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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. Hi instead of making the dough I use tortellas and my snack master works great and even shapes the into triangles and no grease ๐Ÿ™‚

    2. 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.

    3. 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

    4. 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!

    5. 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.

    6. 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 ?

    7. 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

    8. 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!!

    9. 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.

    10. hi manjula love your recipies tried samosa for first time today was loved by everyone in my home. cant wait to try more of your recipies.
      thank you.

    11. 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.

    12. 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 =)

    13. hello Manjula ji,

      Awesome recipe…this recipe is perfect..no doubt about it.
      Everyone just loved it…Thank u very much.

    14. 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

    15. 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!

    16. 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!

    17. 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

    18. 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!!!

    19. 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 ?

    20. 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

    21. 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 ๐Ÿ™‚

    22. 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 ๐Ÿ™‚ thanks so much!!

    23. 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.

    24. Hello…

      Im from Sri Lanka & i tried your samosa… its really good… thank you for giving easy ways to cook these lovely recepies…

      Dilu

    25. Hi Manjula Aunty
      Jus now made samosa from ur recipe. It came out really well. I should thank my sis who suggested ur blog.

    26. Hi Manjula jee,
      you are incredeable cook you shows recipe in such a nice and simple way that any body can cook. thanks a million to you.
      regards
      anu

    27. 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 ๐Ÿ™‚

    28. 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

    29. 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.

    30. Hi Manjula

      I watched your video 4 times before I felt confident to try making samosas. I was so thrilled with the result!! Thanks so much!

    31. 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

    32. 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

    33. 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

    34. 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

    35. 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?

    36. 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!

    37. hello manjulaโ€ฆi 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 thatโ€ฆthank you

    38. 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!

    39. Hi

      We are vey calorie cautious so instead of frying can we bake the somasas and at what temp and for how much time.

    40. Hi manjula ji,

      Today i tried samosas they came great and my family members enjoyed it alot thank u so much for ur videos.

    41. 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!!

    42. 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.

    43. This year I had watched some of your recepies and tried too. I liked them, especially your demonstration. Thanks for sharing your recepies with the world.

    44. 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

    45. Dear Manjula,
      Thank you so much for making this awesome website! You are so helpful. Keep up the good work!
      Jessie

    46. 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

    47. 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

    48. 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!!!)

    49. Thanks for this recipe Manjula! I am making theses today, the filling sounds great. I let you know how they come out =)

    50. 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?

    51. 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

    52. Hello again Manjula aunty,
      My dough gets so sticky I mean when I start putting the potato mixture it sticks together. why does this happen?

      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.

    53. 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

    54. 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

    55. 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!

    56. 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.

    57. 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

    58. 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

    59. 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

    60. 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

    61. 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!!

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