This post may contain affiliate links. Read our disclosure policy
Watch the recipe
Samosa. Do I need to say any more about it? I know my eyes get big and my tummy rumbles every time I see a samosa or hear any mention of it!
I will give a quick summary on what are samosas anyway. Usually they are made with a vegetarian, mildly spiced potato filling and stuffed into pastry and deep fried until golden brown and flaky. There are also other variations which includes chicken and lamb - I have tried the variations, but nothing beats the original North Indian samosa recipe.
Interestingly, samosa is not a snack that has its roots in India. It came as quite a shock for me since Samosa and Jalebi is such a quintessential part of our culture. So interesting how cultures adapt overtime and over generations evolve and grow.
The introduction of samosas on the Indian subcontinent can be credited to the Mughals that came to India with an array of culinary techniques. Originally known as a “sambusaks”, they were originally stuffed with minced meat and nuts. Eventually, the Portuguese brought the humble potato to India, which they called “batata”, which eventually took over Indian breakfast, lunch and dinner meals. hence was born the well know potato samosa.
The economic times has a great article where you can learn more about the origins of samosa here.
The best samosas I have had are in the small town of Jaunpur and an even smaller town near Jaunpur called Pindra. There is something magical in how well the potato stuffing is prepared, and the pastry is perfectly crisp and not too greasy. If I close my eyes, I can still imagine waking up to the smell of freshly prepared samosa and jalebi.
Samosas can be filled with potatoes, paneer, chicken or lamb. The potato samosas, which I’ll be sharing with you in this North Indian Potato Samosa recipe, are the most popular in India, and they’re definitely my favorite!
I can’t name a special occasion where you don’t get samosas. Even any ordinary day, you’ll just want to have some samosas to snack on! They’re simply irresistible! At school, on the street, at a wedding, at a dinner party, samosas are there for you to love and enjoy!
Making the perfect samosas at home definitely is a craft, but it’s worth every amount of effort. You’ll have so much fun making your stuffing and filling them up. I love frying them and watching them become a golden brown! You’ll love to dip them in chutney and hear that crunchy crispy crust at every bite! There’s no better feeling than biting into a piping hot samosa, and they’ll be gone in no time!
Why Make This North Indian Samosa Recipe?
Trust me, making samosas at home is a lot of fun! Though it can be challenging to get the technique just right, it can be a perfect bonding opportunity for you and your family! Let’s go over why you should try out this Indian potato samosa recipe today!
- A delicious, mildly spiced potato and pea filling
- An addictive snack
- Perfectly crispy outside
- Warm filling
- Amazing to serve for guests
- Stores well in the fridge, so perfect for make ahead snacks!
Ready to experience the best Indian snack right at home? Get out some Cilantro-Mint Chutney, Tamarind Chutney, or ketchup to serve, perhaps a Mango Lassi sip on as you cool down, and let’s get to it!
My Samosas aren’t good! Why?▼
I will share the tips & tricks by first sharing the absolute nightmare my mother and I had while making our first samosa. So we made a great potato stuffing, and kneaded a soft, fluffy dough. Then, we shaped them and they looked immaculate. Still going good so far.
Then came the frying, the oil was hot and we added in our shaped samosas, after a few minutes, the samosa came out crispy and golden brown. Then, we bit into it and there it was - raw pastry inside.
We tried again and again until we had the last few, which we ended up fixing.
So what was the problem?▼
Oil temperature. The right temperature is so important when you cook samosa. You need to cook it long enough that the dough inside completely cooks and the stuffed gets warm, but not have the oil so hot that the outside gets burnt.
So let’s troubleshoot some other issues that may have happened!
Why are my samosas greasy?▼
If the oil is not hot enough, the dough would absorb unnecessary oil. Make sure you get tiny bubbles in the oil and a light sizzle while frying to ensure the oil is hot enough.
Why are my Indian Samosas Bubbly?▼
Your oil is likely too hot. With hot oil, the flour would want to puff up and this would result in an undesirable texture. Turn down the heat or add more oil to bring the oil temperature down. This is a great reason why cooking up a tester samosa is so useful.
Why did my samosas explode?▼
Make sure to apply water on the edges and press firmly to seal the samosa. Also, make sure not to over stuff the samosas.
Tips & Tricks to Master This Aloo Samosa Recipe
There is something special about making samosa from scratch, and just that factor itself will make your homemade samosa taste better than any store bought one. Here are some tips to nail your samosas and make them perfect every single time.
- Let the dough rest for as long as you can be patient. This is usually the hardest part for me, after all, I want to eat and who wants to wait to eat these treats. Trust me, wait at the least 15 minutes and you will be glad. This will allow the dough to rest and be easy to shape into samosas.
- Roll the dough thin and even. The thinner the dough, the quicker it will cook, however be careful not to roll it too thin - or you will run a risk of it tearing during the stuffing step.
- Fry the samosa on low heat. If you want to take anything out of this recipe, this is the most important step. Frying on a low to medium-low heat will help the samosa develop a golden brown crust which is cooked all the way through.
Tools Needed
- Nonstick pan
- Mixing bowl
- Wooden spoon
- Measuring cups
- Measuring spoons
- Slotted spoon
- Wok
- Wire rack
- Damp cloth
- Cutting board
- Chefs knife
- Rolling pin
- Bench scraper
- Wok
- Slotted spoon
Ingredients for the Best North Indian Samosa Recipe
Let’s review the ingredients we’ll need to make the samosa dough and to make the potato stuffing. Remember, for all quantities used, be sure to scroll to the bottom of this for the FULL PRINTABLE RECIPE CARD. You can scale the ingredients for the dough and stuffing based on how many samosas you plan on making!
For the Dough
- Flour/Maida: I’m using bread flour for these samosas. For best results, this is what I recommend, as you will get different flavors by using whole wheat or any other kind of flour.
- Ajwain: They add a subtle flavor and this helps with digestion.
- Water: As needed.
- Salt: Just a pinch.
- Oil: For deep frying. I’m using canola oil here. Peanut oil also works well.
For the Potato Stuffing
- Potatoes: I’m using Yukon gold yellow potatoes. You’ll want to boil and peel them. I love using my Instant Pot to boil my potatoes!
- Olive oil/ghee
- Cumin seeds
- Ginger
- Green chilies
- Ground cumin
- Ground coriander
- Turmeric
- Garam masala
- Red chili powder
- Fennel powder
- Amchur masala/mango powder
- Peas: You can use fresh or frozen peas.
- Salt: To taste!
How to Make the Best North Indian Samosa Recipe
For the Potato Stuffing
- Heat pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
- Add ginger and green chilies and cook off the rawness of the ginger.
- Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
- Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor.).
- Set it aside to cool down.
For the Dough
- Measure flour in a bowl and add ajwain and ghee. Mix the dough well until the texture feels crumbly.
- Then add water as required to knead a dough that is smooth but not too soft. Cover with a damp cloth and let rest at room temperature for at least 30-40 minutes.
To Make the Samosas
Divide dough into 6-8 equal parts, rolling out each dough into a thin disk
Using a knife, cut from the center of the dough until the edge, and wet the edges with some water. Pick up one edge and place it 1/4 of the way up the other edge, making a cone. Press to ensure the edges stick.
Scoop out roughly 2-3 Tbsp of potato mixture and add to the cone. Fold the edges of the samosa, making sure to overlap the fold down the center such that once sealed, the samosa can stand. Repeat the same process for the remaining dough and samosa.
Heat oil on medium heat and once hot, carefully add in your samosas, making sure to not overcrowd the pan. After, allow to cool on a wire rack to drain the excess oil.
Cook until golden brown and crispy. Serve hot with tamarind chutney/mint chutney or ketchup and enjoy:)
Shaping the Samosa Cone by Hand
The shaping is the part that decides whether a samosa stands up on a plate or slumps sideways. Once the dough has rested, divide it into 6 to 8 equal parts, roll each one into a thin disk and cut it in half from the center out to the edge. Take one half circle, wet the straight edge with a little water, bring one corner across to meet the other about a quarter of the way along, and roll it around in your palms until you have a proper cone shape with a sealed seam. That seam is what fails when a samosa opens up in the oil, so press it firmly between finger and thumb along its whole length, not just at the tip.
Hold the cone in one hand with the open side facing up and spoon in roughly 2 to 3 Tbsp of filling. Do not go further than that, because an overstuffed samosa cannot be closed properly. Wet the open edge, fold it over, and overlap the fold down the center so the finished samosa has a flat base and stands on its own. Set each one on a tray as you go and keep a damp cloth over the ones that are waiting, so the edges do not dry out before they reach the oil.
Amchur, Not Lemon Juice, and the Spices That Are Not Here
The filling is spiced with cumin seeds, ground cumin, ground coriander, turmeric, garam masala, red chili powder, fennel powder and amchur powder, which you will also see sold as mango powder. Amchur is the one worth understanding: it is unripe green mango, dried and ground, and it is what makes a potato filling taste bright instead of flat. There is no lemon juice anywhere in this recipe and there does not need to be, but if amchur is the one thing you cannot find, a squeeze of lemon juice stirred through the cooled filling is the closest stand-in.
Two things this filling deliberately does not contain are onions and garlic. Plenty of samosa recipes start with a chopped onion, and this one does not. The heat comes from green chilies and red chili powder, the aromatic warmth from ginger, and leaving the onions out is part of why the filling keeps so well in the fridge.
One more distinction: the recipe calls for ground coriander, not whole coriander seeds. If you would rather grind your own, toast the coriander seeds in a dry pan until they smell nutty and grind them fine, and you will taste the difference. And on the potatoes, the recipe boils and peels them, but you can pressure cook them instead if that is what you normally do, as long as they come out firm enough to break into chunks in a mixing bowl rather than collapsing into mash.
A note on the fat: it is ghee, both in the filling and worked into the dough, and that is what gives samosa pastry its short, flaky bite. If you want the samosas vegan, swap in the same quantity of olive oil, 1 tbsp in the filling and 2 tbsp in the dough. Everything else here is already plant-based, right down to the peanut oil for frying.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make authentic North Indian samosas from scratch with a crispy pastry and spiced potato filling. This homemade samosa recipe guides you step by step to perfect results every time.
Deep-fried
5.0 · 1 rating
20 min
Prep
35 min
Cook
55 min
Total
6
large samosas
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the potato mix
- potatoes (boiled and peeled) · make your own
- (15 ml) ghee · make your ownShop →
- (3 g) cumin seedsShop →
- (2.5 cm) ginger(finely chopped)
- green chilies(finely chopped)
- (1 g) ground cuminShop →
- (1 g) ground corianderShop →
- (1 g) turmeric(optional)Shop →
- (1 g) garam masalaShop →
- (1 g) red chili powderShop →
- (1 g) fennel powderShop →
- (1 g) amchur powderShop →
- (65 g) peas(fresh or frozen)
- salt(to taste)Shop →
Instructions
For the potato mix
- 1
Heat pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
Heat pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
- 2
Add ginger and green chilies and cook off the rawness of the ginger.
Add ginger and green chilies and cook off the rawness of the ginger.
- 3
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
- 4
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor).
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor).
- 5
Set it aside to cool down.
Set it aside to cool down.
For the samosa dough
- 1
Measure flour in a bowl and add ajwain and ghee. Mix the dough well until the texture feels crumbly.
Measure flour in a bowl and add ajwain and ghee. Mix the dough well until the texture feels crumbly.
- 2
Then add water as required to knead a dough that is smooth but not too soft. Cover with a damp cloth and let rest at room temperature for at least 30-40 minutes.
Then add water as required to knead a dough that is smooth but not too soft. Cover with a damp cloth and let rest at room temperature for at least 30-40 minutes.
To assemble & fry the samosas
- 1
Divide dough into 6-8 equal parts, rolling out each dough into a thin disk.
Divide dough into 6-8 equal parts, rolling out each dough into a thin disk.
- 2
Using a knife, cut from the center of the dough until the edge, and wet the edges with some water. Pick up one edge and place it 1/4 of the way up the other edge, making a cone. Press to ensure the edges stick.
Using a knife, cut from the center of the dough until the edge, and wet the edges with some water. Pick up one edge and place it 1/4 of the way up the other edge, making a cone. Press to ensure the edges stick.
- 3
Scoop out roughly 2–3 tbsp of potato mixture and add to the cone. Fold the edges of the samosa, making sure to overlap the fold down the center such that once sealed, the samosa can stand. Repeat the same process for the remaining dough and samosa.
Scoop out roughly 2–3 tbsp of potato mixture and add to the cone. Fold the edges of the samosa, making sure to overlap the fold down the center such that once sealed, the samosa can stand. Repeat the same process for the remaining dough and samosa.
- 4
Heat oil on medium heat and once hot, carefully add in your samosas, making sure to not overcrowd the pan. After, allow to cool on a wire rack to drain the excess oil.
Heat oil on medium heat and once hot, carefully add in your samosas, making sure to not overcrowd the pan. After, allow to cool on a wire rack to drain the excess oil.
- 5
Cook until golden brown and crispy. Serve hot with tamarind chutney/mint chutney or ketchup and enjoy!
Cook until golden brown and crispy. Serve hot with tamarind chutney/mint chutney or ketchup and enjoy!
Notes
- •You need to let the potatoes cool down before stuffing it in the pastry. Warm stuffing will cause the pastry to tear.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
- July 29, 2026 — Updated pictures and video
Can I make This North Indian Samosa Recipe Ahead of Time?▼
Yes, you sure can if you’re going to make a large batch for a dinner party! What you could do is make your mixture ahead of time and make your dough. You can let your dough rest and let the mixture cool down. When you’re ready to eat, you can then fill your samosas and fry them right on the spot. Otherwise, if you want to get the entire cooking process out of the way, you can reheat them in the oven.
Storing Leftover Potato Samosas
I don’t know how you could have leftovers because these aloo samosas sure are addictive, and once you start eating I’m sure you won’t be able to stop! They’re sure to be a crowd pleaser for sure and you’ll definitely impress your guests! However, as I’ve said, they’d make for some amazing snacks to have on hand. Props to you if you’ve got the discipline to make these for some snack prep. You can store leftovers in the fridge for 3 to 5 days. You could either leave them on a plate and cover with plastic wrap, or store in an airtight container.
How to Reheat Aloo Samosas▼
To reheat your samosas, you could reheat in the microwave for about 30 seconds to a minute, depending on how strong your microwave is. Simply reheat until the outside and inside are warm.
To keep the outside of the samosa nice and crispy, the best methods would be to air fry or reheat in the oven! To reheat in the air fryer, heat for about 2-3 minutes at 350 F. To reheat in the oven, also set your oven to 350 F and heat for about 5 to 10 minutes.
In my opinion, the air fryer would definitely be the best method because there’s no preheating, it’s convenient, and your samosas will be crispy outside! Of course, you can make the entire recipe in the air fryer if you have one. I’ll be sharing a recipe for that method soon!
How to Shape and Fry the Perfect Samosa
Great samosas are all in the folding and the frying — here's how to get that crisp, restaurant-style crust:
- Make the dough: bring the flour, ajwain, oil, and salt together with a little water into a firm dough, then divide it into smooth dough balls.
- Shape the cones: roll each ball into an oval and cut it in half, then fold each half into a cone, sealing the straight edge with a dab of water.
- Fill and seal: spoon in the spiced potato filling, then pinch the top closed with a little water so it won't open while frying.
- Fry low and slow: fry in peanut oil over moderate (not too high) heat so the crust turns evenly golden and shatteringly crisp, then drain on a wire rack.
What to Serve With Samosas
Samosas are made for dipping and sharing! Here are some fun serving suggestions to make it a truly authentic and memorable experience:
- The classic dips: My cooling mint-cilantro chutney and my sweet-tangy tamarind (imli) chutneys are the perfect pair; a squeeze of lemon or the recipe's amchur keeps the filling bright.
- Make it a snack plate: serve with a cup of masala chai, or turn leftovers into samosa chaat with yogurt and chutneys.
Can I Make this North Indian Samosa Recipe In the Oven Instead?▼
Of course! To bake the samosa, preheat the oven to 425 F. Line a baking sheet with parchment paper and apply a thin layer of spray oil.
Line up the samosas on the baking sheet and bake in the oven for 30-40 minutes, or until golden brown and crispy. For more details on how to bake your samosas, you can read my Paneer Jalfrezi Samosa recipe (and perhaps try out that filling as well!).
Easy Swaps and Freezing
A few easy swaps, plus how to get ahead:
- Ghee works in place of the olive oil, and jalapeno or serrano can stand in for the green chilies.
- No amchur? Use a squeeze of lemon juice or a little tamarind for tang, and caraway seeds in place of ajwain.
- Freeze shaped, unfried samosas on a tray, then bag them and fry straight from frozen, no thawing needed.
Can I freeze samosas?▼
Yes. Freeze them shaped but unfried on a tray until solid, then transfer to a bag. Fry them straight from frozen so the pastry stays crisp and flaky.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Filed under
You might also like
Air Fryer Potato Samosa Recipe (Easy And Delicious)
Crispy on the outside and perfectly spiced on the inside, this easy air fryer potato samosa recipe brings a healthier twist to a beloved classic!
Learn How to Make Delicious Baked Paneer Samosas
Make delicious Baked Paneer Jalfrezi Samosas from scratch! These crispy, golden parcels are filled with spiced paneer and make the perfect vegetarian party snack. Your new favorite homemade samosa recipe awaits.
Sabudana Aloo Tikki - Tapioca & Potato Cutlets
Crispy, golden Sabudana Aloo Tikki made with tapioca and potatoes. This easy Indian cutlet recipe is simple, healthy, and perfect for lunch or dinner. A crowd-pleasing snack you will love.
Indian Street-Style Air Fryer Baby Potatoes
Crispy, spiced Indian street-style air fryer baby potatoes ready in minutes. Bold flavors, minimal effort, and totally vegan. Your new favorite easy weeknight side dish.
Air Fryer Keema Samosas - A Spicy Delight in Every Bite
Crispy, golden Air Fryer Keema Samosas packed with spiced minced meat filling. Make these authentic homemade samosas from scratch with less oil and all the flavor you love.
Festive Fusion: Mashed Potato Samosas for Holiday Appetizers
Make festive mashed potato samosas your new holiday appetizer! Crispy, golden pastry filled with creamy spiced potato — an easy homemade samosa recipe perfect for impressing guests.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).