Classic Samosas Recipe

Classic Samosas Recipe

How To Make Classic Samosas

Whip up a delectable batch of these classic samosas for your next big party! They’re loaded with tender potatoes and seasoned veggies for a tastier dish.

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes



For Filling:

  • 3tbspvegetable oil
  • ½tspmustard seeds
  • small white onion,half
  • 1tspginger,finely-chopped
  • ¼cupfrozen peas
  • 1tbspground coriander
  • 1tspgaram masala
  • 1tspground cumin
  • 1tspsalt
  • ¼tspchili powder
  • ¼cupwater
  • 1.5lbsRusset potatoes,or Yukon Gold potatoes, peeled and boiled until soft, then drained and mashed
  • ¼cupfresh cilantro,chopped, plus more for garnish
  • phyllo pastry dough,1 package, frozen, thawed

For Phyllo Dough Traditional Triangles:

  • 6tbspbutter,melted, for brushing



  1. Heat the oil in a large sauté pan over medium-high heat.

  2. Add the mustard seeds, then fry for about 10 seconds, or until they begin to splutter.

  3. Add the onion and ginger, then sauté for 2 to 3 minutes, stirring occasionally.

  4. Add the peas, coriander, cumin, chili powder, garam masala and salt.

  5. Cook for 2 minutes, stirring occasionally.

  6. Add the potatoes and cilantro, stir to combine, then cook for another 2 minutes.

  7. Add a few splashes of water or more or less than ¼ cup of water until the mashed potatoes are slightly moist.

  8. Taste the mixture, then adjust the seasoning as necessary. Remove from heat.

Phyllo Dough Triangles:

  1. Preheat the oven to 400 degrees F.

  2. Unroll the phyllo pastry dough, then cover it with plastic wrap and a damp lightweight towel.

  3. Peel off one sheet, then keep the remaining dough covered to keep from drying out.

  4. Lay the pastry sheet flat on a clean surface, then brush lightly with melted butter.

  5. Fold in one third of the pastry lengthwise towards the middle.

  6. Brush again with the butter, then fold in the other side to make a long triple-layered strip.

  7. Place 1 rounded teaspoon of the filling mixture at one end of the strip.

  8. Take the right corner, then fold diagonally to the left, enclosing the filling and forming a triangle.

  9. Fold again along the upper crease of the triangle, then keep folding in this way making triangles upon triangles until one reaches the end of the strip.

  10. Brush a little butter on the dough to seal the samosa, then also brush the outer surface.

  11. Place the triangle onto a baking sheet, then cover with another damp towel while making the rest of the samosas.

  12. Bake in the center of the oven for 20 to 25 minutes, or until golden and crisp, turning halfway through the cooking time.

  13. Serve warm, garnished with extra chopped fresh cilantro, and enjoy!


  • Calories: 26.38kcal
  • Fat: 1.90g
  • Saturated Fat: 0.78g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 0.82g
  • Polyunsaturated Fat: 0.17g
  • Carbohydrates: 2.23g
  • Fiber: 0.23g
  • Sugar: 0.10g
  • Protein: 0.31g
  • Cholesterol: 3.05mg
  • Sodium: 35.54mg
  • Calcium: 3.25mg
  • Potassium: 51.33mg
  • Iron: 0.15mg
  • Vitamin A: 10.71µg
  • Vitamin C: 0.80mg
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