Samosas with crispy dough, potato pea filling and chutney
Indian Recipe

Samosas

This Samosa recipe explains dough, filling and moulds. Potatoes are crushed with peas and spices, filled into dough triangles and then fried or baked in the oven.

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Total time 1 hr 10 min
Calories 520 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Samosas with potato pea filling

Good samosas need a dry, spicy filling and a dough that can be closed cleanly. The filling must not be hot or damp, otherwise the dough tears and the pockets become unstable when frying.

Quick Dinners Vegetarian Dinners Lunch Dinner

Recipe

Samosas

Samosas are crispy dough pockets with spicy potato-pea filling, cumin, coriander, ginger and Garam Masala. The filling must cool off before forming.

Ingredients

4 servings

Method

  1. 1

    Prepare dough

    Rub the flour, salt and oil, then add water. Knead a solid dough for 30 minutes.

  2. 2

    Boil filling

    Fry onion, ginger, chilli and cumin. Add potatoes, peas, coriander, garam masala and amchurch.

  3. 3

    Cool filling

    Crushing the filling coarsely, season and let it cool completely.

  4. 4

    Samosas forms

    Roll out the dough, halve, form into pockets, fill and carefully seal the edges with water.

  5. 5

    Frying or baking

    Fry samosas over medium heat golden brown or bake with oil at 200 degrees until crispy.

Kitchen know-how

Tips for Samosas

Cool filling

Hot filling softens the dough and makes it difficult to form.

Close the edges well

Open edges let out filling when frying. Close firmly with water.

Do not fry too hot

When the heat is too high, the dough becomes dark outside before it is crispy inside.

Variations

How to adapt this recipe

Brush samosas with oil and bake at 200 degrees. They become lighter, but less evenly crispy.

Boiled lentils can replace part of the potatoes and make the filling more protein-rich.

Nutrition per serving

520kcal
66.0 gCarbohydrates
11.0 gProtein
23.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Samosas

Hot filling softens the dough and can tear the pockets while forming.

Yes, they become lighter and less greasy, but fried samosas become crisper.

Close the edges well with water and press air out of the bag.

Mint chutney, tamarind chutney or yoghurt dip are particularly good.

Keep cooking

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