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4.13 from 8 votes

Indian Samosa Recipe (Traditional)

A healthier, Indian samosa recipe that's lightened up but just as flavorful as the traditional version! These savory puff pastry packets of heaven are spicy and sweet, with a crispy crust surrounding a piping hot filling of potatoes, onion, and peas!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Servings: 24 samosas
Calories: 82kcal
Author: Anjali Shah



  • 1 cup dry USA green or yellow split peas rinsed
  • 2 1/2 cups water
  • 2 medium potatoes
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1 medium red onion chopped
  • 1 1/2 teaspoons minced fresh ginger
  • 2 teaspoons ground coriander with a few whole coriander seeds sprinkled in
  • 1 teaspoon garam masala
  • 1-2 teaspoons salt
  • Vegetable oil for deep frying
  • Chutney or tomato ketchup for dipping


  • 2 cups all-purpose flour whole wheat flour preferred
  • 1/2 teaspoon salt
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil


  • 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 mash the potatoes.
  • Meanwhile, prepare the dough. Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball.
  • 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.
  • Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, and salt, and cook, stirring, for about a half minute more. Add potatoes and peas, and mix well. Set filling aside.
  • 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 scant 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.
  • Heat 1 inch oil in a heavy skillet until it is hot but not smoking, about 350° to 380°. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
  • Transfer samosas to a heated serving dish, and serve them with chutney or tomato ketchup.


Variation: If you are short of time, use potsticker wrappers in place of the traditional dough.


Calories: 82kcal | Protein: 3g | Fat: 2g | Fiber: 2g