This veg potato and pea samosa recipe is crispy, flavorful, and easy to make -- whether you bake or fry them! It is a must-try Indian snack or appetizer.
Jump to:
- What is special about this recipe?
- What are samosas?
- Ingredients and substitutes
- Stuffing variations
- Making the dough
- Samosa wrapper tips
- How to fold samosas
- Cooking samosas
- Tips for making homemade samosas
- Freezing and reheating samosas
- Dipping sauces
- Other appetizers
- Frequently asked questions
- Veg Potato and Pea Samosas
What is special about this recipe?
- These veg samosas have the classic potato and pea filling and are vegan! You can substitute peas with other vegetables and riff on this recipe.
- This recipe uses the shortcrust method in which the fat is rubbed into the flour to create an extra crispy exterior.
- The samosas are fried low and slow between 325F-350F so they fully cook through and stay crispy for a long time.
What are samosas?
Samosas are one of India's famous street food snacks and make great appetizers. They are crispy golden triangular pastries that can be stuffed with almost anything. The most famous type of samosa in the United States is the Punjabi style samosa. This style of samosa is filled with potato and peas or aloo matar which is naturally vegan.
Ingredients and substitutes
Filling Ingredients
- Potatoes - Russet potatoes are the preferred choice because they’re starchy and hold their shape well when cooked. They have an earthy flavor that pairs beautifully with spices and other ingredients, helping to absorb and enhance the overall taste of the dish.
- Green peas - Green peas have a mildly sweet and fresh taste with a soft, starchy texture when cooked. If you cannot get fresh ones use, thawed frozen peas -- they work just fine.
- Thai chilis - The Thai chili really adds a nice, herbal, back-of-the-throat heat that cuts through the richness of this dish. If you are sensitive to spice, substitute with ¼ of a jalapeño pepper and remove the seeds.
- Chaat masala - Tangy and lip-smacking spice blend that makes the filling taste so yummy. If you want to learn more about chaat masala and sourcing it, you can read more in my post all about chaat masala.
- Cumin powder - Adds earthiness to the filling. You can use store-bought cumin powder or take whole cumin seeds, dry roast them in a pan, and grind them in a coffee grinder or food processor.
- Coriander powder - It has a mild, citrusy, and slightly nutty flavor with warm, earthy undertones.This is made by grinding dried coriander seeds and is a staple spice in Indian and many other global cuisines.
- Kashmiri chili powder - If you can't find it, use half the amount of store-bought chili powder as kashmiri chili powder is milder in nature.
- Turmeric powder- This is a bright yellow spice made from the dried and ground root of the turmeric plant. It has a warm, earthy flavor with a hint of bitterness and a slight peppery kick.
Filling ingredients
- Ajwain seeds - This is a spice with a pungent, medicinal flavor, commonly used in Indian cuisine. Ajwain helps with digestion, but be careful because too much makes your dish bitter.
- Neutral oil - Neutral oils like canola, vegetable, sunflower, or peanut oil don’t interfere with the flavor of the dish. That’s especially important when you want the spices, batter, or natural taste of the food to shine.
- All-purpose flour - This is a medium-protein wheat flour used in everything from breads and cookies to sauces and pastries. In Indian cooking, it's known as maida and is used for samosas, naan, parathas, and sweets. Finely milled with a soft texture, it makes pliable doughs that fry or bake to a crisp finish.
Buy Now → 
Buy Now → 
Buy Now → Stuffing variations
This recipe is a classic North Indian or Punjabi style samosa version made with spiced potatoes and green peas. However, here are some other filling ideas for samosas:
- Paneer - Mix creamy paneer crumbles with the potatoes for a richer filling.
- Corn - Add sweet corn kernels to the potato mixture for a slight sweetness and texture contrast.
- Spinach (Palak) - Add some sautéed garlic and baby spinach to the potatoes for a slightly healthier, green-filled twist.
- Chickpeas (Chana) - Mix cooked chickpeas into the spiced potato filling for a heartier, protein-rich option.
- Dry Fruit and Nuts Samosa - A festive or special-occasion variation where potatoes are mixed with chopped cashews, raisins, and sometimes khoya (milk solids) for a mildly sweet-savory flavor.
- Mushroom - Add sautéed mushrooms to the potatoes for an umami-packed filling.
Making the dough
- Step 1: Mix 3 cups all-purpose flour, ¾ teaspoon sea salt, and 1 teaspoon ajwain in a large bowl. Add ⅓ cup neutral oil to the mixture and take time to rub the oil into the flour until a coarse flour forms.
- Step 2: Add half of the ¾ cup water to the dry ingredients and use a dough hook motion with your hands to disperse the water. Add the remaining water to the part of the bowl with dry flour. Lightly knead the dough for 1-2 minutes to form a ball. Add an additional 1 tablespoon of water if there is un-hydrated flour remaining in the bowl. The dough won’t be smooth but should not have dry flour on the exterior.
- Step 3: Cover with a damp towel and allow the dough to rest for at least 30 minutes so it can relax.
- Step 4: Once rested, divide the dough into 8 equal balls of about 90 grams each. Work with one ball at a time, leaving the remaining covered to prevent drying.
Samosa wrapper tips
- Use the Shortcrust Method
Rub oil into flour until it feels like coarse sand—just like pie dough. This creates tiny fat pockets that turn into crispy air bubbles when fried. - Add Water in Two Batches
Add a little water to hydrate part of the flour, move it aside, then add more to the dry bits. This prevents using too much water—key to avoiding oily samosas. - Make a Tight Dough
Aim for a dough with no dry spots. It should not be sticky to the touch and be slightly bumpy. - Let It Rest
Resting (30 mins) hydrates the dough fully, making it smooth and easy to roll.
How to fold samosas
- Step 1: On a clean working space without any flour, flatten the dough ball with the palm of your hand to create a flat circle. Doing this step helps spread the dough out evenly and helps form a circle easily.
- Step 2: Using a rolling pin, roll each piece into a wide oval shape that is approximately 6 inches by 5 inches and ¼ inch thick.
- Step 3: Cut each oval in half widthwise to create two semicircles. Take one semicircle and place the other aside.
- Step 4: Take the wider, straight edge of the semicircle (with the curved side facing you). Fold the top corners in toward the center so they slightly overlap, forming a cone. Place your thumb inside to prevent sticking, then pinch the edges to seal.
- Step 5: Create a "C" shape with your left hand, which will be the resting spot for the samosa cone.
- Step 6: Hold the cone open towards the top to create a large pocket on the bottom.
- Step 7: Add 2 tablespoons of filling to the cone of the samosa.
- Step 8: Create a pleat by folding the dough onto itself. This pleat helps the samosa stand upright.
- Step 9: Lightly dampen your finger with water and run it around the circular perimeter on top of the samosa cone.
- Step 10: Bring the pleat side to the seal side, pinch to enclose all the stuffing in the center, and create a small skirt where the two sides are sealed.
Folding tips for beginners
One of the biggest issues beginners have with making samosas is folding them so they are secure. I've taught many samosa-making classes where samosas explode in the fryer because they weren't folded properly. So here are my tips so this doesn't happen to you:
- Less is more! Remember that less filling is often better if you are not confident in your folding techniques. Over stuffing your samosas can make them really hard to close. The samosas also expand in the fryer, which can cause the seam to come undone. So repeat after me, "less is more".
- Overlap the seams. It is helpful to overlap the edges of the samosa as you fold them. Overlapping them ensures that there aren't any holes where oil can come in contact with the filling.
- Use pressure to seal edges. One mistake beginners make when making samosas is they don't apply enough pressure to seal the seams together. Use a pinching motion with your index finger and thumb to help get a tight seal.
- Use water to help create a tight seal. Dip your index finger in water and run it along the edges of the dough. This helps the dough stick to itself and creates a tight seal.
Cooking samosas
Frying tips
- Use neutral oil
- Choose oils like vegetable, canola, sunflower, or peanut oil that have a high smoke point and don’t overpower the flavor.
- Fry on medium heat, 325F-350F
- Avoid high heat—it causes the outer crust to brown too quickly while leaving the inside undercooked.
- Medium heat ensures the samosas cook evenly and get crispy all the way through.
- Test the oil before frying
- Use an instant read thermometer for the most accurate results.
- Drop a small piece of dough in the oil. If it rises slowly with gentle bubbles, the oil is ready.
- If it sizzles aggressively right away, the oil is too hot.
- Fry in small batches to maintain the oil temperature and allow even browning.
- Turn the samosas frequently to help them brown evenly on all sides.
- Drain on a wire rack or paper towel. This helps remove excess oil and keeps the crust crisp.
- Give the samosas a few minutes to cool slightly; this allows the crust to firm up and the flavors to settle.
- Sprinkle chaat masala on hot samosas right after frying.
Baking and air frying tips
- Bake at 350°F (175°C) for 15–20 minutes.
- Flip halfway for even browning.
- Brush or spray with oil for a crispier finish.
Fried vs. baked
- Fried samosas have a light, airy crust with signature crispy bubbles.
- Baked samosas tend to have a denser exterior and usually lack the same bubbly texture.
- Baked versions can also be unevenly browned due to the absence of deep oil immersion.
Tips for making homemade samosas
- Don't add too much water to the dough. The samosa dough is supposed to be a stiff dough. The visual indicator you should look for is a tight dough that doesn't have dry flour patches remaining. Don't worry, the recipe below includes exact measurements for the water to add. However, even with those measurements it is important to understand that each brand of flour absorbs water differently. So make sure to always rely on your visual indicators.
- Minimize the liquid in the samosa filling. For aloo matar samosas this means that you should thaw the peas before using them in the filling. In addition, you can place a paper napkin on a plate and place samosas on the napkin to absorb excess moisture from the boiled potatoes.
- Cool the filling before stuffing. If you are cooking a filling, it is important to allow the filling to completely cool. For this recipe, the boiled potatoes should be at room temperature; otherwise, it will create condensation inside the samosa.
- Use shortcrust method while making samosa pastry. This method ensures tiny crunchy surface bubbles and reduces the amount of water the flour absorbs.
- Fry samosas low and slow. Fry the samosas on low heat at 325F for 8-10 minutes to allow the samosa dough to fully cook through. This slow cooking time helps the samosa lose any moisture it may have. Trying to take a shortcut and frying quickly will result in uncooked dough on the inside of the samosa. If the samosas don't achieve a golden color by ~8 minutes, then the temperature can be turned up to 350F to get a beautiful golden exterior.
Freezing and reheating samosas
Freezing tips:
- Make a large batch for easy future snacks or appetizers.
- Freeze before or after frying—both work well.
- Arrange samosas in a single layer on a tray and freeze until solid.
- Transfer to a container or freezer bag to prevent sticking and keep wrappers intact.
- Samosas can be frozen for up to 6 months.
Reheating tips:
- Oven or air fryer: 350°F for 10 minutes if thawed, 15–20 minutes if frozen.
- Microwave: Works in a pinch but makes the wrapper soft due to steam.
Dipping sauces
Good dipping sauces are key when it comes to eating samosas. I personally love the classics: a spicy spicy cilantro-mint chutney or a sweet and tangy tamarind sauce. Check out the blog posts for easy homemade recipes and tips on where to buy them.
See more Chutneys and Sauces →
Two store-bought favorites I always keep on hand are:
- Maggi Hot and Sweet Sauce – saucy, sweet, with a gentle kick
- Brooklyn Delhi’s Spicy Mango Chutney – bold, tangy, and perfectly spiced
Each brings a different flavor profile that pairs beautifully with crispy samosas.
Frequently asked questions
What can you fill a samosa with?
You can fill a samosa with almost anything. The key is to cook and cool the filling before putting it in the samosa. It is also important to have a filling that has minimal moisture in order to yield crispy samosas.
Are samosas vegan?
It depends on what the filling is. Most samosa doughs are naturally vegan; however, the filling is usually what determines if the samosa is vegan. Generally, potato and peas samosas, which are the most popular variety in the United States, are vegan.
What are dipping sauces I can eat samosas with?
A sweet and sour tamarind date chutney or a spicy herbaceous cilantro and mint chutney are the two classic dipping sauces for samosas. Maggi hot and sweet chutney as well as Brooklyn Delhi's Spicy Mango Chutney are also great accompaniments.
What dishes pair well with samosas?
Chai and samosas are a match made in heaven. In addition, samosas are a great addition to an Indian chai party. You can check out ideas on how to create recipes to host one here.
Can you bake or air fry samosas?
Yes, you can bake or air fry samosas in the oven at 350 Fahrenheit for ~15 minutes. Make sure to check on them at the halfway point. Another alternative is to make my oven baked samosa pot pie recipe, which leads to a flaky and crispy crust without needing to fry samosas.
How do I make samosas crispy?
It is important to limit the amount of water in the dough and filling. In addition, you should fry the samosas on low heat for a long time to rid the samosa of the excess moisture. Last, using the shortcrust method leads to exterior bubbles on the samosa skin, which yields a crispier samosa.
How can I ensure that the filling stays intact while frying?
It is important not to overstuff the samosas so you can properly seal the samosa shut. It helps to overlap the samosa dough slightly to ensure that the edges remain sealed. In addition, using a slight amount of water helps provide a secure seal.
Can you freeze samosas?
Yes! You can freeze samosas once they are folded, before or after they are fried. Make sure to tightly wrap and freeze them in a single layer before compacting them into a smaller container to ensure that they don't stick.
How long do samosas last?
Samosas can last in the freezer for upwards of 6 months. Samosas in the fridge last between 3-5 days.
Where can I get ajwain seeds?
You can easily find ajwain seeds at American grocery stores as carom seeds. Alternatively, you can buy them online or at your local Indian store.
What are substitutes for ajwain or carom seeds?
You can substitute cumin seeds in place of ajwain seeds.
How do I reheat samosas?
The best way to reheat cooked samosas are in the oven or air fryer at 325F for 5-6 minutes to allow for the exterior dough to crisp back up and also give enough time for the samosas to warm through on the inside. This timing will be greater if the samosas were frozen.
Veg Potato and Pea Samosas
This veg potato and pea samosa recipe is crispy, flavorful, and easy to make - whether you bake or fry the samosas! A must-try Indian snack or appetizer.
Ingredients
Filling Ingredients
- 2 cups (425 g) russet potatoes boiled, skin removed, and crushed into small pieces
- ½ cup green peas thawed if frozen
- 1-2 Thai chilis finely chopped
- 1 ½ teaspoons chaat masala plus more to sprinkle on samosas
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon sugar
- ⅛ teaspoon turmeric powder
- ¾ teaspoon sea salt plus more to taste
Dough
- 3 cups all-purpose flour
- ¾ teaspoon sea salt
- 1 teaspoon ajwain carom seeds
- ⅓ cup neutral oil plus ~4-6 cups for deep frying
- ¾ cup water plus more if needed
Instructions
Prep ingredients
- Boil 2 cups (425 g) russet potatoes until fork tender. Peel the skin off the potatoes and discard. Crush potatoes into small pieces.
- Thaw ½ cup green peas
- Chop 1-2 Thai chilis
Make filling
- Mix the potatoes, peas, 1 ½ teaspoons chaat masala, ½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon Kashmiri chili powder, ½ teaspoon sugar, ⅛ teaspoon turmeric powder, 1-2 Thai chilis, and ¾ teaspoon sea salt together until the potatoes are well-coated in spices.
- Taste for salt and adjust if needed.
Make dough
- Mix 3 cups all-purpose flour, ¾ teaspoon sea salt, and 1 teaspoon ajwain in a large bowl. Add ⅓ cup neutral oil to the mixture and take time to rub the oil into the flour until a coarse flour forms.
- Add half of the ¾ cup water to the dry ingredients and use a dough hook motion with your hands to disperse the water. Add the remaining water to the part of the bowl with dry flour. Lightly knead the dough for 1-2 minutes to form a ball. Add an additional 1 tablespoon of water if there is un-hydrated flour remaining in the bowl. The dough won’t be smooth but should not have dry flour on the exterior.
Fold and fry
- Cover with a damp towel and allow the dough to rest for at least 30 minutes so it can relax.
- Once rested, divide the dough into 8 equal balls of about 90 grams each. Work with one ball at a time, leaving the remaining covered to prevent drying.
- On a clean working space without any flour flatten the dough ball with the palm of your hand to create a flat circle. Doing this step helps spread the dough out evenly and helps form a circle easily.
- Using a rolling pin, roll each piece into a wide oval shape that is approximately 6 inches by 5 inches and ¼ inch thick.
- Cut each oval in half widthwise to create two semicircles. Take one semicircle and place the other aside.
- Take the wider side of the semicircle or side that was cut further away from you, keeping the circular side closer to you. Bring the upper left corner and the upper right corner to the center of the semicircle so the two sides slightly overlap. Place your thumb under the seal to make sure it doesn't stick to the bottom of the dough and instead forms a cone. Gently seal the two ends using a pinching motion with your fingers.
- Create a "C" shape with your left hand, which will be the resting spot for the samosa cone. Hold the cone open towards the top top to create a large pocket on the bottom.
- Add 2 tablespoons of filling to the cone of the samosa.
- Lightly tug and stretch the side of the samosa dough that is opposite to the seal side.
- Create a pleat by folding the dough onto itself. This pleat helps the samosa stand upright.
- Lightly dampen your finger with water and run it around the circular perimeter on top of the samosa cone. Bring the pleat side to the seal side and pinch to enclose all the stuffing in the center and create a small skirt where the two sides are sealed. The skirt of the samosa should flare out towards the initial seal of the samosa.
- Heat a deep, heavy-bottomed pot with at least 3 inches of oil to 325F. Do not allow the oil to become too hot, as samosas require a lower temperature to cook thoroughly and become crisp. Fry for 10-12 minutes or until the samosas are a light golden color, then place them on a wire rack. If the samosas take on color before that time period, it is an indicator that the oil is too hot. If the samosas aren't golden after ~10 minutes, increase the temperature to 350F to get the desired golden color. Move samosas to a wired rack or a paper towel-lined plate to cool. Sprinkle a pinch of chaat masala on top of the samosas while still warm.
- Serve warm with spicy cilantro chutney or sweet tamarind chutney.
If you tried this recipe, please consider leaving a comment and star rating below! It makes my day and your feedback helps the blog immensely.
Notes and Tips
- Samosas can be baked on a parchment-lined tray in the oven at 350F for ~15 minutes.
- Samosas can be made and refrigerated 1-2 days ahead.
- You can freeze samosas once they are folded. They can last 6+ months when frozen. You can freeze them before or after they are fried. Make sure to tightly wrap and freeze them in a single layer before compacting them into a smaller container to ensure that they don't stick.
- The best way to reheat cooked samosas is in the oven or air fryer at 325F for 5-6 minutes to allow for the exterior dough to crisp back up and also give enough time for the samosas to warm through on the inside. This timing will be greater if the samosas were frozen.
- Ajwain, also known as carom seeds, can be found in most American grocery stores, Indian grocery stores, and online. A good substitute are cumin seeds.
Video
Nutrition
Calories: 148kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 222mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 3mgCalcium: 9mgIron: 1mg
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!
Stephanie
Thank you for all of the tips on getting a crispy samosa, letting the filling cool down etc. and the detailed instructions and photos on folding. I did bake them and they came out wonderful. Filling recipe if yummy!
I love that you explain the function and how things work in your recipes, even though I have so far used my own recipes as far as ingredients go, I love using your website for the tips and how to. You are so thorough! And a very good teacher! Thank you!
Shri Repp
Thank you so much for taking the time to write such a thoughtful response. I'm so glad that the tips and the folding techniques were helpful to you 🙂