Perfect flaky and crispy samosa with a spicy potato filling that you cannot get enough of. 

All tips, tricks, troubleshooting and FAQs to make the perfect samosa at home.


Mix flour and salt in a large bowl. Add ghee or oil and mix well

Rub the ghee and flour together well for 3-5 minutes

Slowly add water and knead into a stiff dough. Cover with a damp cloth and let it rest for 30 minutes

Boil potatoes. Remove skin and mash lightly

Heat oil. Add cumin and fennel seeds. Add ginger, green chilli and saute

Add potato, peas, coriander powder, chilli powder, garam masala, amchur, and salt

Mix well

Divide the dough into six parts

Roll into a disc and cut into two. Brush with water on the straight edge

Bring the two corners together to form a cone,

Add the potato filling. Add water to the edges and seal

Cover with a slightly damp cloth till they are ready to fry

Deep fry on low heat

Serve hot with mint chutney and tomato ketchup. 

If the dough is soft, it will affect the crispiness of the crust. Also, the temperature of the oil is important. If the oil is not hot enough or too hot, they will make the samosa soggy.

FAQ #1 Why is my samosa not crispy?

Soft dough results in oily samosa. Add water in small batches when making the dough and make a stiff dough. See measurements in the link below.

FAQ #2 Why is my samosa oily?

Not adding enough ghee or oil to the dough will make the crust hard. Also if you knead the dough too much, it will make the crust hard.

FAQ #3 Why is my samosa hard?

Frying the samosa in very hot oil gives them bubbles on the crust

FAQ #4 Why does my samosa have blisters or bubbles?