Samosa recipe ( indian potato beef and green pea samosa)

Crispy, golden samosas filled with spiced potatoes, beef, and green peas make the perfect Indian snack recipe.

Bursting with bold flavors, these flaky pastries are a favorite at parties and teatime.

Whether served with chutney or as a side dish, this homemade recipe brings authentic taste and irresistible crunch to every bite.

Indian Samosa Recipe

Indian samosa brings together the perfect combination of golden, crispy pastry and a rich, aromatic filling.

In this lighter version, beef replaces lamb, offering a delicious bite without excess fat. Each delicately spiced triangle balances soft and crispy textures, infused with captivating hints of cumin and coriander.

What makes this recipe special is the homemade dough—thin, easy to work with, and perfectly crisp—wrapping around a juicy, well-seasoned filling.

Every bite of an Indian samosa delivers authentic flavors and a harmonious blend of warming spices.

Paired with a refreshing yogurt sauce or a slightly sweet chutney, these samosas become truly irresistible.

Enjoy them as a starter or a main course with a crisp salad for a flavorful yet balanced Indian meal.

Personally, I love serving them alongside chicken tikka masala, or Indian Red Lentil Dhal with spinach—an explosion of flavors that’s hard to resist. Once you start, stopping is the real challenge… Consider yourself warned!

Ingredients for the Indian Samosa Recipe

For the Dough:

• 400g flour – Forms the base, providing structure and crispness.
• 100g softened butter – Adds richness and a melt-in-the-mouth texture.
• A pinch of baking powder – Lightly aerates the dough for a more flexible consistency.
• Salt – Enhances the overall flavor.
• Plain yogurt (as needed) – Replaces water for extra softness and a smooth, pliable dough.

For the Filling:

• 3 medium potatoes, peeled and diced – Contribute a soft texture with a hint of natural sweetness.
• 150g minced meat – A savory, protein-rich addition for extra depth of flavor.
• 1 onion, finely chopped – Provides a sweet, aromatic base.
• 2 cloves of garlic, minced – Infuses the filling with bold, rich flavor.
• 1–2 handfuls of pitted, sliced black olives – Add a savory, slightly tangy contrast.
• A few portions of “Laughing Cow” cheese – Create a creamy, indulgent center.
• Salt, pepper, and curry powder – Essential seasonings to elevate the flavors with a hint of spice.
• A handful of fresh coriander, chopped – Brings a touch of freshness and an aromatic finish.

How to Make Homemade Indian Samosas

Preparing the Filling:

1. Heat a tablespoon of olive oil in a skillet over medium heat.
2. Add the chopped onion and finely grated or minced garlic. Sauté until soft and translucent.
3. Stir in the minced meat and sliced olives, cooking for a few minutes while stirring regularly.
4. Meanwhile, boil the diced potatoes in salted water until tender (about 10–15 minutes).
5. Drain the potatoes, then mash them roughly using a fork or potato masher.
6. Add the mashed potatoes to the meat mixture, then season with curry powder, salt, and pepper.
7. Cover and let simmer for a few minutes. If the mixture seems too dry, add a little water to prevent sticking.
8. Remove from heat, then mix in the chopped fresh cilantro and cheese portions until smooth and slightly compact. The mixture should not be too liquid.
9. Let the filling cool completely before shaping the samosas.

Making the Dough:

1. In a mixing bowl, combine the flour, baking powder, and salt.
2. Add the softened butter and rub it into the flour with your fingertips until the mixture has a sandy texture.
3. Gradually add the plain yogurt, kneading until a smooth and uniform dough forms.
4. Divide the dough into 2 or 3 portions, cover with a clean kitchen towel, and let rest for 15 minutes.

Shaping the Samosas:

1. Lightly flour a work surface and roll out each dough portion into a thin sheet using a rolling pin.
2. Use an upturned bowl to cut out circles from the dough.
3. Slice each circle in half to create semicircles.
4. Lightly moisten the straight edge of a semicircle with water using your finger.
5. Place a small spoonful of filling in the center, then fold it into a triangle, pinching the edges firmly to seal.
6. Repeat until all the dough and filling are used.

Frying the Samosas:

1. Heat oil in a deep frying pan or saucepan.
2. Once the oil is hot, carefully add the samosas and fry until golden brown and crispy.
3. Remove from the oil and drain on paper towels to absorb excess grease.

Can You Prepare Samosas in Advance?

Yes! Samosas can be made ahead of time in a few different ways:

Before frying :

• Refrigerating: Shape the samosas and place them on a baking sheet lined with parchment paper. Cover with plastic wrap to prevent drying out and store in the refrigerator for up to 24 hours.
• Freezing: Arrange the samosas in a single layer on a baking sheet, making sure they don’t touch. Freeze until solid, then transfer them to an airtight freezer bag. They can be stored for up to 3 months. You can fry them straight from frozen—just add a few extra minutes to the cooking time.

After frying :

• Refrigerating: Let the cooked samosas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore their crispiness.
• Freezing: For longer storage, freeze the fully cooked samosas once they’ve cooled. Reheat them straight from frozen in the oven to keep them from becoming soft.

How to Reheat Samosas

• In the Oven (Best for Crispiness):
  1. Preheat the oven to 180°C (350°F).
  2. Place the samosas on a baking sheet and heat for 10 to 15 minutes.
• In a Pan:
  1. Heat a dry pan or add a small drizzle of oil.
  2. Warm the samosas over medium heat, cooking for 2 to 3 minutes per side.
• In the Microwave (Not Recommended):
  • The microwave tends to make the dough soft. If needed, heat for 30 seconds to 1 minute.

Common Samosa Dough Issues & Solutions

1. Why Do My Samosas Turn Hard?

If your samosas come out too hard, it’s usually due to one of these reasons:

• Overkneading the dough – This can make it too stiff. Knead just until smooth.
• Not enough fat (oil or butter) in the dough – The dough needs enough fat to stay crisp but not hard.
• Too much water or liquid in the dough – A tight, slightly firm dough works best. If it’s too soft, the samosas may turn hard after frying.
• Frying at too low a temperature – If the oil is not hot enough, the samosas take longer to cook and may become tough.

Fix: Use a moderate amount of fat, knead lightly, and fry at the right temperature (about 175-180°C / 345-355°F).

2. Why Do My Samosas Turn Oily?

If your samosas absorb too much oil, it’s likely due to:

• Frying in oil that is too cold – This causes the dough to absorb oil instead of crisping up.
• Too much moisture in the dough – A sticky dough absorbs more oil.
• Not sealing the samosas properly – If there are openings, oil seeps into the filling.

Fix: Always heat the oil to the right temperature (175-180°C / 345-355°F) before frying, ensure the dough is firm but not dry, and seal the edges well.

3. Why Does My Dough Develop Blisters and Bubbles After Cooking?

This happens when:

• The oil is too hot – Rapid frying can cause bubbles to form.
• The dough is too soft or contains too much water – Moisture creates steam pockets, leading to bubbles.
• The dough wasn’t rested enough – Resting helps relax the gluten and prevents bubbles.

Fix: Let the dough rest for at least 15-30 minutes, fry at medium heat first, and avoid excess moisture in the dough.

Recipe Adaptations

– Can I Use Spring Roll Sheets for This Recipe?

Yes! You can use spring roll wrappers instead of homemade dough. However, the texture will be different—spring roll sheets are thinner and crispier, while traditional samosa dough is thicker and flakier.

How to Use:

• Cut the sheets into halves or quarters depending on the size of samosas you want.
• Wrap them tightly and seal with a flour-water paste.
• Fry at medium heat to avoid burning the thin wrappers.

5. Can I Use a Different Flour for the Dough?

Yes! While traditional samosas use all-purpose flour (maida), you can experiment with:

• Whole wheat flour – Makes a healthier but slightly denser samosa.
• Semolina (sooji) & flour mix – Adds crispiness.
• Gluten-free flour blends – If you’re avoiding gluten, try a mix of rice flour, chickpea flour (besan), or cornstarch, though texture will vary.

Other recipes to try

• Homemade sandwich bread
• Avocado deviled eggs
• Sun-dried tomato sauce-pesto rosso recipe