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Samosa

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Samosa

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.
4.50 from 4 votes
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Prep Time 10 mins
Cook Time 30 mins
boiling the potatoes 25 mins
Total Time 40 mins
Course Appetizer
Cuisine Indian
Servings 3 people

Ingredients
  

Dough

  • 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

    Instructions
     

    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.

    Notes

    Tips:
    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.
    Suggestions:
    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!

    Please Subscribe to my YouTube channel


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    311 thoughts on “Samosa”

    11. 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.

    12. 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.

    14. 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.

    17. 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!

    18. 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.

    20. 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.

    27. 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 .

    31. 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….

    32. 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.

      Afia

    33. Pingback: Paratha Samosa - Manjula's Kitchen - Indian Vegetarian Recipes

    34. 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.

    35. 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

    37. Pingback: Samosa Stuffed French Toasts. Vegan Recipe

    38. 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.

    42. 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

    45. Pingback: Samosa | Uma's Kitchen

    47. 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.

    48. 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……… 🙂

    49. Pingback: Home Style Take Out: Samosas

    50. 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

    52. 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

    56. Pingback: Teeny Tiny Crime Scenes « No Small Feet

    57. 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?

    58. 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..

      Thanks…

    59. Pingback: Indian Inspiration Week: Homemade Samosas | where mat & kitchen meet

    67. 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

    68. 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! =)

    70. 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.

    71. 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 🙂

    73. Pingback: Santillana and Samosas | viajo comiendo

    74. I tried this recipe for my first-ever homemade samosas last night. The turnout was eventually successful although I must say you WILL need at least twice the amount of dough called for – and then some. I still have extra filling left over in my refrigerator, and I ended up making 3 times the amount of dough because some extra friends came over for dinner. Nonetheless, they were quite tasty! I made a nice mango chutney to go along with them. Make sure you are generous with the flour too – if the dough is too sticky, the filling will pop out and they will look like stuffed fritters.

    75. Is semolina flour and sooji are the same thing. I went to the local Indian grocery store and found both semolina and sooji. The store owner said they are different things. Can you please clarify?
      Thanks – I like your recipes.
      Debabrata

    76. I added cilantro stems (coriander) to this and left out the peas because i didn’t have any.. it was gorgeous! thank you for your smiles and great knowledge!

    77. Thanks a lot for your wonderful easy to understand recepies. My husbands friend came over and I served the samosas made by me with the help of you. It was hard for him to believe that they were home made. He said it was the best treat. Thanks a lot.

    78. Hi Manjula,
      Thank you very much for the videos and patience.

      I have a question about the amount of dough – Making it from the directions above it almost seems like I have half of the amount. If I do try to make 8 samosas out of it, it is very very thin and very hard to fill. In your video is seems thicker when pressed. I ended up filling 4. Am I doing something wrong ?

    79. Hello Aunty, I’ve tried almost all the recipes you have shown and I feel Iam lucky to find such a wonderful site of yours! I wanted to know if you have any recipe of mango sweet which can be prepared with mango pulp easily available in stores. If yes please share the recipe of mango dessert …please

    80. Aunty, I have tried a number of your recipes and they are very tasty and delish, I am an adventist so we eat a lot of veggie meals and we follow a healthy diet. Thanks your recipes and time are much appreciated. Your personality comes off very motherly and sweet in the videos and one cant help but fall for your charm!!

    81. Hi Manjula Aunti,

      Your recipes are one of the best in the world. They are very simple to follow and very well explained. We tried few of your recipes, and they turn out above perfection in taste and look. Thanks for all your efforts. You did add a new taste to lot of people.

    82. Pingback: Pan Seared Samosas | Biscuit Batches

    86. Hello Aunty, Love your Blog!! I have a request. Can you please post a recipe or video on making Gobi Manchurian. It’s one of my favorite dishes but I have no clue how to make it. Would really appreciate it.

    89. Greetings from Jakarta =)
      I tried your samosa recipe and it’s superb!
      The adding of semolina flour to the dough is perfect. However, I am having a little hard time with the rolling into circles, any tips? From the video you make it so easy to do and it seems that the dough looks a bit oily/smooth?

      Thank you so much!
      You made my day =)

    93. Fantastic recipe for samosas. Glad they can be frozen.
      You mentioned to take out of the freezer – do they have to stand or defrost before frying them again?? And how long will they then be fresh for.
      I want to cook some for a friends wedding and mine is a couple of weeks later so want to do all the messy stuff and cooking in one go.
      Many thanks

    94. Love how simple and easy you demonstrate. Recipe is just a wee bit spicy for this one but great. I have a problem with the dough, though. I tried twice now and it is always too gooey. One I cannot roll in a perfect circle but that’s ok I can cut the right shape. However, when I put in my hand to make the cone it is too stretchy, will not stay flat. Am I using to much/little of something? Thanks!

    95. This was the first recipe of yours I made years ago. These are a lot of work, but still very simple to make, and delicious. Try them with ketchup as well!

    96. dear manjula,

      i have made many of your recipes and when i go to the city of copenhagen on rare occasions i buy dals, flours and spices and bring home.

      what is the green chutney in the middle of the finished dish?

      thank you for sharing your wisdom.

      michael

    99. Hi Manjula ji,

      Samosa came out real good..
      I love samosa with north indian flavour..
      I’m so happy that I can make such samosa by myself with you recipe..

      Thank you very much!!!

    100. Dear Manjula!
      I tried the recipe for the first time it was really great thank u so much your website is awesome… Im trying all the recipes and all are very nice for me nd my family.
      But can i ask your suggestion with what i can serve the samosas? in your case u made some green sause.. would be great to know the name of it ?

    101. They look delicious. I am a bit surprized that you don’t put onions and garlic in them though as nearly all the samosas I’ve tried from different places do use onion and garlic

      1. Dear Manjula Aunty,

        Thnx aunty for such a nice recipe. i needed this recipe badly as i hv 6 yr old son and he loved it very much. actually i hv stopped eating onion and garlic recently and i was confused abt cooking but ur website made it easy for me . tnx once again

        aparna

    102. You are absolutely amazing! I love these samosas along with EVERYTHING else on your website. Thanks for showing step by step directions. You are extremely talented!!!!
      Thank you 🙂

    103. This recipe is FABULOUS! I love having the video to guide me along in making your recipes. You are indeed a wonderful chef! I’ll be making these samosas tonight with dinner 🙂 thanks so much!!

    105. Bhabhi,

      I made the dough just as you said but they open as you go to fry them so what am I doing wrong.
      Is the dough to thick or its too runny.
      Please help.

    111. Pingback: Samosa’s « General « r e . a l i t y

    112. Hello Manjula Aunty,

      Thanks very much for this recipe! The samosas turned out great. Thanks to you we are now over the mental block with making samosas. Never knew that it was so simple 🙂

    113. Thanks a lot for solve my all problems, i m far away from my country, and here can’t find the samosa, thanks for giving me the recipes of samosa, i will try to make by my own, if can’t make it i will ask u in more details.
      thanks

    116. Hello Manjula Auntie,
      You are just too great and the recipes u showed on the site are really too great n nice.
      i really appriciate your efforts.
      This site is going to be a great help for those who are outside India, with the help of this site i feel at home n close to Indian Cusine.
      Thanks.
      Surekha.

    118. Hi Manjula aunty

      I was searching for samosa recipe and came across your youtube video and website – -it made my mouth water. i cant wait to try out the recipe
      I am sure I am going to try out all your recipes – you remind me of my mom, it felt like my mom was teaching me how to cook, she usually does it over the phone and seeing you felt like I was watching her
      Thank you so much for sharing your recipes and putting this wonderful site

    120. What should be done so the crust remains crisp say even 7-8 hours after we make the samosas? any suggestions. ? That is what is hardest for me wehre it becomes soggy

    123. Hi Manjula, I have to admit all your recipes are so authentic and easy to follow. Every one that I have tried, taste exactly as I remember eating in India many years ago. You take so much trouble to make the amateur like me understand. Thank you for helping me never to forget my heritage and to be able to pass it down to my children and grandchildren. Kaycee

    124. Hello Manjula Auntie,
      Is it possible to pre-make them and store them for a dinner party for later? If yes, up to how many days can the raw (not fried) samosas be stored in the freezer?
      Thank you

    125. if u dont have semolina flour can u just use flour and i dont have mango powder, will try to dehydrate mangos in oven and grind into powder, do u recommend this?

    127. Greetings Manjula!
      I have never tried Samosa’s before, they look good, but I’m not so sure about the whole potatoes and peas combination; and I was thinking they would probably be awesome made with an eggplant (aubergine) filling (seasoned with Garam Masala and garlic), I’m not a big fan of chilies so I wouldn’t add them but you probably would.
      Anyways, cool site, makes me feel like my own mom was cooking for me. And if you do take my suggestion, let me know how them come out, I’ll try it one of these days, when I’m in the cooking mood.
      Bye!

    128. hello manjula…i tried a lot of your recipes and they turned out really good. i tried your samosa recipe twice and i m getting bubbles on the samosas and not get cripsy. so can u tell me what to do for that…thank you

    129. Auntie-ji, these were so delicious! This was my first time making samosas and the video was easy to follow. They were a big hit and I will definitely make them again and again. Thank you!

    133. Hi aunty!
      I am a college student and I have great passion for cooking.I love eating samosas and I have been searching for the right video on net that instructs me on how to prepare them..Alas! I found yours..
      Thanks a ton!!

    135. Hello auntie-jee,

      I love your recipes. Although all these are mouth-watering dishes, I cannot try these since my husband is on low-cholesterol diet like most of the people these days. It would be wonderful if you have less fatty (baked/roasted instead of fried), less calories (non-dairy or lowfat) versions of these recipes.

      thanks!

      1. There is no cholesterol in this recipe. Cholesterol is found only in animal products (e.g. meat, dairy, eggs, etc.), and this recipe has none. If you want a lower-fat version, you can probably make the recipe as-is, but just bake the samosas at 350 degrees instead of frying them.

    138. I am going to try this recipe as soon as I purchase a pressure cooker tomorrow. I think more vitamins will probably remain in the food and it would definately be faster cooking in a pressure cooker.

      Do you have a cookbook? You would sell alot if you did, I would buy one. Do you have a DVD of your video’s out for sell? I would buy one of them also. You are a very good teacher, pleasant, calm and clear with your instructions.

      Thank you,
      Rachel

    142. Manjula,
      I love your recipies! I have made several with great success and I cant wait to make this one. I have one question regarding the samosas and the kachoris, what kind of oil do you use to fry them? I generally use vegetable or canola for most things but I have never really deep-fried anything

    147. Hi Masi,

      i have tried so many recipes and they are all brilliant. Just a question though you dont seem to put garlic in your dishes? can i add them to some of the recipes if i like garlic? and also onions

    150. Hello Mrs. Manjula.

      I would like to say a Great Big THANK YOU!!! My husband and I are not Indian but we love the food. We now live in a small town in Spain and it is hard to get anything here with spices.

      So, I have been researching the internet for recipes and found the Samosa. I tried this recipe yesterday and it came out GREAT!!!

      I have just printed more recipes and will be trying them out.

      I was telling my husband about your website and the thing that I LOVE about your site is that you show the reader how to prepare the recipes with a video. In this case — I got to ACTUALLY see how to make the cones. It HELPED tremendously!!!!

      thank you for your wonderful direction
      Maria
      (now I just need to figure out how to download your video!!!)

    152. Hello Manjula,
      Very nice recipes you have put in this site! Could we also make the samosa patties beforehand and fry them later, ie, whent the guest
      arrives and should they be stored in room temperature or in the fridger?

    155. Hello Manjula,
      I’am a Sri Lankan. You, in your video makes it look so simple. We definitely will prepare Samosa very soon.
      I like your website because you keeps the instructions clear and simple AND you always mention the English word for the ingredients and spices. Thank You

      1. Too sticky often means too much water is in the dough. Add it slowly and you many find you do not need as much as shown in the recipe.

        It can also mean the dough has been over kneaded. After you have finished kneading it, cover it and let it rest for about 30 minutes. Then return to making the recipe.

    160. Hi Manjula Aunty,

      Thnkx do mch 4 this recpi …. i alwyz wntd 2 mk it but nvr knw how to mk the samosa… d first thing i’ll
      do 2dy aftr this comment is to go mk these yummy samosa’s..

      thnkx once again,

      tc bye,

      Reshma Reddy

    161. Hello Manjula

      I was trying to be adventurous and decided to double your recipe. When I tried to double the amount of water it was a watery mess. What about the oil do I double that? I tried making it with double the oil but the 1/4 cup water and the dough seems to have formed well. I have not yet fried it but just wanted to know if I would get the bubbles because of uneven amount of fat and water ratio. Please help

    162. ur recipies r fantastic
      i am 55 yrs old
      ur recipies r quite easy 2 do
      i live in america
      even though i am old i am able to try out ur recipies wich r simple and nice
      keep it up manjula
      may god bless u!

    163. Mdm, you make delicious Indian food! I tried a few of them and like it so much. Question though, what did I do wrong I always
      end up throw every breads (peratha, roti) I made. It didn’t turn good at all.
      I am not Indian but like Indian food, I’ve worked in the country that has a lot of Indian dishes and love it since then.
      Thank you so much.

    164. hello i have tried a lot of ur recipes and all r gud…i tried making the samosas twice and i get bubbles while frying on them…can u please tell the reason and what can i do to avide that…thank yu

    165. hello manjula…i tried a lot of your recipes and they turned out really good. i tried your samosa recipe twice and i m getting bubbles on the samosas when frying which should not be their. so can u tell me what to do for that…thank you

    166. Hi Manjula,
      Wanted to make a good samosa but couldn’t find recipe till I came across yours.
      The samosa turned out great for the first time. Thanks

    170. Hello Manjula,
      I saw a few of your videos on VideoJug and today found your Website.
      Thank you very much for all your kind help. I am sure I will have many happy hours trying them out.

      David

    171. Hello Manjula ji…i tried your samosa recipe yesterday and was very happy with the result…only i couldn’t roll the dough really thin like u did so the cover was a little thick…other than that they were fantastic!! thank you for this recipe and i look forward to trying some more of your recipes soon!!

    172. Dear manjula aunty,
      Both me and my husband had been missing samosas since we left india, was lucky to find your video. We both loved it and even clicked photograph of those samosas- i wish i could attach the photo here. Your recipes are excellent – now i keep coming to your site – also tried Besan ladoo yesterday – they were wonderful – thanks aunty 🙂

    176. Manjulaji,
      I went thorough a lot of recipes and found interesting. i like the way you are explaining in details. i am going to try mohanthal which is my husband’s favorite one and also samosa some times very soon. Thank you very much for nice recipes.

    177. Hi Manjula ji,
      Your effort is really good. I tried most of your recepies and it comes brilliant. I gave so many surprises to my husband and friends. We all really enjoy samosas and other chaat.
      Many many thanks from all of us.
      Keep it Up
      Manjit Kaur

    179. Namaste Manjula ji, Dhanyavad
      i think yours is the best recipe so far among rest of the recipes for samosa in the internet
      or books. i am going to try your recipe tomorrow. i really liked your method of making samosas.
      thank you very much for sharing your recipe with everyone. it would be nice add a recipe for making
      small samosas(onion and mint filling), which is very crispy and available mostly in irani hotel
      in india. my son loves it a lot. i dont know how to make it. so i just want to know the recipe for it. once again, thank
      you very much. i am tempted to see the video of all other recipes. i atleast would satisfy myself by
      seeing all your mouth watering recipes.

    180. Thank you Manjula aunty. I followed your step by step guidelines for making samosas and they came out very well. My husband also admires your recipe and cooks very well. You are a boon to the Jain families in America!

    181. I tried your recipe, but no matter how I tried I couldn’t roll the dough out to more than 3 to 4 inches. The samosas were crispy and tasty, but small and I had a lot of filling left over, So today I tried using flour tortillas in place of the traditional dough, and got very good results! Also, next time I think I will use baked and mashed potatoes instead of boiled and chopped; much faster as I won’t have to wait for the potatoes to cool.

    182. Hi Manjula,

      Thank you very much for your postings …I did samosa as you showed ..it was just superb… My husband liked it a lot… ..i am trying all your recipies …Thank you !!!

    183. Dear Manjula;
      I tried this recipe last night for the first time. It turned out splendidly! I have tried several other Samosa recipes and they failed. This tasted (and looked), like the Samosas I’ve eaten in restaurants. Your videos really helped me understand, seeing the dough spring back to your touch etc. Thanks so much it’s my first real success making Indian food and I am heartened to try more!

    184. I could not find any sooji so I tried it without, and I was not able to roll the dough. It was too sticky. Is the sooji what makes it not stick? All the other measurements I followed exactly.

      The filling was delicious!! I had some eggroll paper so I used those and it still was good, but I want to make the dough next time.

    185. Hello Manjula aunty,
      I tried ur recipe it came out good,only 1thing was my dough was little loose so it
      was difficult to roll and fill it,but the taste was really good.My hubby gave 100 out of 100.Thanks for sharing it.Keep it up.

    186. Dear aunty,
      I have tried lots of other samosa recepies but yours is the best .
      It was very very tastey and crunchy shell.my daughter ,a picky eater ,she loved it and asking for more.

      Thanks,
      raji

    188. Hello Manjula ji,
      Many many thanks for all ur recipes! I have tried samosa so far 3 times.. its really superb & The way how you explain it very easily makes me enthusiastic. Hats off to your Simplicity.

    190. Hii aunty..

      I could successfully prepare the Samosas in the first attempt itself. I am very much delighted. I am a Malayalee and I like North Indian food but I didn’t have the exact NorthIndian Samosa recipe. Your recipe was so simple and really delicious too. Thank you very much aunty. The videos really did help me alot. And everyone at home also loved my Samosas. Please do upload such traditional Northy fooditems in your website.

    191. Hello Manjula,
      I used wheat flour instead of all purpose flour and samosas came out good except that they were not crisp
      Can you suggest me some tip to get it crisp?

    192. hello aunty,
      Tried samosa for the first time but they did not turn out gud.Rest was fine but the samosas were not crisp,rather became chewy.Can u suggest?
      REGARDS.

      1. Hello Roshi,
        Can be few reason, but you are saying samosas were chewy I am sure dough was not right, make sure knead the dough enough and cover it with demp cloth if kitchen is very cold make the dough with using warm water and damp the cloth also with warm water.

    193. my friend’s mother would make these all the time when i would visit her house, but before i could get the recipe she passed away. i tried these and they taste just how i remember! thank you so much for the recipe.

    194. Hello Aunty ji,
      You r wonderful. I love you so much. Your teaching is so simple, anybody can make anything. Your website is really helpful. But I have a question…. I just want to know that for how may days I can keep the samosas fresh? like 3-4 days. Should I keep them in fridge or what should I do so that it remain fresh.

      1. The best way to keep samosas fresh and krisp to freeze and deep fry when you are ready to serve. Way to freeze the samosa is to half fry before freezing. Only fry them until samosa’s shell becomes lightly gold. Wait until samosas are at room temperature, and then bag them in zip lock bags. When you are ready to eat, fry on medium heat. Samosas will stay good for 2 to 3 months.

    197. Super recipe.Made it several times.Turns out excellent each time.Even tried using some beef+veggie filling ,beef samosas are the best,Please, all the veggie-lovers don’t curse me,also tried the samosa recipe on foodnetwork.com and currystyle.com,they turned out pretty good.

    201. Hello Manjula,

      A rolling pizza cutter works really well for cutting dough like this without pulling the dough over on itself as a knife does.

      Thanks for the recipe!

    202. Dough is easy to make. Like any new skill, it might not come out right the first time. Dough is finding the right combo of water to flour and then working it into a firm (not hard) but smooth mass.

      It takes a minute for the flour to absorb the water, so don’t rush to add all of the water at once. Add most of it, knead for a minute, add a little more, knead for a minute and you will start to figure out if any more water is needed.

      You can knead dough in a food processor although I still do mine by hand. You just have it in a large enough bowl so it can be rolled around OR you can knead it on a clean countertop. 🙂

    204. Hello Manjulaji,

      I prepared Samosa as per your recipe and it turned out to be excellent. My kids love it and they have encouraged me to try out other recipes from your website. Thanks for the excellent work and we appreciate it.

      Usha Mohan

    205. You may have to check on-line. If there is an Indian restaurant in your area ask if they will give you some if it’s not possible to buy it.

      Finally, you can also use lemon juice in place of amchoor. The purpose of amchoor is to give a very slight tartness and lemon juice does the same. In this recipe use 1/2 to 1 tsp. lemon juice.

    209. hi,

      i have added some notes on samosa making below – this is in addition to those notes..

      if you are looking for a market quality samosa crust, i have been making this since quite a few years & its no fail, easy to roll, giving perfect market style samosas everytime..

      FOR THE SAMOSA CRUST DOUGH:

      3 cups All-purpose flour (maida)
      3 tablespoons Semolina (rava)
      5 tablespoons melted, warm Dalda Ghee
      1 tsp whole jeera or ground jeera powder (whichever you prefer)
      1 tsp ajwain (ajmo)
      salt to taste

      Sieve All-purpose flour (maida) & Semolina (rava) together. Add warm Dalda Ghee, jeera, ajwain & salt, prepare a puri-consistency dough. cover & let the dough rest for 30 mins.

      A tip to making bigger fuller samosas is to roll the dough in a long oval shape & then cut in 2 parts..once again roll the piece that you are going to fill, stretch it to the left, right & center to make a bigger semi-circle. this will give more room for the filling than the round shape & the oval shape when folded will give a more triangular shape & bigger base to the samosa.

      Also for beginners, if you fear that the samosa might break off in hot oil & make a mess, prepare a thick creamy paste by mixing 2-3 spoons of regular wheat flour with little water (add water spoon by spoon to the wheat flour to ensure that it does not becomes too thin)

      when you roll a piece of dough & cut it in 2 parts, seal all the edges from the inside (the center edge where the 2 folds meet & the bottom base) with this thick wheat paste.

      by the time, you roll & fill all the samosas, this paste will dry out inside the edges & its completely edible..just adds piece of mind that all the hours of effort will not go waste when the samosa finally lands in the oil.

      This dough mixture proportion is just perfect..does not soak any oil while frying, gives a crisp yet soft to chew crust..when you fry them twice (as mentioned below in one of my notes) it gives the perfect golden brown crust that we all look for when we make samosas.

      experimenting with samosa fillings is fun..try the traditional potato & peas filling, mixed vegetable filling, all green beans filling with a dash of garlic..samosas will taste different each time.

      trust this helps you all.

    210. Hi Manjula,
      I just discovered your website on the youtube page by an Indian Vegetarian Restaurant in my city in Brazil. I loved it. I’m vegetarian, I pratice Yoga and I love Indian culture. So I found what I needed!!! Thank you so much and please keep publishing your receipes!!Now I can travel to Indian Gastronomy at home!

    211. hi all you samosa lovers,

      i hv been making samosas since quite a few years now…& for those who like a little more crispy crust, here is an easy trick..

      when you fry samosas for the first time, just fry them till they hv little pink spots, just about 2-3 mins & remove them from the oil..let them rest as is for about 10 mins..or till you finish frying the entire batch for the first time..

      immediately or while serving them, do a second frying session & fry them just as stated in this recipe..fry till completely golden brown & cooked.

      having samosas with different chutneys is fun..& for the ardent food lovers, here’s another interesting version..SAMOSA BHEL..this will need little more effort but its super yummm for chaat lovers..my husband just loves this version..

      SAMOSA BHEL – just crush the fried samosa little bit, add lightly whipped fresh yogurt (dahi) over the crushed samosas (like we prepare dahi vada serving), add chopped onions, tomatoes, green (dhania) chutney, tamarind sweet & sour chutney, little salt, red chilli powder, crisp sev, fresh cilantro & enjoy like any other chaat recipe..

      trust this helps you all..

    212. Pingback: Food Hack - Hot to Make Samosas | zedomax.com - The DIY, HOW TO, Hacks, Gadgets, and Tech Blog/Search Engine!

    214. Hello,
      I have found your website extremely useful when I had to learn cooking and cook for myself in the US. I managed to make Aloo parathas and samosas like you have shown in the website.
      Great job.
      Thank you,
      Janakiraman

    216. Hello manjula ji I make everything perfect like you but one problem,I can never do perfect circle in the rolling the dough like how you do the samosa and the roti? I always do weird shapes not circular.Can you tell me how to make perfect circle for rolling the dough?

    217. namaste aunty,
      today i prepared samosa.they turned out perfect too.first i prepared aloo paratha,then spinach paratha,next chole masala,pani puri and today samosa.all the dishes tasted awesome.i know excellent cooks but u r someone beyond that since excellent cooks cannot give measurements and ur measurements are amazing and exact.i cook food by measurements too and so every dish i try from ur website are turning out to be perfect.we are blessed to have you.Thanks to God and Thanks to u for all your efforts.I would definitely try each and every dish posted on your site.It would be great if you could post a recipe for vegetarian roll.

    219. Heloo Tam,
      It is a good idea to freeze samosas; The trick is to half fry the samosas before freezing or refrigerate them. Only fry them until samosa’s shell becomes lightly gold. Wait until samosas are at room temperature, and then bag them in zip lock bags. When you are ready to eat, fry on medium heat. Samosas will stay good for 2 to 3 months if samosa are freezed. if you refrigerat the samosa without frying they will crack and stick to each other.

    220. Urgent Help required !!

      I want to make samosas in BULK but need to fry them later.How can i store them ??
      do i need to fry them & then store or store them as it is??In zip lock bag can i store.
      ?
      Please help me.Its required on urgent basis.
      Thanks in advance.

    221. Hello Auntyji,
      Your recipes have helped us to cook yummy, healthy, all with easy recipe methods. Really appreciate your efforts a lot. Thank you auntyji. A small request, could you please share your Pav Bhahi recipe with us, that would b really great. Thank you again.

    222. Hi Manjula,
      I was very thrilled to find this website and the various recipes that you have posted on it. I was especially fond of the samosas and wanted to try them and I did today. The filling recipes went fine, it turned out alright. However, the dough was the problem. i followed the recipe but the dough came out sticky and I wasn’t able to use the rolling pin to roll it out. I still made them but they didn’t turn out the way that I was expecting and the way they look on your videos. Could you please help me a bit and give any tips so the dough doesn’t stick. I didn’t use sooji, because I didn’t have any at the moment. But I read here and gathered that it was optional. thanks

    224. Hello aunty,
      We had seen your samosa recipe and tried it immediately.Everyone in our house loved it immensely. Next we will be preparing butter paneer masala and will keep you posted about how it turns out. Your way of teaching the recipes is very easy to understand and we are looking forward to learning many more delicious recipes from your website. thank you

    225. I love this website!!! I just found it when I watched the Samosas recipe on YouTube, and I’m so happy I can subscribe in my RSS feed reader!

      Thank you so much for the recipes, and the videos. My family loves it, and my wife and daughter watch your videos with me 🙂

    228. i did prepare d samosa and it was dam tasty, however, i wanted to make it crispy but i was unsuccesful…do i need to add anything like d baking soda….thank u once againg for such a wonderful and easy recipe

    230. Absolutely fantastic! I’m an amateur cook and i didn’t even screw this up too bad!

      1) My dough came out a little to strethy/moist. Now that I think about this this may have been because of too much water from the damp cloth while they sat there for like an hour while i was burning the filling. But also I didn’t have sooji.

      2) Next time roll out the circles, I will one by one get 2 semi circles from a circle, fill them and close them one by one. They got progressively drier as the bottom semi-circles on the stack sat there waiting for me to ham-fist it through the closing process.

      3) We baked them instead of frying them. Just a layer of oil on them top of them, on a baking sheet in the oven for like 30 minutes (?) at 400 degrees (?) until they felt crispy and not soft. They came out wonderfly!

      I scored big points with the girlfriend on this one.

    231. manjula ji , i loved this samosas ,but i would also like to learn those thin patti samosas,can those be done.if yes then let me know
      archi

    232. Dear Manjula,
      What a terrific site you have. I just came across it today. I’ve read and seen some of recipes> I’ll try the jelebi this weekend ’cause my daughter loves it.
      I’ll let you know if I succeeded or not. Bye and what a site!

    237. Hello Manjula,
      I watched your videos for making samosas and pani puri.
      I liked those videos and would be more happy to make it myself.
      Thank you for the videos.
      Shabana

    239. Hi Aunty

      Thanks for the recipe! I tried making today, but my samosas dint come out crispy. Can you tell me how can I make them crispy?

      Thanks
      Vini

    240. I came across the website today. I am very happy that you have an indian website with video. I will try these and give you feedback. I wish I had a mom like you. I am now learning to cook at such a big age.

    242. Hello Yasmin, Thank you, Samosa do get little soft after they are cold but they should not be sogy, make sure filling is not sogy, and never cover while they are still warm moister will make samosas soft.

    243. Hello Aunty,
      This site is amazing, I love it! Thank you for all of your hardwork. I have tried your Samosa recipe twice and I love it, it is just fantastic. One question, I try to eat them right away but I usually have some left over. The next day, the samosas get soft. Am I doing something wrong? Once again, thank you so much for this site! Soon I will try the Chapati and Aloo Paratha recipes. I can’t wait, I am sure Daddy will love it! Thank you!

    244. I just loved ur recipes. I tried ur samosa recipe but samosas are little bit hard and after some time it becomes sticky like bhaturas. I don’t know wat is reason. can u please suggest me anything.

    245. Hi aunty,
      everyone liked the samosas u are an expert I must say, whoever is close to u is really lucky I wish I was also close to u but u have benefited me by showing your videos thanks a tons.
      loads of love
      sunita

    246. Hello Aunty,

      The samosa recipe was perfect. My husband and I just loved it..

      One request – Can you please show how to make the perfect golgappas?

      Thank you n cheers to your cooking.

    250. the recipes u prepare are really a beautiful sight to see and i am trying one by one for my daughters aged 11 and 6 ur kids small or big must be really relishing them\\\\\ three cheers for this mother manjula aunty

    255. Thanks so much for the recipes and the video demonstrations. You are awesome! Keep up the good work! As an American who appreciates fine vegetarian Indian food, your site is the best!

    258. Hi,

      Tnxxxxxx a lot for such a wonderful recipes, actually i am amazed by this idea and your work, our Indian cooking is being preserved like this, lot of times while learning from a book or reading online i have so many doubts, and what if goes wrong thought etc, but your suggestions, and process helps a lot.

      The best part is anyone can access them, we need not pay money, for the same.

      Plsss continue ur good work.
      regards,
      Gayathri Raman

    260. Hi! Thanks for your recipe. I tried it and came out pretty good. I had two questions for you. First when I roll out the doug, it keeps contracting and I end up with small samosa. Any ways to stop this. And second, can i fry them little and freeze them to be used later? Thanks.

    269. thank you so much for your amazing tutorials. it makes cooking indian food so much easier. i was always reluctant to try different indian recipes for fear that they would be way too difficult & time consuming. i will not be afraid any longer. thank-you again

    270. Congratulations Mrs.Manjula on your new website….

      I have tried Khastha Kachori and it was a great hit.
      Would like to learn how to make Bhakarwadi and other Bombay farsan and chat items..

      Thanks a lot for your recipes.

    271. Ms. Manjula, your recipes seem so mouthwatering and you guide the viewer so well in the videos.
      I will definitely try out some of the recipes.

      Thank you very much for the great recipes!

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