Indo Samosa


Indo Samosa

Spiced Potato-filled Pastry Pockets

In the vibrant cuisine of Indo, the Samosa holds a special place. These delightful pastry pockets are filled with a flavorful mixture of spiced potatoes, creating a perfect balance of textures and tastes. Whether enjoyed as a snack or appetizer, Indo Samosas are sure to tantalize your taste buds with their aromatic spices and crispy exterior.

Jan Dec

30 minutes

20 minutes

50 minutes

4 servings


Vegetarian, Vegan (if using vegan-friendly oil), Gluten-free (if using gluten-free flour)

Wheat (gluten)

Paleo, Keto, Dairy-free (due to the use of ghee in the original Indian Samosa recipe)


While the original Indian Samosa is already popular in Indo cuisine, the Indo Samosa has a unique twist. It incorporates a blend of Indo spices, giving it a distinct flavor profile that sets it apart from its Indian counterpart. We alse have the original recipe for Samosa, so you can check it out.


  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat: 10g (2g saturated)
  • Carbohydrates: 35g (4g sugars)
  • Protein: 5g
  • Fiber: 3g
  • Salt: 0.5g


  1. 1.
    In a large mixing bowl, combine the all-purpose flour, vegetable oil, and salt. Mix well until the mixture resembles breadcrumbs.
  2. 2.
    Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
  3. 3.
    In a small pan, heat 1 tablespoon of oil over medium heat. Add the cumin seeds and fennel seeds, and sauté until fragrant.
  4. 4.
    Add the turmeric powder, garam masala, red chili powder, ground coriander, ground ginger, and ground cinnamon to the pan. Stir well to combine the spices.
  5. 5.
    Add the mashed potatoes, cooked green peas, chopped onion, chopped cilantro, and salt to the pan. Mix everything together until well combined. Remove from heat and let the filling cool.
  6. 6.
    Divide the dough into small balls and roll each ball into a thin circle.
  7. 7.
    Cut each circle in half and form a cone shape by bringing the straight edge of the semicircle together. Seal the edges using a little water.
  8. 8.
    Fill each cone with the potato filling, leaving a small space at the top. Press the edges together to seal the samosa.
  9. 9.
    Heat oil in a deep pan or fryer over medium heat. Fry the samosas in batches until they turn golden brown and crispy. Remove from the oil and drain on a paper towel.
  10. 10.
    Serve the Indo Samosas hot with chutney or sauce of your choice.

Treat your ingredients with care...

  • Potatoes — Ensure the potatoes are boiled until they are soft and easily mashable for a smooth filling.
  • Cumin seeds and fennel seeds — Toasting the seeds before adding them to the filling will enhance their flavors.
  • Fresh cilantro — Finely chop the cilantro just before adding it to the filling to retain its vibrant flavor.

Tips & Tricks

  • For a healthier alternative, you can bake the samosas instead of deep frying them. Brush them with oil and bake at 200°C (400°F) for about 20 minutes or until golden brown.
  • Experiment with different fillings such as minced vegetables, paneer (Indian cottage cheese), or lentils to create your own variations of Indo Samosas.
  • Serve the samosas with tamarind chutney, mint chutney, or tomato ketchup for a delightful dipping experience.
  • To make the samosas extra crispy, add a tablespoon of rice flour to the dough mixture.
  • If you prefer a spicier filling, increase the amount of red chili powder according to your taste.

Serving advice

Serve the Indo Samosas as a snack or appetizer. They are best enjoyed hot and crispy, accompanied by your favorite chutney or sauce.

Presentation advice

Arrange the samosas on a platter, garnish with fresh cilantro leaves, and serve with a side of chutney. For an elegant touch, you can sprinkle some chaat masala over the samosas before serving.