🥟 Crispy Samosa Recipe: Folding Guide + Filling (2026)

Samosa is the world's most famous South Asian snack — crisp, flaky pastry wrapped around a savory spiced potato filling. This recipe covers the dough, the filling, and a step-by-step folding method that actually works.

Ingredients (makes 16)

• Dough: 2 cups flour, 4 tbsp oil (moyan), 1/2 tsp ajwain, salt, water
• Filling: 4 boiled potatoes (diced), 1/2 cup peas, 1 tsp each cumin, coriander, amchur, garam masala, 1/2 tsp turmeric
• Oil for deep frying

Method

1. Dough: Rub oil into flour until breadcrumb-like. Knead a stiff dough, rest 30 minutes.

2. Filling: Temper cumin in oil, add potatoes, peas and spices. Cool completely.

3. Fold: Roll an oval, cut in half. Form a cone, seal the edge with water, fill, then seal the top — press firmly.

4. Fry: Slide into medium-hot oil (not smoking). Fry on LOW heat 12-15 minutes until deep golden — low and slow is the secret to crispness.

Tips

• Stiff dough = flaky samosa. Soft dough goes soggy.
• Never fry on high heat — the outside browns while the inside stays raw.
• Serve with imli (tamarind) and mint chutneys.

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