Samosa Recipe

By
Nandita Godbole
Nandita Godbole
Nandita Godbole
Originally from Mumbai, India, Nandita Godbole's work centers around Indian cuisine, holistic health, wellness and Ayurveda, and she has a deep interest in preserving heritage recipes. She has authored several cookbooks on Indian cuisine, including the most recent, "Seven Pots of Tea: an Ayurvedic approach to Sips & Nosh," which explores the intersection of Ayurveda and classic Indian beverages.
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Updated on 12/8/21
Tested by
Tara Omidvar
Tara Omidvar
Tested by Tara Omidvar
Tara is a professional food photographer and recipe tester and developer. She received her bachelor's degree in photography at the Azad University of Art and Architecture and her Diploma of Culinary Management from George Brown College in Toronto. She runs her own food blog Made of Sugar and Saffron, where she shares her love of sweets and foods from around the world.
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Samosa on a platter with a side of sauce

The Spruce Eats / Cara Cormack
Prep: 30 mins
Cook: 20 mins
Cool: 10 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.

"Wonton wrappers make the whole process much faster, and you can actually make samosas in about an hour! These samosas are a flavor bomb, and the mixture of spices is just on-point. I definitely recommend the mint-coriander chutney for dipping as it was a perfect match." —Tara Omidvar

Samosa Tester Image
A Note From Our Recipe Tester

Ingredients

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

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

  • 1/2 cup petite peas, blanched

  • 1 tablespoon fresh-squeezed lemon juice

  • 1 teaspoon granulated sugar

  • Kosher salt, to taste

  • Vegetable oil, for frying

For Assembling the Samosas

  • 24 wonton wrappers (homemade or store-bought)

  • 4 tablespoons water, for sealing

Steps to Make It

Make the Filling

  1. Gather the ingredients.

    Samosa filling ingredients in bowls

    The Spruce Eats / Cara Cormack

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

    Oil in a cast iron pan

    The Spruce Eats / Cara Cormack

  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.

    Cumin seeds in a cast iron pan with oil

    The Spruce Eats / Cara Cormack

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

    Cumin seeds, minced ginger and garlic in a cast iron pan

    The Spruce Eats / Cara Cormack

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

    Turmeric, cayenne pepper, garam masala, and chaat masala added to the garlic and ginger mixture in the cast iron pan

    The Spruce Eats / Cara Cormack

  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.

    Mashed potatoes and peas combined with the spice mixture in the cast iron pan with a black spoon

    The Spruce Eats / Cara Cormack

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

    Lemon juice, sugar, and salt added to the Samosa filling mixture in the cast iron pan

    The Spruce Eats / Cara Cormack

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

    Samosa filling mixture in a bowl

    The Spruce Eats / Cara Cormack

Assemble the Samosas

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

    Samosa filling in a bowl, wonton wrappers in a bowl, and a wonton wrapper edges brushed with water

    The Spruce Eats / Cara Cormack

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

    Samosa filling on top of a wonton wrapper, samosa filling in a bowl, and wonton wrappers in a bowl

    The Spruce Eats / Cara Cormack

  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.

    Sealed somosa, samosa filling in a bowl, and wonton wrappers in a bowl

    The Spruce Eats / Cara Cormack

Cook the Samosas

  1. Heat 2 inches of cooking oil in a heavy-bottomed saucepan. The oil should go no more than halfway up the side of the pan, and the pan must 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.

    Oil in a pot

    The Spruce Eats / Cara Cormack

  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.

    Samosas frying in a pot of oil on a burner

    The Spruce Eats / Cara Cormack

  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.

    Fried Samosas on a platter, served with a side of sauce

    The Spruce Eats / Cara Cormack

Tips

  • Wonton wrappers are a convenient store-bought swap for fresh dough in 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.

Serving 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 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 on 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 before frying.