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Indian Samosas

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Indian samosas are a popular street snack made with a crisp, flaky pastry filled with spiced potatoes and peas, then fried until golden and crunchy. They’re commonly served with chutneys like mint-cilantro or tamarind and enjoyed as street food, appetizers, or party snacks.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Savorly DIsh

Ingredients

  • 2 cups boiled potatoes, mashed (not too smooth) Yukon Gold Potatoes are perfect
  • 1/2 cup green peas (frozen is fine)
  • 1 small onion, finely chopped (optional but tasty)
  • 1 tsp cumin seeds you can use powdered cumin instead
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2-1 tsp chili powder to taste
  • salt to taste
  • 1 Tbsp olive oil
  • chopped cilantro or green chili optional
  • 1 package spring roll or egg roll wrappers easier than making dough from scratch
  • Oil for shallow frying, deep frying, or air frying

Instructions

  • Gather all the ingredients together
  • peel and semi-boil the potatoes until semi soft, let cool and mash them somewhat, but not too smooth, they needs to be somewhat chunky.
  • Heat 1 tbsp oil in a pan. Add cumin seeds; let them sizzle.
    Add onion (if using) and cook until soft.
  • Stir in the peas, the potatoes, rest of the spices, and salt.
    Cook 2–3 minutes until fragrant.
    Take off the heat and let the mixture cool completely.
  • Cut each Egg roll wrapper into 2 triangles.
  • fill the samosas with some filling
  • Close the wraps to make a triangle samosa and pinch the edges closed. Fold the edges over and secure with some water, pinching them closed.
  • Heat several tablespoons of olive oil or oil of your choice in a frying pan, enough to cover the bottom. Carefully place the samosas in the pan and fry on medium heat turning half way through until they are golden brown on both sides.
  • If you want to air fry the samosas you can do that too. Just follow the air fryer instructions.
    This way is gaining popularity.
    Brush lightly with oil.
    Air fry at 375°F (190°C) for 10–12 minutes, flipping once.
  • You can also deep fry them if you have a deep fryer. This is the most traditional way to fry them.

    How to Deep Fry Samosas

    Heat the oil. Pour enough neutral oil (vegetable, canola, or peanut oil) into a deep fryer or heavy pot to fully submerge the samosas. Heat to 350°F (175°C).
    Test the oil. Drop in a small piece of wrapper—if it bubbles gently and rises slowly, the oil is ready. If it browns too fast, lower the heat slightly.
    Add the samosas. Carefully lower 6–8 samosas into the hot oil. Do not overcrowd the fryer; fry in batches if needed.
    Fry until golden. Fry for 4–5 minutes, turning once or twice, until the samosas are evenly golden brown and crisp.
    Drain. Remove with a slotted spoon or fryer basket and transfer to a plate lined with paper towels to drain excess oil.
    Cool slightly & serve. Let rest for 2–3 minutes before serving. Enjoy hot with chutney, yogurt sauce, or tamarind sauce.
  • Serve with chutneys and enjoy!