samosa recipe with step by step photos and video. homemade samosa if made correctly are always the best. this punjabi samosa recipe will give you one of the best samosa you can make at home. these samosas are flaky and crispy from outside with a tasty potato and peas stuffing.
if you have time and patience to make samosas at home then you won’t feel like buying samosa from outside after trying this recipe. homemade samosas are not only hygienic but delicious as well. this recipe is a proper north indian punjabi samosa recipe which you are going to love.
to get the right texture and flakiness in the samosa pastry cover, the dough has to be kneaded correctly and the right technique should be used for frying. there are two ways they are fried. apart from frying, they can be baked too for a low fat version. i experimented with all three different methods and have mentioned the points below.
how to get the perfect samosa crust?
few points to remember are:
1. proportion of fat:
the amount of fat which we also call as “moyen or moyan” in hindi has to be in the right proportion in a samosa dough. one of my friends mentioned to add ⅕ of fat to 1 part of flour in weight. eg. if you use 1 kilogram of flour, then you have to add 200 grams of fat. in this samosa recipe, i have slightly reduced the amount of fat.
2. quantity of water:
a samosa crust dough has to be kneaded to a tight and firm dough. the dough should not be soft like a roti or chapati dough. so less water is added when kneading the dough. the amount of water to be added depends on the quality of the flour. so remember to add water in parts and knead the dough.
3. rolling samosa crust:
while rolling the crust, roll evenly. the crust has to be even all over. don’t roll the samosa crust too thick otherwise it will take too much time to fry. thus the samosa will become hard while frying on low heat. also don’t roll the samosa dough too thin. it won’t be able to contain the potato stuffing and break in oil. so remember these points while roll samosa dough. you need some practice to gauge the right thickness.
two ways to fry samosa:
there are two frying techniques for that perfect crispy flaky crust in a samosa:
1. frying samosa at a low temperature:
in this method, first the oil is heated to a high temperature. then the samosas are added in the hot oil. as soon as the samosas are placed in the hot oil, the flame is reduced to a low and then the samosas are fried on a low flame. this ensures that the samosa does not absorb too much oil. if you directly put the samosa on a low temperature oil and fry in sim, then it will absorb too much oil. if you fry in hot oil, then there are chances of tiny air bubble pockets forming outside. the samosas are also not cooked from inside when fried in very hot oil.
2. double frying the samosas:
this is a little lengthy method and the one which i will suggest you to try while making samosas at home if you have time. in this method the samosas are very lightly fried not allowing them to become golden. just that the dough cooks and thats it. add the samosas in hot oil and remove them when the crust has become opaque and creamish white. just enough fried that if you remove it from oil then it will not break. drain & keep them aside. do this with all the samosas. later lower the flame and then fry the once fried samosas again till they are golden.
with both the methods, the final samosas will be crisp & flaky from outside and cooked well from inside – like the one you get in the markets and there will be no tiny air bubbles on the crust. a pic below of the samosa fried twice.
two alternative methods of making samosa instead of frying are (1) baking and (2) air frying. i have used both the methods. i feel the air fried samosa have a better texture than the baked ones.
(1) how to bake samosa:
the samosas which are baked have not much difference in the taste, but texture wise, the fried samosas are better. from health perspective, baking method is better. i baked samosas at 180 degrees celsius for about 30 mins. below is a pic of baked samosas. you can also check this different recipe of baked samosa which has a better texture.
(2) how to make samosa in an air fryer:
instead of baking, samosas can also be air fried. if you have an air fryer then do try making samosas in it. you will be pleasantly surprised with the texture of the air fried samosas. the air fried samosas have a better texture than the oven baked ones. they do taste similar to the fried samosas, minus too much of oil. for air frying, preheat air fryer at 180 degrees celsius for 10 minutes. brush samosas with oil and air fry at 180 degrees celsius till the samosas are golden.
frequently asked questions for samosa recipe:
i have compiled below answers to questions based on the queries asked by readers in the comments.
1. can samosa be made with whole wheat flour?
most indian recipes using maida (all purpose flour) can be easily made with whole wheat flour. just remember to add more water while kneading as whole wheat flour absorbs more water. i have shared a whole wheat samosa version earlier. recipe is here – whole wheat samosa (baked).
2. can samosa be freezed?
you can freeze the samosas. either shape them and then freeze. you can also first fry them till the crust becomes opaque and then freeze them. this way the samosas stay better for a longer time. before frying, let the samosas come to room temperature and then fry. if fried when they are still cold, then they absorb more oil.
3. can samosas be made with puff pastry sheets or spring roll wrappers or phyllo sheets?
- if using puff pastry sheets, then bake samosas. you can even air fry.
- for spring roll wrappers, you can eithery fry or bake them.
- with phyllo sheets bake the samosas.
4. can onions be added in the samosa stuffing?
usually in a proper punjabi samosa, onions and garlic are never added. but we can always make our own variations and be creative. so you can add onions and garlic if you prefer.
5. why has samosa turned soft after frying?
samosa can become soft due to two reasons. either the dough is soft or the oil is at a too low temperature while frying. when you knead the dough, make sure that dough is tight and stiff. it should be not be soft like chapati dough.
6. why there are air pockets on the fried samosa?
a few air pockets are fine, but the samosa should not be covered with a lot of air pockets. if the samosa dough is soft, then the air pockets occur on the crust. too much moisture in the dough makes the crust soft as well as gives it plenty of air pockets. while frying, if the oil is too hot, air pockets appear on the crust.
7. what is the recipe for the fried green chilly which they serve with punjabi samosas?
- one recipe is to slit the green chillies keeping them whole. shallow fry or deep fry them till you see a few light golden blisters on them. later sprinkle some salt on the fried green chilies and mix. you can also sprinkle some chaat masala or amchur powder.
- second recipe is to stuff a mixture of amchur powder (dry mango powder) and salt in slit green chilies. shallow fry them and then serve.
8. can samosas be stored and for how many days?
you can easily store samosa for a couple of hours at room temperature. if you don’t plan to eat them at all, then store them in an air-tight box (dabba) in the fridge. when serving you can warm them on a tawa or in an oven.
9. what to do with leftover samosas?
you can warm the samosa on a tawa (griddle) or oven and have them with bread or phulkas. you can even make various snacks with samosa like:
10: can a vegan samosa be made?
to make a vegan samosa, use oil instead of ghee (clarified butter) while making the samosa dough crust.
11. can samosas be baked or air fried?
yes of course you can bake or air fry samosa. please do read the baking and air frying part i have mentioned above.
variations you can make in samosa stuffing:
there are many variations of stuffing depending on the region and state in india. we always prefer the classic authentic punjabi stuffing of peas and potatoes. the following are the samosa stuffing variations:
- in delhi and punjab, potatoes alone or a combination of peas and potatoes is used. here the filling is not crushed to a smoothness. the aloo or potato pieces are soft but intact and there are few green chili pieces also in the filing. there is a slight sourness in this stuffing as dry mango powder or dry pomegranate powder is added. a few more spices are added as well.
- in some variations, raisins are also added in the samosa filling which gives the samosa a little sweet taste in between. sometimes cashews are also added.
- in some places, the filling is totally mashed unlike the punjabi samosas.
- if the green chilies are not added in the samosa filling then fried green chilies are usually served separately.
- some people also add ginger-garlic paste and on few rare occasions, i have found chopped carrots pieces also in a samosa filling.
- a variation with mix vegetables is also made. veggies like peas, carrots, cauliflower and potatoes are added.
- onion samosa is another variation where a spiced mixture of onions and poha (flattened rice) is filled in the samosa.
- sweet samosa is also made with a stuffing of khoya (mawa) and dry fruits. this is made usually during festivals like diwali or holi. these samosas are also known as khoya samosa or dry fruits samosa.
- a variation of samosa made with paneer is also there.
- cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits.
- i have also posted the bengali version of samosa made with cauliflower, potatoes and green peas. it is called as shingara.
my personal choice will always be a punjabi samosa. the filling for a punjabi samosa also has to be equally good. the stuffing used in this recipe is adapted from my home science notes.
i have also made a video which shows the shaping, stuffing and deep frying the samosas. you can have a look at the video in the recipe card below, if the pics don’t help.
if you are looking for snacks recipes then do check:
punjabi samosa recipe below:
samosa recipe | how to make punjabi samosa recipe
punjabi samosa recipe - a classic and popular indian snack stuffed with spiced potato peas filling.
ingredients (1 cup = 250 ml)
for making samosa pastry:
- 2 cups maida or all purpose flour, 250 grams
- 4 tablespoons ghee or oil
- 5 to 6 tablespoons water, i added 5 tablespoons + 1 teaspoon water
- 1 teaspoon carom seeds (ajwain)
- salt as required, i added ¾ teaspoon salt
- oil for deep frying
for the samosa stuffing:
- 3 medium sized potatoes (aloo)
- ¾ to 1 cup green peas (matar), fresh or frozen
- 1 green chili + ½ inch ginger, crushed to a coarse paste in a mortar and pestle
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon red chili powder (lal mirch powder)
- 1 pinch asafoetida (hing)
- ½ tablespoon oil
- salt as required
whole spices to be ground for samosa stuffing:
- ¼ inch cinnamon (dalchini)
- 2 black peppercorns (kali mirch)
- 1 green cardamom (hari elaichi or choti elaichi)
- ½ teaspoon cumin (jeera)
- ½ teaspoon fennel seeds (saunf)
- 1 teaspoon coriander seeds (dhania)
- 2 teaspoons dry pomegranate seeds (anardana) or 1 teaspoon dry mango powder (amchur) * check notes for mango powder
how to make recipe?
making samosa pastry:
- take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
- with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
- the whole mixture should clamp together when joined.
add 1 or 2 tbsp water. begin to knead adding water as required.
- knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.
making samosa stuffing:
- steam or boil the potatoes and peas till are cooked completely.
- peel the boiled potatoes and chop them into small cubes
- dry roast all the whole spices mentioned in the above list till fragrant.
- once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
heat oil in a pan. add the cumin seeds and crackle them.
add the ginger-green chili paste. saute till the raw aroma of ginger goes away.
- add the peas, red chili powder, the freshly ground spice powder and asafoetida.
- stir and saute on a low flame for 1-2 minutes
- add the potato cubes and saute for 2-3 minutes with frequent stirring.
- keep the filling aside to cool.
shaping and making samosa:
- after keeping the dough for 30-40 mins. knead the dough lightly again.
- divided the dough 6 equal pieces.
- take each piece and roll in your palms first to make a smooth ball.
- then roll it with a rolling pin keeping the thickness neither thin nor thick.
- cut with a knife or a pastry cutter through the center of the samosa pastry.
- with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
- join the two ends bringing the watered edge on top of the plain edge.
- press the edges so that they get sealed well.
- stuff the prepared samosa cone with the prepared potato-peas stuffing.
- apply some water with your fingertips or brush on the round samosa cone circumference.
- pinch a part on the edge (check the video & pics). this helps the samosas to stand.
- press both the edges. be sure there are no cracks.
- prepare all the samosas this way and keep covered with a moist kitchen napkin.
- now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
- you can also fry the samosas twice as i have mentioned above in the post.
- turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
- fry the samosas in batches.
- for frying the second batch, again increase the temperature of the oil.
- add the samosas and then lower the flame, thereby decreasing the temperature of oil.
- this way fry all the samosas in batches.
serving suggestions for punjabi samosa recipe:
- serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
- they can also be served with a yogurt dip or a plain raita. another way is to serve the samosas with punjabi chole (a spiced chickpea curry).
- a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
- even bread or pav (indian bread rolls) can be served with the samosas.
- whatever you serve samosas with, remember to have hot masala chai along.
few tips for making punjabi samosa recipe:
- * if using mango powder, then add directly when adding peas. no need to roast and grind the mango powder with the other whole spices.
- many times samosa is served with fried green chilies. slit the green chilies keeping it whole. shallow fry them and later sprinkle some salt and mix. you can also sprinkle some chaat masala or amchur powder.
method to bake samosa instead of frying:
- pre heat the oven to 180 degree celsius.
- brush oil lightly on the prepared samosas.
- place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.
how to make samosa recipe:
a) making samosa pastry:
1. take the all purpose flour (maida), carom seeds (ajwain), salt in a bowl. mix well and add ghee or oil.
2. with your fingertips rub the ghee in the flour to get a breadcrumb like consistency. the whole mixture should lump together when gathered.
3. add 1 or 2 tbsp water.
4. begin to knead adding water as required.
5. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30 mins.
b) making samosa stuffing:
6. dry roast the spices till aromatic in a pan stirring often. let them cool.
7. in a dry grinder or coffee grinder, powder the roasted spices.
8. steam or boil the potatoes and peas till they are cooked.
9. peel and chop the potatoes in small cubes.
10. in a pan, heat oil. splutter the cumin. add the ginger-green chili paste. saute for some seconds.
11. add the peas, asafoetida, red chili powder & the freshly ground spice powder. saute for 1-2 mins on a low flame.
12: add the cubed potatoes and salt. stir and saute for 2-3 mins more.
13: keep the stuffing aside covered with a lid. check the taste and add more red chili powder or salt if required.
c) preparing & shaping the samosa:
14: the dough after 30 mins. knead the dough lightly again.
15: divided the dough into 6-7 pieces.
16: take each piece and roll in your palms first. then roll it with a rolling pin keeping the thickness neither thin nor thick.
17: cut with a knife or a pastry cutter through the center of the samosa pastry.
18: with a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
19: join the two ends bringing the watered edge on top of the plain edge as shown in pic below.
20: press the edges well, so that they get sealed. it will look like a cone. the samosa cone is ready to be stuffed with the potato-peas stuffing.
21. stuff the prepare samosa cone with the prepared potato-peas stuffing.
22: apply or brush some water on the top cone edge. pinch a part in the edge as shown in pic below. this helps the samosas to stand.
23: press both the edges. be sure there are no cracks. the edges should be joined very well so that the stuffing does not come out while frying.
24: prepare all the samosas this way and keep covered with a moist kitchen napkin.
25: now heat oil for deep frying samosa in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide 3-4 of the prepares stuffed samosas & then reduce the flame to low.
26: turn over in between and fry the samosas till golden on a low flame.
27: drain samosas on paper towels to remove excess oil.
serve punjabi samosa hot or warm with coriander chutney or imli chutney (tamarind chutney) or tomato sauce. in north india, they also serve punjabi chole with samosa. its called as samosa chana chaat.
the combo of samosa with masala chai is irresistible. north indian samosas are much bigger in size than what you see in below photo. i think almost double the size :-).