Samosas are one of the most iconic Indian street snacks. They’re so iconic that even people in other parts of the world who don’t see Indian street food vendors at every corner may be familiar with this savory delicacy. So let’s do a homemade version. It’s flaky, crispy, and filled with the most flavorful potatoes and peas! You’ll find an air fried and fried version of the same samosa recipe here. They were both lovely!
Growing up, my mom would go to the Indian grocery store and frequently come back with flaky and crispy samosas because she knew how much I loved them. Even when I wasn’t hungry, my appetite just came back when I smelled samosas. When I got a little older, I have to admit I lost my love for samosas, mostly because I knew they were fried and at the time, I was running races and stuff. But we don’t talk about that time anymore. If you want to have a samosa every now and then, you do you! This recipe wasn’t made with health as the intention. I just wanted to make amazingly good samosas and I think I did just that!
What is a Samosa?
Samosas consist of a crisp doughy layer filled with spicy potatoes and peas. This is the original version that was introduced somewhere around the 13th century, but today, you can pretty much fill a samosa with anything. They are typically served with green chutney made of cilantro and mint, or a red chutney that is made with dates and tamarind. You can also make samosa chaat, which is my personal favorite way to eat a samosa! You break it up into pieces, add some chana masala to it, and top it with chutneys, chopped onions, and cilantro. It is one of the best savory treats you could ever ask for.
Air Fried vs. Fried
I tested out two versions here: air-fried or fried. Of course, you can also bake them in the oven for about twice as long as the air-fried version. The air-fried one was super crispy and so delicious, but there was definitely a difference between the air-fried and fried versions.
The fried version was more flaky and a bit less crunchy than the air fried version. In the air-fried version, the doughy layer and the filling were well separated, but in the fried version, they meshed together more. I would say the fried version was better than the air fried version and even better than the samosas you’d find in most restaurants or grocery stores. However, the air fried version was easier to make, healthier, and still delicious, so do what you want based on your priorities. Regardless of which one you make, you’re in for a fun kitchen project and incredible flavors.
Tips for making perfect samosas
Mix oil with the flour. Don’t try to skip the oil that goes in the dough. It is key to making crispy samosas! Regardless of whether you are air frying or frying, you will need that oil.
The dough should be stiff and easy to handle. It should not be sticky. Make sure to let it rest for at least 30 minutes.
Keep a bowl of cold water next to you as you fold the samosas. You need to use your fingers to dab some water on the dough so that it sticks together, forming the iconic pyramidal samosa shape.
Reheat them by popping them in the air fryer for 3-5 minutes at 375 F. Alternatively, heat in the oven for twice as long. This will ensure they remain crisp!
Pair them with chutney. Find my green chutney recipe right here!
How to fold samosas
Divide dough into 6 pieces. Roll it thin, like you would a roti, and then cut in half to form two semicircles. One semicircle = one samosa.
Use your finger to add a little water to the straight border of the semicircle. Use the water to stick the two halves of the semicircle together, forming an open cone.
Fill the opening to the potato filling. Dab some water on the edges of the cone and close it.
Samosas – Air Fried or Fried
Ingredients
Samosa Dough
- 2 cups all-purpose flour
- ½ tsp ajwain (caraway) seeds *optional, but recommended for flavor
- 1 tsp salt
- ¼ cup canola oil *any neutral oil is fine
- ½ cup water
Samosa Filling
- 6-8 small white potatoes
- ½ cup green peas
- ¼ cup cashews
- ½ tsp cumin seeds
- 1 tbsp ginger
- 2 green chilis, chopped
- ½ tsp red chili powder
- ½ tsp garam masala
- ¼ tsp ground cumin
- ½ tsp amchur powder
- ¼ tsp turmeric
- ¼ cup chopped cilantro
Instructions
Samosa Dough
- Add flour, ajwain, and salt to a bowl. Mix together before adding in the oil, a little bit at a time. Work the oil and flour together as much as you can before adding in water a little bit at a time. Continue to knead the dough until it stays together. Don't overwork it!
- Cover with a towel and let it rest for 30 minutes to 1 hour.
Samosa Filling
- Before making the filling, boil potatoes. Boil potatoes in salted water in an uncovered pot for 20-25 minutes. Alternatively, pressure cook them. If pressure cooking, cook for 5 minutes on low after the first whistle.
- Let potatoes cool, peel of the skin, and mash them.
- In a medium saucepan over medium heat, toast cashews without any oil for a few minutes. Take the cashews out and add 1 tbsp of avocado oil.
- Add cumin seeds and ginger. Stir and cook for 2 minutes. Add green chilis and stir some more. Then add spices. Stir for 30 seconds before adding peas.
- Cook peas for another minute before adding the potatoes. Once you add the potatoes, mix them with everything else for about 5-7 minutes. Set aside so they can cool before you fill the samosas.
Make the samosas
- Divide the dough into 6 balls (~2.5 tbsp of dough per ball). Roll thin (like a roti) and cut in half into two semicircles. Use your finger to add a little water to the straight border of the semicircle. Stick the two halves of the semicircle together, forming an open cone. Fill the opening with the potato filling. Use a little water to close the samosa.
- For air frying: air fry for 10-15 minutes at 400 F. I found 12-13 minutes to be the sweet spot.
- For frying in oil: fry over medium heat in 1 inch of oil in a deep pot on the stove. Fry about 6 samosas at a time. Cook for 4-5 minutes per side, for a total of 8-10 minutes.
Green chutney
- The recipe for my favorite green chutney is linked here!
