Samosa Recipe (Classic Punjabi Samosa)

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Flaky and crunchy fried Samosa are one of the most popular street food snack in North Indian cuisine. They feature a pastry-like crust but are filled with savory and spiced potato and green peas for a hearty, delicious snack. This step-by-step recipe guide will help you to make the flakiest, tastiest, absolutely best Punjabi Samosa or Aloo Samosa from scratch!

samosa arranged in a line on a cream tray with chutneys in small bowls and fried green chillies on the tray

About Samosa Recipe

What makes this the best homemade samosa recipe? My foolproof instructions will guarantee that your potatoes and peas samosa are hearty with a perfectly flaky, crispy crust.

I use a bit less water than some other recipes to make my dough, which creates an ever flakier and crave-able samosa crust. (This is also the trick I use to make samosa pie, which is a great non-fried alternative to traditional samosa.)

Plus, the filling in these Punjabi Samosa is just fantastic. It’s super easy to prepare in a stovetop pressure cooker or using an Instant Pot and in a pan on the stove.

Green peas and potatoes are blended with classic Indian spices for a warm, satisfying stuffing that will keep you wanting more.

With a perfect crust and comforting filling, this recipe is a real winner! Give it a try and you’ll be amazed at how simple and fun it is to make samosa recipe from scratch at home.

Our personal favorite is and will always be a Punjabi Samosa which is what this recipe is all about. The classic potato and green peas stuffing in this recipe is adapted from my cooking school notes.

I have also made a video which shows the shaping, stuffing and deep frying the Aloo Samosa. You can have a look at the video, if the photos don’t help.

Step-by-Step Guide

How to Make Samosa

Below is my complete step-by-step guide with photos for making the best Punjabi Samosa recipe from scratch.

You start by making the savory filling and pastry dough. Then assemble the Aloo Samosa, fry, and enjoy with your favorite dipping sauces and chutneys!

Cook the Veggies

1. The first step is to cook the potatoes and peas for the savory and spiced filling.

  • To cook the potatoes and peas in a stovetop pressure cooker: Place 3 medium-sized whole potatoes (300 to 450 grams) and 2 to 2.5 cups water in a 3 or 4 litre pressure cooker. On top of the potatoes carefully set a small trivet and pressure cooker-safe bowl with ½ cup green peas. Pressure cook for 5 to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
  • If using an Instant Pot: Place 3 medium-sized whole potatoes in the steel insert of a 6 quart IP. Add 2 cups water. Place a trivet on top of the potatoes, and on top of the trivet set a bowl with ½ cup of green peas. Pressure cook on high for 20 to 25 minutes.
peas and potatoes in the Instant pot before being cooked

2. For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker.

For the Instant Pot, do a quick pressure release after 5 to 7 minutes. Check with a knife or fork to see if the potatoes are cooked well.

The knife or fork should be able to slide through easily if the potatoes are cooked properly.

If the potatoes are undercooked, then cook them for a few more minutes using the pressure cook function. Once done, drain the potatoes and peas in a colander and set aside to cool.

cooked potatoes and peas

Roast and Powder Spices

3. Next, roast or toast the spices. This will help to release their flavors and should not be skipped!

To a small frying pan over low heat add the following spices:

  • ½ inch cinnamon stick
  • 1 clove, optional
  • 1 green cardamom
  • 3 black peppercorns
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons coriander seeds

Heat the spices for just a few minutes until aromatic, being careful to not burn.

Indian spices in a skillet being roasted

4. Remove the spices from the heat and allow to cool completely. Then, put them in a spice grinder or small mixer-grinder jar.

toasted spices in a grinder

5. Grind the toasted spices to a semi-fine powder, and set aside.

Tip: If you are pressed for time to roast and grind the spices, then I have a solution for you.

Mix 2 teaspoons ground coriander (coriander powder), ½ teaspoon ground cumin (cumin powder), ½ teaspoon ground fennel (fennel powder) and ½ teaspoon garam masala powder in a small bowl.

Add this prepared spice mix at step 9 when the green peas and remaining ground spices are added.

semi-finely ground spices

Make Potato Stuffing

6. Peel the skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.

cooked cubed potatoes to make Punjabi samosa filling

7. In a small skillet, heat 1 tablespoon oil. When the oil becomes medium hot then reduce the heat to low.

Crackle ½ teaspoon cumin seeds until fragrant. I used mustard oil as it really adds a punch in the stuffing.

You can use neutral oil like sunflower oil, safflower oil, grapeseed oil or canola oil.

hot oil and cumin getting crackled in it in a frying pan

8. Keep the heat on low and add 1 teaspoon finely chopped or minced ginger and 2 teaspoons finely chopped green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.

hot oil with cumin seeds, ginger, and green chillies getting fried

9. Now you can switch off the flame or keep flame to a low. Then add the cooked green peas, ½ teaspoon red chilli powder, 1 pinch of asafoetida (hing), the dry ground spice mix that we made and 1 to 2 teaspoons dry mango powder (amchur).

The mango powder is what gives the Punjabi Samosa filling its signature tangy flavor that balances so well with the savory, spicy flavors of the other stuffing ingredients.

green peas, spice powders added in the pan

10. Stir together and sauté for a minute. You can add less or more dry mango powder depending upon personal taste.

I added 2 teaspoons as just 1 teaspoon was not quite enough sour flavor for me.

spices and peas mixed very well

11. Next add potato cubes, salt as required and 1 tablespoon chopped coriander leaves (also known as cilantro) to the skillet.

potatoes, salt and coriander leaves added

12. Mix very well and sauté for a minute. Check the taste, and add more of the spices, salt or dry mango powder if needed. 

Cover and set the filling aside while you make the dough.

potatoes mixed and samosa stuffing is ready

Make Samosa Pastry Dough

13. In a large mixing bowl combine 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).

flour, carom seeds, salt, ghee in a bowl

14. With your fingers, mix the ingredients together until they make a breadcrumb-like texture that holds its shape when you press a portion of the mixture.

mixed to get a breadcrumb like texture that holds shape when you press it

15. Then, working just a bit at a time, add in 7 to 8 tablespoons water in parts and knead.

You can add 1 to 2 tablespoons extra water if needed if the dough looks floury or dry.

adding water to the flour mixture

16. Continue kneading to form a firm, tight dough. It should not be soft or sticky. Cover the dough with a moist kitchen towel and let rest for 30 minutes.

In case if your dough becomes too moist or sticky then add a few tablespoons of flour. Mix and knead again to a firm dough.

dough ready for homemade samosa

Assemble and Shape

17. After the dough has rested, divide it into 6 to 7 even pieces. Take each piece and gently roll in your palms first to smooth and soften. Place it on your work surface or on the rolling board.

a dough ball flattened on a black surface

18. Then roll it with a rolling pin, being mindful to keep the thickness even at 1 mm and not too thin.

thin rolled dough on a black surface

19. Cut the with a knife or a pastry cutter, right through the center of the rolled pastry dough.

rolled dough being cut in half

20. Use a rolling pin to gently flatten the half moon shape to make even.

half of the cut dough being rolled lightly with a wooden rolling pin

21. Use a pastry brush to lightly brush the dough with water around all of the edges.

brushing with water with a pastry brush on the sides of the cut dough

22. Next, fold to join the straight edged side together to form a cone, like shown in the photo below. Be sure to press the edges well so that they are sealed!

The cone is now ready to be stuffed with the potato and pea filling.

cone formed

23. Carefully spoon and lightly pack the prepared potato and pea stuffing into the cone.

Make sure to not over or under-fill to prevent the samosa from bursting during the frying process.

samosa cone stuffed with savory potatoes & peas filling

24. Crimp and pinch the edges to close as shown in photo below. This helps the samosa to stand once made.

pressing and pinching an edge of the dough

25. Evenly press all of the edges, making sure there are no cracks in the dough. The edges should be sealed very well so that the stuffing does not come out while frying.

Prepare all the samosa this way as described above, and cover with a moist kitchen napkin to keep them from drying out.

uncooked samosa shaped and kept on a silver tray

Deep Fry

The final step to making the best samosa is to fry them to a perfectly crisp golden brown.

Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options.

26. Heat the oil for deep frying in a kadai or pan. Test the oil by adding a small piece of dough – it should come up quickly if the oil is hot enough for frying.

Once the oil becomes medium-hot, gently slide 3 to 4 of the prepared stuffed samosas into the oil, and then immediately reduce the heat to low.

Do not overcrowd the pan to ensure each one of them fries evenly!

samosa being fried in hot oil in a kadai (wok)

27. Fry them on low to medium-low heat, keeping an eye on them so they don’t burn.

samosa being fried in hot oil

28. When one side is pale golden, use tongs or a slotted spoon or skimmer to gently turn each samosa over and continue frying.

This way you will have to turn a couple of times for even cooking. Be gentle and careful while turning them as they are heavy and oil can spill out.

Frying these take a lot of time, so you have to be calm and patient!

samosa turning crisp and golden in hot oil

29. Fry until each aloo samosa is crisp and golden. The oil will stop sizzling once the samosas are fried well. They will become nicely crisp and golden.

crispy fried samosa in a skimmer spoon

30. Use a skimmer spoon or spider spoon to carefully remove fried samosa from the oil, and place them on paper towels to remove extra oil.

Repeat the frying steps with the remaining batches of Aloo Samosa. Reduce the heat when you begin to fry the next batches. Regulate the heat as needed while frying the samosas.

fried punjabi samosa placed on white kitchen paper towels

31. Serve Punjabi Samosa hot or warm or at room temperature with Coriander Chutney or Tamarind Chutney, or with a zesty tomato ketchup.

The pairing of Aloo Samosa with masala chai is irresistible and much loved in India.

You can also serve them with chana masala. This dish is popularly known samosa chole. Another popular chaat snack made with potato samosa is Samosa Chaat.

samosa kept in a tray with a bowl of green chutney and some salted fried green chillies

Samosa Stuffing Variations

There are many variations in a samosa stuffing depending on the region and state in India.

  1. In Delhi and Punjab, potatoes alone or a combination of peas and potatoes are common – where the potatoes or peas are not crushed or mashed. The potato cubes are cooked perfectly but in shape with a few green chilli pieces in the filing. There is a some sourness in this stuffing as dry mango powder or dry pomegranate powder are added. A few more spices are added as well.
  2. In some variations, raisins are also added which gives the samosa a sweet-sour taste. Sometimes cashews are also added for some crunch.
  3. In some places, the filling is totally mashed with plenty of spices added.
  4. If the green chilies are not added in the 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 the stuffing.
  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), nuts and dry fruits. This is made usually during festivals like Diwali or Holi. These samosa are also known as khoya samosa or dry fruit samosa.
  9. A variation is also made with paneer cubes added in the stuffing.
  10. Cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits.

Expert Tips

So you must be wondering what should be the perfect proportions of ingredients in the pastry dough and the correct frying method – to get that flaky and crispy crust in the aloo samosa recipe. I break it down for you in detail.

1. Proportion of fat

The amount of fat (which we call as “moyen or moyan” in Hindi) has to be in the correct proportion in a samosa pastry dough. One of my culinary expert friend always suggests to add ⅕ of fat to 1 part of flour in weight.

Example: For 1 kilogram of flour, you have to add 200 grams of fat. In this recipe, I have kept the same ⅕ proportion of fat – which is 50 grams for 250 grams of flour.

2. Proportion of water

A samosa crust dough has to be kneaded to a tight and firm dough. The dough should not be soft like a bread or roti dough. So you need to add less water when kneading. The amount of water that will be added depends on the quality of the flour. Thus add water in parts when you knead the dough.

3. Rolling samosa pastry

You have to roll the crust evenly keeping 1 mm thickness all over. Do not roll the crust too thick. A thick crust will take up plenty of frying time resulting in a hard texture.

Do not roll the dough too thin. It won’t be able to contain the potato stuffing and burst in oil. So do keep in mind these tips while rolling the dough.

4. Two frying techniques

There are two frying techniques to get that perfect crispy flaky crust in a samosa.

1. Frying at a low temperature

In this method, firstly heat the oil at a medium or medium-high temperature. Then add the samosa into the hot oil. As soon as you add them to the hot oil, reduce the heat to a low or medium-low and fry samosa on a low heat.

This ensures that they do not absorb too much oil. If you directly put the samosa in a less hot oil, they soak up too much oil. If you fry samosas in a very hot oil, then tiny air bubble pockets can form on the crust and the inside part of the crust will be undercooked.

2. Frying twice

This is a little lengthy method and the one which I will suggest you to try while making samosas if you have plenty of time. In this method initially you have to lightly fry the samosas not allowing them to become golden – just that the dough should look cooked.

Add the samosas in hot oil and remove them when the crust has become opaque and creamish white. Fry until lightly fried so that when you remove them they will not break. Set them aside. Then lower the heat of oil and fry the samosas again until they are golden.

With both the methods, the final samosa will be crisp & flaky from outside and cooked well from inside – like the one you get in the Indian sweet stores and there will be no air pockets on the crust.

How to make Aloo Samosa in an air fryer

If you have an air fryer then do try making samosa in it. You will be pleasantly surprised with the texture of the air fried samosa. They do taste similar to the fried ones, minus the extra oil.

For air-frying, preheat air fryer at 180° C/356° F for 10 minutes. Brush them lightly with oil and air-fry at 180° C/356° F until the samosas are golden.

samosa stacked neatly on a cream tray with small bowls of chutney and salted fried green chillies


I have compiled below answers to questions based on the queries asked by readers in the comments.

Can I make samosa recipe with whole wheat flour?

Yes, you can do that. In fact many Indian recipes that use (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.

However, with whole wheat flour the crust might become dense and will not be as flaky as made with all-purpose flour.

I do not have amchur? Any substitute?

Add 1 teaspoon lemon juice to the potato stuffing. If you have dried pomegranate powder, then add 2 teaspoons of it.

Can I freeze samosa?

You can freeze them. Either shape them and then freeze or you can first fry them till the crust becomes opaque and then freeze them. This way they will 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.

Why there are air pockets on the my samosa?

A few air pockets are fine, but the outer fried crust should not be covered with a lot of air pockets. If the 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.

Can I make samosa with puff pastry sheets or spring roll wrappers or phyllo sheets?

1. If using puff pastry sheets, then bake samosa. You can even air fry.
2. For spring roll wrappers, you can either fry or bake them.
3. With phyllo dough sheets bake them.

Can I add onions in the stuffing?

Usually in an authentic Punjabi samosa recipe, 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.

Both the onions and garlic will change the taste of stuffing considerably. In fact there is a variant where onion is the star ingredient in the stuffing and is a popular street snack called as onion samosa.

Why has my samosa turned soft and soggy after frying?

Samosas 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 not be soft like bread or roti dough.

What is the recipe for the fried green chillies served with Punjabi Samosa?

The first method 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.

The second method is to stuff a mixture of amchur powder (dry mango powder) and salt in slit green chilies. Shallow fry them and then serve.

Can I store samosas and for how many days?

You can easily store it 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.

What can I do with leftover samosas?

You can warm it on a tawa (griddle) or oven until warm (at 170° Celsius in a preheated oven) and have them with bread, pav (dinner rolls) or roti. A great way to use them up is the awesome Indian street food of samosa chaat.

How to make a vegan samosa recipe?

Yes. To make a vegan samosa, use a neutral tasting oil instead of ghee (clarified butter) while making the dough crust.

Can I air-fry samosa?

Yes of course you can air-fry them. Please do read the air-frying part I have described above.

Can I bake aloo samosa?

Yes definitely. Bake in a preheated oven at 180° C/356° F for 30 to 35 minutes until the crust becomes crisp and golden. Preheat the oven for 10 minutes at the same temperature before you bake.

More Popular Indian Snacks

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samosa kept in a cream tray with a bowl of green chutney and fried green chillies by the side

Samosa Recipe (Classic Punjabi Samosa)

A Samosa recipe that is your popular and classic Punjabi Samosa (or Aloo Samosa) with a super flaky, crispy crust and a savory, tangy potato and green peas filling. You can also choose to air-fry or bake these samosa instead of deep frying.
4.86 from 111 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Cuisine North Indian, Punjabi
Course Snacks, Starters
Diet Vegetarian
Difficulty Level Moderate
Servings 12 Samosa


For making samosa pastry

  • 2 cups all-purpose flour (maida), 250 grams
  • 1 teaspoon carom seeds
  • 1 teaspoon salt or add as required
  • 6 tablespoons Ghee (clarified butter), 50 grams
  • 7 to 8 tablespoons water or add as required

For cooking potato & peas

  • 3 potatoes medium-sized, 300 to 350 grams or 3 cups chopped boiled potatoes
  • ½ cup green peas – 180 grams, fresh – can use frozen peas
  • 2 cups water – for steaming

Other ingredients

  • 1 tablespoon oil – I used mustard oil. sunflower, canola, grapeseed oil can be used
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger – finely chopped, or 1 inch peeled ginger
  • 2 teaspoons green chillies – finely chopped or 2 tsp finely chopped serrano peppers or 1 to 2 green chillies
  • ½ teaspoon red chili powder or cayenne pepper
  • 1 pinch asafoetida (hing) – optional
  • 1 to 2 teaspoons dry mango powder (amchur)
  • salt as required
  • 1 tablespoon coriander leaves (cilantro), chopped
  • oil for deep frying – as required, any neutral flavored oil

Whole spices to be ground

  • ½ inch cinnamon
  • 1 clove – optional
  • 3 black peppercorns
  • 1 green cardamom
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons coriander seeds


Making the samosa pastry dough

  • Take the flour, carom seeds, salt in a bowl. Mix well and add ghee.
  • With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
  • The whole mixture should clump together when joined and not fall apart.
  • Add water in parts and knead to a firm dough.
  • If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
  • Cover the dough with a moistened napkin and set aside for 30 minutes.

Making potato and peas stuffing

  • Steam or boil the potatoes and peas till are cooked completely. Drain them of any extra water in a colander or sieve.
  • Peel the boiled potatoes and chop them into small cubes
  • Dry roast all the whole spices mentioned in the above list until fragrant taking care not to burn them.
  • When the spices are warm or cool at room temperature, grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
  • Heat oil in a pan. add the cumin seeds and crackle them.
  • Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
  • Add the steamed green peas, red chili powder, the freshly ground spice powder, dry mango powder and asafoetida.
  • Stir and sauté on a low heat for 1 to 2 minutes.
  • Add the potato cubes. Mix very well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
  • Set aside the potato filling aside to cool at room temperature.

Assembling & shaping samosa

  • After resting the dough for 30 minutes, divide the dough in 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 to 1 mm throughout.
  • Cut with a knife or a pastry cutter through the center of the rolled samosa pastry.
  • With a brush or with your finger tips, spread some water all over the edges.
  • Join the two straight ends forming a cone shape.
  • Press the edges so that they get sealed well.
  • Stuff the prepared samosa cone with the prepared potato-peas stuffing.
  • Pinch a part on the edge (check the video & photos). This helps the samosa to stand once it is shaped.
  • Press both the edges. Be sure there are no cracks.
  • Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

  • 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 prepared stuffed samosa & quickly reduce the flame to low.
  • Turn over in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
  • Fry them in batches. For frying the second batch, again increase the temperature of the oil to medium-heat. Do not overcrowd the pan while frying.
  • Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
  • This way fry all the samosa in batches.

Serving suggestions

  • Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup.
  • They can also be served with a yogurt dip or plain raita. Another way is to serve it with chana masala (chickpea curry).
  • We usually pair samosa with masala chai or ginger chai.
  • Even bread or pav (Indian bread rolls) can be served with it.
  • Whatever you serve samosa with, remember to have hot masala chai with it.



Ingredient Swaps

  • Roasting whole spices: If you are short of time to roast and grind the whole spices, then in a small bowl, simply mix 2 teaspoons ground coriander (coriander powder), ½ teaspoon ground cumin (cumin powder), ½ teaspoon ground fennel (fennel powder) and ½ teaspoon garam masala powder. Add this prepared spice mix at the step when the green peas and remaining ground spices are added while making the stuffing mixture.
  • Dry mango powder: Replace mango powder with 1 teaspoon lemon juice or 2 teaspoons dry pomegranate powder. 
  • Green peas: Simply skip if you do not have these. 
  • Asafoetida: Skip it completely if you cannot find asafoetida in your city. 
  • All-purpose flour: You can use pastry flour and even whole wheat flour. You may need to add more water when using whole wheat flour. 
  • Ghee: Replace ghee with a neutral tasting oil. 

Kneading Tips

  • Use the amount of fat as specified in the recipe to get a flaky crust.
  • Add water just enough to help you form the dough. Do not make the dough soft like a bread or roti dough. The dough should be firm and tight.
  • A soft samosa dough will make air pockets happen on the crust. Too much moisture in the dough makes the crust soft as well as gives it plenty of air pockets.

Frying tips

  • Fry samosa on a low to medium-low heat. The oil should not be medium-hot or at a high temperature as this will result in having air-pockets on the crust and will leave the crust undercooked from inside. 
  • The oil for deep frying can be a neutral flavored oil like sunflower, safflower, canola oil or any good vegetable oil.

Make Ahead and Storage

  • You can shape samosa and freeze them or you can fry them until the crust becomes opaque and then freeze.
  • The fried samosa can be kept at room temperature for some hours. If you are not able to finish them all, then store them in an air-tight container in the fridge for a couple of days. When serving you can warm them on a skillet or in an oven until warm (at 170 degrees celsius in a preheated oven).

Alternatives to Frying

  • Air-frying: Preheat air fryer at 180 °Celsius for 10 minutes. Brush samosa with oil and air fry at 180° Celsius till the crust is golden.
  • Baking: Bake samosa in a preheated oven at 180° C/356° F for 30 to 35 minutes or until the crust becomes crisp and golden.

Nutrition Info (Approximate Values)

Nutrition Facts
Samosa Recipe (Classic Punjabi Samosa)
Amount Per Serving (1 samosa)
Calories 175 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 205mg9%
Potassium 42mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 75IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 9mg1%
Vitamin B9 (Folate) 42µg11%
Iron 1mg6%
Magnesium 8mg2%
Phosphorus 30mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Samosa recipe from the archives first published in November 2013 has been updated and republished on March 2023.

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  1. Loved this samosa recipe from all the other various recipes that I have made from the internet. The texture of the samosa crust, the flavors, tang and taste of the potato stuffing is spot on.

    Had made for a party. The samosas were so good, that even my relatives started to ask about the samosas.

    They thought I had brought them from a shop. They could not believe these were homemade. Loved by everyone at the party.

    I even baked a few for the health nerds in our family and they too loved it. Will make again. Thanks for sharing such an authentic and true recipe.5 stars

    1. Thanks so much for this awesome feedback. Happy to know. Most welcome. Thanks for the rating too.

  2. This recipe never fails! Thank you for the detailed photos and explanation. We love having samosas at our place for family gatherings and everybody loves them!5 stars

  3. By following your step by step recipe it’s not difficult at all to make
    Thank you!!

    Came out perfect and tastes delicious!5 stars

  4. As always good recipe and great explanation! The only problem is that these samosas disappear too fast…5 stars

  5. Hi, I’ve tried a few different samosa recipe, yours is my favorite by far! However, my feet gets really tired from prolonged standing so I tried baking. I wasn’t pleased with the results.

    Then I decided to fry it out if curiosity. It came out perfectly with only a few minutes of frying . So in addition to frying slowly or frying twice, Bake and Fry works too! My feet are happy !

    1. Yes, baked samosa has a different texture as compared with a fried samosa. Thanks for sharing this method of baking and frying. Agree, it will take less time to fry. Thanks also for the lovely review on the recipe.

  6. Your recipes are very good they are very helpful if we ever have any celebration we can quickly prepare delicious snacks easily5 stars

  7. This is the first page which I look for whenever I want to try a new recipe… And it has never failed me…be it eggless chocolate cake for my kid’s birthday or a simple chutney for the humble idli. Looking to make stuffed rosette breads using samosa filling. This looks simple and tasty! Thanks for all your efforts!
    Sheetal5 stars

    1. Thanks a lot Sheetal. Glad to read your lovely comment and feedback. This filling tastes very good. I am sure it will taste good in stuffed rosette bread. Most welcome.

  8. I’ve been following your recipes for a long time now. The way you explain, no one does. So intricate and the tiny little tips are wonderful. Thank you, for being there😍5 stars

    1. Thanks a lot Swati and glad to read your feedback. Most welcome and Happy Cooking.

  9. i am very fond of samosa…in fact most of person….but the way you have described for making it …very commendable….keep publishing more…4 stars

  10. Awesome! Tried making this for the first time and the recipe is pretty accurate!5 stars

    1. thanks a lot jen for this positive feedback and rating on samosa recipe.

  11. Hi Dassana Mam! I have lot of passion for cooking. I love your blog and the way you post your recepies. Thank you ????. You are my inspiration , I learned so many recepies from your blog. Thanks to you and your recepies.

    1. thank you revathi and i feel so good reading your comment. wish you all the best in your life. happy cooking.

  12. I have a question about the frying method. When I add the Samosa to the oil, do I fry it on both sides first and then lower the heat to complete the frying process. Thanks, Donna. (I plan to try this recipe on the week-end.)

    1. when you fry the samosa, deep frying method has to be used. so the oil will be more and the samosa will be almost covered in the oil. so the entire samosa will be fried first. then you reduce the flame.

  13. I always follow this website for cooking, love the clarity, description, and most of all i love the step by step photographs. the quality of the images is superlative. you make the food look exotic !5 stars

  14. 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.5 stars

        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 ????.

  15. 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 recipes5 stars

    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.

  16. 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 🙂 -Divya5 stars

    1. Welcome Divyapriya. Glad to know that both of you liked the samosas. making samosa takes time but its not so difficult as it appears to be.

  17. 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?5 stars

    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.

  18. 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 🙂

    Debbie5 stars

    1. Welcome Debbie. Glad to know this. Samosa is not an easy recipe to make and nice to know that you made it well.

  19. 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!

  20. 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!!5 stars

    1. thanks nadia. you can freeze the samosas. it would be better if you fry first and then freeze. this way the samosas stay better for a longer time.

  21. 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 ????5 stars

    1. Thanks Helina for your awesome feedback. Glad to know that you liked the samosa recipe.

  22. 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.

    1. i use water at room temperature. not sure why the dough became rubbery. usually the dough will become either soft or hard.

  23. 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 😀5 stars

  24. 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 .4 stars

    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.

  25. Done Punjabi samosa and the taste was really superb my husband loved it…thanks fr d recipe5 stars

  26. 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.

  27. Thank you Dassena for this great site! I made samosas today, baked, and they are fantastic!5 stars

    1. surely try and do share your views on the samosa recipe, thanks ruchi 🙂

  28. I’ve one request: Can you show ‘Patti wale’ samose recipe? And where can we find that ‘Patti’?5 stars

    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.

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

    Thanks a lot for sharing this recipes5 stars

  30. i do appreciate this great learning process ,you have empowered me.
    John F. G5 stars

  31. hi dassana, i tried this 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 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.

  32. All purpose flour is regular wheat flour?
    I don’t know all purpose flour. Please tell me.

    1. all purpose flour is what we call maida in hindi. its also called as refined flour.

  33. 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.

  34. Hi i went through your recipe of dal pakwan it turned out too good when i followed the 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).5 stars

    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.

  35. 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.5 stars

      1. Thanx 4 the awesome recipe 🙂 ur recipes are really very helpful specially for beginners like me..

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

    Thanks for sharing this and your other recipes.5 stars

  37. 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 🙂

  38. Am a Nigerian,but I respect Indian,and am also proud to be confectionary chef

  39. Great recipe . I’m not an indian but i love this country and indian recipes .

  40. 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.

    1. thnakyou so much florence for your kind words pleased to know this 🙂

  41. 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.

    Priya5 stars

    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.

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

    Phine Mathew

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

    Sweety l vaishnav

  44. 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.

    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.

  45. I have tried for the first time sharing vegetable samosas and I loved it.

  46. 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?4 stars

    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.

  47. 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 stars

  48. Hello Mam, I am a professional Cheff and I must say you are indeed a very good cook. Keep it up,

    Rohan5 stars

    1. thanks rohan for your kind words. nice to hear this from a professional chef.

  49. 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 🙂

    1. welcome. i think you can freeze them. yes before frying you will have to bring them to room temperature.

  50. 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?4 stars

    1. thanks priyanka for sharing positive feedback. you can make papdis from it.

  51. Hello Dassana
    Today i make it for the starter and it came out grate.Thanks a lot for this receipe.5 stars

  52. 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!

  53. 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.

    1. welcome himani. glad to know this. thanks for sharing positive feedback.

  54. 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 🙂5 stars

  55. Thanks a lot for the recipe Dassanna.. My husband n my family loved it.. Samosas had come out really yummy…5 stars

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


  57. 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.5 stars

    1. welcome hafsah. thanks for sharing your positive review and for the prayers.

  58. 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!

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

  60. 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…..4 stars

  61. 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.

  62. 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 again4 stars

    1. thanks usha for the feedback. the oil bubbles can be due to the dough being soft or the oil being hot.

      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. .5 stars

        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.

  63. I like the way you have structured the recipe post, especially the main recipe that you have put in the end.4 stars

  64. 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).

  65. Thanks for the great instructions.
    I replaced ajwain in the crust with cummin. Yum!

    1. welcome cameron. yes you can replace ajwain with cumin too, it also taste good. by the way, both ajwain and cumin are good for digestion.

  66. 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.

  67. 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

  68. 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

    1. welcome rithika. thanks for sharing this sweet feedback. yes i got your point 🙂

  69. 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.5 stars

  70. wonderful.. was planning to throw a dinner party at home husbands bday.learnt a great starter in these winters. lets see how it worksout.5 stars

  71. 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

  72. 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.

  73. Hi, easy step by step recipe. Never thought I could make it perfect. Thanks to u. Am sure my son will be impressed!5 stars

  74. The recipe looks really really amazing.. You are solo amazingly talented …thanks for such lovely recipes5 stars

  75. 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. Kathleen5 stars

  76. 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

    1. You can get them in an asian or indian store. Carom seeds are also known as bishop’s weeds or ajwain.

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

  78. 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 recipe5 stars

    1. welcome kavya and big thanks for sharing positive feedback on samosa recipe.

  79. 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 recipe5 stars

  80. Awesome recipe even I tried to make samosa at home and finally succeeded.

    Thanks for sharing

  81. I was in search of good and practical recipe, now I will try this.
    Thank you.4 stars

  82. That looks beautiful! I had some leftover dough from making bhaturas and tried it but the dough was too soft 🙁 Second time lucky I guess 🙂4 stars

    1. bhatura dough will be soft. you can try making this recipe and the samosas will be crisp as well as flaky.

  83. 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

  84. hi,

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

    thank you so much.

    shilpi5 stars

  85. 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!

  86. 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

  87. 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.

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

    1. the outer layer is a bit like khasta in a samosa. next time add some more water in the dough and you will get a soft layer.

  89. Dear Dasanna,

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

  90. 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.

  91. 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!!!!!!…..

    1. thanks gen. you can double the ingredients for the outer pastry of the samosa.

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

  93. Superrrrr….they were awesome….everyone loved it…specially my father in law…thanks for such detailed recipe.5 stars

  94. 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.

  95. I really loved da way u have described receipy step by step, will surely try it. . . Thanx for da receipy

  96. 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. 🙂

  97. 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

    1. welcome sri. do give a try to this samosa recipe and i am sure, you will get it correct this time.

  98. I sincerely regret waiting all these years before making these at home. These are so much better than store bough!5 stars

  99. 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 😉

  100. 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.

  101. 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.5 stars

  102. Always wanted to try these but never attempted them I love and get tempted when I see ur site. So beautifully made.

    1. thank you for putting up this site my family loved it when my grandma made it

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

        2. 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!!!

        3. 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.