samosa recipe

How to make samosa recipe with step by step

What is a samosa?

Samosa is a very popular, most popular if I can say, deep fried snack in India. It has delicious, tangy, spicy stuffing with a crisp and flaky coating. Writing about it makes me crave for it, which is not very common, but it is a samosa, after all!! It is a great tea time snack or just so perfect for Sunday brunch. Serve with a chutney, followed by a cup of tea!

Let’s talk about the ingredients for samosa

All-purpose flour is used to prepare the sheets for samosa. Boiled potatoes are used for the stuffing. Further basic spices and herbs are required. A perfect samosa is one which has a well-balanced stuffing i.e. spicy, tangy and flavorsome! But more important is the correct texture of the samosa sheets. The outsides of samosa should be crisp, should remain crisp even after coming to the room temperature and more than that it should be flaky (khasta). Few things should be kept in mind to get everything perfect. The same has been given in the link below:

Tips to make perfect samosa at home

Another samosa recipe is the halwai style samosa. Few ingredients make all the difference. View the recipe here. You might also like a variation of samosa i.e. pinwheel samosa, which is a great party starter or tea time snack. View the recipe here.

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How To Make Samosa Recipe With Step By Step

1. To make the dough for samosa, in a mixing bowl add all the ingredients mentioned under the heading “ To make dough for samosa”, except water.

samosa recipe

2. Mix everything well with your fingers. When you bind a portion of the mixture, it should hold the shape.

samosa recipe

3. Add cold water gradually and form a stiff but smooth dough

samosa recipe

4. Leave the dough to rest for 15-20 minutes. Cover with a damp cloth.

samosa recipe

5. While the dough rests, make the stuffing for samosa. For that heat 1 tbsp oil. Add 1 tsp fennel seeds (saunf) and 1 tsp whole coriander seeds (sabut dhaniya). Cook till aromatic.

samosa recipe

6. Add in 1 tsp garam masala powder. Cook for 30 seconds.

samosa recipe

7. Next goes in boiled and mashed potatoes.

samosa recipe

8. Time for spices: Add in 1 tsp red chili powder, ½ tsp red chili flakes, ½ tsp black pepper powder, 1 tsp dry mango (amchur) powder, 1 tsp dry pomegranate seeds (anardana) powder, 1 tsp dry fenugreek leaves (kasuri methi) powder and salt to taste. Cook for 5-6 minutes.

samosa recipe

9. Take out the mixture in a plate and let it cool down. To fasten the process I just pop it in the freezer for 5-7 minutes.

samosa recipe

10. Add chopped coriander leaves and mint leaves. The stuffing is ready. Let’s go back to the dough.

samosa recipe

11. After 15 minutes, knead the dough once again. Divide into portions.

samosa recipe

12. Shape samosas.

samosa recipe

13. Fry samosas.

samosa recipe

14. Serve hot or at room temperature. Bon appétit!!

samosa recipe


Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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