Authentic Samosa Recipe – How to Make & Fold Perfect Samosas

Samosas are one of the most popular Indian snacks, known for their crispy, flaky crust and deliciously spiced filling. Whether you want to enjoy them as a tea-time snack or serve them as an appetizer, this authentic samosa recipe will guide you through the process, including how to fold them perfectly.

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Why This Recipe Works

• Crispy & Flaky Crust: Using the right dough and frying technique ensures a golden, crunchy texture.
• Flavorful Filling: A well-balanced mix of potatoes, peas, and spices gives an authentic taste.
• Step-by-Step Folding Technique: Learn how to fold samosas like a pro with a detailed guide.

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Ingredients for Samosa

For the Dough (Outer Crust):

• 2 cups all-purpose flour (maida)
• 4 tbsp oil or ghee
• ½ tsp salt
• ½ tsp carom seeds (ajwain) – optional but enhances flavor
• ½ cup water (as needed)

For the Filling:

• 3 medium potatoes (boiled, peeled, and mashed)
• ½ cup green peas (boiled or frozen)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder (adjust to taste)
• 1 tsp fennel seeds (optional for extra flavor)
• 1 tbsp ginger (grated)
• 1 tbsp green chili (finely chopped)
• 1 tbsp lemon juice
• 2 tbsp fresh coriander (chopped)
• Salt to taste
• 1 tbsp oil

For Frying:

• Oil for deep frying

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Step-by-Step Instructions

Step 1: Making the Dough

1. Mix Dry Ingredients: In a large bowl, mix all-purpose flour, salt, and carom seeds.
2. Add Fat: Add oil or ghee and mix with your fingers until the mixture resembles breadcrumbs. This step helps achieve a flaky texture.
3. Knead the Dough: Slowly add water and knead into a firm but smooth dough. It should not be too soft or sticky.
4. Rest the Dough: Cover with a damp cloth and let it rest for 30 minutes.

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Step 2: Preparing the Filling

1. Heat Oil: In a pan, heat 1 tbsp oil and add cumin seeds. Let them splutter.
2. Add Aromatics: Add ginger and green chilies. Sauté for a few seconds.
3. Add Spices: Stir in coriander powder, garam masala, red chili powder, and fennel seeds.
4. Mix Vegetables: Add mashed potatoes, green peas, salt, and mix well.
5. Final Touch: Add lemon juice and fresh coriander. Let it cool before using.

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Step 3: Rolling and Cutting the Dough

1. Divide the Dough: After resting, knead the dough briefly and divide it into equal portions.
2. Roll Out Sheets: Take one portion and roll it into a thin oval shape (about 6-7 inches long).
3. Cut in Half: Use a knife to cut the oval into two semi-circles. Each half will make one samosa.

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Step 4: Folding and Shaping the Samosas

Method 1: The Classic Triangle Fold

1. Make a Cone: Take one semi-circle and apply water along the straight edge. Fold it into a cone shape, overlapping the edges and pressing to seal.
2. Fill the Cone: Add about 1-2 tbsp of filling inside, ensuring not to overfill.
3. Seal the Samosa: Apply water along the open edge and press firmly to close, ensuring no gaps.

Method 2: The Simplified Fold

1. Place the Filling: Place a spoonful of filling in the center of the semi-circle.
2. Fold into a Triangle: Fold one edge over the filling, then fold the other edge, forming a triangular shape.
3. Seal with Water: Apply water along the edges and press firmly to secure the samosa.

Pro Tips for Folding Samosas:

• Seal Properly: Ensure no air pockets or openings to prevent oil from seeping in while frying.
• Use a Damp Cloth: Keep the rolled dough covered to prevent drying out.
• Don’t Overfill: Overfilled samosas might burst during frying.

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Step 5: Frying the Samosas

1. Heat Oil: Heat oil in a deep pan over low to medium heat.
2. Test the Oil: Drop a small dough piece; if it rises slowly with bubbles, the oil is ready.
3. Fry in Batches: Carefully slide in samosas and fry on low heat for 8-10 minutes until golden brown.
4. Drain & Serve: Remove and drain on paper towels. Serve hot with mint chutney or tamarind sauce.

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Baking & Air-Frying Options

Baking Samosas:

• Preheat oven to 375°F (190°C).
• Brush samosas with oil and bake for 25-30 minutes, flipping halfway.

Air-Frying Samosas:

• Preheat air fryer to 180°C (350°F).
• Brush samosas with oil and air-fry for 12-15 minutes, shaking halfway.

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Storage & Reheating Tips

• Freezing: Store uncooked samosas in an airtight container for up to 2 months.
• Reheating: Reheat fried samosas in an oven at 180°C (350°F) for 10 minutes for crispiness.

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Serving Suggestions

• With Chutneys: Serve with mint chutney, tamarind chutney, or garlic chutney.
• As Chaat: Break into pieces and top with yogurt, chutneys, and sev for a delicious chaat.
• With Masala Chai: Enjoy as a classic Indian tea-time snack.

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Frequently Asked Questions (FAQs)

Why is my samosa not crispy?

• If the oil is too hot, the samosas cook too quickly, leaving the inside soft.
• Make sure the dough is firm, not too soft, and let it rest.

Can I make samosas ahead of time?

• Yes! Prepare and freeze them. Fry directly from frozen, adjusting cooking time.

What is the best oil for frying samosas?

• Use vegetable oil or sunflower oil for best results. Avoid olive oil as it has a low smoke point.

How do I prevent air bubbles in my samosa?

• Knead the dough well and let it rest. Roll evenly and seal tightly before frying.

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Final Thoughts

Making homemade samosas might seem intimidating, but with the right technique, you can create restaurant-style crispy samosas at home. Follow this step-by-step samosa recipe, and you’ll master the art of folding and frying perfect samosas every time!

For more delicious snack recipes, don’t forget to check out our other Indian snack recipes and tea-time delights!

Tried this recipe? Let us know in the comments!