Samosa is flaky pastry filled with spiced potato and peas. This samosa recipe takes about 1 hr 5 min from start to finish and serves 6. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Samosa
- 1
Make the pastry
Rub ghee into flour, ajwain and salt until it holds when pressed. Knead to a stiff dough with cold water. Rest 30 minutes.
- 2
Cook the filling
Fry cumin, ginger and chilli. Add peas, spices and crushed potatoes. Mix and cool completely.
- 3
Roll & cut
Divide dough into 6. Roll each into an oval and cut in half.
- 4
Shape
Fold each half into a cone, seal with water, fill, and pinch the top shut.
- 5
Fry low & slow
Fry on low-medium heat for 12–15 minutes until blistered and golden.
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Pro tips
- Start in oil that is only warm. Hot oil makes bubbles on the crust.
- The dough should be stiff; soft dough gives a chewy shell.
- Cool the filling fully before stuffing so the pastry stays crisp.
Did you know?
The samosa came to India with Central Asian traders. Ibn Battuta described "sambusak" at the Delhi Sultanate's court in the 14th century.
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