Indian Samosa Snack

Image © Gaurav Masand |
Ratings (24)
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 15 to 18 Samosas (15 Servings)
Nutritional Guidelines (per serving)
60 Calories
2g Fat
9g Carbs
1g Protein
(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 mid-day treat with tamarind chutney or mint-coriander chutney. 


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

Steps to Make It

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.

In a pan, heat 2 tbsp. of 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.

Add the potato to this spice mixture and mix well. Season with salt.

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

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).

Cut each circle into 2 with a sharp knife.

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.

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.

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

Deep fry the Samosas till golden. Drain on paper towels.

Serve hot with tamarind chutney and mint-coriander chutney.