samosa recipe, how to make samosa recipe | punjabi samosa recipe


punjabi samosa recipe with step by step photos and tips – i love samosas and regularly buy them from outside. actually, i have eaten samosas from all over india like delhi, mumbai, goa, hyderabad, bangalore, pune…

samosas are a national passion.. where ever you go, you will be able to get samosas in india. they are also a popular street food in india.

the combo of samosa with masala chai is irresistible. it took me 3 failures to get a perfect samosa crust and the credit goes to a few of my friends. they were generous enough to share the tricks of making the samosa pastry and how to fry them, so that the crust is flaky and no tiny air bubble pockets are formed on the crust.

to get the right texture and flakiness in the samosa pastry cover, 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.

two ways of deep frying the samosa to get the flaky crust:

1. frying samosa once – in this method, heat the oil to high temperature and then slid the samosas gently into the hot oil. as soon as you add the samosa to the hot oil, reduce the flame to low and now fry the samosa on low flame. this will make sure that the samosa does not absorb too much oil. if you directly put the samosa on 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 on the pastry. the samosas are also not cooked from inside.

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. 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 in the crust. a pic below of the samosa fried twice.

twice fried samosa recipe

an alternative method to bake instead of frying:

3. baking the samosas – i also baked the samosas. there was not much difference in the taste. but texture wise, i find the fried samosa better than the baking method. from health perspective, baking method is better. i baked at 180 degrees C for about 32 mins. below a pic of baked samosas.

baked samosa recipe

few points to remember for the samosa dough crust:

1. enough fat or moyen should be added to the flour. one of my friends suggested 1/5th of fat to 1 part of flour in weight. i have reduced the amount of fat in this recipe.
2. the amount of water added depends on the quality of the flour. so remember to knead into a tight firm dough and add water in turns when kneading.
2. don’t roll the samosa crust too thick otherwise it will take too much time to brown it and it will become hard while frying on low heat and secondly heat will not go inside and the filling will not be cooked properly.
3. also don’t roll the samosa too thin, so that it is not able to contain the potato stuffing. so remember these points to roll the samosa dough. you need some practice to gauge the right pastry thickness.

samosa filling:

1. i personally like the punjabi samosa which is served in north india. in this peas and potatoes are the main ingredients and 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.
2. in some places, they add raisins also in the filling which gives it a little sweet taste in between. sometimes cashews are also added.
3. in some places, the filling is totally mashed unlike the punjabi samosas.
4. if the green chilies are not added in the samosa filling then fried green chilies are usually served separately.
5. some people also add ginger garlic paste and on few rare occasion, i have found chopped carrots pieces also in the filing.

my personal choice will always be a punjabi samosa. the filling for a punjabi samosa also has to be equally good. i have mentioned two potato-peas stuffings in the recipe details. in the first one (also shown in the step by step pics) i have freshly ground the spices. the second filling recipe is a bit quick and easy. both the stuffing recipes are adapted from my home science notes.

i have also made a video which i have embedded towards the end of the step by step. the video shows the shaping, stuffing and deep frying the samosas. you can have a look at the video if the pics don’t help.

samosa video showing making the samosa cone, folding and frying:

if you are looking for more diwali snacks recipes then do check punjabi mathri, sweet shankarpali, bengali matar kachori, khasta matar kachori, paneer pakora and chivda recipe.

punjabi samosa recipe below:

4.7 from 31 reviews
samosa recipe - makes about 12 samosas
punjabi samosa - a classic & popular indian snack stuffed with spiced potato peas filling.
RECIPE TYPE: snacks, starters
CUISINE: north indian, punjabi
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the samosa pastry:
  • 2 cups maida or all purpose flour
  • 4 tbsp ghee or oil
  • 5-6 tbsp water (i added 5 tbsp + 1 tsp water)
  • 1 tsp carom seeds (ajwain)
  • salt as required ( i added ¾ tsp salt)
  • oil for deep frying
for the samosa stuffing 1:
  • 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 tsp cumin seeds (jeera)
  • ¼ tsp red chili powder (lal mirch powder)
  • a pinch of asafoetida (hing)
  • ½ tbsp oil
  • salt as required
  • whole spices to be ground:
  • ¼ inch cinnamon (dal chini)
  • 2 black peppercorns (kali mirch)
  • 1 clove (laung)
  • 1 green cardamom (hari elaichi or choti elaichi)
  • ½ tsp cumin (jeera)
  • ½ tsp fennel seeds (saunf)
  • 1 tsp coriander seeds
  • 2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
for the samosa stuffing 2:
  • 3 medium size potatoes
  • ¾ to 1 cup peas/matar, fresh or frozen
  • 1 green chili and ½ inch ginger made in a paste or chopped finely
  • ¾ tsp garam masala powder
  • ¼ or ½ tsp red chilli powder
  • 1 tsp dry mango powder (amchur)
  • 1 tsp fennel powder (saunf powder)
  • 1 tsp coriander powder (dhania powder)
  • ¾ tsp cumin seeds (jeera)
  • 2 tbsp chopped coriander leaves (dhania patta)
  • 2 to 2.5 tsp oil
  • salt as required
preparing the samosa pastry:
  1. take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
  2. with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
  3. the whole mixture should clamp together when joined.
  4. add 1 or 2 tbsp water.
  5. begin to knead adding water as required.
  6. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.
preparing stuffing 1:
  1. steam or boil the potatoes and peas till are cooked completely.
  2. peel the boiled potatoes and chop them into small cubes
  3. dry roast all the whole spices mentioned in the above list till fragrant.
  4. once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
  5. heat oil in a pan.
  6. add the cumin seeds and crackle them.
  7. add the ginger-green chili paste.
  8. saute till the raw aroma of ginger goes away.
  9. add the peas, red chili powder, the freshly ground spice powder and asafoetida.
  10. stir and saute on a low flame for 1-2 minutes
  11. add the potato cubes and saute for 2-3 minutes with frequent stirring.
  12. keep the filling aside to cool.
preparing stuffing 2:
  1. boil or steam the potatoes & peas till they are cooked completely.
  2. peel the potatoes and chop them into cubes.
  3. heat oil in a pan.
  4. crackle the cumin first, then add the ginger-green chili paste and saute till the raw aroma of ginger goes away.
  5. lower the flame and add all the dry spice powders one by one.
  6. stir and then add potato cubes & peas along with salt.
  7. saute for 2-3 minutes.
  8. switch off and add the chopped coriander leaves from top and stir well.
  9. keep aside.
shaping, stuffing and frying the samosa:
  1. after keeping the dough for 30-40 mins. knead the dough lightly again.
  2. divided the dough 6 equal pieces.
  3. take each piece and roll in your palms first to make a smooth ball.
  4. then roll it with a rolling pin keeping the thickness neither thin nor thick.
  5. cut with a knife or a pastry cutter through the center of the samosa pastry.
  6. with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
  7. join the two ends bringing the watered edge on top of the plain edge.
  8. press the edges so that they get sealed well.
  9. stuff the prepared samosa cone with the prepared potato-peas stuffing.
  10. apply some water with your fingertips or brush on the round samosa cone circumference.
  11. pinch a part on the edge (check the video & pics). this helps the samosas to stand.
  12. press both the edges. be sure there are no cracks.
  13. prepare all the samosas this way and keep covered with a moist kitchen napkin.
  14. 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.
  15. you can also fry the samosas twice as i have mentioned above in the post.
  16. turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
  17. fry the samosas in batches.
  18. for frying the second batch, again increase the temperature of the oil.
  19. add the samosas and then lower the flame, thereby decreasing the temperature of oil.
  20. this way fry all the samosas in batches.
baking the samosas:
  1. pre heat the oven to 180 degree C.
  2. brush oil lightly on the prepared samosas.
  3. place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.
serving suggestions:
  1. serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
  2. 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).
  3. a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
  4. even bread or pav (indian bread rolls) can be served with the samosas.
  5. whatever you serve samosas with, remember to have hot masala chai along.
* 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.

lets start step by step samosa recipe:

preparing the samosa pastry:

1. take the all purpose flour, carom seeds, salt in a bowl. mix well and add ghee or oil.

mix samosa pastry ingredients

2. with your fingertips rub the ghee in the flour to get a breadcrumb like consistency. the whole mixture should lump together when gathered.

preparing samosa pastry

3. add 1 or 2 tbsp water.

preparing samosa pastry

4. begin to knead adding water as required.

knead samosa dough

5. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30 mins.

samosa dough

preparing the potato peas stuffing for the samosa:

6. dry roast the spices till aromatic in a pan stirring often. let them cool.

preparing samosa stuffing

7. in a dry grinder or coffee grinder, powder the roasted spices.

spices for samosa filling

8. steam or boil the potatoes and peas till they are cooked.

preparing samosa stuffing

9. peel and chop the potatoes in small cubes.

preparing samosa filling

10. in a pan, heat oil. splutter the cumin. add the ginger-green chili paste. saute for some seconds.

samosa recipe filling prepartion

11. add the peas, asafoetida, red chili powder & the freshly ground spice powder. saute for 1-2 mins on a low flame.

peas spices for samosa recipe

12: add the cubed potatoes and salt. stir and saute for 2-3 mins more.

making punjabi samosa filling

13: keep the stuffing aside covered with a lid. check the taste and add more red chili powder or salt if required.

filling for punjabi samosa recipe

preparing & shaping the samosa:

14: the dough after 30 mins. knead the dough lightly again.

knead samosa dough

15: divided the dough into 6-7 pieces.

divide samosa dough

16: take each piece and roll in your palms first. then roll it with a rolling pin keeping the thickness neither thin nor thick.

roll samosa dough

17: cut with a knife or a pastry cutter through the center of the samosa pastry.

cut samosa pastry

18: with a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.

making samosa

19:  join the two ends bringing the watered edge on top of the plain edge as shown in pic below.

making samosa pastry

20: press the edges well, so that they get sealed. it will look like a cone.

seal samosa pastry

21: the samosa cone is ready to be stuffed with the potato-peas stuffing.

add stuffing to samosa

22. stuff the prepare samosa cone with the prepared potato-peas stuffing.

making samosa

23: 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.

closing samosa pastry cover

24: 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.

close samosa cover

25: prepare all the samosas this way and keep covered with a moist kitchen napkin.

samosa recipe

26: 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 3-4 of the prepares stuffed samosas & then reduce the flame to low.

fry samosa

27: turn over in between and fry the samosas till golden on a low flame.

frying samosa

28: drain samosas on paper towels to remove excess oil.

ready to be served samosas

serve samosas hot or warm with coriander chutney, saunth (tamarind chutney) or tomato sauce. in north india, they also serve punjabi chole with samosa. north indian samosas are much bigger in size than what you see in below photo. i think almost double the size :-)

punjabi samosa

{ 155 Responses }

  1. Supriya says

    I tried making, but you know what the samosas turned really soft after frying. I followed all the precise instructions, you gave. Can you suggest something, to make them crispier next time.

    • says

      samosas can become soft due to either the dough becoming soft or the oil is at a too low temperature while frying. when you knead the dough, make sure that dough is tight and hard. it should be not be soft like chapati dough. you can use the method of frying twice as this gives a crisp texture.

  2. Jean Esther S M says

    Great recipe with such clear instructions!
    Is it possible to replace the all purpose flour with atta flour? Or can one just substitute 50% of the all purpose flour?

    • says

      thanks jean. yes you can use either of the two option you mentioned. with atta flour they won’t be very flaky. secondly add 1 tbsp more ghee when using whole wheat flour/atta.

  3. Ketki Agrawal says

    Thanks for the very precise measurements for the ingredients. The samosas tasted awesome. I first tried your punjabi chhole, and papri recipes which turned out perfect. Now I follow only your recipes.
    Can we freeze these samosas for use when unexpected guests drop in?

  4. HKF says

    thanks for the great recipe!
    i was wondering if i could freeze these samosas for upto a month or so. and if i can then do i have to bring them to room temperature before refrying ? thanks in advance :)

  5. Priyanka says

    Simply amazing! Tried this yesterday and it came out so well! Except that I couldn’t avoid the tiny air bubbles (the goal is to try and make them without the air bubbles next time), everything else came out perfectly.

    I still have 4 balls of leftover atta (I ran out of all the masala), what do you suggest I do with it?

  6. Khanjan says

    Hello Dassana
    Today i make it for the starter and it came out grate.Thanks a lot for this receipe.

  7. Fadrique says

    This is the BEST indian recipe site ever!!! Thanks so much for such a delicate and beautiful sharing:)…. Keep up the good works… Love it!

  8. Himani sharma says

    I love ur site. Tried many dishes n all o them comes out really well. Wil try samosas now.
    Excellent tutorial and simplicity of recepie made it convenient for a beginner like me
    ☺️☺️☺️ thank u.

  9. Soumya says

    Fantastic.. i baked them instead of frying. Also for Samosa dough mix I added about 10-11 tbsp of water. More than what you had put up. Thought would let you know :)

  10. Archana says

    Thanks a lot for the recipe Dassanna.. My husband n my family loved it.. Samosas had come out really yummy…

  11. mahi says

    your photographical tutorial is very good… ….it is what i want… so glad to find you.
    will follow your site frm nw on….


  12. hafsah says

    Hey dassana,thanks so Much for the amazing samosa Recipe,with ur help I now make samosas every week,May ALLAH bless u. Thank u.

  13. Nicole Moreno says

    These detailed instructions and pictures are so helpful! I experiment with different fillings, and most recently made Ethiopian spiced lentils & potatoes for my stuffing, but your tips on making the pastry improved my samosas so much. I will try your recipe for the potato filling next time!

  14. Mohini verlekar says

    Hi tryed the samosa turned out excellent due to spicy tangy potatoe filling, added extra green chillies and amchur powder. Thks Dassana!

  15. rahul says

    Realy all the dishes here r excellent n up to mark. . very easy to cook n superb is the output.. One can become a trained cook from here… Thanks a lot…..

  16. Lauri Larson says

    I wanted to print sumosas recipe, the “easy print recipe” doesn’t take you to a page to print it, it goes to “recipes”, and when you type it in it can’t find it. :(

    Please make this easier print from the page you are on, thanks.

    Great job showing how to, very helpful to newbies! Thanks!

    • says

      welcome lauri. thanks for your positive feedback. i tried printing the recipe from my desktop (windows 8) and i got the print option. if you share some more technical details then i can pass this error to the software developer of this plugin.

  17. Usha says

    Hi i luved d way u explained in detail & i tried today…..:) taste was gud bt tiny air bubble pockets on the pastry dissopointed me….:(
    Tats ok wil try it one more & wil post again

      • Tammy says

        I experience the same problem, it’s because the oil is too hot…However, I like the little bubbles…it makes the patty taste better… Your own preference really!! Thanks for your recipes. .

        • says

          welcome tammy. some people prefer the bubbles. some only like the outer cover and some people only like to eat the inner mixture. it varies from person to person.

  18. himani says

    Hi Dassana,
    Kudos for such detailed posts !!! They really help a lot. Though I am yet to try this one but I tried matar kachoris using ur recipe and techniques and was able to get perfect crispy and flaky crust. Now here I need ur help. As I went through different websites for samosa recipe, I got confused as some say that the dough should be soft n pliable, while some say it should be tight. Please throw some light on this. Also, how is the samosa dough different from that of kachori. And how thick should the kachori crust be rolled in comparison to samosa crust.

    • says

      thanks himani. for samosa the dough should be tight. if it is soft then there will be bubbles on the crust. in terms of preparation both are similar. in terms of crust, kachori crust is more softer than a samosa crust. you can keep the kachori crust thick but for samosa its better if its medium in thickness (neither too thin nor too thick).

  19. Mohini verlekar says

    Dassana thks for the recipe wll b trying soon, wht is the recipe for the green chilly which they serve wth punjabi samosas pls. Thks!

  20. Usha sinha says

    I tried several tyms to make samosas but all d tyms some lackings r dere but seeing ur step by step for preparing dis finally I did it.thanxxxxx

  21. Rithika says

    wow…such a detailed, well-photographed, well-explained recipe.
    Hats off to u ma’am for so much patience n skill
    Love ur recipes. Dunno wat wud I have cooked for so long if I hadn’t cum across ur blog
    Perfect recipes
    I cud go on n on praising u but I’m sure by now u get d point tat I love ur recipes
    Thank u thank u thank u sooooo much

  22. shalini says

    Was waiting for the Punjabi samosa recipe since long time. Finally I got it. I made this the taste was wonderful every one from my family liked it very much. Thanks for sharing this recipe.

  23. dr.vineeta agrawal says

    wonderful.. was planning to throw a dinner party at home husbands bday.learnt a great starter in these winters. lets see how it worksout.

  24. nisha says

    i was thinking making samosa is very diffcult but u made it very easy very nice and superb recpie i loved it lot thanks for such recpie

  25. Rani Jain says

    Hi, if you cannot fry them the same day and want to do it next day, then how do you store them?

    And btw, your recipe is very easy to follow. I love it!

    • says

      thanks rani. just cover the samosas with a moist cloth and keep in the fridge. another way is you fry them till they the cover turns opaque. then cool at room temperature and keep in the fridge covered in a box or container. then let them come at room temperature next day before frying.

  26. Shahnaz says

    Hi, easy step by step recipe. Never thought I could make it perfect. Thanks to u. Am sure my son will be impressed!

  27. Amrapali says

    The recipe looks really really amazing.. You are solo amazingly talented …thanks for such lovely recipes

  28. Kathleen says

    Thank you so much for such detailed information on making such a wonder dish. I first tried them from a little shop in Vancouver BC Canada and fell in love with such a great treat. I am looking forward to trying your recipe. Again, thank you so much. Kathleen

  29. Victoria Riviere says

    Hello, i live in America, I want to try your recipe for samosa, s but what is carom? Do you think i can find it here?
    Best Regards Victoria

  30. Abdul J. Sheikh says

    Just a quick question. What if we use zeera instead of ajwain in samosa dough? Other than that your recipe seems to be perfect.

  31. says

    this recipe is so good and healthy. i had learn how to make samosa. thank you for saying this nice samosa. 100 out of 100 for this recipe

  32. says

    simply superb. i love this recipe.
    i tried these samosas for the first time
    my sister liked these samosas very much
    thanks for this nice recipe

  33. nawsheen says

    just wow. no words. I love spicy Indian samosa. I don’t miss them whenever I visit India. but now thanks to your wonderful recipe I’ve made samosa at home and it was superb. thanks a ton

  34. shilpi says


    thanks for the recipe. i made the samosas for the first time it came out perfect.

    thank you so much.


  35. Omnya says

    My brother loves these samosas very much. He always tells me to buy it for him when I go out! Now, thanks to your amazing detailed recipe, I can try and make it at home. I have to go shopping for ingredients first!
    Thank u so much! I hope they turn out great!

  36. SB says

    Thanks a ton for all these amazing recipes. Tried stuffing one and the samosas came out really yummy. Alsso made papdis..I have been using your recipes For every veggie, daal etc and become a masterchef for my family.

    thanks a ton

  37. Dave says

    I often cook Indian/Pakistan food for my friends. I can’t wait to make your samosa’s they look delicious. Thanks for such an informative recipe. Greetings from England, kind regards. Dave

  38. Nupur says

    i tried your recipe. filling was good but outer layer was crunchy like khasta. i want them to little soft?

  39. Neela says

    Dear Dasanna,

    Simply you are a connoisseur. I liked the way you have presented each and every step of making the samosas. Superb.

  40. afracooking says

    I made these yesterday using the first stuffing recipe (have to admit I sheeted using filo wrappers) What a great stuffing recipe! Thank you so much for sharing :-)

  41. gen says

    thanks for the recipie i changed the filling to chicken but they were still delicious
    but i would like to ask what if you dont want to make 14 samosas in total. because i want to make for my other relatives and freinds does that mean i have double the ingredients for example 2 cups of flour=4 cups of flour? but the samosas were AMAZING!!!!!!…..

  42. lamiechelle says

    we loved the samosas our whole loved them although we made w them a little differently they still tasted fantastic

  43. Deepika says

    Superrrrr….they were awesome….everyone loved it…specially my father in law…thanks for such detailed recipe.

  44. mogl says

    I would have liked to see the video start with the dough (mixing and kneading). Mine is not working. I have added 3X the water called for and it is still cracking. It is not kneadable! Not rollable. Process-wize, starting with a wet dough (all the water and 2/3 the flour) would be much easier. That way, you could mix/knead it, adding flour, and stop when you have the right texture. This has been way, way more work already, and it is still not coming together. On the bright side, it smells wonderful!

    • says

      the addition of water depends upon the quality of flour. some flours require more water and some don’t. if the dough is not kneadable, then more water needs to be added. thats how it is usually done. just that the dough needs to be firm and not soft, but one that can be rolled. your suggestion is also good in a way. but if the water becomes too much than it can be an issue. we always add water in parts and then knead the dough.

  45. says

    This was such an informative post. Love all the step-by-step photos and the two stuffing recipes. Thank you for sharing. I’ll be making these soon. :)

  46. Sri says

    Thank you for such detailed and reasonable explanation, it shows the level of perfection you strive for. I failed two times before , now I am gonna prepare the recipe successfully,
    Thanks again

  47. Mara says

    I sincerely regret waiting all these years before making these at home. These are so much better than store bough!

  48. Dilip says

    Yours is the best Food blog. So detailed. Apt pics. Even a beginner will gain confidence reading your recipes. :) Good Work. And yes i am going to prepare the punjabi Samosa now 😉

  49. says

    I have to try this recipe,especially the baked version.The way my amma makes is pretty similar but what she does to avoid air bubbles is toasting the samosa cover lightly,not browning them but just toast the layers on a tawa for 3-4 seconds each side.This will make sure the layer doesn’t form any air bubbles while frying.

  50. says

    Wow! The samosas look irresistible! I can actually have a samosa any time of the day 😛
    The step by step tutorial is wonderful and helpful especially for beginners.