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4.83 from 41 votes
Samosas ready for baking and ready to be made, laid out on a table with a bowl of vegan samosa filling
Samosas Recipe from Scratch
Prep Time
45 mins
Cook Time
15 mins
 

Have you ever wondered how to make samosas from scratch? With this authentic samosas recipe, you'll be able to make as many as you want — and they're BAKED!

Course: Dinner
Cuisine: Indian
Servings: 14 Samosas
Author: Recipe compliments of Ami Shukla
Ingredients
Samosa Dough
  • 2 cups (10oz/284g) all-purpose flour
  • 1 teaspoon ajwain (carom seeds)
  • ¼ teaspoon salt
  • 5 tablespoons (2 ½ fl oz / 75ml) vegetable oil
  • 6-7 tablespoons (3 fl oz/90ml - 3 ½ fl oz/98 ml) water
Samosa Filling
  • 3 small (about 14oz/400g) potatoes, cooked, peeled and roughly mashed or diced.
  • ½ cup (2 ½ oz/71g) frozen green peas, defrosted
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon garam masala
  • ½ teaspoon amchur (dried mango powder)
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon (½ floz/14ml) vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon freshly grated ginger
  • 1 medium green chili pepper , stemmed, seeded and finely chopped
  • oil for shallow frying if frying instead of baking
Instructions
To Make the Samosa Dough:
  1. In a bowl, combine flour, ajwain, and salt. Drizzle in the oil and rub with your fingers until combined.

  2. Sprinkle in 6 tablespoons of water and knead into a stiff dough. If needed, add another tablespoon of water teaspoon at a time. Cover the dough and let rest for 30 minutes.

To Make the Samosa Filling:
  1. In a bowl, mix together cooked potatoes, peas, ground coriander, garam masala, amchur, salt, and lemon juice.

  2. Heat one tablespoon of oil in a small pan and add the cumin seeds. When they sizzle, add the ginger and green chili and cook for about 30 seconds.

  3. Pour the ginger mixture onto the potatoes and thoroughly mix all the ingredients together.

  4. Divide the dough into 7 equal pieces. Roll each piece into a 1/8-inch thick circle (roughly 6" x 6") and cut in half.

  5. Pick up one half-circle, moisten to cut edge with a touch of water, bring the two ends of the edge together and press to form a cone. (See pictures above)

  6. Fill the cone with 1 - 2 tablespoons of filling, leaving some dough for sealing at the top.

  7. Moisten the open end of the dough with a touch of water and press together to seal. Repeat with the remaining ½ circles of dough.

To Bake The Samosas:
  1. Preheat your oven to 400°F (200°C).

  2. Brush the samosas with oil and place in the oven, bake for about 30 minutes or until golden brown, flipping halfway through. 

To Shallow Fry the Samosas:
  1. Pour 2 inches of oil in a small heavy bottomed pan and heat to medium heat, roughly 350°F (180°C)

  2. Fry 2-3 samosas at a time for 3-4 minutes, flipping halfway through, until both sides are golden brown. Drain on paper towels.

  3. Enjoy hot with some chutney! Store leftover samosas in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 15 minutes.

Watch the Recipe Video!