10 Samosa Filling Recipes for a Tasty Snack (2024)

This samosa filling is popular on the streets of Punjab.

Enjoyed by Asians and non-Asians, samosas are a popular snack so it is not surprising that there are a variety of samosa filling recipes available.

The light, crispy pastry conceals a warm, spicy filling, making samosas a delectable treat.

Whether they are filled with meat or vegetables, samosas are a popular snack and the variety of fillings mean that there is something for everyone.

Some fillings like potato are traditional, however, there are more experimental samosa fillings which even include sweet options.

If you’re looking to enjoy some delicious samosas, here are 10 different filling recipes which can be made for a tasty snack.

Potato Samosa

This samosa filling is popular on the streets of Punjab. It offers a classic mix of potato and peas, blended with an array of spices.

For a more authentic taste, there is ghee and carom seeds in the pastry.

They are flaky and crispy on the outside with a tasty potato and peas filling.

Ingredients

• 3 Potatoes, peeled
• 1 cup peas
• 1 Green chilli & ½-inch ginger, crushed into a paste
• ½ tsp cumin seeds
• ¼ tsp red chilli powder
• A pinch of asafoetida
• ½ tbsp oil
• Salt to taste

For the Pastry

• 250g all-purpose flour
• 4 tbsp ghee
• 5 tbsp water
• 1 tsp carom seeds
• Salt to taste
• Oil for deep frying

Whole Spices

• ¼-inch cinnamon
• 2 Black peppercorns
• 1 Green cardamom
• ½ tsp cumin
• ½ tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp dry mango powder

Method

1. In a bowl, add the flour, carom seeds and salt. Mix well then add the ghee. Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. The mixture should come together when joined.
2. Add a tablespoon of water then start to knead until it is firm. Cover with a moist napkin and set aside for 30 minutes.
3. Boil the potatoes and peas until they are cooked completely. Once drained and cooled, dice the potatoes.
4. Meanwhile, dry roast the whole spices until fragrant. Once cooled, grind into a fine powder.
5. Heat oil in a pan and add cumin seeds. Once sizzling, add the ginger-chilli paste and cook until the raw smell goes away.
6. Add the peas, chilli powder, spice powder and asafoetida. Mix and cook on a low flame for two minutes. Add the potatoes and cook for three minutes, stirring frequently.
7. Turn off the heat and set the filling aside to cool.
8. Take the dough and knead lightly then divide into six equal pieces. Roll each one into smooth balls then roll with a rolling pin.
9. Make a cut through the centre of the pastry. Apply some water with a brush or with your fingertips on the straight edge of the sliced pastry.
10. Join the two ends, bringing the watered edge on top of the plain edge. Press until properly sealed.
11. Fill each prepared cone with the stuffing then apply some water with your fingertips and pinch a part of the edge and press both edges.
12. Heat some oil in a wok on a high flame then gently place the samosas and reduce the heat to low.
13. Fry in batches until they are golden on both sides then remove and drain on kitchen paper. Serve with chutney.

This recipe was inspired by Veg Recipes of India.

Lamb Keema Samosa

One of the tastiest samosa fillings to try is lamb keema. The savoury filling combined with intense spices is stuffed into the light, crispy pastry.

This ensures that a plethora of flavours burst out in every mouthful.

For an even spicier taste, add some hot curry paste.

Ingredients

• 250g lamb mince
• 1 Onion, chopped
• 4 Garlic cloves, finely chopped
• 1-inch ginger, finely chopped
• 2 Green chillies, finely chopped
• ½ tsp red chilli powder
• 1 tsp garam masala
• 1 tsp dry mango powder
• ½ tsp chaat masala
• Oil for frying
• 6 Mint leaves, finely chopped

For the Pastry

• 1 cup all-purpose flour
• 2 tbsp ghee
• 1 tsp carom seeds
• ½ tsp salt
• Water

Method

1. In a food processor, add the flour, ghee, salt and carom seeds. Allow it to mix while adding water, a little at a time until the mixture becomes firm yet smooth.
2. Once done, divide into equal portions then cover and set aside.
3. In a pan, heat some oil then add the garlic, ginger, green chillies and onions. Fry until the onions soften.
4. Add the chilli powder, garam masala, dry mango powder, chaat masala, lamb mince and salt. Fry until the lamb has cooked.
5. Remove from the heat and stir in the mint leaves. Set aside to cool.
6. To make the samosas, fill a small cup with water and set aside. Meanwhile, on a floured surface, roll each pastry portion into a 6-inch diameter circle. Cut each circle in half.
7. Lightly spread the water along the edge of the semicircle. Fold each one into cones and seal the sides.
8. Pick the cone up and fill with two tablespoons of the keema filling. Gently press down then close the top into a triangle shape, pinching the edge until it is completely sealed.
9. In a wok, heat the oil on medium heat. Once hot, place the samosas in and fry until they start to rise. Flip over and continue frying until golden.
10. Once done, remove from the wok and leave to drain on kitchen paper. Serve with chutney.

This recipe was adapted fromArchana’s Kitchen.

Spicy Sweet Potato Samosa

For something different and healthy, try this spicy sweet potato samosa filling.

Add sweet potato with your traditional ingredients and favourite vegetables as a healthier alternative.

This recipe involves baking instead of frying so it is even healthier and just as tasty.

Ingredients

• 6 tbsp vegetable oil
• 1 Onion, chopped
• 250g sweet potatoes, diced
• 1 tbsp medium curry paste
• ½ tsp dried chilli flakes
• 50g peas
• 2 tbsp fresh coriander
• 4 sheets filo pastry

Method

1. Heat the oil in a medium pan and fry the onions until golden. Add the potatoes to the pan along with curry paste, chilli flakes and 150 millilitres of water.
2. Bring to the boil then reduce the heat and leave to simmer for 10 minutes. Once the potatoes are soft, add peas and simmer for another five minutes.
3. Once the liquid has evaporated, remove from the heat and add freshly chopped coriander and season with salt. Set aside to cool.
4. Preheat oven to 180°C/Fan 160°C/Gas Mark 4.
5. Taking your filo pastry sheets, brush the pastry with olive oil on one side, and cut into three long strips.
6. On one strip (oil side down) add one tablespoon of filling. Fold one corner of the pastry diagonally over the filling.
7. Fold the other corner of pastry over to create a triangle shape. Continue until you have 12 triangle samosas completed.
8. Bake on a tray for about 20 minutes until crisp and golden. Serve with mint raita.

Noodle Samosa

A packet of instant noodles are a quick and delicious snack so why not combine it with another popular snack in samosas.

This particular stuffing will satisfy any hunger filling and provide a unique combination of textures.

What makes this recipe great is that any instant noodle brand and flavour can be used.

Ingredients

• 1 packet instant noodles
• 1 packet of flavour seasoning (found inside the noodle packet)
• 1 flat tsp mild curry powder
• Salt to taste
• ½ Onion, diced
• ½ tsp garlic, minced
• 2 tsp ketchup
• Boiling water (amount will vary)
• 2 tbsp vegetable oil
• Coriander (to garnish)
• 2 Green chillies, finely chopped

For the Pastry

• 2 cups all-purpose flour
• 2 tbsp vegetable oil
• ¼ tsp salt
• ½ cup cold water (add more if needed)

Method

1. In a pan add two tablespoons of oil, minced garlic and onion. Cook until lightly browned.
2. Add the mild curry powder, the packet of readymade seasoning and ketchup. Cook the spices until the raw smell has gone.
3. Break up the noodles and add them to the pan, followed by boiling water, (add according to packet instructions).
4. Once the water has evaporated, add the chopped chillies and coriander.
5. Remove from the heat and allow to cool completely whilst you start making the pastry.
6. Add the flour to a bowl along with oil, salt and cold water. Knead into a firm dough.
7. Divide into equal pieces and make into cones.
8. Add two tablespoons of the filling and seal the edges with water. Press firmly down.
9. Deep fry the samosas until they are golden brown and drain on kitchen paper.

This recipe was inspired by Food Ride.

Pork Samosa

Pork may seem like an unusual samosa filling but why not try it along with potatoes and peas.

Curry powder, along with coriander and mint leaves, gives this filling a rich, flavoursome punch.

The spicy combination in a crispy warm pastry sounds simply scrumptious! They make a great, creative alternative to the traditional lamb samosa.

Ingredients

• 1 tbsp oil
• 300g pork mince
• 1 Onion, chopped
• 1 tbsp curry powder
• 50g potato, boiled, peeled and diced
• 50g frozen peas
• 4 tbsp coriander leaves, chopped
• 4 tbsp mint leaves, chopped
• 5 filo pastry sheets (25 x 50 cm each)
• 1 Egg, beaten
• Cooking oil
• Salt and Pepper

Method

1. Heat the oil in a frying pan. Add the pork, onion and curry powder. Cook for 10 minutes until the pork is just cooked and the juices have evaporated. Add potatoes and peas and mix well.
2. Take the pan off the heat and add in the chopped herbs. Let it cool.
3. Meanwhile, cut the filo pastry sheets into quarters (4 rectangles).
4. Cover the pastry with a damp tea towel to prevent it from drying out.
5. Place a spoonful of the filling and fold the bottom right corner of the pastry over to meet the left to make a triangle parcel.
6. Seal the edges with beaten egg and place on a baking sheet.
7. Spray lightly with cooking oil.
8. Bake in the oven at 220°C (425°F), Gas Mark 7 for 12 to 15 minutes until golden brown.

Spicy Cheese Samosa

This cheese samosa filling recipe is a gloriously moreish treat.

With a crispy, golden brown exterior and a stringy, tangy interior, we find it hard to believe that anyone could dislike this recipe.

This is one of the easiest recipes to make, especially since the recipe calls for readymade filo pastry.

Ingredients

• 1 packet of filo pastry
• 1 Egg, beaten
• 500g mozzarella cheese, grated
• ½ Red onion, diced
• 2 Chillies
• A small bunch of coriander, chopped
• 200g sweetcorn (optional)
• Vegetable oil for frying

Method

1. Leave the filo pastry to defrost at room temperature.
2. Meanwhile, add the cheese, onion, chillies and coriander to a large bowl. Optionally, you can also add sweetcorn. Mix thoroughly then set aside.
3. Cut the filo pastry into 3 or 4 columns depending on how many you want to make and what size you want them.
4. Create the samosa shape, fill the pastry and seal the edges with egg wash.
5. In a wok, heat the oil then add the samosas. Fry on both sides for around one minute.

This recipe was inspired by Cleo Buttera.

Chicken & Spinach Samosa

Chicken is one of the most popular samosa fillings. The inclusion of spinach takes it up a notch, both in terms of flavour and texture.

This samosa recipe is ideal for those who want a simple, yet filling snack.

The unique blend of ingredients for this recipe also includes chickpeas. If you want to make this samosa extra tasty, why not pack in some mushrooms too?

Ingredients

• 60ml vegetable oil
• 1 tsp red chilli powder
• ½ tsp cinnamon
• 4 tbsp curry powder
• 450g ground chicken
• 1 Onion, finely chopped
• 2 cloves of garlic, minced

For the Pastry

• 450g plain flour
• ½ tsp salt
• 6 tbsp vegetable oil
• 6 tbsp warm water

Method

1. In a large bowl, combine flour, salt and oil. Mix with fingertips until it resembles breadcrumbs. Add water and mix until fully combined and the mixture holds as a ball.
2. Knead for 10 minutes on a flat surface until smooth.
3. Flatten into a disc shape and return to a bowl. Cover with cling film and let it rest for 30 minutes.
4. Meanwhile, add oil to a large pot and add the spices. Stir until fragrant.
5. Add the chicken and cook until lightly brown. Add onion, garlic and ginger. Add chickpeas and spinach then simmer for 10 minutes until the liquid evaporates.
6. Season then set aside to cool.
7. Divide the dough into four equal parts. Shape into balls then roll into discs. Cut in half to form two half-circles.
8. Working with one half at a time, rub a little water around the edges and form a cone by folding along the straight edge overlapping the seam. Gently pinch at the fold to secure.
9. Hold the cone and fill with two tablespoons of filling.
10. Seal the top by bringing the edges together and crimping with your fingers or a fork.
11. Heat oil in a large wok then fry the samosas in batches until golden. Remove and drain on kitchen paper. Serve with raita.

This recipe was inspired by Food Network.

Lentil Samosa

Lentils are a staple in every South Asian household so this samosa filling is a must for vegetarians, although, non-vegetarians can enjoy it too!

This samosa filling uses a drylentil filling that has been cooked with spices.

Boiledpotatoes are used in this recipe so the lentils have something to hold onto otherwise upon the first bite the lentils could fall out and create a mess.

Ingredients

• ½ cup split chickpea lentils, soaked for 1 hour
• 250g potato, boiled and mashed
• 1 tbsp ginger paste
• 1 tbsp green chilli paste
• 1 tbsp garam masala
• ½ tbsp cinnamon powder
• ½ tbsp clove powder
• ½ tbsp fennel seeds
• ½ tbsp coriander powder
• Salt to taste
• 1 tbsp lemon juice

For the Pastry

• 250g all-purpose flour (maida)
• Salt to taste
• 5 tbsp oil

Method

1. In a bowl, mix together flour, salt and oil. Rub the oil into flour to get a breadcrumb-like consistency.
2. Add three tablespoons of water and knead into a smooth dough. Cover with a damp cloth and set aside for 30 minutes.
3. Boil the lentils until partially cooked.
4. In a large bowl, mix together the potatoes, ginger paste, green chilli paste, garam masala, cinnamon powder, clove powder, fennel seeds, coriander powder and salt. Fold in the lentils and gently stir.
5. Divide the dough into 10 equal pieces. Roll them into balls then roll into discs.
6. Cut into half using a knife. Apply a little water on the straight edges and fold into a cone.
7. Fill each cone with the stuffing then fold over the edge and seal tightly with a little water.
8. Heat a wok filled with oil then fry the samosas in batches. Fry for around five minutes or until golden.

This recipe was inspired by Veggie Food Recipes.

Tandoori Chicken Samosa

This tandoori chicken recipe is a tasty samosa filling to satisfy cravings.

The filling contains spice but it is subtle so the other flavours can be tasted.

It is the perfect snack when served with mint chutney. The contrast in flavours will leave you wanting more.

Ingredients

• 300g chicken breast, cubed
• 2 tbsp yoghurt
• 2 tsp + 1 tsp tandoori masala powder
• 1 tbsp ghee
• 1 Onion, chopped
• 2 Garlic cloves
• 1-inch ginger
• 2 tsp tomato paste
• ½ tsp lemon juice
• A pinch of sugar
• ½ tsp fenugreek
• ¼ tsp turmeric
• ¼ tsp garam masala
• Coriander leaves, chopped
• Salt to taste

For the Pastry

• 1½ cups plain flour
• ½ tsp sugar
• ¾ tsp salt
• 55g butter, softened
• 95ml water

Method

1. Marinate the chicken with two teaspoons of the tandoori masala, yoghurt and ghee. Refrigerate for at least 30 minutes.
2. Shallow fry the marinated chicken until fully cooked and charred slightly. Cut into smaller pieces.
3. In a pan, add some oil then add onions, ginger and garlic. Fry until soft and golden.
4. In a small bowl, mix together the tomato paste, the remaining tandoori masala, garam masala, turmeric, sugar and lemon juice. Add to the onion mix and cook for a few minutes. Add the coriander leaves and fenugreek. Mix well. Stir in the cooked chicken then set aside to cool.
5. Make the pastry by combining all the dry ingredients together.
6. Add in the butter. Rub with your fingertips until it resembles breadcrumbs.
7. Gradually add water and mix until it forms a dough. Cover with a cloth and set aside.
8. Roll until thin then cut out round pieces.
9. Place a tablespoon of the filling in the centre and seal the edges with your fingers. Press down the edges with a fork.
10. Heat oil in a wok then add the samosas in batches. Fry until golden then drain on kitchen paper.

This recipe was inspired by Savoury and Sweet Food.

Mango & Ginger Samosa

A samosa filling does not always have to be savoury. They can be made into a delicious dessert.

This unique recipe combes mango and ginger and it gives you the best of both worlds.

It has a sweet soft filling inside and a golden crunchy texture on the outside.

Ingredient

• 2 ripe mangoes, finely chopped
• A pinch of cinnamon powder
• 1 tsp ginger, finely chopped

For the Pastry

• 2 cups all-purpose flour
• 2 cups cold water
• 2 tbsp vegetable oil
• 1 tsp sugar
• Vegetable oil to fry

Method

1. In a large bowl, add flour, sugar, water and vegetable oil and mix together before kneading into a dough.
2. In a separate bowl add the chopped mango, cinnamon powder and chopped ginger and mix thoroughly.
3. Create your preferred shape using the dough and place the mango mixture carefully into the samosa cone.
4. Heat some oil in a frying pan and shallow fry until golden on both sides. Garnish with icing sugar and serve with melted chocolate.

This recipe was inspired by Perfect Morsel.

From delicious vegetarian samosas to meat-filled ones, these snacks are very popular across the world.

Therearemany different fillings you can create with thisversatiledelicacy, ranging from sweet tosavoury.

There are no rules for samosa fillings, you can do what you want!

With these recipes, you can create authentic samosa fillings to enjoy at any time of the day.