Crispy Homemade Samosa Recipe | Authentic Indian Snack

Few snacks are as iconic as the golden, crispy samosa. The moment that flaky crust cracks open to reveal a spicy potato and pea filling – you know comfort is on the way. Whether it’s a rainy afternoon, a weekend get-together, or a special celebration, samosas always find their place at the table.

This recipe gives you that perfect street-style flavor right from your own kitchen. The crust is made with ghee for an extra flaky texture, and the filling is a flavorful mix of mashed potatoes, peas, and aromatic spices. Once you try this version, you’ll never go back to store-bought!

Ingredients

For the Dough

• All-Purpose Flour – 2 cups

• Ghee – ¼ cup (melted)

• Water – ⅓ cup (as needed)

• Carom Seeds (Ajwain) – 1 tsp

• Salt – 1 tsp

For the Filling

• Potatoes – 3-4 medium (boiled & cubed)

• Green Peas – ½ cup

• Ginger-Garlic Paste – 1 tsp

• Cumin Seeds – ½ tsp

• Green Chilies – 1-2 (chopped)

• Red Chili Powder – ½ tsp

• Cumin Powder – ½ tsp

• Chaat Masala – 1 tsp

• Fennel Powder – ½ tsp

• Lemon Juice – 2 tsp

• Coriander – 1 Tbsp (chopped)

• Oil – 2 Tbsp + for frying

Instructions

1. Make the Dough

In a mixing bowl, add flour, salt, and carom seeds. Pour in melted ghee and rub it into the flour using your fingertips until it feels like sand. This is what makes the samosa crust crisp and flaky.

Gradually add water, a little at a time, to form a firm dough (not too soft). Cover with a damp cloth and let it rest for 15-20 minutes.

Pro Tip: A slightly tight dough gives you that signature crispy shell – so resist the urge to over-hydrate!

2. Prepare the Filling

In a pan, heat oil and add cumin seeds and green chilies. Once they sizzle, stir in the ginger-garlic paste, red chili powder, cumin powder, chaat masala, and fennel powder.

Add peas and boiled potatoes, mix everything well, and cook for a few minutes. Turn off the heat, add lemon juice and chopped cilantro. Set aside to cool.

3. Shape and Fill the Samosas

Divide the dough into 5 portions and roll each into a medium circle. Cut it in half to make two semi-circles.

Form a cone by sealing the straight edges with water. Fill the cone with the potato-pea mixture and seal the open edge. Make sure the edges are pinched tight – no leaks allowed!

4. Fry Until Golden

Heat oil in a deep pan over medium heat. Gently drop the samosas in and fry for 3-5 minutes until golden brown. Drain on paper towels to remove excess oil.

Serve warm with green chutney or tamarind sauce – and enjoy that satisfying crunch!