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How to Make Samosas from Scratch
Making samosas from scratch means preparing a simple flour dough, rolling it thin, cutting into semicircles, forming triangular pockets, filling with spiced potatoes or meat, sealing the edges, and deep frying until golden and crispy. The key is getting the dough consistency right and sealing the edges properly so they don't burst during frying.
- Total time: 50 min
- Hands-on: 30 min
- Serves: 8
- Difficulty: Medium
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons oil or ghee
- 6-8 tablespoons water
- 4 large potatoes
- cumin seeds
- onions
- turmeric
- coriander powder
- garam masala
- green chilies
Step by step
- Make the dough. Mix 2 cups all-purpose flour, 1/2 teaspoon salt, and 4 tablespoons oil or ghee. Add water gradually, about 6-8 tablespoons, until you get a firm dough. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
- Prepare the filling. Boil and cube 4 large potatoes. Heat oil in a pan, add cumin seeds, then diced onions. Add the potatoes, salt, turmeric, coriander powder, garam masala, and chopped green chilies. Mash lightly and cook until moisture evaporates. Cool completely.
- Roll the dough. Divide dough into 8-10 portions. Roll each into a thin oval, about 6 inches long. Cut each oval in half to make semicircles.
- Form the pockets. Take one semicircle, wet the straight edge with water. Form a cone by overlapping the straight edges and pressing firmly to seal.
- Fill and seal. Fill the cone with 1-2 tablespoons of filling, leaving space at the top. Wet the open edges and press together firmly, making small pleats if needed. Ensure no gaps remain.
- Fry the samosas. Heat oil to 325°F in a deep pan. Fry samosas in batches, turning occasionally, for 4-5 minutes until golden brown and crispy. Drain on paper towels.
Tips & troubleshooting
- The dough should be firm enough that it springs back slightly when pressed but not so dry it cracks when rolled
- Cool the filling completely before assembling or the heat will make the dough soggy and difficult to handle
- Press the sealed edges with a fork for extra security and a decorative pattern
- Fry on medium heat so the outside doesn't brown before the dough cooks through
- Freeze assembled uncooked samosas on a tray, then store in bags for up to 3 months
Variations
- Meat Samosas. Replace potato filling with spiced ground lamb or chicken cooked with onions, garlic, and garam masala until dry
- Baked Samosas. Brush formed samosas with oil and bake at 375°F for 25-30 minutes, turning once halfway through
- Sweet Samosas. Fill with a mixture of khoya, chopped nuts, cardamom, and sugar for a dessert version
Questions
- Why do my samosas burst while frying?
- Usually from poor sealing or oil that's too hot. Make sure edges are completely sealed with no air pockets, and keep oil at 325°F so the dough cooks gradually.
- Can I make the dough ahead of time?
- Yes, wrap it tightly and refrigerate for up to 2 days. Bring back to room temperature before rolling.
- How do I know when the oil is the right temperature?
- Drop a small piece of dough in the oil. It should sizzle gently and rise to the surface without browning immediately. If it browns fast, the oil is too hot.
- What's the best way to reheat leftover samosas?
- Oven at 350°F for 10 minutes to restore crispness. Microwaving makes them soggy.