Samosa Recipe

samosa recipe aloo mutter

The Spruce Eats / Nandita Godbole

Prep: 40 mins
Cook: 20 mins
Total: 60 mins
Servings: 12 servings
Yield: 24 samosas
Nutrition Facts (per serving)
228 Calories
15g Fat
19g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 228
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 8%
Cholesterol 18mg 6%
Sodium 278mg 12%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 6g
Vitamin C 5mg 24%
Calcium 26mg 2%
Iron 1mg 8%
Potassium 216mg 5%
*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 great addition to snack platters or festive spreads. The perfect samosa is crunchy on the outside and flavorfully spiced on the inside. They are prepared a myriad of different ways throughout India, and filled with different vegetables, meat, and even seafood. This recipe is for what is perhaps the best-known kind of samosa, aloo mutter. It includes a spicy traditional filling with peas and potatoes and leaves room for variations.

Using store-bought wonton wrappers guarantees a flaky crust and makes quick work of an otherwise labor-intensive process.


For the Filling

  • 1 teaspoon vegetable oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon minced fresh ginger

  • 1 teaspoon minced fresh garlic

  • 1 teaspoon ground turmeric

  • 1 teaspoon cayenne pepper

  • 1 teaspoon garam masala

  • 1 teaspoon chaat masala powder

  • 1 1/2 cup boiled and mashed potatoes, Idaho Russet or Yukon Gold

  • 1/2 cup blanched peas

  • 1 tablespoon fresh-squeezed lemon juice

  • 1 teaspoon granulated sugar

  • 1/4 teaspoon kosher salt

  • Vegetable oil, for frying

For Assembling the Samosas

  • 24 wonton wrappers (home made or store bought)

  • 4 tablespoons water

Steps to Make It

Make the Filling

  1. Gather the ingredients.

    Samosa ingredients

    The Spruce Eats / Nandita Godbole

  2. Heat the oil in a large saucepan over medium-high heat.

    Samosa recipe heat oil

    The Spruce Eats / Nandita Godbole

  3. When the oil is hot but not smoking, add cumin seeds and let them sizzle and season the oil for a minute or two.

    samosa recipe heat cumin

    The Spruce Eats / Nandita Godbole

  4. Add the minced ginger and garlic and allow everything to cook for 30 seconds. Reduce the heat for the next step.

    samosa recipe garlic and ginger

    The Spruce Eats / Nandita Godbole

  5. Add the dry spices spices: turmeric, cayenne pepper, garam masala, and chaat masala. Mix in quickly.

    samosa recipe cooking spices

    The Spruce Eats / Nandita Godbole

  6. Add the mashed potatoes and blanched peas and mix vigorously to ensure the spices are well distributed. Allow this to cook over low heat for a minute.

    samosa recipe add potatoes and peas

    The Spruce Eats / Nandita Godbole

  7. Make a small well in the center of the potato mixture and add the lemon juice, salt, and sugar. Mix well.

    samosa recipe add lemon juice salt sugar

    The Spruce Eats / Nandita Godbole

  8. Remove filling from heat and pour in a bowl. Allow to cool completely before using.

    samosa filling

    The Spruce Eats / Nandita Godbole

Assemble the Samosas

  1. Work with one wrapper at a time. Line the outer edge of the wonton wrapper with a little water.

    samosa wrapper

    The Spruce Eats / Nandita Godbole

  2. Scoop out about a tablespoon of the filling and place it in one corner of the wrapper, away from the center.

    samosa filling

    The Spruce Eats / Nandita Godbole

  3. Fold the opposite corner of the wrapper over it, and pinch the two edges together to create a seal. The finished samosa will look like a triangle.

    samosas pre-frying

    The Spruce Eats / Nandita Godbole

Cook the Samosas

  1. Heat cooking oil in a heavy-bottom saucepan. The pan must hold at least two inches of oil and be wide enough to hold at least two samosas side by side. Line a plate with a couple layers of paper towels. Test the oil with a piece of an empty wonton wrapper. If it sinks and then quickly floats, the oil is hot enough.

    Samosa frying

    The Spruce Eats / Nandita Godbole

  2. Slide in one or two samosas. Do not crowd them—they should have room to float on their own, and there should be enough space to flip each of them.

    samosa frying

    The Spruce Eats / Nandita Godbole

  3. Fry until the samosas are golden on either side. This will take a minute or two for each side. Carefully remove from oil with a slotted spoon or spider and place on paper towels to drain. Allow to cool before eating.

    samosa frying

    The Spruce Eats / Nandita Godbole

Dipping Suggestions

Make Ahead

  • The filling can be made up to a week ahead.
  • If doing so, freeze it after it is made.
  • Thaw filling in the refrigerator the day before making the samosas, and bring it to room temperature before assembling the samosas.
  • If the filling is still frozen or cold when the samosas are being fried, they may unravel in the hot oil.

Recipe Tips

  • Wonton wrappers are a convenient store-bought swap for fresh-made dough for this recipe.
  • Drain away any residual water before mashing the potatoes. Any residual moisture not absorbed by the potato will escape into the hot oil and cause the oil to sputter.

Recipe Variations

  • Add fresh herbs like mint and cilantro to the samosa filling only if the samosa will be fried and served immediately.
  • Add a few tablespoons of shredded white cheddar cheese, crumbled paneer, feta cheese or parmesan for a cheesy filling.
  • Small amounts of shredded rotisserie chicken, cooked minced chicken, or even cooked shrimp can be mixed into the filling just before the samosas are filled.
  • When making recipe variations, barring cheese, all other additions must be completely cooked.
  • Dust the freshly-fried samosas while they are still hot with parmesan and finely-chopped herbs for a festive appearance.

How to Store and Freeze

  • Once fried, samosas made with wonton wrappers will lose their crunch. To refresh them, place them in a single layer in a cookie sheet in an oven preheated to 180 F. Warm them for 10-12 minutes. Serve immediately.
  • Samosas with completely cooked fillings can be stuffed up to two days ahead of time. Store them in the freezer. Let them gradually thaw overnight in the fridge. Then, bring them to room temperature. Dab away any condensation from the unfried samosas before frying.