• Type: Street food/savory pastry
  • Course: Side dish, snack
  • Region or State: South Asia, Middle East, East Africa, Central Asia
  • Main Ingredients: Flour, vegetables (potatoes, onions, peas), spices, condiments, oil

The flaky, crunchy, and full of flavors Samosa is arguably one of the widely known and loved street foods of India. A hearty and wholesome street food most popular in North India, Samosa is featured everywhere from street vendors to grocery stalls to restaurants small or large and is a snack practically synonymous to Indian cuisine. Samosa presents a pastry-like crust made with all-purpose flour (maida) that is stuffed with a savory blend of mashed potatoes, spices, and peas for a delightful and satisfying snack. An all-time Chai companion, Samosa is best devoured with a spicy green chutney as a heartwarming snack, or it can be gulped down with a zesty chickpea gravy or inside a bun as Bun Samosa for a meal.

The word ‘Samosa’ can be traced back to the Middle Persian word ‘sanbosag’ which means ‘triangular pastry’. Similar pastries are called ‘sambusak’ in Arabic and ‘sambusaj’ according to the Middle Arabic recipe. It was in 1300s that Samosa made a debut in the Indian soil through Central Asian peddlers and vendors across the Muslim world. A Samosa filling can be vegetarian or non-vegetarian and the taste and flavor may depend on region to region, only the shape and the crusty pastry are the only constant. As an Indian street food, a Samosa is usually made vegetarian with potatoes stirred in a mixture of peas, onions, spices, ginger, and green chilies, and sometimes paneer. This beautiful golden triangular snack when served with a delectable green chutney burst in the palate with a blast of diverse flavors packed in one single bite.

In North India, Samosa is one of the most famous and loved street food that is available at every corner of the street in all restaurants and road-side vendors. In the states of Assam, West Bengal, Odisha, and Jharkhand, a version of Samosa known as Singara or Singra is very popular. The size is a bit small when compared to what we get in North India and the filing comprises mainly of cooked diced potatoes, peanuts, and raisins and are fried to get that crusty texture. In Hyderabad, Lukhmi is served which is a smaller version of Samosa and has a thicker pastry crust with a minced-meat filling. The states of Andhra Pradesh, Kerala, Tamil Nadu, and Karnataka serve a slightly distinct version of samosa that are folded in a different shape and the filling consists of mashed potatoes tossed with spices, fried onions, peas, cabbage, carrots, curry leaves, and chilies. Meat version is also available in the south Indian eateries which is quite common and loved by many.

Making of Samosa

Prep Potatoes and Knead the Dough-

  • Take some potatoes and boil and blanch some green peas in hot water for 10 minutes. Peel off the potato skin and keep them aside.
  • In a bowl take all-purpose flour, some carrom seeds, asafetida, a pinch of salt, and ghee and mix everything together.
  • Now, using some water, knead a soft but firm dough and cover it with a damp clean cloth for later use.

Make Potato Masala-

  • Mash the boiled potatoes and half of the peas as well.
  • In a pan add some cinnamon stick, clove, black cardamom, black pepper corns, cumin seeds, fennel seeds, coriander seeds, and dry roast the spices for a minute.
  • Put the spices in a grinder and grind to a fine powder.
  • Now heat some oil in the same pan and add cumin seeds, asafetida, chopped ginger, green chilies, cooked green peas, red chili powder, mango powder, and the dry ground spice mixture.
  • Stir for a minute and then add the mashed potatoes and peas along with some coriander leaves and stir nicely. Add salt and extra pepper if needed.

Make Samosa Cones and Stuff the Filling-

  • Now take small-medium sized balls and roll them out in a circle. Cut from the center to get two semi-circles and brush some water around the circumference.
  • Now, join the edges of the semi-circle to form a cone and press the edges along the line so that it is sealed perfectly.
  • Fill the cone with the stuffing and seal the upper layer as well making sure there are no cracks.

Fry the Samosa-

  • Heat oil in a deep wok or kadhai and deep-fry the samosa until golden in color and enjoy hot and piping along with a fresh green chutney.

Nutritional Content

One Samosa gives 91 calories, out of which carbohydrates comprise 32 calories, proteins account for 6 calories, and the remaining 71 calories comes from fat. One Samosa provides about 5 percent of the total daily calorie requirement of a standard adult diet of 2000 calories.



An ideal partner for Chai, Samosa is a comforting delight that is rich in flavors with a soulful stuffing and a crunchy texture and is engulfed by a mouthwatering aroma worth drooling over. Enjoy it as a snack with friends or a whole meal with the family, Samosa is a calorie-dense cuisine that is divine treat for the taste buds.

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