How to Make Samosa | Perfect Samosa Recipe

4 from 84 votes

Nothing beats a fresh homemade samosa – golden, flaky, and filled with spiced potatoes and peas. This easy samosa recipe (Punjabi samosa) will guide you step by step to perfecting this popular Indian street food. Whether deep-fried or baked, this samosa dough recipe guarantees crispy results every time!

crispy samosas on a white plate with two dipping sauces in the background

This recipe is for a classic Punjabi samosa recipe with a potato filling (aloo stuffing). If you’re looking for another delicious variation, try my crispy onion samosa!

How to Make Homemade Samosa

Watch the full video recipe to learn how to make this recipe for Punjabi samosa recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

YouTube video

Prefer the written recipe? Scroll down to the recipe box 👇

Why You’ll Love This Samosa Recipe

  • Easy & Foolproof – My YouTube video recipe has gained over 4.3 million views and has been successfully tested in thousands of kitchens worldwide!
  • Crispy & Flaky Perfection – This flaky samosa dough recipe creates the ultimate crispy crust!
  • 🥟 Authentic Punjabi Flavor – Made with Indian spices, this vegetable samosa has the perfect balance of heat and aroma.
  • 🌿 Vegan-Friendly – This is a vegan samosa recipe, so everyone can enjoy it!
  • ✅ Make Ahead & Freezer-Friendly – Prepare a batch in advance and store them for later.

What is a Samosa?

a batch of samosas in a basket

A samosa is a deep-fried or baked pastry filled with a savory stuffing. Originating in South Asia, samosas have gained global popularity. The Punjabi samosa is known for its thick, crispy dough and spiced potato filling (aloo stuffing). In contrast, Hyderabadi samosas have a thinner, crispier crust and a spicier filling. Other styles include keema samosa (with minced meat) and onion samosa (a lighter, crunchier version). Samosas are commonly served as a snack with chutneys or enjoyed with chai.

Samosa Variations

Want to experiment with different samosa fillings? Here are some delicious variations:

  • Paneer Samosa – Replace potatoes with crumbled paneer for a creamy filling.
  • Chicken or Lamb Keema Samosa – Add minced meat cooked with Indian spices.
  • Cheese Samosa – A fusion twist with a gooey cheese filling.
  • Sweet Samosa – Fill with khoya, coconut, and sugar for a dessert samosa.
  • Spicy Lentil Samosa – Use masoor dal or chana dal for a protein-rich alternative.

Pro Tips for the Best Samosa

  • Use cold water for the samosa dough recipe to achieve a flaky texture.
  • Let the dough rest for at least 30 minutes before rolling.
  • Fry samosas at medium heat – too hot, and they burn; too low, and they absorb oil.
  • For baked samosas, brush generously with oil for an even golden crust.
  • Freeze shaped samosas before frying for quick snacks anytime!
crispy samosa on a plate along side with green sauce

Best Served With

Samosas pair perfectly with:

  • Green Chutney – A refreshing mix of mint, coriander, and lime.
  • Tamarind Chutney – Sweet and tangy, balancing the spices.
  • Yogurt Dip – A cooling contrast to the heat.
  • Masala Chai – The ultimate Indian tea-time snack combo!

Frequently Asked Questions

Why is my samosa not crispy?

If your samosa turns out soft or soggy, it could be due to frying in oil that is too hot. Start frying at 350°F (175°C) and then lower the heat slightly to allow even cooking. Also, ensure the samosa dough recipe has enough fat (oil or ghee) for a flaky crust.

Can I bake samosas instead of frying?

Yes! Brush each samosa generously with oil and bake in a preheated oven at 350°F (175°C) for 30-40 minutes until golden brown. Baking yields a healthier alternative but will not be as crispy as deep-frying.

What should I do if my dough is too dry?

If your samosa dough feels too dry or crumbly, add water gradually, one teaspoon at a time, and knead until it becomes smooth. The dough should be firm but pliable, not too soft. Ensuring proper incorporation of oil (or ghee) into the flour before adding water also helps in achieving the perfect texture.

How to Store Samosas

Refrigeration:

  • Store leftover samosas in an airtight container in the fridge for 2-3 days.
  • Reheat in an oven at 350°F (175°C) for 10 minutes for crispiness.

Freezing:

  • Uncooked samosas – Freeze on a tray, then transfer to a ziplock bag for up to 2 months.
  • Cooked samosas – Freeze and reheat in an oven at 375°F (190°C) for 15-20 minutes.
A woven basket lined with white paper holds several golden-brown, triangular samosas. In the background, two small bowls of dipping sauces are visible, one green and one red. The scene is set on a wooden surface.

How to Make Samosa | Perfect Samosa Recipe

Crispy, golden Punjabi samosa recipe with a flavorful potato filling (aloo). Learn how to make samosa at home with this foolproof, flaky samosa dough recipe.
4 from 84 votes
Prep Time 45 minutes
Total Time 1 hour 30 minutes
DIFFICULTY Medium
Course Side Dish
Cuisine Indian
Servings 14 yields
Calories 164 kcal

Ingredients
 

For the dough:

  • 2 cups (250 g) Flour
  • ¼ cup (60 ml) Oil or melted ghee
  • ¼ cup (60 ml) Water
  • ½ teaspoon Salt

For the filling:

  • 2 tablespoons (30 ml) Oil
  • 3 (500 g) Potatoes boiled
  • 1 Onion chopped
  • 1 cup (150 g) Green peas fresh or frozen
  • 2 tablespoons Coriander leaves chopped
  • 1 Green chili finely chopped
  • 8-10 Cashews crushed (optional)
  • 2-3 Garlic cloves crushed
  • 1 tablespoon Ginger paste
  • 1 teaspoon Coriander seeds crushed
  • ½ teaspoon Garam masala
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Turmeric
  • 1 tablespoon Lemon juice
  • Salt to taste
  • ¼ cup (60 ml) Water

Instructions
 

  • Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
  • Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
  • Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
  • Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
  • Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
  • Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don’t overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
  • Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
  • Drain on paper towels before serving. Serve with your favorite sauce.

Video

YouTube video

Notes

  • Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
  • Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
  • If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
  • You can freeze the samosa after filling and shaping it.

Nutrition

Calories: 164kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 8mgSodium: 267mgPotassium: 256mgFiber: 2gSugar: 1gVitamin A: 128IUVitamin C: 14mgCalcium: 15mgIron: 2mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

2 Comments

  1. Instructions mention an onion, ingredient list does not. I looked up other samosa recipes to find one very similar (slight difference in spices) and guessed it was 1 medium onion, chopped.

    September 8, 2022
  2. I love all your recipes

    December 12, 2023
4 from 84 votes (84 ratings without comment)

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