Indian Samosa Snack

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 06/2/22
A plate of samosas

 jayk7 / Getty Images

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 15 servings
Nutrition Facts (per serving)
60 Calories
2g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 60
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 117mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Samosas are a famous Indian snack that can probably be found anywhere in the world! They're a lovely snack for a cold day when you're craving something crispy and spicy. Pair this perfect midday treat with tamarind chutney or mint-coriander chutney. 

Ingredients

  • 3 cups all-purpose flour
  • 2 tablespoons ghee (clarified butter)
  • Dash salt (or to taste)
  • 5 large potatoes (boiled, peeled and mashed roughly)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon raw mango powder (aamchoor)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Dash salt (or to taste)
  • Vegetable, canola or sunflower oil (for frying)

Steps to Make It

  1. Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.

  2. In a pan, heat 2 tablespoons oil and add the cumin seeds to it. When they stop spluttering, add the coriander, turmeric, red chili, raw mango, and garam masala powders; fry for just a few seconds.

  3. Add the potato to this spice mixture and mix well—season with salt.

  4. Simmer and cook for 7 to 10 minutes. Keep aside.

  5. Divide the dough you made earlier into golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).

  6. Cut each circle into 2 with a sharp knife.

  7. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.

  8. Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into samosas—minced meat, spinach, etc.

  9. Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similar manner.

  10. Deep fry the samosas till golden. Drain on paper towels.

  11. Serve hot with tamarind chutney and mint-coriander chutney.

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