Easy Handmade Delicious Flaky Samosa Recipe

Samosa was one of my favourite snacks when I was on vacation in India a couple of years ago. It was being sold all over the place especially for breakfast. Can’t beat a carb loaded delicious snack to start off a day of travelling and exploring. Almost every morning I used to grab a couple with a few fried chillies on the side and get on with my day.

Usually, samosa is made with Maida aka plain flour. The plain flour I used may not be the same, but it does the job. Gluten is the enemy here, so we must use a low protein flour to achieve a nice flaky texture.

You can adjust the spices and fillings to your taste. It is probably not an authentic recipe anyway. But the principle is there. This recipe makes 10 samosas. To adjust the amount simply divide or multiply the ingredients.

Watch the video down below for detailed instructions.


For the dough

250g (8.8oz) plain white flour

50g (1.75oz) vegetable oil

3g (0.1oz) cumin or ajwain seeds

3g (0.1oz) salt

90g (3.2oz) water


For the filling –

500g (1.1lb) baked potatoes

80g (2.8oz) peas

15g (0.5oz) oil

15g (0.5oz) chopped ginger

15g (0.5oz) chopped chili

15g (0.5oz) fresh coriander

50g (1.75oz) finely diced onion

Juice of half a lemon


3g (0.1oz) garam masala

0.5g (0.02oz) asafoetida

3g (0.1oz) cumin powder

3g (0.1oz) mild chili powder

3g (0.1oz) fennel seed

3g (0.1oz) coriander seed


Oil for frying


  1. Bake the potatoes at 200C (390F) for 1 hour or until soft. Leave to cool down. Peel, and cut into chunks.
  2. Make the dough. In a large bowl combine the flour, salt, seeds, and oil. Mix until uniform. Add the water and mix to a dough. Divide into 5 equal pieces and shape into balls. Cover and chill for at least 30 minutes.
  3. Make the filling. Toast the whole spices in a dry pan. Add the oil, onion, chili, ginger. Turn the heat down to medium and cook for a couple minutes until softened and fragrant.
  4. Add the peas and ground spices. Mix well. Finally, add the potatoes, coriander, and lemon juice. Mix. Leave to cool down.
  5. Roll out the dough, cut, fill, and shape.
  6. Fry at 180C (355F) for 6 minutes or until nicely browned all over.
  7. Alternatively, bake them at 180C (355F) for 20 minutes or so.

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