Best 5 Samosa Dough Recipe Easy Recipes

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Samosas, a beloved snack from the Indian subcontinent, are crispy, golden-brown pastries filled with a savory mixture of spices, vegetables, and meat or lentils. Often served with chutney or yogurt sauce, these triangular pockets of delight are a popular street food and party appetizer. Samosas can be made with a variety of fillings, including spiced potatoes, peas, onions, carrots, and minced lamb or chicken. The dough, made from all-purpose flour, oil, salt, and water, is rolled out thin and filled with the desired ingredients before being folded into a triangular shape and deep-fried until crispy. This article provides two recipes for samosa dough: a basic recipe and a flaky recipe. The basic recipe yields a simple, yet delicious dough that is perfect for beginners or those short on time. The flaky recipe, on the other hand, results in a more delicate and flaky dough that is sure to impress your guests. Both recipes are easy to follow and require ingredients that are readily available in most kitchens. Whether you prefer a basic or flaky dough, this article has you covered. So, gather your ingredients, preheat your oil, and get ready to embark on a culinary journey to create these delectable samosas.

Check out the recipes below so you can choose the best recipe for yourself!

SAMOSAS



Samosas image

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons ghee or canola oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup cold water
5 medium potatoes, peeled and chopped
6 tablespoons canola oil, divided
1 cup fresh or frozen peas, thawed
1 teaspoon minced fresh gingerroot
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon salt
Optional: Fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Steps:

  • In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

SAMOSA RECIPE



Samosa Recipe image

Crispy, flaky Samosa is the perfect appetizer for any celebration. Filled with a spicy potato filling, this Samosa is also vegan!

Provided by Manali

Categories     Appetizer

Number Of Ingredients 19

2 cups all purpose flour (maida) (260 grams)
1 teaspoon ajwain (carom seeds)
1/4 teaspoon salt
4 tablespoons + 1 teaspoon oil (45 ml + 5 ml)
water (to knead the dough, around 6 tablespoons )
3-4 medium potatoes (500-550 grams)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons crushed coriander seeds
1 teaspoon finely chopped ginger
1 green chili (chopped)
1/4 teaspoon hing (asafoetida)
1/2 cup +2 tablespoons green peas (I used frozen green peas which I soaked in warm water for 10-15 minutes before using)
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon amchur (dried mango powder)
1/4 teaspoon red chili powder (or add more to taste)
3/4 teaspoon salt (or to taste)

Steps:

  • Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
  • Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
  • Press some flour between your palm- it should form a shape (& not crumble) - means oil is enough and well incorporated.
  • Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
  • Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
  • Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
  • Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
  • Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
  • Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
  • Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
  • Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
  • Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
  • Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
  • Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
  • Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
  • Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
  • Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
  • Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

Nutrition Facts : Calories 164 kcal, Carbohydrate 22 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 183 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

SAMOSAS



Samosas image

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Provided by Kimber

Categories     Appetizers and Snacks     Pastries

Time 50m

Yield 30

Number Of Ingredients 16

2 cups all-purpose flour
½ teaspoon salt
2 tablespoons butter
¼ cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 ½ tablespoons fresh lemon juice

Steps:

  • In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  • Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  • Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  • Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  • Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g

THE BEST SAMOSAS



The Best Samosas image

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

Provided by Food Network Kitchen

Time 2h40m

Yield about 6 to 8 servings

Number Of Ingredients 22

3 cups all-purpose flour (see Cook's Note)
2 teaspoons ajawain (optional, see Cook's Note)
3/4 teaspoon fine salt
9 tablespoons vegetable oil, plus more as needed
3/4 cup cold water
4 russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
Kosher salt, as needed, plus 1 tablespoon
1/2 medium yellow onion, chopped
One 1 1/2-inch piece fresh ginger, peeled and chopped
4 cloves garlic
2 small or 1 1/2 medium serrano chile (with seeds), stemmed
3 tablespoons water
3 tablespoons store-bought or homemade ghee or oil, recipe follows
1 teaspoon black mustard seeds (see Cook's Note)
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala (see Cook's Note)
1 teaspoon ground turmeric
1/2 cup cooked peas
2 tablespoons freshly squeezed lemon juice
1/2 cup fresh cilantro leaves, chopped
Serving suggestion: Tamarind sauce or your favorite chutney
1 pound unsalted butter

Steps:

  • For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
  • For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
  • Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
  • Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
  • To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
  • Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
  • In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
  • For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
  • Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

EASY BAKED INDIAN SAMOSAS



Easy Baked Indian Samosas image

This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Provided by pho1962

Categories     Appetizers and Snacks

Time 1h40m

Yield 16

Number Of Ingredients 16

4 potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
½ cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  • Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  • Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g

Tips:

  • For a crispier samosa, use a combination of all-purpose flour and semolina flour.
  • If the dough is too dry, add a little water. If the dough is too sticky, add a little more flour.
  • Knead the dough until it is smooth and elastic, about 5-7 minutes.
  • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes before using.
  • When rolling out the dough, make sure it is not too thick or too thin. It should be about 1/8-inch thick.
  • To prevent the samosas from breaking apart, make sure to seal the edges tightly.
  • Fry the samosas in hot oil until they are golden brown and crispy, about 2-3 minutes per side.
  • Serve the samosas hot with your favorite dipping sauce.

Conclusion:

Samosas are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. With a little planning and effort, you can easily make samosas at home using this simple dough recipe. So next time you're looking for a tasty and satisfying snack, give this samosa dough recipe a try. You won't be disappointed!

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