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Samosa, Aloo Samosa, Street Food

Samosa is probably the most popular Indian snack. Fried puffed pastry filled with spicy potatoes and green peas. No one can resist samosas, a mouthwatering snack. Samosas can be served any time and for any occasion. This recipe is for traditional north Indian Samosa.
4.5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
boiling the potatoes 25 mins
Total Time 40 mins
Course Appetizer
Cuisine Indian
Servings 3 people



  • 1/2 cup all purpose flour plain flour, maida
  • 1/2 tbsp sooji samolina
  • 1/4 tsp salt
  • 1-1/2 tbsp oil canola or vegetable
  • 3 tbsp lukewarm water use as needed

For the Filling:

  • 3 boiled potatoes, peeled and chopped into very small cubes
  • 1/2 tsp cumin seeds jeera
  • 1 tbsp chopped green chilies
  • 1 tsp coriander powder dhania
  • 1/4 tsp garam masala
  • 1 tsp mangopowder amchoor
  • 1 tsp salt
  • 2 tbsp oil canola or vegetable
  • 1/2 cup green peas I am using frozen peas

Need oil to fry


    Making the Dough:

    • Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed). knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

    Making the Filling:

    • Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
    • Let the filling cool to room temperature.

    Making Samosa:

    • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
    • Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half.
    • Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
    • Heat about 1 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.


    Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
    The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
    If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
    Samosa can be prepared ahead of time and can be freeze for a month.
    Before freezing fry them enough until samosa changes the color to very light gold brown.
    After samosas are on room temperature bag them in zip lock bags and freeze them.
    To use frozen samosas take out as many you need and fry them on medium heat.
    Keyword Aloo Samosa, Homemade Samosa, Punjabi Samosa
    Tried this recipe?Let us know how it was!

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    311 thoughts on “Samosa

    1. It has been simply incredibly generous with you to provide openly what exactly many individuals would’ve marketed for an eBook to end up making some cash for their end, primarily given that you could have tried it in the event you wanted.

    2. 5 stars
      wow…. This looks delicious, and I will be make in my home!
      This is something very interesting and amazing. I really love the idea and way you present this to us. Thank you so much for sharing this.

    3. Manjulaji, thank you so much for all these recipes. Your instructions are very clear. Written instructions are a great help. Thank you so so much

    4. Hello ma’am. Thanks for the recipe. It looks perfect. I tried it but my maida dough turned too elastic and I wasn’t able to roll it. It was retracting to a smaller size every time I tried to make the disc bigger. Could you please tell me what must I have done wrong? I used all purpose flour from Walmart.

    5. I am literally your biggest fan, not only u look like a wonderful and sweet person but your food is like magic , bless you for your talent.

    6. Hi Manjula,

      We love watching your videos!

      For the record, I’ve made this recipe twice and it turned out very tasty. However, after watching the video, I’m noticing some discrepancies. Can you please clarify the ingredient list for this recipe? It’s not corresponding with the video.

      For example, you mention red chili powder in the video, but it’s not listed in the ingredients of the actual recipe.
      In the video you say “1/2 tsp garam masala” but it’s listed as 1/4 tsp in the recipe.
      Also, in the video it looks like garam masala is added earlier, but in the recipe it’s added last with the amchur powder.

      Finally, do you think adding ginger and garlic would be good in this recipe? I noticed a lot of samosa recipes using it, but this recipe doesn’t.

      Thank you!

    7. Samosa is the oldest snacks in India. your blog Images of samosa looks very tasty.and delicious.
      Thanks, Manjula Jain for sharing the important article with this I like your article, content.keep up the good work.

    8. Manjula ji,

      We have been making your Samosa recipe for more than 3 years now. It is a family favorite and we wish to thank you for sharing your excellent recipe.

    9. Hi Manjula ji

      I am Sachin from ghaziabad
      I want to open samosa restaurant there was many flavours of samosa .
      I need your help for start this .

      Please give me guidense.

    10. Hello madam,
      Thanku for sharing such a nice recipe of samosa…
      i really like it but sometimes its very oily so u can tell me a which method i have used that consume less oil in this recipe .

    11. Hi Manjula,
      Great recipe! Can you please guide me as to how long should the frozen samosas be thawed for, before re frying them. Thanks, shamni

    12. Jaishrikrishna,
      As I made samosa and it comes out very tasty. I did not use wheat flour , I just use only maida floar . My question is what others things we can make with remaining dough? Like can we make papdi or Shakuur pada? …plz guide me….

    13. Hello Manjula
      Can I peel and pre cut the potatoes into small cubes 1st to boil them quickly or does it need to boiled whole potato with skin.. then peeled n chopped? What’s the difference? Please explain. Thank you in advance.


    14. Hi
      Great recipe..i have one question…is it possible to keep the crispyness for atleast 5 to 6 hours or what can i do to keep it crispy? Thank you in advance.

    15. Dear Manjula ji I was wondering if we could freeze the samosa dough instead of samosas, will the samosas come crispy using the freezed dough

        1. I once did freeze the samosa dough and when I went to make the samosas the dough was too tough and samosas got very oily.

    16. Hello Manjula,
      Suppose I freeze the samosa, do I need to thaw them when I am ready to use them next? Or can I directly fry them as soon as I take them out from freezer? Thank you. I am excited to try this samosa recipe.

    17. I was blessed to have an Indian family live next door to me in Calgary and whenever there was an occasion of any celebration Gheeta always made a little plate for me and had her daughter Priya bring it over to me. I must admit I WAS SPOILED by all that Gheeta blessed me with and have been to many Indian restaurants that could not compare to her Samosa with peas and potatoes!!! I am looking forward to trying these to see how close the taste is.. I MUST say I THOROUGHLY enjoyed your video and have definitely put it on my favourite pages as I believe the blending of cultures to achieve some kind of PEACE among us starts at the BASIC of all elements of all peoples and that is food! We all eat and we all love to eat! I believe in my heart that we should embrace all ethnicities as we embrace our food and that is with eyes , mind and heart wide open!!!!!
      I cannot wait to try more and see more of your videos
      Manjoula is like everyone’s mom!!! High praise to her and I cannot wait to indulge in all th yumminess!!!!
      Thank you for your videos

    18. Hi Manjula ji,

      I have tried this receipe many times. Tastewise as well as shape wise it is perfect. But when it get cold the crispyness is not there. Please advice how to hold the crispyness for long time.

    19. awesomeeee………. ma’am………… dis evening m gonna make samosas for mah mum n dad,…… thnxx to d humble lady ………….. datz u……….. for d guidance n sharing 🙂 luv u……… 🙂

    20. Good morning Manjula!

      Is it possible to make samosas with wheat free flour? My husband is allergic to wheat, and he is deeply jealous of me when I order samosas. 🙂 If I could learn a way to make this for him, he would be so happy!

      Could I substitute rice flour, or a combination of rice and chickpea flour?

      Thank you

    21. Yesterday we celebrated our anniversary at lunch I prepared this recipe for Samosa! The result was great, the dough was very thin and crispy, I learned really well and I’m happy.

      It has been easy to learn this recipe, I will continue to practice my

    22. halo manjula ji, i love ur recipes and i try them all. just wanted to ask that can i freeze the samosa’s without frying.

    23. Awesome tutorial! When we make fresh samosa and keep in the freezer unfried for a few days, it can no longer hold itself but breaks badly. This doesn’t happen if we fry immediately. What can we need to do to make the fresh pastry firm when we want to fry it few days later?

    24. Hi Manjula,
      I need to prepare few samosas (around 30-35) for a party. As you’ve mentioned i would prepare it a day or two before and refrigerate it. Later on the day of the party, can I remove the samosa 2 hrs in advance and put it in the oven? Will it retain its crispiness? I am just trying to avoid the last minute re-frying during party hours.

      Please let me know if there are any other options too..


    25. Hi Manjula..

      At restaurants you get samosas with a mint sauce, it is soo delicious. I wonder how you do it? Do you have an idea??

    26. Thanks Manjula Auntie………….. great recipe. I used red chilli flakes in the filling instead of green chillies. It tasted great too!

    27. u know what manjula aunty…. i am really a great fan of your recipes, i have learnt many things from kitchen video… wat ever u make all dishes r so sweet like you.. thanks alot for sharing you knowledge with us.. god bless you always….. take care, my name is zeenat

    28. I’ve made samosas in advance for an upcoming big dinner and I’ve frozen them.
      Is it also possible to serve them without re-frying them but just letting them cook in the oven at medium-high temperature or will they come out too soft/soggy?
      Thanks for all your delicious recipes, they rock! =)

    29. Great recipe. I doubled the amount of salt for the filling and doubled the dough recipe as there was too much filling. Next time I will triple the dough recipe and wait until the filling is completely cooled. The warm filling caused the samosas to lose it’s triangular shape.

    30. thanks manjula aunty … u r doing an awesome job .. ur recipes are so very easy unlike other sites … they can be prepared very easily and taste delicious 🙂

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