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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.
4.5 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

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


    311 thoughts on “Samosa

    1. 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 🙂

    2. hi manjula je,
      i liked ur website very much,i want to ask about ur cup measurement in gms, which u use in ur cooking.

    3. 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.

    4. 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

    5. 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.

    6. 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!

    7. 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.

    8. 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 !!!

    9. 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!

    10. 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.

    11. 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.

    12. 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

    13. 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.

    14. 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.

    15. 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?

    16. 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.

    17. 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.

    18. 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.

    19. 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.

    20. 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!

    21. 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. 🙂

    22. 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

    23. 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.

    24. 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.

    25. 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!

    26. 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..

    27. Hi Manjula Aunty
      I tried to make the samosas the other day and they came out a little chewy than crispy. Please advise.
      thanks
      regards
      Vidya

    28. 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

    29. 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?

    30. 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.

    31. 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.

    32. 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.

    33. 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.

    34. 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

    35. 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

    36. 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 🙂

    37. Helo Ritu,
      If dough is too soft or not knead enough, samosa will not be very crispy.
      In dough replace the oil to butter or vegetable shortening that helps giving the crispness.

    38. 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

    39. 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.

    40. 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

    41. 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!

    42. Hi Manjula Aunty,
      I tried your samoosa recipe today and they turned out really great.
      Thanks for your wonderful recipe.

    43. 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

    44. 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

    45. 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.

    46. 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.

    47. 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!

    48. 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.

    49. 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

    50. 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.

    51. 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

    52. I have celiac disease and was wondering if I can make the dough with Gram and Rice flour instead of All Purpose and Semolina?

    53. 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!

    54. 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

    55. 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.

    56. ms.manjula,
      i have tried your jalebi recipe through my friend.
      they came out really good.thanks for such good recipes.
      keep up the good work

    57. 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

    58. 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.

    59. 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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