Traditional Indian Samosas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Nothing beats my traditional Indian Samosas, especially with the healthier twist I’ve given them. They’re the ultimate blend of classic flavors and wholesome goodness. These flaky samosas are stuffed with a spicy-sweet mix of potatoes, onions, and split peas, all tucked inside my perfectly crisp homemade pastry.
Samosas are one of my few Indian fried treats that I just can’t get enough of. They might “look like” my vegan empanadas, but honestly, the flavors of my samosas? Totally unbeatable. Sorry, empanadas, still love you though. Ha!
My husband is somewhat of a samosa connoisseur, he loves them even more than I do! Anytime we’re at an Indian restaurant, he never skips the samosas. It’s perfect for me because I get to nibble on the crispy pastry crust, honestly, it’s SO good! One day, I decided to recreate this favorite at home with a healthy twist, and it turned out even better than the restaurant version.
👩🏽🍳 Why I Love This Recipe
What I love most about this recipe is that it tastes just like restaurant-quality samosas or honestly, even BETTER! Plus, it’s lighter and still loaded with incredible, authentic Indian flavor.
Now you might be wondering, how did I make this recipe a healthier version? It’s simple! Instead of frying the samosas, I bake them in the oven. Baking is a much healthier option, and you still get that perfectly crispy crust without all the extra oil. Of course, frying is the traditional method, so I’ve included instructions for that too, just in case you want to try it the classic way!
I decided to add split peas to my samosas to give them a little boost of protein and fiber, and honestly, it was such a great idea. They blend perfectly with the potatoes and the bold Indian spices in the filling, making the samosas even more satisfying. The split peas are mild enough that even my kids absolutely love them, and there’s nothing better than biting into that crispy, golden crust and finding a warm, comforting filling inside. I love serving them with chutney or even a classic tomato ketchup for dipping.
I hope you love my Indian samosas recipe as much as I’ve loved creating it. I put so much effort into perfecting every detail – the filling, the dough, the cooking process- tweaking and remaking it over and over. Of course, that also meant plenty of taste-testing, which is definitely my favorite part of creating recipes! 😂
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🥘 Ingredients
My Indian samosas are made with simple, everyday ingredients you can easily find at any grocery store. Here’s what you’ll need:
The Filling
Green or Yellow Split Peas: I usually grab these from the bulk section or with the dried beans at the grocery store. Just make sure to rinse them thoroughly before using, they’re a key ingredient.
Yukon Gold Potatoes: I love using Yukon Golds because they’re so creamy and perfect for samosas. Just finely dice them for the filling.
Spices and Aromatics: This recipe is all about bold Indian flavors, so I use green chiles, fresh ginger, coriander, garam masala, a touch of salt, and plenty of fresh cilantro. These spices really bring the samosas to life!
Samosa Dough
Flour: I typically use all-purpose flour for the best texture, but if you want a healthier option, I recommend white whole wheat flour. It’s higher in fiber and still works great!
Yogurt: I use Greek yogurt to tenderize the dough. Its acidity helps relax the gluten in the flour, making the dough easier to work with.
Oil: Olive oil adds a beautiful flakiness to the dough, especially when frying. You’ll need a little extra if you’re frying, but it’s worth it for that perfect texture!
🔪 How To Make
It might seem like a lot of work, but making my baked Indian samosas is actually easier than you think, I’ll guide you through it step by step.
Cook Split Peas: I start by combining the split peas and water in a medium saucepan. Then, I bring it to a boil, reduce the heat, cover, and let it simmer until the peas are tender, usually about 35 to 45 minutes. Once they’re done, I drain them and set them aside.
Cook Potatoes: boil the potatoes with a teaspoon of salt until they’re perfectly tender. Then, I drain them and set them aside, ready for the filling.
Prepare The Dough: I combine the flour and salt in a medium-sized bowl, then make a little well in the center. Into that, I add the yogurt and oil, mixing everything until it comes together into a ball. If the dough feels a bit dry, I add water, ½ tablespoon at a time, until it’s just right.
Knead Dough: I turn the dough out onto a lightly floured surface and knead it until it’s smooth and elastic, this usually takes about 2 to 3 minutes. Then, I cover the dough and let it rest for 30 minutes while I prepare the filling.
Make The Filling: I start by heating 1 tablespoon of extra virgin olive oil in a heavy skillet. Then, I add the onions and cook them, stirring frequently, until they turn translucent. Next, I toss in the ginger and chili, stirring for another minute to bring out their flavors. Finally, I add the coriander, garam masala, and salt, cooking and stirring for about 30 seconds to let the spices bloom. The aroma at this point is incredible!
Combine Other Filling Ingredients: I transfer the cooled potatoes to a mixing bowl and mash them with a potato masher until smooth. Then, I add the cooked split peas, the flavorful onion mixture, and freshly chopped cilantro. I mix everything together thoroughly and adjust the seasoning to taste. Once it’s perfect, I set the filling aside, ready to stuff the samosas.
Preheat Oven: If I’m baking the samosas, I start by preheating the oven to 350°F (180°C). Then, I line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prep Dough: On a lightly floured surface, I roll out the dough into a rectangle about 12 x 18 inches. Then, I cut it into 3-inch squares, perfect for folding into samosas.
Add Filling And Fold Samosas: I place about 1 tablespoon of filling in the center of each square. Using my fingers, I moisten the edges of the dough with a bit of water, then fold it diagonally to create a triangle. Finally, I press the edges firmly together to seal in all that delicious filling.
Finish Samosas: I arrange the samosas on the prepared baking tray, making sure they have a bit of space between them. Then, I lightly spray all sides with cooking spray to help them crisp up beautifully in the oven.
Bake: I pop the samosas into the oven and bake them for 20-25 minutes, until they’re lightly golden and perfectly cooked through.
Let Cool And Serve: I transfer the freshly baked samosas to a warm serving dish and let them cool slightly before serving.
Note: If you’d like to fry these samosas, heat 1 inch of oil in a heavy skillet until it is hot but not smoking, about 350° to 380° Fahrenheit. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
💭 Expert Tips
My #1 Secret Tip for this recipe is to make sure the dough and filling are properly prepared: The dough must be smooth, pliable, and rested for 30 minutes to make it easy to roll and seal without breaking. The filling should be flavorful, well-cooked, and completely cooled before assembly to avoid tearing the dough or making it soggy.
Perfectly balanced dough and filling are the foundation of great samosas!
Other Tips To Keep In Mind:
- Don’t over knead the dough. Only knead for 3-4 minutes at the most. Note: If it’s too dry, you can add water in small increments as you knead it (no more than ½ tbsp at a time).
- Don’t overmash potatoes – I personally like to leave the filling a little chunky vs. making the potatoes super smooth. I find it gives the samosas a better texture and bite.
- Roll the dough evenly to about 1/8-inch thickness. Too thick and the samosas won’t cook properly; too thin and they might tear.
- If you choose to fry these, do not fry the samosas in extremely hot oil. They come out best in medium hot oil. Check the oil by dropping a small piece of dough. It should not sizzle immediately. If it does, the oil is too hot.
📖 Variations
I love how easily customizable my Indian samosas are, and these are my favorite variations of the recipe.
Try Chickpeas: I sometimes swap out the split peas for an equal amount of chickpeas, it’s a 1:1 replacement. If I use canned chickpeas, there’s no need to cook them, which saves me a ton of prep time!
Add Different Vegetables: While traditional samosas use potatoes and peas, I love experimenting with other veggies. Cauliflower, broccoli, or green beans work wonderfully! I just replace the potatoes with about 1 to 1.5 cups of my favorite veggies.
Try Paneer: Paneer and spinach are such a classic combo! Sometimes, I replace the split peas and potatoes with 2 cups of diced paneer and 1.5 cups of cooked spinach, it’s a delicious twist.
🍽 Serving Suggestions
For me, keeping it simple and traditional when serving these samosas is a must, and these are my absolute favorite ways to enjoy them.
Chutney: I’m obsessed with pairing my samosas with red and green chutneys. The red chutney is sweet with a hint of spice, while the green chutney is usually bold and very spicy. I usually pick mine up from the Indian store, I haven’t tried making them from scratch yet, but it’s definitely on my to-do list! 😉
Mains: Serving my Indian samosas alongside my chana masala or my vegan Tikka masala is always a winning combo in my house. These dishes are true classics that never fail to impress, it’s like bringing the restaurant experience straight to the dinner table.
Soups: I love pairing samosas with my creamy and comforting spicy Indian lentil soup.
🧊 Storage Directions
Refrigeration: When I need to store samosas in the fridge, I loosely wrap them in foil or plastic wrap and keep them for up to 2 days.
Freezing: For longer storage, I wrap the samosas in foil and seal them in a freezer-safe bag, making sure to squeeze out all the air before sealing. I label the bag with the contents and date, they’ll stay good in the freezer for up to 6 months.
Reheating: When I’m ready to reheat, I transfer the frozen samosas to the fridge to thaw overnight. Then, I pop them on a parchment-lined baking sheet and bake at 350°F for about 10 minutes. They come out perfectly warm and crispy!
❓Recipe FAQs
Can I make this gluten-free?
You can try using all purpose gluten free flour as a 1:1 substitution for all purpose flour. While I haven’t tested this variation myself, but I do think it should work (noting that the texture of the samosa pastry may change with this substitution).
How spicy is this recipe, and how can I adjust the spice level to my preference?
This recipe is not too spicy, in terms of “heat”, but does have a good spiced flavor from the coriander and garam masala. My kids enjoyed these samosas and didn’t find them too spicy at all. If you’d like a spicier version, just add a pinch of cayenne pepper into the filling and adjust to taste.
What should I do if my dough keeps tearing when I roll it out?
There are a few things you could try if your dough keeps tearing. First, try letting it rest longer. Cover it with a damp cloth and let it rest for another 15–20 minutes to relax the gluten. Then, check the dough’s moisture level – if it’s too dry it’ll crack and tear. And finally, make sure you don’t roll the dough out too thin and if a tear happens, pinch the dough together with your fingers, or use a small amount of water to seal the tear. Then roll lightly to smooth it out.
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🎥 Watch How to Make It
Traditional Indian Samosas
Nothing beats my traditional Indian Samosas, especially with the healthier twist I’ve given them. They’re the ultimate blend of classic flavors and wholesome goodness. These flaky samosas are stuffed with a spicy-sweet mix of potatoes, onions, and peas, all tucked inside my perfectly crisp homemade pastry.
Servings: 24 samosas
Calories: 111kcal
Ingredients
For The Filling
- 1 cup dried yellow split peas rinsed and drained
- 2½ cups water
- 2 medium potatoes peeled
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 1 medium red onion finely diced
- 1½ tsp minced fresh ginger
- 3 tsp ground coriander with a few whole coriander seeds sprinkled in
- 2 tsp garam masala
- 1 tbsp chopped fresh cilantro
For The Dough
- 2 cups all-purpose flour or whole wheat pastry flour
- ½ teaspoon salt
- ½ cup Greek yogurt
- ¼ cup extra virgin olive oil
- ½ tbsp cold water if needed
For Frying Method Only
- 2 cups avocado or coconut oil
Equipment
Instructions
For The Samosas
- In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside.
- Boil potatoes with 1 teaspoon salt until they are tender. Drain and set aside.
- Meanwhile, prepare the dough. Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and oil. Mix ingredients until they form a ball. Add water ½ tablespoon water if needed to bring the dough together.
- Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and set it aside for 30 minutes while preparing the filling.
- Prepare the filling by heating 1 tablespoon of extra virgin olive oil in a heavy skillet.
- Add onions and cook, stirring frequently, until translucent. Add the ginger and chili, continue stirring for another minute.
- Next, add coriander, garam masala, and salt, and cook, stirring, for about a half minute more.
- Transfer the cooled potatoes to a mixing bowl and mash with a potato masher. Add the cooked peas, cooked onion mixture and chopped cilantro, mix well and adjust seasoning to taste. Set filling aside.
- If baking the samosa preheat the oven to 350 F / 180 C. Line a baking tray with baking paper.
- On lightly floured surface, roll out the dough into a rectangle measuring about 12 x 18 inches. Cut dough into 3-inch squares.
- Place 1 tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling.
Instructions For Frying
- Heat 1 inch oil in a heavy skillet until it is hot but not smoking, about 350° to 380° F. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
Instructions To Oven Bake:
- Arrange the samosa on the prepared baking tray. Lightly spray all sides with spray oil and bake in the oven for 20-25 minutes until lightly golden and cooked through.
- Transfer samosas to a heated serving dish, and serve them with chutney or tomato ketchup.
Notes
- My #1 Secret Tip for this recipe is to make sure the dough and filling are properly prepared: The dough must be smooth, pliable, and rested for 30 minutes to make it easy to roll and seal without breaking. The filling should be flavorful, well-cooked, and completely cooled before assembly to avoid tearing the dough or making it soggy.
- Don’t over knead the dough. Only knead for 3-4 minutes at the most. Note: If it’s too dry, you can add water in small increments as you knead it (no more than ½ tbsp at a time).
- Don’t overmash potatoes – I personally like to leave the filling a little chunky vs. making the potatoes super smooth. I find it gives the samosas a better texture and bite.
- Roll the dough evenly to about 1/8-inch thickness. Too thick and the samosas won’t cook properly; too thin and they might tear.
- If you choose to fry these, do not fry the samosas in extremely hot oil. They come out best in medium hot oil. Check the oil by dropping a small piece of dough. It should not sizzle immediately. If it does, the oil is too hot.
- Note: Nutritional information based on baking method, not frying method.
Nutrition
Serving: 1samosa | Calories: 111kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 151mg | Potassium: 183mg | Fiber: 3g | Sugar: 1g
Hi
I love these but usually try and do a healthier version by using a well baked potato by taking the flesh out and mixing it with the samosa mix then re filling and reheating. Very nice and less fattening, recipe below:
I large jacket potato rubbed with a little oil and salt and baked on oven helf or 1 hour
2tbs of oil
½ medium onion finely chopped
1 tsp cumin seeds
One level tsp of ginger garlic paste
3 small fresh chillies finely chopped
1 cup of frozen peas
All measures LEVEL tsps:
2 tsp ground coriander
1 tsp ground turmeric
1 tsp curry powder
1 tsp ground cumin
1tsp meethi leaves
½ tsp garam masala
1 tsp chilli powder (or to taste)
1 tsp salt
Mix these all together
Heat oil on high.
Add cumin seed and cook for 30 seconds until it’s sizzling
Add onion and continue to cook for 2 minutes
Add ginger garlic and fry for a minute or so until the water is cooked out.
Add the frozen peas and cook for 2 minutes until hot
Reduce heat to low and add the potato filling
Add spices and mix thoroughly
Cook for five minutes, stirring frequently to avoid any sticking on the bottom of the pan. Add one tbs water and mix if mixture starts to stick or almond milk. Repeat as necessary being careful not to create any sauce
Remove from heat and refill the potato skin and then reheat in the oen
Thanks for sharing Phil! I love the idea of using the potato skin as the “wrapper” – it’s kind of like an Indian baked potato. The only modification I’d make to your recipe is using only 1/2 to 1 tbsp oil instead of 2 tbsp — that’ll cut the fat and calories even further. Thanks again!
Samosas are the best tea time snack. Could you post a healthier version of it. Maybe baking in oven instead of frying the samosas.
Hi Amali! I will see if I can come up with a recipe that involves baking vs. frying samosas – I’ll let you know!
Ah, thanks for this – I’ve been searching high and low for a samosa recipe that uses yoghurt *in* the dough itself, as that is how I used to make them (using a recipe from a cookbook I’ve long since lost.) It’s just not the same without that savory tang. Personally, I prefer a filling of ground lamb & similar spices and to bake the samosas for convenience, but these look lovely!
Oh great! I can’t wait to hear how this recipe turns out for you Fiona – hope you like it!
The samosas look brilliant Anjali. I always avoid making them because they need to be deep fried. Coming from a foodie and health conscious family, after much research, I’ve tried preparing them using my newly acquired kitchen gadget, the Prestige Air fryer, and they taste just perfect, minus the oil. This just tempts me to make more this weekend.
Thanks Mehul! And thanks for the tip about the air fryer – what a cool idea!
Just had some great samosas and dosa at Vik’s Chaat House in Berkeley last week. Growing up in the bay area, I’m just spoiled rotten with good Indian food. I also am a huge fan of biryani!
I love Vik’s Chaat House!! That place is awesome 🙂 Hope you like this samosa recipe when you try them!
It turned out great. Thanks a lot for everything.
Glad to hear it! 🙂
we will make it tonight for dinner, it looks great.
Awesome! Let me know how it turns out!
I have a question on how to cook Indian food faster. 🙂 If the curry recipes need oil + onions sauteed till they are translucent and then add tomato (not in this recipe of course) till they are softened. Is there a way to make this process any faster? 🙂
Hmmm unfortunately not – although you can make the spices/oil/tomato combo and freeze it in ziploc packets, and then all you need to do is throw one into the pan every time you want to make a curry! That definitely speeds up the process in the future and it works really well!
I’m a huge samosa fan and make them at home – rather use to make them. They sure are an indulgence. I’m very distracted by the gorgeous tea pot in your picture. Is it from India and is it silver? I’m going to get myself one!
The teapot I have is from India, and I think it might be silver but I’m not 100% sure because my grandfather gave it to me. But I did a quick search online and you can get a very similar looking teapot at most vintage/home decorative stores out there – so it doesn’t necessarily need to come from India! 🙂
Can you believe I have never tried Indian food. These little jewels make me want to though! Thanks for the recipe. If I make them, I think I will bake them.
Oh wow! Well these Samosas will definitely make you love Indian food – it’s a good first step because it has characteristics of other cuisines as well (the savory puff pastry quality). Baking them is a great way to go – let me know how you like them!
These samosas look great! Your photos are so vibrant and colorful!
Aw, thank you so much! 🙂
Oh yum!! I love samosas – in fact they’re pretty much the only entree I’ll get at an indian restaurant. We make a slightly different version to this at home using a bit of amchur powder/anardhana powder to give it a bit of tang.
Never tried making them myselfs though – the folding over bit kinda makes me nervous!
Oh I would love to try your version with the amchur powder! That sounds delicious. Oh and don’t worry about the folding over bit – it sounds a lot more complicated than it is – it really takes no time at all 🙂 I know you can do it!
Is this what they looked like after you made them ? Or is this just a random picture? Just wondering if this is how they will look ..
Yes, mine looked very similar to the picture when I made them, but the pictures in this particular post are from the USA Dry Pea and Lentil Council, since they provided this recipe 🙂 All of the other pictures (from my other recipes) are ones I’ve taken myself. So the short answer is – yours should look similar to these! Hope that helps!
I do not know how I will endure the rest of the evening with tasting one of these. I love samosas and these look phenomenal! Has to have them with the green chutney!
Thank you!! I hope you get a chance to make these sometime soon 🙂 You’re more adventurous than I am – the green chutney is too spicy for me – I always go for the red!
I practically fell out of my seat when I saw this recipe. My husband goes crazy for these things. Anytime we go out for Indian food he’s gotta have a Samosa! I’m going to give this a try over the weekend. But, I’m definitely going to bake instead of fry. Thank you so much for sharing this!
Haha looks like our husbands are very similar. And yes, I would definitely bake instead of fry in most instances – it’s much healthier and tastes pretty close to the original! Frying is just for a once-in-a-while indulgence 🙂
YUM!!! i want some now…
Haha now that you mention it, so do I! 🙂