staple pantry items, no fancy gadgets.
3. Essential Ingredients for Crispy & Tasty Samosas
| Category | Ingredients | Why They Matt |
|---|---|---|
| Dough | 2 cups all-purpose flour, 4 tbsp ghee (or oil), ½ tsp carom seeds (ajwain), ½ tsp salt, ½–¾ cup water (chilled) | Ghee shortens gluten strands, giving the crust that trademark flakiness. |
| Filling | 3 medium potatoes (boiled & cubed), ½ cup green peas, 1 tbsp oil, 1 tsp cumin seeds, 1 tsp grated ginger, 1 tsp green chili paste, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp amchur (dry mango) or lemon, salt | Classic Punjabi-style potato filling—spicy, tangy, fragrant. |
| Frying | 2–3 cups neutral oil (peanut, sunflower) | High smoke-point oil keeps crust light, not oily. |
4. Preparing the Perfect Samosa Dough for Crispiness
1. Do not rub it but knead it. Add salt and carom seeds to it, add some cold ghee and keep rubbing the dough till it starts to look like coarse breadcrumbs.
2. Add cold water slowly: Splash in water a tablespoon at a time, just until the dough comes together. Goal: a stiff—but not dry—dough.
3. Rest 30 minutes: Cover with a damp cloth. Resting relaxes gluten, so the crust won’t shrink or bubble.
Pro-tip: If you press a small ball of dough, it should break cleanly, not stretch like roti dough. That means there’s enough fat for crispiness.
5. Making the Spicy Potato Filling
1. Temper spices: Heat oil, add cumin seeds—wait for the sizzle.
2. Aromatics in: Ginger and green chili paste; sauté 30 seconds.
3. Potatoes & peas: Toss to coat.
4. Season: Coriander powder, garam masala, amchur, and salt.
5. Mash lightly: You want small chunks, not mashed-potato paste.
6. Cold filling is good as it does not let the layer become soggy. Spread it evenly on the plate.
6. Rolling & Filling Samosas the Right Way
1. Divide dough: Roll into golf-ball-sized portions.
2. Shape an oval: Roll each ball into a 6-inch oval, 2 mm thick.
3. Cut & fold: Slice oval in half; pick up one half, brush water on straight edge, and fold into a cone. Press seam tight.
4. Fill: Spoon 2 tbsp potato mix. Leave head-room to seal.
5. Lock it: Wet open edge lightly and pinch closed. Ensure zero cracks—cracks drink oil.
6. Rest 10 minutes: A short bench-rest dries the surface so bubbles stay minimal while frying.
Common concern: “My samosas burst in oil.
Fix: Dough too soft or cone poorly sealed. Keep dough stiff and seams tight.
7. Correct Frying Method & Temperature
| Stage | Temp | Time | What to Watch |
|---|---|---|---|
| First fry (par-fry) | 140 °C / 285 °F | 6–8 min | Samosas should bubble slowly and turn pale crusty. |
| Rest on rack | – | 15 min | Steam inside dissipates; ensures final crisp. |
| Second fry (finish) | 180 °C / 350 °F | 2 min | Rapid bubbling, golden brown finish. |
If you want without thermometer then just drop a small piece of dough, it will sink at 140 degree temperature, later it will start floating with small bubbles while at 180 degree temperature it will start floating rapidly.
Do not keep too many samosas on the pan, else the temperature will decrease and the samosas will start absorbing the heat. Keep samosas one by one
8. Baked Samosas – A Healthy Twist
1. Pre-heat oven: 200 °C / 390 °F.
2. Brush samosas: Light coat of oil or spiced butter.
3. Bake 15 minutes: Flip halfway.
4. Last 3 minutes on broil: Gives that fried-like color.
Taste check: Baked samosas aren’t as flaky but still delicious—and guilt-free for calorie counters.
9. Common Mistakes to Avoid
| Mistake | Result | Fix |
|---|---|---|
| Dough too soft | Wrinkled, oily crust | Use less water; dough must feel stiff. |
| Hot oil start | Huge bubbles, hollow spots | Always start first fry at low-medium heat. |
| Moist filling | Soggy crust | Cool filling completely before stuffing. |
| Skipping rest | Cracks while frying | Rest dough and assembled samosas. |
10. What to Serve with Samosas
Tamarind-date chutney – sweet & tangy.
Mint-coriander chutney – fresh & spicy.
Chole (spiced chickpeas) – makes it a meal.
Masala chai – classic evening combo.
11. Tips to Keep Samosas Crispy for Hours
1. Use a wire rack instead of paper towel—steam escapes.
2. Leave a tiny gap when covering—no sweating.
3. Reheat in an air-fryer or 200 °C oven for 3 minutes, never the microwave.
12. FAQs – Perfect Samosas
Q: Can I freeze uncooked samosas?
Yes—place on a tray, freeze, then bag. Fry straight from frozen at 160 °C, extend first fry by 2 minutes.
Q: Which flour makes the crispiest crust?
All-purpose (maida) with ghee gives best flake. Whole-wheat works but is denser.
Q: Oil smells after frying—what to do?
Drop a slice of ginger post-fry; it neutralizes aroma. Strain and reuse twice at most.
13. Conclusion – The Secret in One Sentence
A stiff, well-shortened dough plus a slow first fry is the unbeatable formula for crispy, delicious homemade samosas.
Take a bite, hear that shatter, and know you’ve mastered a snack loved across continents.
Crispy Samosa Recipe
Step-by-step guide to make perfectly crispy samosas with spicy potato filling.
Type: Snack
Cuisine: Indian
Keywords: crispy samosa recipe, baked samosa
Recipe Yield: 12 samosas
Calories: 160 kcal
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 5 minutes
Recipe Ingredients:
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee or refined oil
- ½ teaspoon salt
- ½ teaspoon carom seeds (ajwain)
- ½ to ¾ cup chilled water (as needed)
- 3 medium potatoes, boiled and cubed
- ½ cup green peas (boiled or frozen)
- 1 tablespoon oil for tempering
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon ginger paste or freshly grated ginger
- 1 teaspoon green chili paste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon amchur (dry mango) powder or 1 teaspoon lemon juice
- Salt to taste
- Chopped fresh coriander leaves (optional)
- 2 to 3 cups oil for deep frying (sunflower or groundnut oil)
- 2 tablespoons oil or melted ghee for brushing
- Optional spiced butter (melted butter mixed with cumin and red chili powder)
Recipe Instructions:
Step 1:
- In a bowl, mix all-purpose flour, salt, and ajwain. Add ghee and rub it into the flour until it resembles breadcrumbs.
Step 2:
- Gradually add chilled water and knead into a stiff dough. Cover with a damp cloth and rest for 30 minutes.
Step 3:
- Heat 1 tablespoon oil in a pan. Add cumin seeds, then sauté ginger and green chili paste for a few seconds.
Step 4:
- Add boiled potatoes and peas. Mix in coriander powder, garam masala, amchur, and salt. Lightly mash and cook for 2–3 minutes. Let it cool.
Step 5:
- Divide the rested dough into equal balls. Roll each into a 6-inch oval and cut in half.
Step 6:
- Take one half, fold into a cone, seal the edge with water. Fill with 2 tbsp potato filling. Seal the open edge tightly.
Step 7:
- Let the prepared samosas rest for 10 minutes uncovered to prevent bubbles during frying.
Step 8:
- Heat oil for frying. First fry samosas on low-medium heat (140°C) for 6–8 minutes until light golden. Remove and rest.
Step 9:
- Increase heat to 180°C. Fry samosas again until golden brown and crisp.
Step 10:
- Drain samosas on a wire rack. Serve hot with mint chutney or tamarind chutney.
4.8
