Samosa Recipe | Air Fryer, Oven & Deep-Fried (2024)

Sharing my fail-proof samosa recipe with step-by-step instructions for the perfect dough, filling and folding technique. This crispy and flaky vegan Indian samosa can be made in the traditional deep-fried method or made healthier in an air fryer or oven.

I cannot express how excited I am to share this samosa recipe with you. It's one of the most requested recipes by readers!

If there was ever a quintessential Indian snack, it would certainly be the samosa! Buttery thin pastry dough stuffed to the brim with spiced golden potatoes and green peas, then cooked in one of three cooking methods - air fryer, oven or deep-fried, until it's golden brown and crisp!

There are two components that take a Samosa from great to amazing - a thin, crisp outer shell, and a perfectly spiced filling. In this recipe, I will walk you through steps to master both.

Tips & Tricks: Don't be alarmed by the list of ingredients and steps. It's an easy snack to make that just takes a little time and patience. I recommend that you read through all the tips and tricks mentioned. I have experimented with this recipe multiple times so you can make a fail-proof samosa in your first attempt.

What is Samosa?

Samosa is a deep-fried or baked pastry stuffed with a savory filling of either spiced potatoes, peas, onions, cheese, lentils or keema.

The shapes can vary from triangular, cone or half-moon, depending on the region.

Fun Fact: Samosa was originally named samsa after the pyramids of Central Asia, giving note to it's traditional triangle or cone shape. Historical accounts also refer to it as sanbusak, sanbusaq or sanbusaj, all deriving from the Persian word, sanbosag.

Ingredients - Notes & Substitutions

The ingredients can be broken down into three parts - samosa dough, samosa stuffing and oil for cooking. Let's take a look at each one.

Samosa Dough Ingredients:

• All Purpose Flour: Regular all-purpose flour, called Maida in Hindi, is all you need. I do not recommend whole wheat flour (atta) as the dough will be too dense. If you would like to make these a bit healthier, stick to an organic or unbleached, unbromated all-purpose flour.
• Carom Seeds (Ajwain): Carom seeds, or ajwain, have a taste that is similar to thyme, anise and oregano. Look for them in Indian food markets, specialty spice shops or online. If you cannot find them, substitute with Mexican oregano, but half the quantity.
• Avocado Oil: Avocado oil is a neutral flavored oil with a high smoke-point that binds the ingredients into a smooth dough. Ghee is a good substitute, but the samosas will no longer be vegan.
• Cold Water: The amount of water will vary depending on the time of year, moisture in the air and brand of flour. But the important detail is that the water must be cold. I keep a cup of ice water ready and drizzle in 1 tablespoon of water at a time until the dough comes together.

Samosa Filling Ingredients:

• Olive Oil: A few tablespoons of olive oil is a good starting point to potato samosas.
• Cumin Seeds: Slightly savory and smokey, the samosa filling wouldn't be complete without it.
• Ginger: I like to finely chop fresh ginger root rather than grate it. A 1-inch piece of ginger will give you approx 2 teaspoons chopped.
• Garam Masala: This traditional and warmly scented Indian spice blend really makes these samosa ultra-comforting. Use homemade garam masala or your favorite store-bought brand.
• Crushed Coriander Seeds: I like to slightly crush whole coriander seeds in a mortar and pestle or pulse it a few times in a spice grinder for an authentic texture and flavor. Ground coriander is a good substitute.
• Red Chili Powder: Cayenne or Kashmiri red chili powder (a flavor combo of paprika and cayenne) are both great options. Reduce to ¼ teaspoon for medium or skip for mild.
• Dry Mango Powder (Amchur): Amchur is a fruity spice powder made from dried unripe green mangoes and has a slight citrusy flavor. It adds that extra special pop.
• Water: A few tablespoons of water prevents the spices from burning.
• Gold Potatoes: Yukon gold potatoes provide the best flavor and overall texture. If you want to get ahead, wash, peel and boil potatoes 1-2 days ahead and store in an airtight container in the fridge.
• Green Peas: Frozen green peas are easy and convenient. Remove approx ¾ - 1 cup frozen green peas from the freezer while you make the dough and gather the rest of the ingredients.
• Cilantro: A fresh and green finishing touch!

Oil for Air Fryer, Deep Frying or Baking:

The type and amount of oil will vary depending on your cooking method of choice.

• Avocado Oil: Avocado oil is a neutral, high-heat cooking oil that works well with the high temp of the air fryer or oven. I recommend brushing the samosas with approx 2 tablespoons of oil to start and finish with the remaining 1 tablespoon halfway through the cooking process. 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. The larger surface area of a wok works perfectly for deep frying without having to use too much oil. If you do not own a wok, a large saucier pan or medium saucepan will work, but you may need more oil.

Step By Step Instructions for How to Make Samosas From Scratch

Let's dive deep into how to make the best samosa recipe, along with three cooking methods!

1. Knead Samosa Dough

• Add flour, salt and carom seeds to the food processor jar. Add oil while running the machine on low speed, until the flour absorbs the oil and looks crumbly. Alternatively, add the ingredients to a large bowl, add oil and rub with your fingers till it gets crumbly (Pic 1).
• To check if the dough is ready for water, press a small portion between your palm and see if it holds shape. If it falls apart, add another teaspoon of oil until it does. This step is called 'moyen' or 'moyan' in Hindi (Pic 2).
• Add water, a little at a time, and knead on low speed until a firm dough is formed. Scrape the sides of the bowl half way through. It should take around 4-5 minutes for the dough to come together. If kneading by hand, knead until the dough ball comes together (Pic 3).
• Transfer the dough to a bowl and cover it with a damp kitchen towel to prevent it from drying and cracking. Rest it for 1 hour (Pic 4). Prepare the filling while the dough rests.

2. Make the Stuffing

• Heat oil in a non-stick pan on medium-high heat. Add cumin seeds and saute until they sizzle. Add ginger and spices (Pic 5).
• Make sure to add 2-3 tablespoons water to prevent the spices from burning. Cook for 30 seconds while stirring (Pic 6).
• Stir in chopped boiled potatoes, and gently crush them using your spatula or a potato masher. Stir in peas and cook for another 2 minutes (Pic 7).
• Adjust seasoning to taste. Add chopped cilantro and turn off the heat (Pic 8).

3. Shape, Stuff and How to Fold Samosa

• Give the dough another quick knead for 30 seconds. Now divide the dough into 8 portions and roll each one into a smooth ball. Cover the dough balls with a damp kitchen towel to prevent drying (Pic 1).
• Place a dough ball on a flat surface. Add a few drops of oil on each side of the dough ball and roll it into an evenly thick 6-inch disc using a rolling pin. The thickness of the dough should be about 1/16th inch (Pic 2).
• Cut the disc in half to form two semi-circles. Place one semi-circle with the rounded edge facing you (Pic 3).
• Apply water on the left-half straight edge of the semi circle (Pic 4).

• Lift the right edge of the semi-circle and bring it down to the center of the semicircle while holding it (Pic 5).
• Now bring the other edge of the semicircle (wet side) to the center, overlapping the two edges (Pic 6).
• Gently press to seal both sides together to form a cone. Pinch the tip to seal well. Hold the cone upright in your hand (Pic 7).
• Add 2 tablespoons of the filling in the center (Pic 8).

• Apply water on the inner side of the open edges of the cone. Holding from the middle, gently bring the open seams towards the center, pinching them together to seal them (Pic 9).
• Ensure that the samosa is sealed all the way through. Form all samosas using this method (Pic 10).

How to Cook Samosa

Now, the fun begins! Pick one of the three cooking methods featuring the air fryer, stovetop or oven.

Air Fryer Samosa

1. Using a pastry brush coat the samosa generously with oil. Preheat the air fryer at 375°F for 2 minutes.
2. Place the samosas in the fryer basket in a single layer, leaving about ½-inch space between each.
3. Air fry at 375°F for 10 mins. Remove the basket, flip the samosas, brush them with oil and cook them for another 10 minutes. After that, remove the basket and brush the samosas lightly with oil, increase the temperature to 400°F and air fry for 1-2 minutes.

Fried Samosa on the Stovetop

1. Heat 2 cups canola or vegetable oil in a heavy bottom wok on medium-low heat for about 12-15 minutes.
2. To confirm if the oil is the right temperature, drop a small crumble of the dough into the oil. If multiple tiny bubbles start forming around the dough, the oil is ready. If it floats to the top immediately, reduce the heat and wait for the oil to cool down a bit.
3. Place a samosa on the ladle and slide it in to the hot oil carefully. Repeat with 3 more samosas, without overcrowding the wok.
4. Fry for about 15-18 minutes on medium-low heat, flipping 2-3 times, until the samosa turns golden in color. Remove samosas and transfer onto a kitchen towel lined plate to absorb the excess oil. Fry the remaining samosas.

Oven Baked Samosa

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Brush the samosas generously with oil. Place the samosas on the baking sheet, leaving about 1-inch space between each. Bake for 25-30 minutes. After about 15 minutes, flip them and brush with a little more oil. Bake until golden brown.

Preferred Method: Air Fryer

I love my air fryer for a number of reasons, but especially when it comes to this vegetable samosa recipe because it offers a cooking process that is:

• Convenient and easier to cook
• Mess-free - no hot oil to watch over and discard later
• Lower in calories (less guilt when going for seconds)
• Easier for kids to pop it in the air fryer and make 2-3 for snacking (see freezing tips below!).
• A set-it and forget-it style of cooking

Taste and Calorie Comparison Between Traditional & Air Fryer Samosa

The crust of a deep fried samosa is slightly crispier than baked or air fried one. However, you do end up saving calories by baking or air frying it.

Based on a few nutrition calculators, the calories in a deep fried samosa range between 280-308 calories. Based on this recipe, one air fried samosa has about 161 calories.

Even though there are many variables at play here, it is safe to say that air fryer samosa or baked samosa is healthier than a deep fried one. Pick your favorite style based on your personal preference.

Serving Suggestions

I love to make these for my family as a mid-afternoon snack, or appetizer to weekend festivities. My girls enjoy them as an after-school treat with a combination of tamarind chutney and green chutney.

They are a very special treat during the month of Diwali, Holi and Ramadan, too.

Freezer Instructions

One of my favorite parts about making samosas at home is that they are super freezer-friendly. I simply assemble the samosas up until stuffing and sealing.

Once the samosas are tightly sealed, I place them in one even layer on a parchment-lined baking sheet and freeze for 1 hour.

Then, simply transfer them to a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months.

Pop 1, 2 or 3 in the air fryer whenever the craving strikes! For best results, add 1-2 minutes to the baking time when cooking the samosas from frozen.

Recipe Tips & Notes

Dough Making Tips:

• After adding oil to the dough, mix it until it resembles coarse sand. To check if it's ready for water, press it together between your palm and see if it holds shape. If it falls apart, add another teaspoon of oil until it does.
• Add cold water to the dough to achieve a crisp crust.
• Rest the dough for one hour. I tried two batches with a rest time of 30 minutes and 45 minutes respectively, and neither worked as well as the dough that was rested for an hour.
• Cover the dough with a wet kitchen towel while resting to prevent it from drying and cracking.

Rolling Tips:

• For a smoother rolling experience, add a few drops of oil on the dough ball before you start rolling.
• Roll on a wooden cutting board as opposed to a smooth counter-top. The added texture in the wooden board makes rolling this stretchy dough easier.
• Roll them evenly. To ensure even cooking and crisping, roll the dough into an even thin layer. Remember, thin dough = crisp crust. The shape should be round or oval. Don't worry if it's not a perfect circle.

Samosa Folding Tips:

• When using water to seal the edges, use very little. Excess water can make it harder to seal.
• When overlapping the two rounded edges, make sure to overlap at least ½-inch. That prevents the dough from splitting open when frying or air frying.
• Use cooled filling to stuff the samosas. Warm filling will loosen the fat in the dough and prevent it from crisping up.

Samosa Cooking Tips:

• When deep frying, perform the dough test as mentioned in the recipe steps to ensure that the oil is at the right temperature for deep frying. If the oil is too hot, samosas will brown while being undercooked on the inside. If the oil is too cold, they will absorb excess oil and be greasy.
• Brush liberally with oil for air frying. To get a crisp crust, brush the samosas generously with oil before adding them to the air fryer, as well as half way through after flipping them.

Frequently Asked Questions for Samosas

More Samosa Inspired Recipes on the Blog

• Samosa Chaat
• Samosa Pinwheels
• Easy Samosa Chaat Phyllo Cups
• Samosa Stuffed Jalapeno Poppers

You may also like: Indian Dinner Party Menu Ideas

More Indian Snack Recipes

• Tandoori Chicken Wings
• Paneer Tikka
• Bombay Masala Toast
• Chicken Tikka
• Spicy Bombay Potatoes
• Dahi Vada (Dahi Bhalla Chaat)
• Tandoori Fish Tikka
• Matar Chaat (Pigeon Peas Dip)
• No-Fry Onion Spinach Pakora
• Curry Puff

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