Real Recipes From Real Home Cooks ®


Recipe by
Francine Lizotte
Surrey South, BC

Incredibly delicious, these popular pastries can be enjoyed as an appetizer, a snack or even a meal!

yield 12 samosas
prep time 30 Min
cook time 30 Min
method Pan Fry

Ingredients For samosas

  • 1 1/2 c
    unbleached all-purpose flour
  • 1 tsp
    ajwain aka carom seeds
  • 1/2 tsp
    ground himalayan sea salt
  • 1/4 c
  • 5 Tbsp
    cold water, or as needed
  • 1 lb
    yukon gold potatoes (substitute russet), peeled and quartered
  • 1 Tbsp
    coarse sea salt
  • 1 Tbsp
    canola oil, plus more for frying (about 4 cups)
  • 1 Tbsp
  • 1 tsp
    cumin seeds
  • 1 tsp
    coriander seeds, crushed
  • 1/4 tsp
    black mustard seeds, crushed
  • 1 Tbsp
    fresh ginger, minced
  • 2 Tbsp
    green chilies (such as jalapeño or serrano pepper), seeded, ribs removed and finely chopped
  • 3/4 c
    frozen peas
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 tsp
    garam masala
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    ground turmeric
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    ground himalayan sea salt, or to taste

How To Make samosas

  • 1
    In a large bowl, combine flour, ajwain, salt and ghee. Mix with fingers until the dough resembles breadcrumbs.
  • 2
    Add water, a little bit at a time, mix and keep adding until able to form a ball, soft but not sticky. Cover with a damp clean towel and let it rest for 40 minutes.
  • 3
    In a large pot over high heat, add coarse sea salt to cold water and then potatoes. When it starts boiling, set the timer for 15 minutes.
  • 4
    Drain the potatoes and mash them with a fork, leaving some little chunks in it; set aside.
  • 5
    In a large skillet over medium heat, add 1 tablespoon canola oil and 1 tablespoon ghee. When it gets hot, add cumin seeds, coriander seeds and black mustard seeds; quickly stir for 30 seconds. Add minced ginger and sauté for 30 seconds.
  • 6
    Add green chilies and sauté for just a few seconds before adding frozen peas. Sauté the ingredients for 2 minutes, adding lemon juice halfway through cooking. Season the mixture with garam masala, ground cumin, ground turmeric, onion powder, garlic powder and salt; stir to combine.
  • 7
    Add somewhat mashed potatoes and stir until everything is nicely blended, about 3 minutes. Remove from the heat to cool off.
  • 8
    After resting for 40 minutes, form a log with the dough and cut 6 equal pieces before forming them into balls. Cover them with a damp towel while working with one at a time so the rest don’t dry out.
  • 9
    Place a ball of dough on a piece of wax paper and place another piece of wax paper on top. Roll it into a circle of about 7-inch diameter – make sure it’s not too thin or too thick. Place it on a work surface and cut it in half.
  • 10
    Take one piece and brush water on half of the longest edge and then, brush under the other half before folding and overlapping the edges, forming a cone shape; press firmly to seal.
  • 11
    Stuff the cone with about 2 tablespoons of filling, pushing down gently with the back of the spoon to compress. Brush the edges of the cone with water and pinch the top closed with fingers; repeat with the other dough balls.
  • 12
    In a skillet over medium heat, bring the oil temperature to 320ºF. Working in batches, fry the samosas for 2 to 3 minutes, flipping them a few times. Transfer them to a baking sheet lined with paper towels while working with the others.
  • 13
    After they’re all done, increase the oil temperature to 380ºF. Again, working in batches, place them in the hot oil and fry them until golden, about 3 to 3 ½ minutes, flipping them occasionally.
  • 14
    Transfer the samosas to a clean baking sheet lined with paper towels to drain any excess fat and set aside while frying the remaining ones.
  • 15
    To view this popular Indian snack recipe on YouTube, click on this link >>>