samosa recipe | how to make samosa recipe

punjabi samosa recipe - a classic and popular indian snack stuffed with spiced potato peas filling.
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4.76 from 66 votes

samosa recipe with step by step photos and video. homemade samosa if made correctly are always the best. this punjabi samosa recipe will give you one of the best samosa you can make at home. these samosa are flaky and crispy from outside with a tasty potato and peas stuffing.

samosa recipe, how to make samosa, punjabi samosa recipe

if you have time and patience to make samosa at home then you won’t feel like buying samosa from outside after trying this recipe. homemade samosa are not only hygienic but delicious as well. this recipe is a proper north indian punjabi samosa recipe which you are going to love.

to get the right texture and flakiness in the samosa pastry cover, the dough has to be kneaded correctly and the right technique should be used for frying. there are two ways they are fried. apart from frying, they can be baked too for a low fat version. i experimented with all three different methods and have mentioned the points below.

how to get the perfect samosa crust ?

few points to remember are:

1. proportion of fat:
the amount of fat which we also call as “moyen or moyan” in hindi has to be in the right proportion in a samosa dough. one of my friends mentioned to add ⅕ of fat to 1 part of flour in weight. eg. if you use 1 kilogram of flour, then you have to add 200 grams of fat. in this samosa recipe, i have slightly reduced the amount of fat.

2. quantity of water:
a samosa crust dough has to be kneaded to a tight and firm dough. the dough should not be soft like a roti or chapati dough. so less water is added when kneading the dough. the amount of water to be added depends on the quality of the flour. so remember to add water in parts and knead the dough.

3. rolling samosa crust:
while rolling the crust, roll evenly. the crust has to be even all over. don’t roll the samosa crust too thick otherwise it will take too much time to fry. thus the samosa will become hard while frying on low heat. also don’t roll the samosa dough too thin. it won’t be able to contain the potato stuffing and break in oil. so remember these points while roll samosa dough. you need some practice to gauge the right thickness.

two ways to fry samosa

there are two frying techniques for that perfect crispy flaky crust in a samosa:

1. frying samosa at a low temperature

in this method, first the oil is heated to a high temperature. then the samosa are added in the hot oil. as soon as the samosa are placed in the hot oil, the flame is reduced to a low and then the samosa are fried on a low flame. this ensures that the samosa does not absorb too much oil. if you directly put the samosa on a low temperature oil and fry in sim, then it will absorb too much oil. if you fry in hot oil, then there are chances of tiny air bubble pockets forming outside. the samosa are also not cooked from inside when fried in very hot oil.

2. double frying the samosa

this is a little lengthy method and the one which i will suggest you to try while making samosa at home if you have time. in this method the samosa are very lightly fried not allowing them to become golden. just that the dough cooks and thats it. add the samosa 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 samosa. later lower the flame and then fry the once fried samosa again till 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 tiny air bubbles on the crust. a pic below of the samosa fried twice.

fried samosa recipe

two alternative methods of making samosa instead of frying are (1) baking and (2) air frying. i have used both the methods. i feel the air fried samosa have a better texture than the baked ones.

(1) how to bake samosa

the samosa which are baked have not much difference in the taste, but texture wise, the fried samosa are better. from the health perspective, baking method is better. i baked the samosa at 180 degrees celsius for about 30 mins. below is a pic of baked samosa. you can also check this different recipe of baked aloo samosa which has a better texture.

baked samosa recipe

(2) how to make samosa in an air fryer

instead of baking, samosa can also be air fried. 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. the air fried samosa have a better texture than the oven baked ones. they do taste similar to the fried samosa, minus too much of 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.

frequently asked questions for samosa recipe

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

1. can samosa be made with whole wheat flour?

most indian recipes using maida (all purpose flour) can be easily made with whole wheat flour. just remember to add more water while kneading as whole wheat flour absorbs more water.

2. can samosa be freezed?

you can freeze the samosa. either shape them and then freeze. you can also first fry them till the crust becomes opaque and then freeze them. this way the samosa 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.

3. can samosa be made with puff pastry sheets or spring roll wrappers or phyllo sheets?

  • if using puff pastry sheets, then bake samosa. you can even air fry.
  • for spring roll wrappers, you can either fry or bake them.
  • with phyllo sheets bake the samosa.

4. can onions be added in the samosa stuffing?

usually in a proper punjabi samosa, onions and garlic are never added. but we can always make our own variations and be creative. so you can add onions and garlic if you prefer.

5. why has samosa turned soft after frying?

samosa can become soft due to two reasons. either the dough is soft or the oil is at a too low temperature while frying. when you knead the dough, make sure that dough is tight and stiff. it should not be soft like chapati dough.

6. why there are air pockets on the fried samosa?

a few air pockets are fine, but the samosa should not be covered with a lot of air pockets. if the samosa dough is soft, then the air pockets occur on the crust. too much moisture in the dough makes the crust soft as well as gives it plenty of air pockets. while frying, if the oil is too hot, air pockets appear on the crust.

7. what is the recipe for the fried green chilly which they serve with punjabi samosa?

  1. one recipe is to slit the green chillies keeping them whole. shallow fry or deep fry them till you see a few light golden blisters on them. later sprinkle some salt on the fried green chilies and mix. you can also sprinkle some chaat masala or amchur powder.
  2. second recipe is to stuff a mixture of amchur powder (dry mango powder) and salt in slit green chilies. shallow fry them and then serve.

8. can samosa be stored and for how many days?

you can easily store samosa for a couple of hours at room temperature. if you don’t plan to eat them at all, then store them in an air-tight box (dabba) in the fridge. when serving you can warm them on a tawa or in an oven.

9. what to do with leftover samosa?

you can warm the samosa on a tawa (griddle) or oven and have them with bread or phulkas.

10: can a vegan samosa be made?

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

11. can samosa be baked or air fried?

yes of course you can bake or air fry samosa. please do read the baking and air frying part i have mentioned above.

variations you can make in samosa stuffing

there are many variations of stuffing depending on the region and state in india. we always prefer the classic authentic punjabi stuffing of peas and potatoes. the following are the samosa stuffing variations:

  1. in delhi and punjab, potatoes alone or a combination of peas and potatoes is used. here the filling is not crushed to a smoothness. the aloo or potato pieces are soft but intact and there are few green chili pieces also in the filing. there is a slight sourness in this stuffing as dry mango powder or dry pomegranate powder is added. a few more spices are added as well.
  2. in some variations, raisins are also added in the samosa filling which gives the samosa a little sweet taste in between. sometimes cashews are also added.
  3. in some places, the filling is totally mashed unlike the punjabi samosa.
  4. if the green chilies are not added in the samosa filling then fried green chilies are usually served separately.
  5. some people also add ginger-garlic paste and on few rare occasions, i have found chopped carrots pieces also in a samosa filling.
  6. a variation with mix vegetables is also made. veggies like peas, carrots, cauliflower and potatoes are added.
  7. onion samosa is another variation where a spiced mixture of onions and poha (flattened rice) is filled in the samosa.
  8. sweet samosa is also made with a stuffing of khoya (mawa) and dry fruits. this is made usually during festivals like diwali or holi. these samosa are also known as khoya samosa or dry fruits samosa.
  9. a variation of samosa made with paneer is also there.
  10. cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits.
  11. i have also posted the bengali version of samosa made with cauliflower, potatoes and green peas. it is called as shingara.

my personal choice will always be a punjabi samosa. the filling for a punjabi samosa also has to be equally good. the stuffing used in this recipe is adapted from my home science notes.

i have also made a video which shows the shaping, stuffing and deep frying the samosa. you can have a look at the video in the recipe card below, if the pics don’t help.

if you are looking for snacks recipes then do check:

samosa recipe

Author:Dassana Amit
Prep Time:45 minutes
Cook Time:45 minutes
Total Time:1 hour 30 minutes
Course:snacks,starters
Cuisine:north indian,punjabi
Servings (change the number to scale):12 samosa
4.76 from 66 votes
samosa recipe
punjabi samosa recipe - a classic and popular indian snack stuffed with spiced potato peas filling.

INGREDIENTS FOR samosa recipe

(1 CUP = 250 ML)

for making samosa pastry

  • 2 cups maida or all purpose flour, 250 grams
  • 4 tablespoons ghee or oil
  • 5 to 6 tablespoons water, i added 5 tablespoons + 1 teaspoon water
  • 1 teaspoon carom seeds (ajwain)
  • salt as required, i added ¾ teaspoon salt
  • oil for deep frying

for the samosa stuffing

  • 3 medium sized potatoes (aloo)
  • ¾ to 1 cup green peas (matar), fresh or frozen
  • 1 green chili + ½ inch ginger, crushed to a coarse paste in a mortar and pestle
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • ½ tablespoon oil
  • salt as required

whole spices to be ground for samosa stuffing

  • ¼ inch cinnamon (dalchini)
  • 2 black peppercorns (kali mirch)
  • 1 green cardamom (hari elaichi or choti elaichi)
  • ½ teaspoon cumin (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 1 teaspoon coriander seeds (dhania)
  • 2 teaspoons dry pomegranate seeds (anardana) or 1 teaspoon dry mango powder (amchur) * check notes for mango powder

HOW TO MAKE samosa recipe

making samosa pastry

  • take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
  • with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
  • the whole mixture should clamp together when joined.
  • add 1 or 2 tbsp water. begin to knead adding water as required.
  • knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.

making samosa stuffing

  • steam or boil the potatoes and peas till are cooked completely.
  • peel the boiled potatoes and chop them into small cubes
  • dry roast all the whole spices mentioned in the above list till fragrant.
  • once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
  • heat oil in a pan. add the cumin seeds and crackle them.
  • add the ginger-green chili paste. saute till the raw aroma of ginger goes away.
  • add the peas, red chili powder, the freshly ground spice powder and asafoetida.
  • stir and saute on a low flame for 1-2 minutes
  • add the potato cubes and saute for 2-3 minutes with frequent stirring.
  • keep the filling aside to cool.

shaping and making samosa recipe

  • after keeping the dough for 30-40 mins. knead the dough lightly again.
  • divided the dough 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 neither thin nor thick.
  • cut with a knife or a pastry cutter through the center of the samosa pastry.
  • with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
  • join the two ends bringing the watered edge on top of the plain edge.
  • press the edges so that they get sealed well.
  • stuff the prepared samosa cone with the prepared potato-peas stuffing.
  • apply some water with your fingertips or brush on the round samosa cone circumference.
  • pinch a part on the edge (check the video & pics). this helps the samosa to stand.
  • 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.
  • you can also fry the samosa twice as i have mentioned above in the post.
  • turn over in between and fry the samosa till golden. drain samosa on paper towels to remove excess oil.
  • fry the samosa in batches.
  • for frying the second batch, again increase the temperature of the oil.
  • add the samosa and then lower the flame, thereby decreasing the temperature of oil.
  • this way fry all the samosa in batches.

serving suggestions for punjabi samosa recipe

  • serve samosa hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
  • they can also be served with a yogurt dip or a plain raita. another way is to serve the samosa with punjabi chole (a spiced chickpea curry).
  • a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
  • even bread or pav (indian bread rolls) can be served with the samosa.
  • whatever you serve samosa with, remember to have hot masala chai along.

RECIPE VIDEO

RECIPE TIPS

  • * 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 samosa.
  • place them in a baking tray and bake samosa for 30-35 mins or till light golden at 180 degrees C.
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how to make samosa recipe

making samosa pastry

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

mix samosa pastry ingredients

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

preparing pastry for samosa recipe

3. add 1 or 2 tbsp water.

preparing pastry for samosa recipe

4. begin to knead adding water as required.

dough for samosa recipe

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

dough for samosa recipe

making punjabi samosa stuffing

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

preparing stuffing for samosa recipe

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

spices for samosa recipe

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

preparing samosa recipe stuffing

9. peel and chop the potatoes in small cubes.

preparing samosa filling

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

samosa recipe filling preparation

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

peas spices for samosa recipe

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

making punjabi samosa recipe

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

filling for punjabi samosa recipe

making samosa

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

knead samosa dough

15: divide the dough into 6-7 pieces.

divide samosa dough

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

roll dough - samosa recipe

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

cut pastry - samosa recipe

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

making samosa recipe

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

making pastry for samosa recipe

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

add stuffing to samosa - samosa recipe

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

making samosa recipe

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

closing samosa pastry cover

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

close samosa cover - samosa recipe

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

samosa recipe

frying samosa

25: now heat oil for deep frying samosa in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide 3-4 of the prepared stuffed samosa & then reduce the flame to low.

making samosa recipe

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

frying - samosa recipe

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

samosa recipe, samosas

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

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

punjabi samosa recipe, samosa recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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252 comments/reviews

  1. 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.

  2. 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.)

    • 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.

  3. 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 !

  4. 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 😊.

  5. 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

  6. 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

  7. 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.

  8. What a wonderful recipe!

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

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

    Debbie

  9. 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!

  10. 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!!

  11. 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 ????

  12. 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.

  13. 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 😀

  14. 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.

  15. 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.

  16. 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.

  17. 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.

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