Oh, the irresistible crunch of a perfectly fried samosa! If you’re craving that golden, flaky pastry wrapped around spicy fillings, you’ve come to the right place. From classic potato and pea to creative twists, these 18 crispy samosa recipes are sure to become your new favorite snack or appetizer. Let’s dive in and discover your next kitchen adventure!
Classic Potato and Pea Samosas
Kneaded with care and folded with precision, these golden parcels of comfort marry earthy potatoes with sweet peas in a delicate pastry embrace. The crisp exterior yields to a warmly spiced filling that whispers of traditional Indian kitchens while feeling perfectly at home on any American table. Each triangular treasure offers a satisfying crunch followed by a burst of savory-sweet harmony that will have you reaching for just one more.
Ingredients
Flour – 2 cups
Water – ¾ cup
Salt – 1 tsp
Potatoes – 2 large, boiled
Peas – 1 cup, frozen
Oil – 2 tbsp + for frying
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Instructions
1. Combine flour, ½ teaspoon salt, and 2 tablespoons oil in a large bowl.
2. Gradually add water while mixing until a firm dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and rest it for 30 minutes at room temperature.
5. Peel the boiled potatoes and mash them coarsely with a fork.
6. Heat 2 tablespoons oil in a pan over medium heat until shimmering.
7. Add cumin seeds and cook for 30 seconds until fragrant and popping.
8. Stir in mashed potatoes, peas, remaining ½ teaspoon salt, and garam masala.
9. Cook the filling for 4 minutes, stirring constantly, until well combined and heated through.
10. Divide the rested dough into 12 equal portions and roll each into a ball.
11. Roll one dough ball into a 6-inch circle on a lightly floured surface.
12. Cut the circle in half to create two semicircles.
13. Fold one semicircle into a cone shape, overlapping the straight edges by ¼ inch.
14. Seal the straight edge with a dab of water pressed firmly between your fingers.
15. Fill the cone with 2 tablespoons of potato-pea mixture, leaving ¼ inch space at the top.
16. Moisten the top edge of the cone with water and press firmly to seal completely.
17. Repeat steps 11-16 with remaining dough and filling to make 24 samosas.
18. Heat 3 inches of oil in a deep pot to 350°F, verified with a kitchen thermometer.
19. Fry 4-5 samosas at a time for 3-4 minutes until golden brown and crisp, turning occasionally.
20. Remove fried samosas with a slotted spoon and drain on a wire rack over paper towels.
Offering a delightful contrast of textures, these samosas feature shatteringly crisp shells that give way to a fluffy, warmly spiced interior. The subtle sweetness of peas balances perfectly with the earthy potatoes, creating a harmonious flavor profile that deepens as they cool slightly. Serve them arranged on a wooden board with vibrant chutneys for dipping, or crumble them over a fresh green salad for an unexpected crunchy topping that elevates simple greens into something extraordinary.
Spicy Lamb and Onion Samosas
Wrapped in golden, flaky pastry, these spicy lamb and onion samosas offer a sophisticated twist on traditional street food, delivering complex layers of flavor in each perfectly crisp triangle. The aromatic blend of spices marries beautifully with the rich lamb and sweet caramelized onions, creating an elegant appetizer worthy of any gathering. These handheld delights balance heat and savory depth with remarkable finesse, transforming simple ingredients into something truly extraordinary.
Ingredients
- All-purpose flour – 2 cups
- Salt – 1 tsp
- Water – ¾ cup
- Ground lamb – 1 lb
- Yellow onion – 1 large, diced
- Cumin seeds – 1 tbsp
- Cayenne pepper – 1 tsp
- Vegetable oil – 2 cups for frying
Instructions
- Combine 2 cups all-purpose flour and 1 tsp salt in a large mixing bowl.
- Gradually add ¾ cup water while mixing until a firm dough forms. Tip: The dough should feel smooth but not sticky—add flour by the tablespoon if needed.
- Knead the dough on a floured surface for 5 minutes until elastic.
- Cover the dough with a damp cloth and rest at room temperature for 30 minutes.
- Heat 1 tbsp vegetable oil in a skillet over medium heat until shimmering.
- Add 1 tbsp cumin seeds and toast for 30 seconds until fragrant.
- Add 1 large diced yellow onion and cook for 8 minutes until translucent.
- Add 1 lb ground lamb and cook for 10 minutes, breaking it up with a spoon until browned.
- Sprinkle 1 tsp cayenne pepper over the lamb mixture and stir to combine.
- Remove the skillet from heat and let the filling cool completely. Tip: Cooling prevents the pastry from becoming soggy when assembling.
- Divide the rested dough into 12 equal portions and roll each into a 6-inch circle.
- Cut each circle in half to form semicircles.
- Fold each semicircle into a cone shape, overlapping the straight edges by ¼ inch.
- Fill each cone with 2 tbsp of the cooled lamb mixture.
- Moisten the top edges with water and press firmly to seal. Tip: Ensure no air pockets remain to prevent bursting during frying.
- Heat 2 cups vegetable oil in a deep pot to 350°F, verified with a thermometer.
- Fry samosas in batches of 3 for 4-5 minutes until golden brown, turning once.
- Transfer fried samosas to a wire rack to drain excess oil.
Kaleidoscopic in their textural contrast, these samosas reveal a crisp, shattering exterior that gives way to a warmly spiced, succulent filling. The cayenne provides a gradual heat that builds with each bite, while the cumin seeds add earthy complexity. For an elegant presentation, serve them alongside a cooling mint-yogurt dip and garnish with microgreens for a touch of freshness.
Cheesy Spinach and Corn Samosas
Nestled between the crisp layers of golden pastry lies a vibrant fusion of creamy textures and subtle sweetness, these samosas elevate traditional street food into an elegant appetizer perfect for any gathering. Perfectly portable yet sophisticated enough for dinner parties, they bridge the gap between casual comfort and refined dining. Each bite reveals a harmonious blend of earthy spinach and sweet corn enveloped in melted cheese, creating a delightful contrast with the flaky exterior.
Ingredients
Frozen spinach – 10 oz
Frozen corn – 1 cup
Mozzarella cheese – 1 cup, shredded
Samosa wrappers – 12 sheets
Vegetable oil – 2 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Thaw frozen spinach completely and squeeze out all excess moisture using your hands or a clean kitchen towel.
2. Combine spinach, corn, mozzarella, garlic powder, salt, and pepper in a medium bowl.
3. Place one samosa wrapper on a clean surface with one corner pointing toward you.
4. Spoon 2 tablespoons of filling onto the center of the lower half of the wrapper.
5. Fold the bottom corner over the filling to create a triangle shape, pressing edges to seal.
6. Continue folding upward in triangle folds until you reach the top of the wrapper.
7. Moisten the final edge with water and press firmly to seal completely.
8. Repeat steps 3-7 with remaining wrappers and filling.
9. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
10. Fry samosas in batches of 3-4 for 3-4 minutes per side until golden brown and crisp.
11. Transfer fried samosas to a wire rack set over a baking sheet to drain excess oil.
12. Let samosas rest for 5 minutes before serving to allow filling to set.
Layers of flaky pastry give way to a molten cheese center punctuated by the fresh sweetness of corn and earthy spinach notes. The contrast between the crisp exterior and creamy interior makes these particularly delightful when served alongside a cool mint yogurt dip or spicy tamarind chutney. For an elegant presentation, arrange them on a slate board garnished with microgreens and lemon wedges.
Chicken Keema Samosas
Heralding from the vibrant crossroads of Indian street food and home cooking, these golden Chicken Keema Samosas offer a sophisticated twist on a beloved classic. Handcrafted pastry envelopes cradle a fragrant, spiced chicken filling, creating perfect pockets of flavor ideal for elegant entertaining or elevated weeknight dining. Each crisp triangle delivers a harmonious balance of textures and aromatic spices that will transport your palate to bustling market stalls and cozy family kitchens.
Ingredients
All-purpose flour – 1 cup
Water – ¼ cup
Ground chicken – ½ lb
Onion – 1 medium, finely chopped
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Vegetable oil – 2 tbsp
Salt – ¾ tsp
Instructions
1. Combine 1 cup all-purpose flour and ¼ cup water in a mixing bowl, kneading for 5 minutes until a smooth dough forms. 2. Cover the dough with a damp cloth and rest at room temperature for 30 minutes to develop elasticity. 3. Heat 2 tablespoons vegetable oil in a skillet over medium heat until shimmering. 4. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant and slightly darkened. 5. Stir in 1 finely chopped medium onion and cook for 4 minutes until translucent and softened. 6. Add ½ pound ground chicken, breaking it up with a spatula, and cook for 6 minutes until no pink remains. 7. Sprinkle ½ teaspoon turmeric powder, 1 teaspoon garam masala, and ¾ teaspoon salt over the chicken mixture, stirring to coat evenly. 8. Cook the spiced chicken for 2 additional minutes to meld flavors, then remove from heat and cool completely to room temperature. 9. Divide the rested dough into 6 equal portions and roll each into a 6-inch circle on a lightly floured surface. 10. Cut each circle in half to form semicircles. 11. Fold one semicircle into a cone shape, sealing the straight edge with a dab of water. 12. Fill the cone with 2 tablespoons of cooled chicken mixture, leaving ¼-inch space at the top. 13. Seal the open edge firmly with water, pressing to ensure no gaps remain. 14. Repeat with remaining dough and filling to make 12 samosas total. 15. Heat oil in a deep pot to 350°F, verified with a kitchen thermometer. 16. Fry 3-4 samosas at a time for 4-5 minutes, turning occasionally, until golden brown and crisp. 17. Drain on a wire rack set over a baking sheet to maintain crispness. Remarkably crisp pastry shatters to reveal a warmly spiced, tender chicken filling that’s both comforting and sophisticated. The golden triangles pair beautifully with mint chutney for dipping or can be elevated with a drizzle of saffron-infused yogurt sauce for formal gatherings.
Paneer and Mint Chutney Samosas
Perfectly crisp, golden parcels of flaky pastry cradle a vibrant filling of spiced paneer and fresh mint chutney, offering a sophisticated twist on the classic samosa that elevates casual entertaining to an art form. These triangular delights balance creamy cheese with the bright, herbaceous notes of mint, creating a harmonious blend of textures and flavors that will impress even the most discerning palates. Whether served as an elegant appetizer or a stunning centerpiece for your next gathering, these samosas promise to transport your senses to culinary heights.
Ingredients
- All-purpose flour – 2 cups
- Salt – 1 tsp
- Ghee – ¼ cup
- Water – ½ cup
- Paneer – 8 oz, crumbled
- Fresh mint leaves – 1 cup
- Green chili – 1, chopped
- Lemon juice – 1 tbsp
- Vegetable oil – 2 cups
Instructions
- Combine 2 cups all-purpose flour and 1 tsp salt in a large mixing bowl.
- Rub ¼ cup ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
- Gradually add ½ cup water while kneading to form a firm, smooth dough ball.
- Cover the dough with a damp cloth and rest it at room temperature for 30 minutes to relax the gluten.
- Blend 1 cup fresh mint leaves, 1 chopped green chili, and 1 tbsp lemon juice in a food processor until smooth to create the mint chutney.
- Mix the mint chutney with 8 oz crumbled paneer in a bowl until thoroughly combined.
- Divide the rested dough into 12 equal portions and roll each into a smooth ball.
- Roll one dough ball into a 6-inch circle about ⅛-inch thick on a lightly floured surface.
- Cut the circle in half to create two semicircles.
- Fold one semicircle into a cone shape, overlapping the straight edges by ¼ inch.
- Seal the overlapped edges with a dab of water pressed firmly with your fingers.
- Fill the cone with 1 tbsp of the paneer-mint mixture, leaving ¼ inch space at the top.
- Moisten the top edges of the cone with water and press firmly to seal completely, ensuring no filling escapes.
- Repeat steps 8-13 with remaining dough and filling to make all samosas.
- Heat 2 cups vegetable oil in a deep pot to 350°F, verified with a kitchen thermometer.
- Carefully slide 3-4 samosas into the hot oil and fry for 4-5 minutes until golden brown and crisp, turning occasionally for even coloring.
- Remove fried samosas with a slotted spoon and drain on a wire rack over paper towels.
- Repeat frying process with remaining samosas, maintaining oil temperature at 350°F throughout.
What makes these samosas exceptional is the contrast between the shatteringly crisp pastry exterior and the moist, fragrant filling that releases bursts of cool mint against the gentle heat of chili. The golden-brown triangles offer visual appeal that matches their sophisticated flavor profile, making them ideal for serving alongside a tangy tamarind dip or arranged artfully on a slate board garnished with fresh mint sprigs for an impressive presentation.
Sweet Mango and Coconut Samosas
Savor the tropical fusion of sweet mango and creamy coconut wrapped in crisp, golden pastry—these elegant samosas offer a delightful departure from traditional savory versions, perfect for sophisticated entertaining or an elevated afternoon treat.
Ingredients
– All-purpose flour – 1 cup
– Salt – ½ tsp
– Water – ⅓ cup
– Vegetable oil – 2 tbsp
– Ripe mango – 1 cup, diced
– Shredded coconut – ½ cup
– Sugar – ¼ cup
– Cardamom powder – ½ tsp
– Oil for frying – 2 cups
Instructions
1. Combine 1 cup all-purpose flour and ½ tsp salt in a mixing bowl. 2. Gradually add ⅓ cup water while mixing to form a firm dough. 3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. 4. Cover the dough with a damp cloth and rest for 30 minutes at room temperature. 5. Mix 1 cup diced ripe mango, ½ cup shredded coconut, ¼ cup sugar, and ½ tsp cardamom powder in a separate bowl. 6. Divide the rested dough into 8 equal portions and roll each into a 6-inch circle. 7. Cut each circle in half to form semi-circles. 8. Fold each semi-circle into a cone shape, sealing the straight edge with water. 9. Fill each cone with 1 tbsp of the mango-coconut mixture. 10. Seal the open edge firmly by pressing with moistened fingers. 11. Heat 2 cups oil in a deep pan to 350°F, checking with a thermometer. 12. Fry 3-4 samosas at a time for 3-4 minutes until golden brown, turning once. 13. Drain on paper towels to remove excess oil. Here, the crisp, flaky pastry gives way to a warm, fragrant filling where the mango’s bright acidity balances the coconut’s richness. Serve them dusted with powdered sugar alongside cardamom-infused chai, or for a striking presentation, arrange them on a platter with fresh mint leaves and edible flowers.
Beef and Cumin Stuffed Samosas
Elevating the humble samosa to new heights, these beef and cumin stuffed parcels offer a sophisticated twist on traditional street food. Encased in crisp, golden pastry, the aromatic filling delivers complex layers of spice and savory richness that will transport your senses.
Ingredients
- All-purpose flour – 2 cups
- Ground beef – 1 lb
- Cumin seeds – 2 tbsp
- Vegetable oil – ½ cup
- Salt – 1 tsp
- Water – ¾ cup
Instructions
- Combine 2 cups all-purpose flour and 1 tsp salt in a large mixing bowl.
- Gradually add ¾ cup water while mixing until a firm dough forms, being careful not to overwork the dough to maintain flakiness.
- Cover the dough with a damp cloth and rest for 30 minutes at room temperature.
- Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering.
- Add 2 tbsp cumin seeds and toast for 45 seconds until fragrant, releasing their essential oils.
- Brown 1 lb ground beef in the skillet for 6-8 minutes, breaking it into small pieces with a spatula.
- Season the beef mixture with remaining salt and cook for 2 more minutes.
- Divide the rested dough into 12 equal portions and roll each into a 6-inch circle.
- Place 2 tbsp of the beef filling in the center of each circle, then fold into triangles and seal edges tightly with water.
- Heat remaining vegetable oil in a deep pan to 350°F, testing with a bread crumb that should sizzle immediately.
- Fry samosas in batches for 3-4 minutes per side until golden brown and crisp.
- Drain on paper towels to remove excess oil before serving.
What makes these samosas exceptional is the audible crunch that gives way to the warmly spiced, savory filling. The cumin’s earthy aroma permeates each bite, creating a sophisticated balance that pairs beautifully with mint chutney or a crisp salad for an elegant appetizer presentation.
Lentil and Herb Samosas
Flavorful and aromatic, these golden lentil and herb samosas offer a sophisticated twist on traditional street food, with delicate pastry encasing a fragrant filling that balances earthy lentils with fresh herbal notes. Perfect for entertaining or elevating weeknight dinners, they transform humble ingredients into elegant finger food worthy of any gathering. Their crisp exterior gives way to a surprisingly complex interior that delights both palate and eye.
Ingredients
All-purpose flour – 2 cups
Water – ¾ cup
Salt – 1 tsp
Olive oil – 2 tbsp
Brown lentils – 1 cup
Fresh cilantro – ½ cup chopped
Fresh mint – ¼ cup chopped
Cumin seeds – 1 tsp
Vegetable oil – for frying
Instructions
- Combine 2 cups all-purpose flour, ¾ cup water, 1 tsp salt, and 2 tbsp olive oil in a large bowl.
- Knead the mixture for 8-10 minutes until it forms a smooth, elastic dough that springs back when pressed.
- Cover the dough with a damp cloth and rest it at room temperature for 30 minutes to relax the gluten.
- Rinse 1 cup brown lentils under cold water until the water runs clear to remove any debris.
- Cook the lentils in 3 cups boiling water for 20-25 minutes until tender but not mushy, then drain completely.
- Heat 1 tbsp vegetable oil in a skillet over medium heat until shimmering but not smoking.
- Toast 1 tsp cumin seeds in the hot oil for 30 seconds until fragrant and slightly darkened.
- Mix the cooked lentils with the toasted cumin, ½ cup chopped fresh cilantro, and ¼ cup chopped fresh mint.
- Divide the rested dough into 12 equal portions and roll each into a smooth ball.
- Roll each dough ball into a 6-inch circle about ⅛-inch thick, dusting with flour to prevent sticking.
- Cut each circle in half to create two semi-circles for the samosa wrappers.
- Place 1 tbsp lentil filling along the straight edge of each semi-circle, leaving ¼-inch border.
- Fold the dough over the filling to form a triangle, pressing the edges firmly to seal.
- Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer for accuracy.
- Fry 3-4 samosas at a time for 3-4 minutes until golden brown and crisp, turning occasionally.
- Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Nothing compares to the satisfying crunch that yields to the tender, herbaceous lentil filling within. The subtle heat from properly toasted cumin seeds complements the bright freshness of mint and cilantro beautifully. Consider serving these elegant triangles alongside a cooling yogurt dip or as part of a sophisticated appetizer platter for your next dinner party.
Vegetable Medley Samosas
Perfectly golden and flaky, these vegetable medley samosas offer a sophisticated twist on the classic street food, with delicate pastry enveloping a vibrant filling of spiced seasonal vegetables. Their elegant triangular shape makes them ideal for entertaining, while the harmonious blend of textures and flavors elevates them beyond ordinary appetizers. Prepare to impress guests with these handheld delights that balance crisp exterior with tender, aromatic interior.
Ingredients
Flour – 2 cups
Water – ¾ cup
Salt – 1 tsp
Vegetable oil – ¼ cup
Potatoes – 2 medium, diced
Peas – 1 cup
Cumin seeds – 1 tsp
Garam masala – 1 tbsp
Instructions
1. Combine 2 cups flour, ¾ cup water, ¼ cup vegetable oil, and 1 tsp salt in a mixing bowl.
2. Knead the dough for 8-10 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes.
3. Boil 2 medium diced potatoes in salted water for 12-15 minutes until fork-tender, then drain completely.
4. Heat 2 tablespoons oil in a skillet over medium heat and toast 1 tsp cumin seeds for 45 seconds until fragrant.
5. Add boiled potatoes and 1 cup peas to the skillet, cooking for 4-5 minutes until peas are bright green.
6. Stir in 1 tbsp garam masala and cook for 1 minute more, then remove from heat and cool completely.
7. Divide the rested dough into 8 equal portions and roll each into a 6-inch circle.
8. Cut each circle in half to form semicircles, then fold each semicircle into a cone shape, sealing the straight edge with water.
9. Fill each cone with 2 tablespoons of the cooled vegetable mixture, leaving ¼-inch space at the top.
10. Moisten the top edges with water and press firmly to seal, creating triangular samosas.
11. Heat remaining oil to 350°F in a deep pan and fry samosas in batches for 3-4 minutes per side until golden brown.
12. Drain on paper towels for 2 minutes before serving.
Vibrant with contrasting textures, these samosas feature shatteringly crisp pastry that gives way to a warmly spiced, tender vegetable filling. The subtle heat from garam masala develops beautifully when served alongside cooling mint chutney or tamarind sauce. For an elegant presentation, arrange them on a platter with edible flowers and serve immediately while the pastry remains at its peak crispness.
Tandoori Chicken Samosas
Savory aromas of smoked paprika and toasted cumin seeds dance through the air, promising the perfect fusion of Indian tradition and handheld convenience. These golden, flaky parcels conceal a vibrant filling of tender tandoori-spiced chicken, creating an elegant appetizer that transitions effortlessly from casual gatherings to sophisticated soirées. Each triangular delight offers a satisfying crunch that gives way to the complex, aromatic warmth of traditional masala spices.
Ingredients
Flour – 2 cups
Water – ¾ cup
Salt – 1 tsp
Chicken breast – 1 lb
Yogurt – ½ cup
Garam masala – 2 tbsp
Paprika – 1 tbsp
Cumin – 1 tsp
Vegetable oil – 2 cups
Instructions
1. Combine 2 cups flour, ¾ cup water, and 1 tsp salt in a large bowl until a smooth dough forms.
2. Cover the dough with a damp cloth and rest at room temperature for 30 minutes to develop elasticity.
3. Cut 1 lb chicken breast into ½-inch cubes while the dough rests.
4. Mix ½ cup yogurt, 2 tbsp garam masala, 1 tbsp paprika, and 1 tsp cumin in a medium bowl.
5. Add chicken cubes to the spice mixture, ensuring each piece is thoroughly coated.
6. Marinate the chicken in the refrigerator for 2 hours to allow flavors to penetrate deeply.
7. Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes until fully cooked through.
8. Roll the rested dough into a thin sheet, approximately ⅛-inch thick, on a lightly floured surface.
9. Cut the dough sheet into 4-inch circles using a round cutter.
10. Place 1 tbsp cooked chicken mixture in the center of each dough circle.
11. Fold each circle into a half-moon shape and press edges firmly to seal, creating triangular pockets.
12. Heat 2 cups vegetable oil in a deep pot to 350°F, verified with a kitchen thermometer.
13. Fry samosas in batches of 4 for 3-4 minutes until golden brown, turning once halfway through.
14. Remove samosas with a slotted spoon and drain on a wire rack to maintain crispness.
15. Let samosas rest for 2 minutes before serving to allow the filling to set properly.
Layers of delicate, shatteringly crisp pastry give way to the succulent, warmly spiced chicken filling, creating a textural symphony in every bite. The vibrant crimson hue of the tandoori marinade peeks through the golden exterior, hinting at the complex flavor profile within. For an elegant presentation, serve these samosas alongside a cooling mint raita and garnish with fresh cilantro sprigs for a striking visual contrast.
Punjabi Aloo Samosas
Just imagine biting through a golden, flaky crust into a warmly spiced potato filling—these Punjabi Aloo Samosas bring the vibrant soul of Indian street food right to your kitchen. Crafted with a delicate pastry shell and a savory interior, they are perfect for gatherings or a comforting snack. Each samosa is a handheld delight, balancing texture and spice with effortless elegance.
Ingredients
– All-purpose flour – 1 cup
– Ghee – 2 tbsp
– Salt – ½ tsp
– Water – ¼ cup
– Potatoes – 2 medium, boiled
– Cumin seeds – 1 tsp
– Green peas – ½ cup
– Garam masala – 1 tsp
– Vegetable oil – 2 cups
Instructions
1. Combine 1 cup all-purpose flour, 2 tbsp ghee, and ½ tsp salt in a bowl.
2. Gradually add ¼ cup water, kneading for 5 minutes until a smooth dough forms.
3. Cover the dough with a damp cloth and rest it at room temperature for 30 minutes.
4. Peel and mash 2 boiled potatoes until no large chunks remain.
5. Heat 1 tbsp vegetable oil in a pan over medium heat and toast 1 tsp cumin seeds for 30 seconds until fragrant.
6. Add ½ cup green peas and sauté for 3 minutes until tender.
7. Stir in the mashed potatoes and 1 tsp garam masala, cooking for 2 minutes to blend flavors.
8. Divide the rested dough into 6 equal portions and roll each into a 5-inch circle.
9. Cut each circle in half to form semicircles.
10. Fold each semicircle into a cone shape, sealing the straight edge with water.
11. Fill each cone with 2 tbsp of the potato mixture.
12. Press the open edges together firmly, using water to seal completely.
13. Heat 2 cups vegetable oil in a deep pot to 350°F, checking with a thermometer.
14. Fry 3–4 samosas at a time for 4–5 minutes, turning occasionally, until golden brown and crisp.
15. Drain the samosas on a wire rack to maintain crunchiness.
A crisp exterior gives way to a soft, spiced filling, with the peas adding subtle sweetness against the earthy potatoes. Serve them hot with mint chutney for a tangy contrast, or pair with a cool yogurt dip to balance the warmth of the garam masala.
Fish and Coriander Samosas
Yet another delightful fusion emerges from the culinary crossroads, where flaky pastry embraces the delicate essence of fish and the vibrant freshness of coriander in these elegant samosas. These triangular parcels offer a sophisticated twist on traditional street food, perfect for entertaining or elevating weeknight dinners. Their golden crust and aromatic filling promise to transport your palate with each crisp bite.
Ingredients
– All-purpose flour – 1 cup
– Water – ¼ cup
– Salt – ½ tsp
– White fish fillets – 8 oz
– Fresh coriander – ½ cup chopped
– Vegetable oil – 2 tbsp
– Vegetable oil for frying – 2 cups
Instructions
1. Combine 1 cup all-purpose flour, ¼ cup water, and ½ tsp salt in a mixing bowl.
2. Knead the mixture for 5 minutes until a smooth dough forms, then cover and rest for 20 minutes at room temperature.
3. Cut 8 oz white fish fillets into ½-inch cubes while the dough rests.
4. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.
5. Add fish cubes and cook for 4 minutes, turning once, until opaque throughout.
6. Stir in ½ cup chopped fresh coriander and cook for 30 seconds until just wilted.
7. Divide the rested dough into 8 equal portions and roll each into a 6-inch circle.
8. Cut each circle in half to create semicircles for samosa wrappers.
9. Place 1 tbsp filling along the straight edge of each semicircle, leaving ¼-inch border.
10. Fold the dough over the filling to form a triangle, pressing edges firmly to seal.
11. Heat 2 cups vegetable oil in a deep pot to 350°F, checking with a thermometer.
12. Fry samosas in batches of 3 for 3-4 minutes until golden brown, flipping halfway.
13. Drain on paper towels to remove excess oil before serving.
Dazzlingly crisp exteriors give way to tender, fragrant fillings where the mild fish perfectly balances the coriander’s citrusy notes. Serve these golden triangles with a cooling mint yogurt dip or alongside a mango chutney for contrasting sweetness. Their elegant appearance makes them equally suited for cocktail parties or as a standout appetizer before seafood-centric meals.
Quinoa and Black Bean Samosas
Wrapped in golden, flaky pastry, these quinoa and black bean samosas offer a contemporary twist on a classic Indian snack, blending ancient grains with vibrant Southwestern flavors. Perfectly portable and satisfyingly crisp, they transform humble ingredients into elegant finger food worthy of any gathering. Their triangular shape reveals a warmly spiced filling that comforts while surprising the palate with modern flair.
Ingredients
– All-purpose flour – 1 cup
– Water – ¼ cup
– Salt – ½ tsp
– Quinoa – ½ cup
– Black beans – 1 cup
– Cumin – 1 tsp
– Vegetable oil – 2 tbsp
Instructions
1. Combine 1 cup all-purpose flour, ¼ cup water, and ½ tsp salt in a bowl, mixing until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes to relax the gluten.
3. Rinse ½ cup quinoa under cold water in a fine-mesh strainer to remove any bitterness.
4. Cook quinoa with 1 cup water in a saucepan over medium heat for 15 minutes until water is absorbed and grains are tender.
5. Heat 1 tbsp vegetable oil in a skillet over medium heat, then toast 1 tsp cumin for 30 seconds until fragrant to enhance its earthy aroma.
6. Add cooked quinoa and 1 cup black beans to the skillet, stirring for 3 minutes until well combined and heated through.
7. Roll the rested dough into a thin sheet, about ⅛-inch thick, on a lightly floured surface to prevent sticking.
8. Cut the dough into 4-inch circles using a round cutter or bowl.
9. Place 1 tbsp filling in the center of each circle, then fold and seal edges with a fork, pressing firmly to avoid leaks during frying.
10. Heat remaining 1 tbsp vegetable oil in a pan over medium-high heat (350°F) until shimmering.
11. Fry samosas in batches for 2-3 minutes per side until golden brown and crisp, adjusting heat if they darken too quickly.
12. Drain on paper towels to remove excess oil for a lighter texture.
Golden and crisp, these samosas offer a satisfying crunch that gives way to a fluffy quinoa and bean interior, subtly spiced with cumin. Serve them warm with a tangy yogurt dip or alongside a fresh mango salsa to highlight their versatile, globally inspired flavors.
Sweet Potato and Chickpea Samosas
Tender, flaky pastry enveloping a warmly spiced filling creates these sophisticated Sweet Potato and Chickpea Samosas, a handheld delight perfect for autumn entertaining. These golden parcels balance earthy sweet potatoes with creamy chickpeas, elevated by aromatic spices that fill your kitchen with an irresistible fragrance. They offer a modern twist on a classic, delivering both comfort and elegance in every bite.
Ingredients
– All-purpose flour – 1 cup
– Salt – ½ tsp
– Water – ¼ cup
– Sweet potato – 1 large
– Chickpeas – 1 can (15 oz)
– Cumin – 1 tsp
– Coriander – 1 tsp
– Turmeric – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Peel the sweet potato and cut it into ½-inch cubes.
3. Toss the sweet potato cubes with 1 tablespoon of vegetable oil on a baking sheet.
4. Roast the sweet potatoes for 20 minutes until they are fork-tender and lightly caramelized at the edges.
5. While the sweet potatoes roast, drain and rinse the chickpeas thoroughly.
6. In a medium bowl, combine the roasted sweet potatoes, chickpeas, cumin, coriander, and turmeric, mashing lightly with a fork until the mixture holds together but retains some texture.
7. For the pastry, mix the all-purpose flour and salt in a separate bowl.
8. Gradually add the water, stirring until a shaggy dough forms, then knead on a lightly floured surface for 2 minutes until smooth and elastic.
9. Divide the dough into 6 equal portions and roll each into a thin 6-inch circle.
10. Place 2 tablespoons of the filling in the center of each dough circle.
11. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal, then crimp with a fork for a decorative finish—this ensures no filling escapes during baking.
12. Brush the samosas lightly with the remaining 1 tablespoon of vegetable oil.
13. Arrange the samosas on a parchment-lined baking sheet, leaving 1 inch between each.
14. Bake for 18–20 minutes until the pastry is golden brown and crisp to the touch.
15. Let the samosas cool on the baking sheet for 5 minutes before serving to allow the filling to set. Ultimately, these samosas boast a crisp, buttery crust that gives way to a soft, savory-sweet interior, with the chickpeas adding a subtle nuttiness. Unfold them alongside a tangy yogurt dip or as part of a vibrant mezze platter for a visually stunning appetizer that delights both the palate and the eye.
Prawn and Green Chili Samosas
Vibrant with coastal flair and subtle heat, these Prawn and Green Chili Samosas offer an elegant twist on traditional street food. Delicate pastry envelopes plump shrimp and fresh chilies, creating a sophisticated appetizer perfect for entertaining. Each golden triangle delivers a harmonious balance of briny sweetness and gentle warmth that lingers pleasantly on the palate.
Ingredients
Wonton wrappers – 24 pieces
Raw prawns – 1 lb
Green chilies – 4
Garlic – 3 cloves
Ginger – 1 tbsp
Cumin powder – 1 tsp
Salt – ¾ tsp
Vegetable oil – 2 cups
Water – ¼ cup
Instructions
1. Peel and devein 1 lb of raw prawns, then chop them into ¼-inch pieces.
2. Finely mince 4 green chilies, 3 garlic cloves, and 1 tbsp of fresh ginger.
3. Combine chopped prawns, minced aromatics, 1 tsp cumin powder, and ¾ tsp salt in a mixing bowl.
4. Place 1 wonton wrapper on a clean surface and spoon 1 tablespoon of filling into the center.
5. Brush the edges of the wrapper with water using a pastry brush to create a seal.
6. Fold the wrapper diagonally to form a triangle, pressing edges firmly to prevent leakage during frying.
7. Repeat steps 4-6 with remaining wrappers and filling.
8. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, checking temperature with a deep-fry thermometer.
9. Carefully lower 4-5 samosas into the hot oil using a slotted spoon.
10. Fry for 3-4 minutes until golden brown, flipping halfway through for even coloring.
11. Remove samosas with a slotted spoon and drain on a wire rack set over a baking sheet to maintain crispness.
12. Continue frying remaining batches, allowing oil to return to 350°F between each batch.
13. Let samosas rest for 2 minutes before serving to allow filling to set.
Outstandingly crisp pastry gives way to tender, juicy prawns infused with the bright heat of fresh chilies. The delicate crunch contrasts beautifully with the succulent filling, while the cumin adds earthy depth that complements the seafood’s natural sweetness. For an elegant presentation, serve alongside a cooling mint-yogurt dip or arrange on a platter with lemon wedges and microgreens.
Egg and Onion Samosas
Delicate, golden parcels of flaky pastry cradle a surprisingly sophisticated filling in these egg and onion samosas. During the crisp autumn months, these handheld treats offer both comfort and elegance, perfect for gatherings or a refined snack. Their aromatic blend of simple ingredients transforms humble components into something truly special.
Ingredients
- All-purpose flour – 1 cup
- Salt – ½ tsp
- Water – ¼ cup
- Vegetable oil – 2 tbsp
- Eggs – 3
- Yellow onion – 1 medium
- Cumin seeds – 1 tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
Instructions
- Combine 1 cup all-purpose flour and ½ tsp salt in a medium bowl.
- Add 2 tbsp vegetable oil to the flour mixture and rub with your fingertips until the mixture resembles coarse crumbs.
- Gradually add ¼ cup water while mixing until a firm dough forms, being careful not to overwork it to ensure flaky pastry.
- Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
- While the dough rests, finely chop 1 medium yellow onion.
- Heat 1 tbsp vegetable oil in a skillet over medium heat until shimmering.
- Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
- Add the chopped onion and sauté for 5-7 minutes until translucent and lightly golden.
- Add ¼ tsp turmeric powder and ½ tsp red chili powder, stirring for 30 seconds to bloom the spices.
- Beat 3 eggs in a separate bowl until uniform in color.
- Pour the beaten eggs into the skillet and scramble for 2-3 minutes until fully cooked but still moist.
- Transfer the egg mixture to a plate and let it cool completely to prevent soggy samosas.
- Divide the rested dough into 6 equal portions and roll each into a smooth ball.
- Roll each ball into a 6-inch circle, dusting with flour as needed to prevent sticking.
- Cut each circle in half to create two semicircles.
- Fold one semicircle into a cone shape, overlapping the straight edges by ¼ inch.
- Seal the straight edge with a dab of water, pressing firmly to create a tight seal.
- Fill each cone with 2 tbsp of the cooled egg mixture, leaving ½ inch space at the top.
- Moisten the top edge with water and press firmly to seal completely, ensuring no filling escapes during frying.
- Heat the remaining 1 tbsp vegetable oil in a deep skillet to 350°F, testing with a bread crumb that should sizzle immediately.
- Fry the samosas in batches for 3-4 minutes per side until golden brown and crisp.
- Drain on paper towels to remove excess oil.
You’ll find these samosas offer a delightful contrast between the shatteringly crisp exterior and the soft, savory filling. Their subtle warmth from the spices complements the sweet caramelized onions beautifully. Consider serving them with a cooling mint yogurt dip or alongside a crisp salad for a complete light meal that showcases their elegant simplicity.
Gluten-Free Samosas with Lentil Filling
Kneading tradition with modern sensibilities, these gluten-free samosas offer a contemporary twist on a beloved classic. Their golden, flaky crust encases a richly spiced lentil filling that satisfies both dietary needs and culinary expectations. Perfect for entertaining or thoughtful snacking, they elevate humble ingredients into something truly special.
Ingredients
Gluten-free flour blend – 2 cups
Xanthan gum – 1 tsp
Salt – 1 tsp
Cold water – ¾ cup
Olive oil – ¼ cup
Brown lentils – 1 cup
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Cumin seeds – 1 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Red chili flakes – ¼ tsp
Vegetable oil – 2 tbsp
Instructions
1. Combine 2 cups gluten-free flour blend, 1 tsp xanthan gum, and ½ tsp salt in a large mixing bowl.
2. Drizzle ¼ cup olive oil into the flour mixture while stirring with a fork to create pea-sized crumbs.
3. Gradually add ¾ cup cold water, 2 tablespoons at a time, mixing until a cohesive dough forms.
4. Knead the dough on a lightly floured surface for 3 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to prevent cracking during rolling.
6. Rinse 1 cup brown lentils under cold water until the water runs clear.
7. Cook lentils in 3 cups boiling water for 25 minutes until tender but not mushy.
8. Drain cooked lentils thoroughly and set aside.
9. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.
10. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
11. Sauté 1 diced onion for 5 minutes until translucent.
12. Add 3 minced garlic cloves and cook for 1 minute until aromatic.
13. Stir in ½ tsp turmeric, 1 tsp coriander powder, and ¼ tsp red chili flakes.
14. Mix in cooked lentils and remaining ½ tsp salt, cooking for 3 minutes to blend flavors.
15. Cool the filling completely to prevent the dough from becoming soggy.
16. Divide chilled dough into 8 equal portions and roll each into a 6-inch circle.
17. Cut each circle in half to create semi-circles.
18. Fold each semi-circle into a cone shape, sealing the straight edge with water.
19. Fill each cone with 2 tablespoons lentil mixture, leaving ¼-inch space at the top.
20. Moisten the top edges and press firmly to seal, creating triangular samosas.
21. Heat oil in a deep pot to 350°F, verified with a kitchen thermometer.
22. Fry samosas in batches of 3 for 4-5 minutes until golden brown, turning once.
23. Drain on a wire rack over paper towels to maintain crispness.
Remarkably crisp and golden, these samosas reveal a warmly spiced lentil interior that comforts without overwhelming. Their flaky gluten-free pastry shatters beautifully with each bite, offering textural contrast to the creamy filling. Serve them alongside mango chutney for sweet contrast or with cucumber raita to cool the subtle heat.
Air-Fried Low-Fat Samosas
Offering a contemporary twist on a beloved classic, these air-fried samosas deliver all the aromatic spices and satisfying crunch of traditional versions with a fraction of the oil. Our streamlined approach maintains the essential character of this Indian street food while embracing modern cooking techniques. Perfect for entertaining or a wholesome snack, they prove that indulgence and wellness can beautifully coexist.
Ingredients
– All-purpose flour – 1 cup
– Water – ¼ cup
– Salt – ½ tsp
– Potatoes – 2 medium, boiled
– Peas – ½ cup, frozen
– Cumin seeds – 1 tsp
– Coriander powder – 1 tsp
– Garam masala – ½ tsp
– Red chili powder – ¼ tsp
– Cooking oil spray
Instructions
1. Combine 1 cup all-purpose flour, ¼ cup water, and ½ tsp salt in a bowl until a firm dough forms.
2. Cover the dough with a damp cloth and rest it at room temperature for 30 minutes to develop elasticity.
3. Peel and mash 2 boiled potatoes in a separate bowl until no large chunks remain.
4. Heat a skillet over medium heat and toast 1 tsp cumin seeds for 45 seconds until fragrant.
5. Add ½ cup frozen peas, 1 tsp coriander powder, ½ tsp garam masala, and ¼ tsp red chili powder to the skillet, stirring for 2 minutes until peas thaw.
6. Mix the spiced pea mixture into the mashed potatoes until uniformly combined.
7. Divide the rested dough into 6 equal portions and roll each into a 6-inch circle on a lightly floured surface.
8. Cut each circle in half to form semicircles, then fold each into a cone shape, sealing the straight edge with water.
9. Fill each cone with 2 tablespoons of potato mixture, then moisten and press the open edges firmly to seal completely.
10. Preheat air fryer to 375°F for 3 minutes.
11. Arrange samosas in a single layer in the air fryer basket, lightly spraying each with cooking oil spray.
12. Air fry at 375°F for 12 minutes, flipping halfway through, until golden brown and crisp.
13. Transfer to a cooling rack for 5 minutes before serving to preserve crispness.
While these samosas emerge with a remarkably flaky, shatteringly crisp exterior that belies their minimal oil content, the interior reveals a warmly spiced potato filling that’s both comforting and complex. Serve them alongside a vibrant mint chutney for dipping, or crumble over fresh greens to transform them into an innovative salad topping that plays with temperature and texture contrasts.
Summary
From flaky pastry to fiery fillings, these 18 samosa recipes offer endless crispy inspiration for your next snack or party. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup with your fellow foodies on Pinterest. Happy cooking!
