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.

fried samosa recipe

 

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.

baked samosa recipe

(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?

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  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 occasions, i have found chopped carrots pieces also in a samosa filling.
  6. a variation with mix vegetables is also made. veggies like peas, carrots, cauliflower and potatoes are added.
  7. onion samosa is another variation where a spiced mixture of onions and poha (flattened rice) is filled in the samosa.
  8. 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.
  9. a variation of samosa made with paneer is also there.
  10. cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits.
  11. 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
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samosa recipe | how to make punjabi samosa recipe

punjabi samosa recipe - a classic and popular indian snack stuffed with spiced potato peas filling.

course snacks, starters
cuisine north indian, punjabi
prep time 45 minutes
cook time 45 minutes
total time 1 hour 30 minutes
servings 12 samosas
author dassana amit

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:

  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. begin to knead adding water as required.

  5. knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.

making samosa stuffing:

  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. add the cumin seeds and crackle them.

  6. add the ginger-green chili paste. saute till the raw aroma of ginger goes away.

  7. add the peas, red chili powder, the freshly ground spice powder and asafoetida.
  8. stir and saute on a low flame for 1-2 minutes
  9. add the potato cubes and saute for 2-3 minutes with frequent stirring.
  10. keep the filling aside to cool.

shaping and making 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.

frying samosas:

  1. 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.
  2. you can also fry the samosas twice as i have mentioned above in the post.
  3. turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
  4. fry the samosas in batches.
  5. for frying the second batch, again increase the temperature of the oil.
  6. add the samosas and then lower the flame, thereby decreasing the temperature of oil.
  7. this way fry all the samosas in batches.

serving suggestions for punjabi samosa recipe:

  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.

recipe video

recipe notes

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.

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 pastry for samosa recipe

3. add 1 or 2 tbsp water.

preparing pastry for samosa recipe

4. begin to knead adding water as required.

dough for samosa recipe

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

dough for samosa recipe

b) making samosa stuffing:

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

preparing stuffing for samosa recipe

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

spices for samosa recipe

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

preparing samosa recipe 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 preparation

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 recipe

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

c) 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 dough - samosa recipe

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

cut pastry - samosa recipe

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

making samosa recipe

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

making pastry for samosa recipe

 

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.

add stuffing to samosa - samosa recipe

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

making samosa recipe

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.

closing samosa pastry cover

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.

close samosa cover - samosa recipe

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

samosa recipe

frying samosa:

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.

making samosa recipe

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

frying - samosa recipe

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

samosa recipe, samosas

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 :-).

punjabi samosa recipe, samosa recipe




242 thoughts on “samosa recipe | how to make samosa recipe | best punjabi samosa recipe”

  1. Hi Dassana,

    I have made samosas with this recipe before and they have tired out very delicious. I have done both methods, each one was equally good. I am planning on making this for a party. I need to make around 45 of these. Can I just quadruple the recipe? Could you help me in figuring out the amount of everything if I cannot quadruple it? Also for sake of convenience can I half fry the samosas the day before and refrigerate them and fry them before the event? What precautions should I take? Thanks so much.

    1. nita, you can easily quadruple the recipe. for spice powders in the potato stuffing, i would suggest to add in parts. mix and taste and add more if required. you can half fry and freeze. or after shaping the samosas, also you can freeze. but before frying let them come at room temperature and then fry. oil can be medium hot if you have half fried.

      1. Hi Dassana, I made 47 Samosas for the party and not one was left! I somehow managed to sneak one for my husband. All my American friends loved it. I skipped the green chilies but still it was delicious 😋 and your chutneys were a hit too. I got so many compliments of been a good cook today but they really have to go to you! I can’t do a thing without your recipes. A big hug 🤗 to you dear. Thank you.

        1. thats great nita and thanks for letting me know. thanks again. the recipes are there and they do aid or help, but finally its you doing all the cooking. so some credit should go to you too 🙂. hugs and a happy makar sankranti festival 😊.

  2. I made these today, they tasted really good. However I used half atta half maida so pastry was a bit less flaky and needed more water to bind the dough.Did see a few air bubbles but overall I am pleased with my first attempt.
    Thank you for such tasty recipes

    1. thanks sabina. when using atta more water is required to knead as atta absorbs more water. for less air bubble, fry at low flame and you will get less or no air bubble.

  3. Thank you, Dasanna. I never thought I could make samosas at home. I followed your instructions step by step and got wonderful samosas that my husband appreciated as well. Thanks so much 🙂 -Divya

  4. Hi Dassana. I love your website. I keep coming back to it when I need to cook something new.Thank you for sharing your tried and tested recipes.I have made the punjabi samosas twice already.They turned out great. My husband said its the best ones he has ever eaten;even better than those sold in restaurants!! The credit is all yours.
    I would like to make these samosas for my daughter who is studying in another city. She only has a microwave oven.Can I double fry and pass it to her? She could freeze and heat them in the microwave oven when she wants.Is that doable?Will they keep well and for how long?

    1. thank you mansha. nice to read your comment. of course you can do this way for your daughter. just double fry first. once the samosas cool. then place them in a freezer safe box. then whenever she want, she can just reheat the samosas and have them. if they are freezed they stay good for about a month.

  5. What a wonderful recipe!

    My husband is of Indian decent and I made these for him this evening, he absolutely loved them!

    Thank you for such amazing directions, I also whipped up some imli chutney for him to dip them in 🙂

    Debbie

  6. Hello there!
    Could I use gluten free flours for this recipe, such as chickpea, sorghum, quinoa, rice in any combination?

    Thanks so much! I love your recipes!

  7. Awesome directions!! I really want to make for Ramadan. Can I freeze theses? And and if I can should I use the two frying method and fry first then freeze and then fry when I need them? Thank you!!

  8. Tried this recipe today and it came out great.. I used a mix of wheat flour and all purpose flour. These samosas tasted exactly like we get in sweet shops in India. I have been craving for these a while. This recipe is truly awesome ????

  9. Do you use cold water or room temperature water.will the dough become rubbery.i had made dough using room temperature water,after kneading ,it became rubbery.

  10. Loved it.. I don’t get best samosas at the place I stay right now.. And this recipe made my day.. I tried it twice and both times it worked tasty. Thank you 😀

  11. Hi Dassana, can I replace 2 tsps of pomegranate seeds with 1 tsp of pomegranate powder … in that case , shud i roast the powder along with the other dry spices ? Also how long this samosa will stay in the room temperature ? ( I stay in Europe and right now it is winter here ) . Because I want to pack these samosas for a trip … thank you .

    1. yes shamala you can do this. no need to roast the powder with the other spices. you add it directly to the potatoes. in the cold european winters, samosas can easily stay for 3 to 4 days.

  12. Hi Dassana Ji…… I tried your punjabi samosa recipe…thank you so much…It came out really well.. But the outer maida coating of samosa is very hard unlike the ones we get at shops… Could you give suggestions to make it soft? Thank you

    1. thank you sanjai. the fat (ghee or oil) has to be mixed very well with the flour. if it is mixed well, then the texture has flakiness and crispness. the hardness could be as the fat was not mixed well or less water was added. depending on the quality of flour, if required you can always add more water. the dough has to be firm after kneading it.

  13. shailesh salunke

    I’ve one request: Can you show ‘Patti wale’ samose recipe? And where can we find that ‘Patti’?

    1. its a complicated & time taking recipe and thats why i have not made them. an alternative for the cover to make these samosas would be to use spring roll wrappers. the patti cover is easily available in most supermarkets or hypermarkets. check in the freezer section and you should get them.

  14. Thanks Dasanna I tried this today.. It came perfectly we’ll ..

    Thanks a lot for sharing this recipes

  15. John F . Gbaiyegun

    i do appreciate this great learning process ,you have empowered me.
    Thanks
    John F. G

  16. hi dassana, i tried this samosa.it came out very well.i used oil only.baked some of them.that to came out well.i never thought that i could make such a tasty samosa.thank u very much.it had bubbles but i liked it that way.i know it is due to too hot oil.

    1. thanks harini for this positive feedback. bubbles can also be due to too much water in the dough. anyways there is always scope of improvement the next time 🙂

    1. 3 medium sized potatoes is about 250 grams. so 1 kg potatoes will roughly be around 12 to 13 potatoes. so just increase the spices & herbs proportionately.

  17. Please improve the ingredients for samosa. Hing and ajwin are never used in true native samosa.

    1. Punjabi samosa has ajwain added to the dough. The stuffing recipe which has hing, is from my home science notes and i still use it. Even the family recipe has both ajwain and hing added to samosa.

  18. Hi i went through your recipe of dal pakwan it turned out too good when i followed the recipe.you happened to mention that you are trying samosa recipe that are available at theaters plssssssssss i want to know the recipe can you plsssssssss share (gurukrupa samosa).

    1. thanks bansri. the gurukripa samosa is my favorite. have not been able to get the exact taste like their samosa recipe. whenever i get the same taste, i will for sure share the recipe.

  19. Such a tasty website? I must say Thanx for sharing all veg recipes it’s really helpful for people like us who are shudh vaishnav,s. I tried so many recipes from ur website and will continue trying. Thank you so much.

  20. Made a triple batch for thanksgiving dinner – absolutely fantastic. They were loved by all.

    Thanks for sharing this and your other recipes.

  21. This is the best recipe site i have found so far… All the recipes are amazing and so simplified. I refer this page for any dish i want to try..
    Very impressive Dassana amit 🙂

  22. Dear Dassana, your recipes at so simply explained. I especially love the pictures illustrating the steps. Keep it up. Will keep following your blog.?. Well done.

  23. Hi Dassana,

    I love your recipes and whenever I want to try something new, I refer to your recipes. I had never cooked before marriage and after marriage I learnt to cook with your help 🙂
    Now my family is surprised when I make new dishes everyday. They especially loved these samosas.

    Thanks
    Priya

    1. really pleased to know this our food blog could help you in learning new recipes. surely you would be an ace cook soon and all the best 🙂 thankyou for your positive words.

  24. Hi Dassana
    Good work keep it up.Your recipes are really helpful..Thank you so much for sharing it..
    God bless

    Phine Mathew

  25. Wow, I’m impressed (**)
    Too good method and shows step by step photos very good.it’s easy to learn.

    Thank
    Sweety l vaishnav

  26. 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.
    Thankyou,
    Supriya

    1. 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.

  27. 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?

    1. 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.

  28. 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?

  29. hello,
    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 🙂

  30. 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?

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

  32. 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!

  33. 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.

  34. 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 🙂

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

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

    GOD BLESS U WITH PEACE ND HAPPINESS

  37. 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.

  38. 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!
    Thanks!

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

  40. 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…..

  41. 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!

    1. 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.

  42. 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

      1. 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. .

        1. 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.

  43. 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.

    1. 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).

  44. 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!

    1. welcome mohini. slit the green chillies keeping it whole. shallow fry them and later sprinkle some salt and mix. you can also sprinkle some chaat masala or amchur powder.

  45. 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

  46. 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

  47. 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.

  48. dr.vineeta agrawal

    wonderful.. was planning to throw a dinner party at home on27th.my husbands bday.learnt a great starter in these winters. lets see how it worksout.

  49. 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

  50. 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!

    1. 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.

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

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

  53. 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

  54. 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

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

  56. 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

  57. 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

  58. 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

  59. hi,

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

    thank you so much.

    shilpi

  60. 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!

  61. 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

  62. 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

      1. Hi Dassana I made your Samosa’s last night and all of my friends enjoyed them, they were lovely. Thank you for the recipe. Regards, Dave.

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

  64. Dear Dasanna,

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

  65. 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 🙂

      1. I made the 1st stuffing recipe too and I followed the exact recipe for the spice mix, but it seemed to be too little for me…next time I will increase the quantity.

  66. 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!!!!!!…..

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

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

  69. 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!

    1. 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.

  70. 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. 🙂

  71. 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

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

  73. 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 😉

  74. 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.

  75. 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.

        1. Amazing and extraordinary…they came out really crispy and filled with tasty goodness…love how your recipes are on dot …thanks a lot!!

            1. Made those twice over the weekend.
              Fantastic recipe. They came out extraordinary.
              Served them with the coriander chutney.
              Frying time was 20 min per batch of 6. One was left in the fridge. Warmed it up in the toaster oven and it came out as fresh as if it left the frying pan minutes ago. Awesome!!!

              1. Thanks Elan for sharing this positive feedback on punjabi samosa recipe. we also at times warm the left over samosa and then had it with bread or sauce or chutney.

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