Samosas are just my favourite thing to make and toady I’m showing you how to make the dough, it’s super straightforward trust me! These samosas are crispy and spiced to perfection! The secret to the perfect samosa lies in the dough—firm yet pliable, ensuring a crunchy texture when fried. Below is my foolproof recipe for making the perfect samosa dough from scratch.
Ingredients for Samosa Dough
- 200g plain flour
- 1/2 tsp ajwain seeds (carom seeds)
- 2.5 tbsp oil
- 1 tsp salt (or to taste)
- 90ml lukewarm water
Instructions
- In a large mixing bowl, combine the flour, ajwain seeds, oil, and salt.
- Mix the ingredients by hand until the oil is well incorporated into the flour, creating a crumbly texture.
- Gradually pour in the lukewarm water with your other hand, a little at a time, while continuing to mix with your dominant hand.
- Once the mixture starts to come together, knead the dough for about 7 minutes until it forms a smooth, firm ball.
- Cover the dough with cling film and let it rest.
- Prepare a clean counter space and keep a bowl of water nearby for shaping the samosas.
- Divide the dough into equal-sized portions and roll them into balls.
- Using a rolling pin, roll each ball into a thin, large circle, as shown in the recipe video.
- Cut the circle in half to create two semi-circles.
- Lightly apply water along the straight edge of one semi-circle using your fingertip.
- Fold the semi-circle into a cone shape by joining the straight edges together, pressing firmly on both the inside and outside to seal. Pinch the tip of the cone tightly to ensure it stays intact.
- Fill the cone with the potato filling until it is about three-quarters full, then press it down gently with the back of a spoon.
- Apply water to the open edge, then carefully seal it by pressing the edges together.
- Set the filled samosas aside while you heat the oil for frying.
- Heat oil in a pan over medium heat for about 4 minutes. To check if the oil is ready, drop a small piece of dough into the oil—if it bubbles immediately, the oil is hot enough.
- Carefully lower 5-6 samosas into the oil and fry for 5-6 minutes on each side until golden brown.
- Maintain medium heat and turn the samosas occasionally with a fork to ensure even frying.
- Once golden brown, remove the samosas using a metal strainer and place them on a plate lined with kitchen paper to absorb excess oil.
- Serve hot with green chutney and enjoy!
Samosa Dough Recipe
Servings
9
samosasCooking time
45
minutesIngredients
- Samosa Dough
200g plain flour
1/2 tsp ajwain seeds
2.5 tbsp oil
1 tsp salt (or to taste)
90ml lukewarm water
Directions
- In a large mixing bowl, combine the flour, ajwain seeds, oil, and salt.
- Mix the ingredients by hand until the oil is well incorporated into the flour, creating a crumbly texture.
- Gradually pour in the lukewarm water with your other hand, a little at a time, while continuing to mix with your dominant hand.
- Once the mixture starts to come together, knead the dough for about 7 minutes until it forms a smooth, firm ball.
- Cover the dough with cling film and let it rest.
- Prepare a clean counter space and keep a bowl of water nearby for shaping the samosas.
- Divide the dough into equal-sized portions and roll them into balls.
- Using a rolling pin, roll each ball into a thin, large circle, as shown in the recipe video.
- Cut the circle in half to create two semi-circles.
- Lightly apply water along the straight edge of one semi-circle using your fingertip.
- Fold the semi-circle into a cone shape by joining the straight edges together, pressing firmly on both the inside and outside to seal. Pinch the tip of the cone tightly to ensure it stays intact.
- Fill the cone with the potato filling until it is about three-quarters full, then press it down gently with the back of a spoon.
- Apply water to the open edge, then carefully seal it by pressing the edges together.
- Set the filled samosas aside while you heat the oil for frying.
- Heat oil in a pan over medium heat for about 4 minutes. To check if the oil is ready, drop a small piece of dough into the oil—if it bubbles immediately, the oil is hot enough.
- Carefully lower 5-6 samosas into the oil and fry for 5-6 minutes on each side until golden brown.
- Maintain medium heat and turn the samosas occasionally with a fork to ensure even frying.
- Once golden brown, remove the samosas using a metal strainer and place them on a plate lined with kitchen paper to absorb excess oil.
- Serve hot with green chutney and enjoy!
If you like the look of this recipe then you should definitely check out the ones below for some more amazing dishes:
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