Go Back
Samosas from Scratch

Samosa from Scratch

Learn to make the best homemade samosa from scratch that perfectly goes for a delicious snack and a flavorsome treat for any celebration.
5 from 2 votes
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Prep Time 20 mins
Cook Time 7 mins
40 mins
Total Time 1 hr 7 mins
Course Appetizer, Side Dish
Cuisine Mediterranean


For the Dough

  • 2 cups all-purpose flour
  • ¼ cup melted butter or Ghee room temperature 
  • 2 tablespoons cornstarch
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • ½ + 2 cup + tablespoons water – room temperature

For the Filling

  • 500 g (1.1 pounds) ground beef
  • ¼ cup onion, chopped
  • ¼ cup Italian parsley, chopped
  • 1-2 teaspoon seven spices
  • ½ teaspoon black pepper
  • ½ teaspoon coriander
  • 1 teaspoon salt


How to make samosa dough:

  • Start off by preparing the dough as it will need time to rest. First of all, combine the flour with the melted butter or ghee in a large bowl. Crush the large chunks and make sure the flour is slightly sticky.
  • Second, add into the bowl cornstarch, baking powder, salt, and white vinegar. Mix all the ingredients to form a dough.
  • Third, add half a cup of water and keep mixing. If the dough is too stiff, slowly add the remaining water. Or if the dough feels nice and firm, stop mixing
  • Make sure to clean the sides to get every bit of ingredient. Cover the bowl with cling film and let the dough rest for 30 to 40 minutes.

How to make samosa beef stuffing:

  • First, add the oil, onions, and black pepper into the pan and stir fry for 3-5 minutes. The onions should get a little transparent, and the black pepper will release a spicy flavor.
  • Second, add the beef and cook for 3 more minutes.
  •  Third, add the salt, Italian parsley, and seven-spices.
  • Finish off by sprinkling the coriander on top and remove the pan from heat. The filling is ready to be used.

How to shape samosa from scratch:

  • Thoroughly knead the dough one more time after 30-40 minutes. Roll out the dough into a thin circle. It should ideally be about six to seven inches in diameter.
  • Use a circle cutter (or the mouth of a glass) to cut little shapes out of the dough.
  • Take one circle between your fingers, keeping the edges a little bit above the center. Place a spoonful of filling in the center.
  • Fold one edge over the center and seal the samosa by pinching at the edges.
  • Time to make the crimps. Use your thumb and start at one end. Push a little bit of the dough inwards, creating a small fold. The next crimp will be over the first, and in this way, it creates a line of folds over the other.
  • You can easily use a fork to create equal indents along the pinched outline.

Directions for frying samosa from scratch:

  • Heat oil in a large, deep pot on medium heat.
  • Add 4 or 6 samosas and fry for 5-8 minutes. Remember, don’t let it sit too long as the inside is already cooked and doesn’t need much time.
  • Drain on kitchen paper and serve immediately with a side of your favorite sauce or chutney.
  • Thoroughly enjoy your fantastic meal alone or with a good company!


Nutrition: Please note that the nutrition label provided is an estimate only.