Samosa – Indian Snack


India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.

Samosa Recipe

Prep & Cooking: 1 hr 15 mts

Makes approx 12 Samosas



1 cup maida (all-purpose flour)

2 tbsp oil

large pinch ajwain (optional)

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

2 boiled potatoes, crumble

1/4 cup boiled peas

1/4 tsp grated ginger

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

pinch kasuri methi

dash of lemon juice

pinch of garam masala

chopped coriander leaves

salt to taste

1 Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2 Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the samosas.
4 Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the image. Take a knife and divide the rolled puri into two by cutting through the center.
5 Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
6 Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
7 Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
8 Remove onto absorbent paper and serve warm over a cup of chai.


Its better to make samosas in batches. Roll out, stuff and deep fry 3-4 samosas at a time (batch-wise). While preparing the next batch of samosas, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the prepared samosas covered through out the preparation process.

Indian Snack – Samosas with Sweet Chutney

Samosa – Indian Snack

  Prepare time:
 Serves: 6

 Main Ingredients:

  •  maida
  •   potato


India's popular snack that finds a place in almost every bakery or chaat shop - our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory vegetable stuffing that goes very well over a hot cup of chai especially on a rain filled day.
  • Pallavi

    Hello Sailu garu,

    Thank you for the wonderful recipe! Will definitely try them out this evenin! Simply love your presentations and recipes…. ๐Ÿ™‚

  • usha

    Hi Sailu,

    One of your ugadi pachadi photo is being used in TASC’s newsletter. I have forwarded that email to your gmail. I dont know if they have requested for that. I feel a lot of sorrow that your efforts are being misused by EENADU, SAKSHI and TASC. I am wondering why are you not using a software that displays a name on the pictures, many other bloggers do, and get rid of this painful experience?

  • Madhavi

    Picture perfect Samosas sailu garu!I wish i could grab one from the pic.I love Vizag’s manikanda bakery samosas near complex.I always try out with beetroot and peanuts like them but can never replicate their taste.Plz share that curry recipe if you tasted samosas in Manikanda.Waiting to know the recipe……..

  • Maninas

    Yay samosas! I love them, but never tried making my own. Will do now!

    Btw, they’re immensely popular in the UK, too. They’re almost everywhere!

  • Anu

    Samosas look perfect and gorgeous! You’re right – nothing like hot samosas on a cold rainy day!

  • chitra

    Hi , first time here..u have a nice blog and recipes r simply superb.. will surely try this samosa 2morrow and let u know ๐Ÿ™‚ Thanks !!

  • Madhuri

    Hi Sailu,

    Love your recipes and presentation.Whenever I try to prepare Samosas they are becoming soggy after frying.Can you please let me know the flour brand name and the reason.

    • Sailu

      You have to roll out the puri slightly thin but not too thin. Ensure the oil is hot enough and not too hot. When you add the samosas into the hot oil, reduce to low flame and cook them on low heat only through out the cooking process. Rolling too thin rotis or frying on high flame yield soggy samosas.

  • Memoria

    These samosas look absolutely perfect. I must try this out. Thanks you for the photos of how to shape them.

  • Deepa G Joshi

    hey the samosas have come out so good..lovely clicks and love the step by step presentation..

  • uma

    Hi Sailu,
    thanks for sharing the frying tips of a crispy samosa.

  • swetha neelamshetty

    wow sailu garu wat ever u post will be extraordinary …..1stly d look

  • pinky

    sailu garu u r god’s gift for all of us.

  • meeso

    They look so perfect and delicious… I like your stuffing, I will give it a try ๐Ÿ™‚

  • sruthi

    Chala bagunai sailu garu… I like the photos too… nadi koncham silly doubt ayundachu since i am newly married i hope you wont mind answering me… what do you do to the Oil which you have used?.,.. My husband is a doctor and does’nt allow me to use the deep fried oil … he says that Oil should’nt be used so many times… So was wondering what you would be doing as an experienced cook…. thanks so much…

    • Sailu

      Your husband is absolutely right. I ensure I do not add too much oil for deep frying. When ever I deep fry, once I finish preparing the dish, I prepare papad/vadiyalu in the same oil. The left over deep-fried oil, once it cools down slightly, I strain through a cheese cloth into a separate vessel. This left over oil is used for seasoning only in non-stick vessels.

      Whenever savories like Jantikalu and festival dishes are prepared, I dispose off the left over deep-fried oil that has been used for more than an hour or so (when making bulk quantities).

      • Jyothi

        LOL there is no way to prepare samosas without oil. Unless you can greese the samosas and broil it which gives a totally different taste. So, my suggestion is do not prepare samosas ๐Ÿ™‚

  • Sharada Toodi

    Shalija garu

    Samosa presentation is good. I have a doubt, when you put potato stuffing ball in the puri packet stuff, will it stay in one place, can I stuff with the spoon? I don’t use if the same oil boiled more than two hours and it’s not good for health. If we won’t add enough oil when we are making dough specially for (samosa) they will become saggy.

    • Sailu

      Yes, you can use a spoon. Yes, the stuffing shaped into a ball will stay in place and is less cumbersome.

  • Nivedita

    Wow , love samosas. This was an easy recipe. I made a couple of changes of own own and tried it out today. It turned out awesome. Thanks.

  • Mona

    Sailaja, what a lovely tutorial! The pictures are so good and I am sure many many newbies will be very thankful to you for this post!

  • Aruna

    Hi Sailu,
    How much ghee should be used to prepare the dough?
    Thanks for the recipe!

    • Sailu

      You can add either 2 tbsps of oil OR 2 tbsps of ghee OR 1 tbsp oil+1 tbsp ghee to the maida.

  • Reena

    Hi Shailu,

    Reena from Australia and tried your so many receipes and got wonderful comments from friends thanks. I have a request when ever you add new food items to your list can you please mention how much calories does it contains. because I am very much health conscious. Thanks

  • Vaish

    Hello there..I stumbled upon ur samosa recipe while wondering what to do with some left over potato curry..ur way of making pastry is truly amazing..I’ve tried many samosa recipes but never got the shape right although the texture turned out good. I tried ur recipe and the samosas came out really well jus’ like the store-bought one..keep up the good work.

  • swapna welcome

    Hi Sailu garu,

    Am a 29 year old from Vizag, a through-bred beach girl. I am doing my MS in USA and am not much of a cook….i must say, your website has hooked me onto cooking now….i try out dishes everyday and they come out just fine….this not only boosts my confidence, it puts tasty food in my husband’s platter….I miss Vizag a lot and wish i could get nice indian food here….thanks for posting nice recipes and wonderful pictures….u r tops!!!

  • kumudha

    Samosas look so “YUM”

    Thank you so much for posting so many vegetarian and vegan recipes.

  • Srilakshmi

    It was awesum…i tried it ๐Ÿ™‚

  • Sudha

    Hi Sailugaru,

    Thank you so much for all the simple, innovative and delicious recipes you post. I have tried most of them exactly as you mention, and have never been disappointed. Thanks to you that I learnt a lot of recipes and get lot of praises from friends and family.
    I have a question though, regarding samosas. I have tried them (and kajjikayalu) so many times, but never had success. I tried all consistencies of dough, soft and firm, medium, but no luck. All websites say that the dough should be pliable, but different people have different idea of what pliable means. Is it possible for you to approximately tell how much water should be added for how much flour, or some kind of test/indication to make sure the firmness of dough is fine.

  • Yashica

    Hi Sailu
    Yashica from Australia. I would just like to thank you for a wonderful recipe. My husband and Kids loved it… thanks again

  • chinni

    hi sailu garu,
    nenu mee samosa try chesa nu and it was soooo good that everyone liked it. Thanks for the recipes u post and i tried ur tomato peanut chutney, it turned out well and it became a part of our daily breakfast. I appreciate ur hard work and talent. Thanks for posting nice recipes for people like us.

  • Jyothi


    Your recipes are a..mazing! I made samosa today as per your instructions and they came out so well…. I’m a working mom with two kids living in the US and always in search of telugu vantalu as i do not consider myself a good cook… and with ur detailed recipes … i’m turning out to be a good cook ~

    Thank you so much! I was looking at your other recipes,Kid zone and Suvastra…You are one talented woman!
    Look forward to more recipes

  • sashi


    I love reading your recipes. Can you post the recipe for onion samosa-the type u buy in an irani restaurant or theaters (Nataraj).crispy and small


  • sudha

    hi sailu, ur recipes seem yum. i browse ur site always thinks how lucky nehal is for you must always have something exciting for him by way of fun grub.good for u.
    for samosa, u said to use maida and within brackets said all purpose flour.but you probably overlooked the fact that these 2 ingredients are not the same. while maida is the plain flour, all purpose flour is maida(1 cup) + baking powder(1 tsp) + a pinch of salt.
    not a big issue in your not making it clear but just a slip on ur part. a big thanQ for ur yummy yums. you are so versatile, really. bye , sudha

  • Saruu

    Hi Sailu,

    I love cooking and visited so many other websites for different recipes including some very renowned chefs… Inspite of strictly following the recipes, they did not turnout anywhere close to what was expected. I gave up and stuck to my traditional andhra vegetarian recipes for the past few years… One of my friends recently mentioned about your website and I thot should give it a try.
    I live in the US and the place where I live, its hard to get fresh Indian food.. So, I normally try to make all our favourites from scratch at home.
    I tried a few recipes of yours in the past month or so and each one of them has turned out excellent… I normally do not leave comments but this time wanted to make sure I did….
    Your recipes and presentations are wonderful. Your instructions and measurements are precise. All your hardwork is greatly appreciated.
    Looking forward for more recipes from you and smiles from my family.. ๐Ÿ™‚

    Especially the “Recipe for onion samosa-the type u buy in an irani restaurant or theaters (Nataraj).crispy and small”… ๐Ÿ™‚

    Thanks again!

  • aparna

    hai sailu

    me ilove your recipes. samosa bagunnayi.inka kottavi chepandi.

  • anitha

    Hi Mrs.Sailu,

    This is anitha.Very delicious recipe and mouth watering to watch the pics of samosas,stuffing is so colorful..delightful to watch.I appreciate your effort in posting a wide variety of different recipes.Wonderful and great job….keep posting….u r the best

  • Kay

    For the samosas in the picture, did you use ghee or oil?
    I have made samosas with oil but they did not have that rich bubbly, darker color.
    Does using ghee instead of oil make them crispier?

    Thanks so much!

    • Sailu

      I used oil. The medium does not matter. The key is in the frying. Heat oil on high, reduce flame and wait for a minute or two and then add the prepared samosas and deep fry to a golden brown shade. Do not remove them till that color is achieved.


    Can we prepare the samosas [morning] and keep it fridge and later deep fry in the evening?

    • Sailu

      Yes, you can.

  • Carla @ Yorkshire Pantry

    I always thought making Samosas was beyond me until I saw this recipe and found out they are not so difficult after all. Thank you, great recipe.

  • kapil

    after making 100 pcs of samosa, if we want to use after two weeks where to put in deep fridge or chiller fridge at what temperature and what precautions to take at the time of frying?

  • Love18kaur

    My samosas are soft what’s the reason

    • ruby

      Try to cook it over medium heat instead of high heat.

    • sexy bebo

      b ecause you add ghee in the maida

  • Asmaasb

    thanks dey r awesome!!!!

  • mybusybee


  • Naveen

    i don’t realy like samosas but thease taste amazing and now i love samasas

  • Naveen

    why is it not soft it looks soo ruff

  • Naveen

    thsi is nice

  • dammavalam jyothi

    hi Mrs.Sailu
    This is Jyothi.Very delicious recipe and mouth watering to watch the pics of samosas,stuffing is so colorful..delightful to watch.I appreciate your effort in posting a wide variety of different recipes.
    Today i tried.They came really excellent.
    Wonderful and great job….keep posting

  • mista G

    i just can’t eat ghee.this recipe is north indian recipe.tats y u guys use ghee n garam masala.i love south indian’s samosa.spicy and surpeb.But im sure the north indians enjoys them n d south not sure cz i can’t eat ghee and garam masala.i love onions so much.they r superb.

  • shilpa

    a great recipe.thank u

  • Shana

    Could you tell me what kasuri methi is? Is there something I could substitute for it? Would it be OK to leave it out? I can’t find it in my grocery stores.

    • Ron

      If in US grocery stores it is in the spice aisle and called Fenugreek.

  • Helen

    I love this, it is mouth watering men.

  • Mishu Kajal

    i love your recipes. they are so good.

  • Khushboo vats

    when i prepare my samosa they didn’t became tasty and doesn’t take that shape that had you shown in the pictures.

  • Dabbu ahhlawat

    your recipes are very tasty thank you so much for so tasty recipes.

  • amrutha

    one cup means of wat measure it is , can u tell it clearly

  • Kamalpreetchauhan25

    i like samosas very very much

  • SriHarshita

    very easy and tasty

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  • Jyothi

    Yummmyyyyy… I will try today.. ๐Ÿ™‚

  • Murli

    Your photos are a treat to the eyes and the accompanying write up is in detail. have started pestering my wife for prep[aring the yummy stuff from your site. Thanks and Great Job

  • Jenn

    thank you so much for sharing this recipe!! it turned out perfect for the first time and taste and looks just like the indian grocer we used to buy from years ago that his wife hand made!! I have missed these and super excited I can make anytime now!! I will be doubling the batch next time and freezing some to cook anytime.