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samosa recipe with step by step photos. these tasty punjabi samosas are flaky and crispy from outside with a delicious 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. they are not only hygienic but delicious as well. this recipe is a proper north indian punjabi samosa recipe which you are going to love.

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

to get the right texture and flakiness in the samosa pastry cover, there are two ways they are fried. apart from frying, they can be baked too for a low fat version. i experimented with all three different methods.

3 ways of making samosa:

2 frying methods to get that crispy flaky crust:

  1. frying samosa once – in this method, heat the oil to high temperature and then slid the samosas gently into the hot oil. as soon as you add the samosa to the hot oil, reduce the flame to low and now fry the samosa on low flame. this will make sure that the samosa does not absorb too much oil. if you directly put the samosa on low temperature oil and fry in sim then it will absorb too much oil. if you fry in hot oil, then there are chances of tiny air bubble pockets on the pastry. the samosas are also not cooked from inside.
  2. double frying the samosas – this is a little lengthy method and the one which i will suggest you to try while making samosas at home. in this method the samosas are very lightly fried not allowing them to become golden. just that the dough cooks and thats it. add the samosas in hot oil and remove them when the crust has become opaque and creamish white.  just enough fried that if you remove it from oil then it will not break. drain & keep them aside. do this with all the samosas. later lower the flame and then fry the once fried samosas again till they are golden.

with both the methods, the final samosas will be crisp & flaky from outside and cooked well from inside – like the one you get in the markets and there will be no tiny air bubbles in the crust. a pic below of the samosa fried twice.

an alternative method of baking samosa instead of frying:

3. baking samosas – i also baked the samosas. there was not much difference in the taste. but texture wise, i find the fried samosa better than the baking method. from health perspective, baking method is better. i baked at 180 degrees C for about 32 mins. below a pic of baked samosas. you can also check this different recipe of baked samosa which has a better texture. i have also posted the bengali version of samosa made with cauliflower, potatoes and green peas. it is called as shingara.

few points to remember for the samosa dough crust:

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

for making samosa filling:

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

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 if the pics don’t help.

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

if you are looking for snacks recipes then do check:

punjabi samosa recipe below:

4.63 from 56 votes
samosa recipe | how to make punjabi samosa recipe
prep time
45 mins
cook time
45 mins
total time
1 hr 30 mins

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

course: snacks, starters
cuisine: north indian, punjabi
servings: 12 samosas
author: dassana amit
ingredients (1 cup = 250 ml)
for making samosa pastry:
  • 2 cups maida or all purpose flour
  • 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 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.

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

3. add 1 or 2 tbsp water.

4. begin to knead adding water as required.

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

b) making samosa stuffing:

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

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

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

9. peel and chop the potatoes in small cubes.

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

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

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

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

c) preparing & shaping the samosa:

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

15: divided the dough into 6-7 pieces.

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

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

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

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


20: press the edges well, so that they get sealed. it will look like a cone. the samosa cone is ready to be stuffed with the potato-peas stuffing.

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

22: apply or brush some water on the top cone edge. pinch a part in the edge as shown in pic below. this helps the samosas to stand.

23: press both the edges. be sure there are no cracks. the edges should be joined very well so that the stuffing does not come out while frying.

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

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.

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

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

serve punjabi samosa hot or warm with coriander chutney or imli chutney (tamarind chutney) or tomato sauce. in north india, they also serve punjabi chole with samosa. its called as samosa chana chaat.

the combo of samosa with masala chai is irresistible. north indian samosas are much bigger in size than what you see in below photo. i think almost double the size :-).

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This post was last modified on May 11, 2018, 11:45 pm

    Categories Baked SnacksFestival RecipesIndian Street FoodKids RecipesNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesPunjabi RecipesStarters & Snacks Recipes

View Comments (244)

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

  • 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?

  • 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 :)

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

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


  • 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?

  • 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?

    • 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.

  • 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.

    • 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.

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

    Sweety l vaishnav

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

    Phine Mathew

  • 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.


    • 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.

  • 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.

  • 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 :)

  • Made a triple batch for thanksgiving dinner - absolutely fantastic. They were loved by all.

    Thanks for sharing this and your other recipes.

  • 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.

  • 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).

    • 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.

    • 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.

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

    • 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.

  • 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.

    • 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 :-)

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

  • Thanks Dasanna I tried this today.. It came perfectly we'll ..

    Thanks a lot for sharing this recipes

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

    • 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.

  • 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

    • 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.

  • 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 .

    • 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.

  • 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 :D

  • 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.

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

  • 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 ????

  • 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!!

    • 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.

  • 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!

  • 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 :)


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

  • 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?

    • 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.

  • 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

    • 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.

  • 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

    • 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.

  • 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.

    • 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.

      • 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.

        • 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 😊.

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