Samosa (Stuffed Savoury Pastry)
Why this recipe works
- Crisp, blistered pastry: A firm dough enriched with ghee fries into the classic flaky, crunchy shell.
- Spiced filling with depth: Cumin seeds, ginger, garlic, chilli, turmeric and garam masala build warmth without overwhelming the potato and peas.
- Two-stage frying: Starting at 160°C (320°F) cooks the pastry through, then finishing at 180°C (355°F) gives deep colour and crunch.
- Good for sharing: The individual pastry parcels work well as a starter, snack or party appetiser with chutney.
Get the most out of this recipe
Timing notes
- Rest the dough: Letting the dough rest makes it easier to roll and helps the pastry fry with a firm, crisp texture.
- Cool the filling before shaping: A hot filling can soften the dough and make the seams harder to seal, so use it just warm rather than steaming.
- Best served hot: Samosas are at their crispest soon after frying, before steam softens the pastry.
Adjust the heat
- For less heat: Use less green chilli, remove the seeds, or swap in a small amount of chilli flakes for a gentler background warmth.
- For more heat: Add extra green chilli to the filling, keeping the lemon and coriander to balance the stronger spice.
Make-ahead tips
- Make the filling ahead: The potato and pea filling can be cooked in advance and chilled, then brought back towards room temperature before shaping.
- Freeze after frying: Cool completely, freeze in an airtight container, then reheat from frozen at 200°C (390°F) until piping hot and crisp.
- Re-crisp in the oven: Reheat on a baking tray at 200°C (390°F) rather than microwaving, which softens the pastry.
Serving ideas
- Serve with chutney: A bright chutney cuts through the fried pastry and complements the spiced potato filling.
- Finish with coriander and lemon: Fresh coriander and a squeeze of lemon add lift just before serving.
Equipment you'll need
Ingredients
Dough
Filling and frying
Instructions
- Put the potatoes in a large pot, cover with cold water and add half the salt. Bring to the boil, then simmer for 15 to 20 minutes until tender; drain well and leave to steam-dry for 5 minutes.
- Meanwhile, make the dough: mix the flour and remaining salt in a bowl, then rub in the ghee until the mixture looks sandy. Add the water gradually and knead for 6 to 8 minutes until firm and smooth, then cover and rest for 30 minutes.
- Finely chop the onion, grate the ginger, finely chop the garlic and chilli, and roughly chop the coriander. Lightly crush the cumin seeds in a mortar and pestle if you have one, or leave them whole.
- Heat 2 tbsp of the vegetable oil in a frying pan over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes until soft and lightly golden. Stir in the cumin seeds, ginger, garlic and chilli for 1 minute until fragrant.
- Add the turmeric and garam masala, then tip in the drained potatoes and mash roughly so you still have some texture. Stir in the peas and cook for 2 to 3 minutes until hot, then take off the heat and mix in the lemon juice and most of the coriander; cool until just warm.
- Divide the dough into 8 balls. Roll each into a thin oval, cut in half, then form a cone and seal the edge with a little water; fill with the potato mixture and pinch to seal, keeping the seam tight.
- Heat the remaining vegetable oil in a deep pan to 160°C (320°F). Fry the samosas in batches for 6 to 8 minutes, turning, until pale golden and set, then increase the heat to 180°C (355°F) and fry for 2 to 3 minutes until deep golden and crisp; drain well.
- Serve hot, sprinkled with the remaining coriander and a squeeze of lemon. They are best eaten straight away while the pastry is crisp.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the dough fairly firm and rest it properly; a stiff dough gives the classic blistered, crisp shell.
- Fry at a lower temperature first to cook the pastry through, then finish hotter for colour and crunch without splitting.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the samosas are fried until piping hot throughout.
Substitutions
- Replace Ghee with Unsalted butter for a similar richness in the pastry.
- Replace Green chili pepper with a smaller amount of Chili flakes for a gentler, more even heat.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray at 200°C (390°F) for 10 to 12 minutes until piping hot and crisp; freeze for up to 2 months and reheat from frozen at 200°C (390°F) for 15 to 18 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (1h active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Gluten Milk Wheat
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