Sensational Samosas Recipe -
Sensational Samosas Recipe
  • READY IN 25 mins

Sensational Samosas

Recipe by  

"A savory baked pastry filled with spiced potatoes, green peas, raisins and spices, these samosas make tasty appetizers or a great side dish."

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Ingredients Edit and Save

Original recipe makes 20 samosas Change Servings
  • PREP

    25 mins

    25 mins


  1. To prepare the dough, mix the flour, salt, and ajwain seeds together in a medium bowl. Make a well in the center, and add the cultured coconut milk or yogurt. Mix together to form a dough. Add extra flour if needed, to keep the dough from being sticky. Tightly wrap and refrigerate until you are ready to assemble the samosas.
  2. To prepare the filling, peel potatoes and dice into 1/4 inch cubes. Place in a saucepan, cover with water, and boil until very soft. Drain and set aside. Some people like to mash their potatoes at this point. It facilitates the process of filling the samosas, but I find that if I dice them small enough, I don't need to mash. But either way is fine.
  3. Heat oil in a nonstick skillet on medium-high heat. Add mustard and cumin seeds and stir fry for about 30 seconds until cumin turns darker brown and mustard seeds begin to pop. Add onions, garlic, ginger, and green chiles (if using) and saute over medium heat for about 8-10 minutes, or until onions are soft. Add the peas, potatoes, raisins, water, coriander, salt, garam masala, and lemon juice. Cover, reduce heat to medium, and cook for 3-4 minutes. Add cashews and cook for 1-2 minutes more. Remove from heat, uncover, and allow to cool.
  4. Preheat oven to 400 degrees.
  5. To assemble the samosas, turn the dough onto a lightly floured surface and knead for 2-3 minutes until it is smooth and soft. Divide dough into 10 equal portions. Roll each portion between your hands to form smooth balls. Pour 1/4 cup water into a small bowl and set aside.
  6. Roll each ball into a 6-inch circle and cut in half. Take one half, dip your finger into water, and run it along the straight edge. Fold in half, overlapping on end about 1/4 inch over the other, making a cone. Press to seal.
  7. Fill the cone with potato filling. Dip finger in water and run along the inside of the cone mouth and press the lips together to seal. Place each samosa as it is made on greased cookie sheet or silpat. Brush each samosa with coconut or vegetable oil.* Although non-traditional, I like to use coconut oil, for that little extra flavor dimension and wonderful aroma. Bake for 12-15 minutes, then turn the oven down to 350 degrees F, turn the samosas over, brush the remaining sides with oil, and bake for 8-10 minutes more, until samosas are golden brown.
  8. When samosas are done, serve immediately with mint or tamarind chutney.
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  • By Gail Davis

Reviews More Reviews

May 27, 2013

I took another reviewer's advice to increase the spices, so I doubled up on all of them and the spicy green chillies as well. The filling turned out really delicious! The dough was easy to make and the samosas were easy to assemble. Cooking them in the oven made them chewy, I would recommend deep frying them if you can. Also the cook time is listed as 25 minutes, which is completely crazy. It took me at least 2.5 - 3 hours. This is a good base recipe but some adjustments are definitely needed!

Apr 02, 2013

My son and I made this over spring break. This recipe had no reviews but had the most authentic list of ingredients. So we went shopping for the ingredients and made this a real project. 1) Ready in 25 minutes -- NOT! How about 5 hours. However, we believe that next time it will take less time. 2) Ingredients are good. However, we would like stronger flavors. So don't skimp on the spices. 3) The dough, when stretched to 6" diameter, is pretty thin. The restaurant samosas all have thicker wrapping. So I would say that it would not hurt to double the amount of dough. 4) Baked is definitely not as nice as fried in oil like the restaurant Samosas. Next time I would consider dousing the samosas in oil before baking or just deep fry them. 5) We refrigerated the dough overnight. That made the dough very elastic and not easily breakable. I would recommend making the dough a day ahead of time. 6) This recipe doesn't say anything about salt. You better have salt in the filling. We were eating ours with salt shaker passing around us like a madman. Every bite had to have a dash of salt. So put salt in the filling. Recipe can definitely be improved. The first time did take a long time, but we are game to try it again. And we learned about those Indian spices.


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 69.9 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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