Samosa – A triangular Pastry Filled With Spiced Meat or Vegetables

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A samosa or samoosa is a fried or baked dish with a savory filling, such as spiced potatoes, onions, peas, lentils or minced meat (lamb, beef or chicken). Pine nuts can also be added.

Indian Samosa (समोसा) or Aloo Samosa (आलू समोसा ) is a triangular deep-fried pastry stuffed with spiced potatoes and peas is an iconic Indian snack or street food. Pair them with tangy tamarind chutney or herbaceous coconut-cilantro chutney for dipping.  Go to any Indian restaurant and you will find this one on their menu. This well loved and most popular snack is very easy to make. Enjoy this anytime. Makes a great after-school snack and a great appetizer. Served in many movie theatres in India during
the intermission in the concession stands.

Ingredients For the Pastry

1 1/2 cups All-purpose Flour 
1/4th cup oil
1/8th cup water
Salt 1 teaspoon
Red Chili powder 1/4th teaspoon

Ingredients For the filling

4 medium Potatoes, boiled and mashed
1/2 cup Green Peas, cooked
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
A pinch of Asafoetida/Hing
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying


  • First, make the filling. Heat oil and season it with cumin seeds, Asafoetida or Hing and finely chopped green chilies.

  • Add the mashed potatoes and the peas.

  • Put in all the masalas like the garam masala, pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered.

  • Add the lemon juice and mix well. Then remove and keep aside. Let it cool.

  • Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.

To put the Samosa together, cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter. Cut it into two parts (like a semi-circle).

Moisten the straight edge with a finger dipped in water, then take one semi circle and fold it in a shape of a cone . Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together.

Make all the Samosas this way. Keep both the samosa and dough covered with a towel. Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.