Samosa Recipe

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Flaky and tender fried samosa are one of the most popular recipes in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty, delicious snack. This step-by-step guide will help you to make the flakiest, tastiest, absolutely best Punjabi 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 this 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 Best 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 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 samosa. You can have a look at the video in the recipe card below, 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 from scratch.

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

Making the Stuffing

1. The first step to homemade samosa is to cook the potatoes and peas for the 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

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

To a small frying pan over low heat add ½ inch cinnamon stick, 1 clove (optional), 1 green cardamom, 3 black peppercorns, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds and 2 teaspoon 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.

semi-finely ground spices

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 and crackle ½ teaspoon cumin seeds until fragrant. I used mustard oil as it really adds a punch in the stuffing. You can use a 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 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

Making the 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 samosa dough with a moist kitchen towel and let rest for 30 minutes.

dough ready for homemade samosa

Assembling and Shaping

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 samosa pastry.

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 samosa 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 samosa 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 samosa 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 the samosa from drying out.

uncooked samosa shaped and kept on a silver tray

Frying Samosa

The final step to making the best Punjabi samosa from scratch 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 hot, gently slide 3 to 4 of the prepared stuffed samosa into the oil, and then immediately reduce the flame to low. Do not overcrowd the pan to ensure each samosa fries evenly!

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

27. Fry the samosa on a 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 the samosa over and continue frying.

samosa turning crisp and golden in hot oil

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

crispy fried samosa in a skimmer spoon

30. Use a skimmer 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 samosa.

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 sauce. The combo of samosa with masala chai is irresistible and much loved.

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

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.
Tips

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. 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 samosa 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 crust

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 the samosa 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 samosa 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 samosa if you have plenty of time. In this method initially you have to lightly fry the samosa not allowing them to become golden – just that the dough should look cooked.

Add the samosa 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 samosa 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 markets and there will be no air pockets on the crust.

How to make 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 samosa, minus the extra oil.

For air-frying, preheat air fryer at 180 degrees celsius for 10 minutes. Brush samosa with oil and air fry at 180 degrees celsius till the samosa are golden.

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

FAQs

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

Can I make samosa 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.

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 the samosa. Either shape them and then freeze or you can first fry them till the crust becomes opaque and then freeze them. This way the samosa will stay better for a longer time. Before frying, let the samosa 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 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.

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 the samosa.

Can I add onions in the stuffing?

Usually in an authentic 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.

Why has my samosa turned soft and soggy 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 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 samosa 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 samosa?

You can warm it on a tawa (griddle) or oven until warm (at 170 degrees 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?

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 samosa. Please do read the air-frying part I have described above.

Can I bake samosa?

Yes definitely. Bake in a preheated oven at 180 degrees celsius for 30 to 35 minutes until the crust becomes crisp and golden.

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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 (The BEST!)

4.8 from 78 votes
A Samosa recipe that is your popular and classic Punjabi samosa with a super flaky, crispy crust and a savory, tangy potato and green peas filling.
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins

Cuisine North Indian, Punjabi
Course: Snacks, Starters
Diet: Vegetarian
Difficulty Level: Moderate

Servings 12 samosa
Units

Ingredients

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 medium-sized potatoes – 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 finely chopped ginger or 1 inch ginger
  • 2 teaspoons finely chopped green chillies or 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 chopped coriander leaves (cilantro)
  • oil for deep frying – as required, any neutral tasting 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

Instructions

Making the 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 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

  • 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.

Video

Notes

Ingredient swaps

  • 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 degrees celsius for 10 minutes. Brush samosa with oil and air fry at 180 degrees celsius till the crust is golden.
  • Baking: Bake samosa in a preheated oven at 180 degrees celsius for 30 to 35 minutes or until the crust becomes crisp and golden.

Nutrition Info Approximate values

Nutrition Facts
Samosa Recipe (The BEST!)
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 recipe post from the archives (November 2013) has been republished and updated on 13 November 2020.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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256 Comments

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

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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

  8. 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 ????.

  9. 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.

  10. 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 πŸ™‚ -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.

  11. 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.

  12. 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 πŸ™‚

    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.

  13. 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!

  14. 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.

  15. 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.

  16. 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.

  17. 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 πŸ˜€5 stars

  18. 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.

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

  20. 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.

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

  22. 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.

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

    Thanks a lot for sharing this recipes5 stars

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

  25. 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 πŸ™‚

    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.

  26. 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.

  27. 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.

  28. 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).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.

  29. 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 πŸ™‚ ur recipes are really very helpful specially for beginners like me..

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

    Thanks for sharing this and your other recipes.5 stars

  31. 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 πŸ™‚

  32. 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.

  33. 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 πŸ™‚
    Now my family is surprised when I make new dishes everyday. They especially loved these samosas.

    Thanks
    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 πŸ™‚ thankyou for your positive words.

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

    Phine Mathew

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

    Thank
    Sweety l vaishnav

  36. 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.

  37. 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.

  38. 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

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

    Best,
    Rohan5 stars

  40. 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 πŸ™‚

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

  41. 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

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

  43. 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!

  44. 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.

  45. 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 πŸ™‚5 stars

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

  47. 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

  48. 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

  49. 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!

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

  51. 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

  52. 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. πŸ™

    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.

  53. 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.

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

  55. 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).

    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.

  56. 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.

  57. 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

  58. 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 πŸ™‚

  59. 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

  60. 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.5 stars

  61. 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

  62. 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.

  63. 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

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

  65. 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

  66. 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.

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

  68. 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

  69. 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

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

    Thanks for sharing

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

  72. That looks beautiful! I had some leftover dough from making bhaturas and tried it but the dough was too soft πŸ™ Second time lucky I guess πŸ™‚4 stars

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

  73. 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

  74. hi,

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

    thank you so much.

    shilpi5 stars

  75. 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!

  76. 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

  77. 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.

  78. 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.

  79. Dear Dasanna,

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

  80. 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 πŸ™‚

      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.

  81. 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!!!!!!…..

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

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

  84. 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.

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

  86. 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. πŸ™‚

  87. 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.

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

  89. Yours is the best Food blog. So detailed. Apt pics. Even a beginner will gain confidence reading your recipes. πŸ™‚ Good Work. And yes i am going to prepare the punjabi Samosa now πŸ˜‰

  90. 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.

  91. Wow! The samosas look irresistible! I can actually have a samosa any time of the day πŸ˜›
    The step by step tutorial is wonderful and helpful especially for beginners.5 stars

  92. 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.