Samosa Recipe - Crispy & Spicy - Best Indian Samosa You'll Ever Make (2022)

May 23, 2021 by Vibha Anoop Baindoor

I tried the samosa. Recipe was good thanks. But I got a few bubbles on the outer dough. How to avoid those bubbles.

Response: Hi Vibha, make sure that the dough is not too soft else the bubbles will appear on the surface when you deep fry them.

Nov 16, 2019 by Alka Poddar

Like the way all. Recipes re explained. Have used food viva site may times to get proper recipes do Indian food.

Jan 14, 2019 by Nitesh kumbhare

Best recipe i have ever seen. The way it is described, just great.

Oct 29, 2018 by s.ganapathy subramanian

Samosa preparation was explained in very simple and easy manner; making one to go for preparation straight away.
Thank you,
s.ganapathy subramanian

Feb 01, 2018 by Amuzah

Gonna try it now and gonna bring the feed back soon

Dec 13, 2017 by Rujeko

I like it. Send more recipes please.

Sep 17, 2017 by Poonam kurdia

Nice recipes and easy too.

Sep 04, 2017 by Faith winfred

Easy steps to follow.

Jun 26, 2017 by Vikash

What is Carom Seeds (ajwain). I don't know please help..

Response: Carom seeds (ajwain) is a one type of spices seed l(ike cumin seeds) which used in Indian cuisine in many recipes.

May 21, 2017 by Shweta Dubey

(Video) Samosa Recipe - Crispy & Spicy - Best Indian Samosa You'll Ever Make

I made very tasty and crispy samosas by this recepie. I added aamchur and peanuts for extra crunch in the stuffing.

May 07, 2017 by luke

It helped my mom a lot thanks.

Jan 31, 2017 by Akansha bhardwaj

The recipe is really nice n even very interesting while reading but can u plz tell me why my samosas were not so crispy as we get them outside.

Response: Hello Akanksha, follow the below given tips to make a crispy outer layer.
1. Don't reduce the amount of moyan (oil) in dough.
2. Bind the hard dough.
3. Fry the samosas on low/medium flame.
I hope this will help you.

Jan 30, 2017 by Meenal

Thanks dear. But my samosa are not crispy. Can u give some tips?

Response: Hello Meenal, you can read some tips about making crispy samosa in the answer of below given comment.

Dec 27, 2016 by Veena

Very well explained with each appropriate picture.
Thank u so much.
Going to try.

Dec 25, 2016 by Vivian

Thanks guys. I am trying it now for Christmas. I hope it will turn out well and will be loved by my guests. Thank you.

Oct 03, 2016 by Priscilla Makinita

Thank you very much, I am definitely going to try it!

Sep 21, 2016 by Bamuta Julie

I've enjoyed every bit of it. Thank you so so much. I'm very eager to try them out, especially the samosas.

Aug 24, 2016 by Anon

Please let me know what is maida flour. Is it wholewheat flour or all purpose cake flour?

Response: It is all purpose flour (white flour).

Aug 22, 2016 by Janu

Hello..Thanks lot for good recipe. Can we use whole wheat chapati flour instead of maida?

(Video) Samosa Recipe | Crispy & Spicy | Best Indian Samosa You'll Ever Make | FOOD & TRAVEL TV

Response: Yes, you can use whole wheat flour but the outer layer will not be as crispy.

Jul 03, 2016 by Anjali

Very well explained, thanks for giving such a detailed description.

Jun 26, 2016 by Medha

Thanks for the perfect stepwise explanation.

Jun 24, 2016 by Soumya

Thanks for the nice steps but when I tried samosa, they became soft after frying kindly suggest for making samosa crispy.

Once again thanks for the easy method.

Response: Hello Soumya, these are the main reasons behind soft outer layer of samosa.
1. It happens, if the dough is soft like chapati. Make sure to bind the little hard dough.
2. Don't reduce the mentioned amount of oil while kneading the dough.
3. Fry the samosa on low-medium flame for crispy outer layers.
I hope this will help you.

Mar 09, 2016 by Rekah

Hi, thank you so much for this amazing recipe.
When I made the Samosas they weren't as crispy as the ones I buy outside how come they were soft? Is it because I fried it at medium level? I also made sure they were golden brown before taking them out.

Response: Thank you Rekah for trying the recipe.
To make the crispy outer layer, 1. Never reduce the amount of oil (while making the dough), 2. Bind the hard dough, 3. Fry them on medium-low flame, adjust the temperature while frying the samosa by reducing the flame to low or increasing the flame to medium. The temperature should not be very hot.

Feb 19, 2016 by Urmila

Wow, very tasty and properly explained samosa recipe. Tips are very helpful.
I would like to know, can I use green chutney instead of red chili and garam masala?

Response: Hi Urmila, you can use the green chutney instead of red chilli powder and garam masala but the taste will be different.

Feb 04, 2016 by Mohini

Liked your recipe very much. Just a question...why do bubbles appear on the outer covering of samosa?

Response: Hi Mohini, if bubbles appear on outer layer of samosa, it is normal. It happens when the samosa is fried in too hot oil.

Jan 31, 2016 by Rajeshwari Iyer

Thank you so much for the recipe and I also tried other receipes, which were helpful and tempting method was very easy.

(Video) Samosa Recipe - Crispy & Spicy - Best Indian Samosa You'll Ever Make

Jan 25, 2016 by Dipti

I have seen some where in hotel that the cook makeup samosa ready and fry after order instantly still it is crispy....how... Please explain...... I give 4 1/2 strars.

Response: Hi Dipti, I didn't get your question. Do you mean by raw samosa or fried samosa? At some restaurants, they keep raw samosa ready and at some they keep lightly fried samosa ready. At the time of serving, they fry it until light golden and serve.

Jan 10, 2016 by Zainab

Best site...very helpful.... Thank you admin.

Dec 21, 2015 by Rodrigues

Hi,
Taste of samosa is very good I tried. Want measurement for 1kg maida. And can I use dalda instead of oil. And even measurement pls tell me ASAP.
Thanks.

Response: You can use dalda instead of oil while making the dough. The given recipe uses 180 gm maida (1 1/2 cups), so For 1kg maida, you have to multiply the recipe 5 1/2 times.

Dec 03, 2015 by Nelly Bjermeland

Greatly enjoyed your well-described recipe, and the great care and details that you put into it. Thank you!

Nov 28, 2015 by Gujayila

Can I use popiah skin instead of making my own dough?

Response: I have never tried popiah skin to make outer layer of samosa, so I am not able to help you.

Oct 08, 2015 by Lavanya

My toddler loved the samosas I made from your recipe. This was the first time I tried doing samosas, they came out perfect. Adding Ajwain to the dough, gave it an extra zing. Lovely recipe.

Oct 04, 2015 by Raju Malu

Very nice and easy steps.
Thanks.

Sep 04, 2015 by Chinu

Tempting recipes!!!! Surely gonna try.

Aug 27, 2015 by Deepa Thakkar

Also I tried this samosa receipe was really very tasty nd yummy,Thank u so much.

(Video) How to Make Samosa | Perfect Samosa Recipe

Jul 11, 2015 by Geeta vellanki

Really love the samosa recipe.. My daughter loved them.

Response: Thank you Geeta for trying the recipe.

Jul 07, 2015 by Mata Devi

This is very good site. Myself and family very happy :)

Apr 19, 2015 by Bhavya

Thanks a lot for this recipe. It is very simple and tastes good.

Feb 23, 2015 by Niku

This recipe was really fantastic but my samosa didn't become crispy...:(

Response: Hi Niku, follow the given tips to make crispy outer layer.
1. Bind the little hard dough than paratha dough.
2. Do not reduce the quantity of oil while making the dough.
3. Use the thick bottomed kadai to deep fry the samosa for evenly cooking.
4. For deep frying, add the samosa when oil is medium hot and then fry them over low flame until light golden brown.

Jan 28, 2015 by Chhavi

Good steps. It's very helpful really.

Jan 14, 2015 by Sharmila

These are all very tempting recipes. I have to give it a try one of these days. Thanks for making it so easy.

Dec 23, 2014 by vignesh

Good explanation. 5 star.

Jun 07, 2014 by prema

Nice explanation with pictures for each dish...good to cook all receipes...excellent food website

Jan 18, 2013 by jaya

Good recipe. It would be good to see step by step method

(Video) Perfect crispy samosa recipe|| spicy and crispy Indian samosa||how to make samosa stuffing

Response: Thanks for the feedback. We will shortly convert this recipe into step by step photo recipe.

FAQs

Why my samosa are not crispy? ›

If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

How do you make perfect fried samosas? ›

Steps
  1. Mix flour and salt make a dough. ...
  2. Heat oil in deep frying pan to 350 degres.
  3. Add just few samosas do not over crowd.
  4. Continue turning non stop until golden brown.
  5. Remove and put on kitchen towel do not cover.
  6. When adding the next batch be sure oil is hot again add samosa and repeat process.
Oct 7, 2021

What are samosas made of? ›

A traditional samosa is made with a mixture of maida flour (a white wheat flour that can be substituted with all-purpose flour), vegetable oil or butter, salt, and water. Traditional samosa dough is often flavored with carom seeds. 2. Phyllo sheets.

Which oil is best for frying samosas? ›

The goal is to ensure the entire surface of the samosas are coated for that ultra-crispy texture. Canola or Vegetable Oil: Canola or any light-colored vegetable oil will work for deep frying.

What is samosa called in English? ›

The English word samosa derives from the Urdu word "samosa, سموسا, traceable to the Middle Persian word sanbosag (سنبوسگ) 'triangular pastry'.
...
Samosa.
Samosas with chutney and green chilies in Northern India
Alternative namesSambusa, samusa, Siṅgaṛā/Siṅāṛā
CourseEntrée, side dish, snack
5 more rows

How do you keep fried food crispy for hours? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

What temperature do you fry samosas at? ›

Deep-fry: Place frozen Samosas in deep fryer at 350°F (177°C) for approximately 5 minutes until golden brown. Drain on paper towel. Pan-fry: Place Samosas in a skillet with small amount of oil and cook at medium heat until golden brown, approximately 7-10 minutes.

Can I make samosas ahead of time? ›

You can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can freeze them individually and store them in a ziplock or a freezer friendly container and fry them at a later date.

Do samosas have to be deep fried? ›

Baking samosas in the oven is a healthier option compared to deep-frying them. You still get to achieve a crispy crunch on the outside. You do not need to use an excessive amount of oil to bake the samosas.

What pastry are samosas made from? ›

Crunchy & filling, dinner is complete with Samosas paired with your choice of soup. Made with Jus-Rol filo pastry sheets this dish is just the right hint of crunch & spice!

Which country banned samosa? ›

But, what if we tell you that your favorite snack, samosa, is banned in a country. That's right! Can you believe it! Samosa is banned in Somalia.

Which country invented samosa? ›

01/4Revealed!

If we go by the reports and facts, samosa originated during the 10th century in the Middle East region. The first official mention of samosa was found in Iranian historian Abolfazl Beyhaqi's work Tarikh-e Beyhaghi, where it was referred to as 'Sambosa'.

Is samosa a junk food? ›

BECAUSE CAN LEAD TO MULTIPLE ISSUES: Even though you may not have a medical history, but by eating samosa every week, you are prone to issues like diabetes, high blood pressure, cardiovascular problems, and weight gain.

What is samosa called in USA? ›

A samosa is called samosa in Englishlanguage as well…. The word samosais officially present in the Cambridge dictionary and this is what the dictionary says about it… a South Asian food consisting of a small pastry case in the shape of a triangle, filled with vegetables or meat and spices and fried.

How many types of samosas are there? ›

These are 15 different types of samosas available across India.

Why are samosas so good? ›

Samosas are great because of the combination of the crispy outside, which forms during frying, and the flavourful filling on the inside. There are a lot of different samosa fillings out there and really, you can make whatever you like.

How do you keep your food from getting soggy when crispy? ›

What is this? Placing paper towels or a piece of cloth in your travel container will help to keep your food crispy. The paper towel helps mop up the moisture and prevent it from getting into your food.

How do you make fried food crispy? ›

How to Make the Best Crispy Fried Food by Being Smart About Batters

Why is my samosa dough breaking? ›

Why Does My Samosa Pastry Crack? The most common reason for the pastry cracking issue is the dryness in the dough. If you don't add enough ghee/oil and water to all-purpose flour, you will always see cracks on your Samosa. Another common mistake people make is they roll the dough sheet very thin.

Can you fry samosas in an air fryer? ›

To air fry the samosas:

Brush samosas liberally with cooking oil (both sides). Arrange samosas in a single layer inside air fryer basket. Do not overcrowd the basket. Air fry at 180°C/355°F for 4 minutes, turning at the 2 minute mark.

How do you increase the shelf life of a samosa? ›

From the present study it was observed that 0.3 % calcium propionate extended the shelf life of samosa sheet up to 15 days at 4±1°C and it extended more than 15 days at -18±1°C.

How long do homemade samosas last? ›

Cooked samosas loosely wrapped in foil or plastic will last two days. You can also freeze them for up to six months by wrapping them in foil, then sealing them in plastic. Thaw frozen samosas in the refrigerator before reheating.

Can I freeze homemade samosas? ›

Samosas will keep for a few days in an airtight container in the fridge. They freeze well (place them flat in a resealable bag to avoid sticking). If you plan to freeze samosas you're making, fry until cooked but still pale, then fry to golden before eating.

Can I bake frozen samosas instead of frying? ›

I have used my homemade frozen samosas made using store-bought leaves. After brushing both sides, place the tray in the middle rack of the preheated oven and bake the samosas for 10 to 15 minutes or until they start to brown on the edges.

How do you fold filo pastry for samosas? ›

Filo Pastry Samosa Folding Technique - YouTube

Why is samosa Triangle? ›

The word comes from Persian word 'sambusa' which means triangle, due to its shape. The great Mughals brought it with them, like so many other culture, cuisine and refinements. Generally Samosa is triangular in shap.

How do you wrap a samosa pastry? ›

Samosa Pastry Patti Strips Pur. A Brand New Way To Fold ... - YouTube

Is ketchup illegal in France? ›

It's un-American! In 2011, France banned the tomato condiment from school cafeterias in order to preserve French cuisine. The one ironic exception: Students can still eat ketchup on French fries. Phasing out incandescent light bulbs isn't as easy as flipping a switch.

Which country banned tomato ketchup? ›

"Israel has recently banned Heinz ketchup from the country and they say it's because it doesn't have high enough amount of tomatoes in it. But there are a couple of more reasons why it was banned ...

What is the Hindi name of samosa? ›

SAMOSA= समोसा [pr. {samosa} ](Noun) Usage : These samosas are so tasty & crispy. उदाहरण : समोसा +66.

Which is the national sweet of India? ›

Do you know that Jalebi is the national sweet of India and you will find this sweet in every corner of India and the taste of the Jalebis of this shop is wonderful and you will like to visit it for other reasons like the liveliness of the place and the activities taking place nearby it.

Is Jalebi a Indian? ›

Jalebi did not originate in India, but is a version of west Asian "Zolabiya" or "Zalabiya." In Iran, Zalabiya was a festive treat, which was enjoyed by everybody, especially during the iftaar gatherings of Ramzaan.

What is the English name of samosa and Jalebi? ›

Samosa: This is a favorite snack of North Indians. Even in English, when it has to be written and spoken, people often write and speak Samosa. But talking about the proper English name, it is called Rissole in English. Jalebi: It is called Rouded Sweet or Funnel Cake in English.

Are samosas healthier than pizza? ›

But I would like to add here that snacks like Samosa and Kachauri are healthier and have lesser calories than burger and pizza.

Are samosas good for health? ›

No, this recipe is not healthy. The samosa are deep fried which does not work for healthy living and it has a stuffing of potatoes. Your fat levels increase as deep frying increases oil absorption.

Why are my samosas soft? ›

If too little oil is added, it may harden the crust of the samosas. Texture- The dough needs to be hard and stiff and soft dough does not work for samosa. You must add water only if required. Tiny air bubbles may form if the dough has too much moisture.

Why does my samosa pastry crack when frying? ›

Why Does My Samosa Pastry Crack? The most common reason for the pastry cracking issue is the dryness in the dough. If you don't add enough ghee/oil and water to all-purpose flour, you will always see cracks on your Samosa. Another common mistake people make is they roll the dough sheet very thin.

Do you have to deep fry samosas? ›

The best way to cook frozen samosas is to deep fry them, but you can also bake them in the oven or cook them in the air fryer.

Why there are bubbles on samosa? ›

Using uneven quantities of oil or ghee may lead to the formation of tiny air bubbles all over the samosa.

What temperature do you fry samosas at? ›

Deep-fry: Place frozen Samosas in deep fryer at 350°F (177°C) for approximately 5 minutes until golden brown. Drain on paper towel. Pan-fry: Place Samosas in a skillet with small amount of oil and cook at medium heat until golden brown, approximately 7-10 minutes.

Are samosas healthy? ›

Studies have shown over and again that samosas can be very fattening, as much as any other fatty snack. Cholesterol, digestion issues, trans fats, refined flour and the unhygienic conditions under which samosas are made in India are ample reasons for you to stop eating them!

Can I make samosas ahead of time? ›

You can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can freeze them individually and store them in a ziplock or a freezer friendly container and fry them at a later date.

How do you stick samosa sheets? ›

In a small bowl, mix some flour with a bit of water to form a concentrated, thick paste. Using a small pastry brush, take some of the mixture and spread it at the tip of your samosa. Press with your finger to seal the edges. Repeat until quantities are finished.

How do you fold samosa strips? ›

Samosa Pastry Patti Strips Pur. A Brand New Way To Fold ... - YouTube

What makes fried dough blister? ›

The crust forms while some of these little pockets of trapped steam are at fully inflated just below the surface. Thus, the even after the dough cools and the high pressure of the steam inside the bubbles goes back to normal atmospheric pressure, the crust is rigid enough that the bubbles keep their shape.

What pastry are samosas made from? ›

Crunchy & filling, dinner is complete with Samosas paired with your choice of soup. Made with Jus-Rol filo pastry sheets this dish is just the right hint of crunch & spice!

Can I freeze homemade samosas? ›

Samosas will keep for a few days in an airtight container in the fridge. They freeze well (place them flat in a resealable bag to avoid sticking). If you plan to freeze samosas you're making, fry until cooked but still pale, then fry to golden before eating.

How do you store samosa sheets in the fridge? ›

How to Store Samosa Sheets for long (frozen samosa sheets ... - YouTube

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