Tips to make perfect samosa at home

Tips to make perfect samosa at home

Tips to make perfect samosa at home

Perfect samosa is the one which is a bit crumbly with crisp edges, smooth and golden crust and lip-smacking stuffing! Samosa is made in almost every household. But at times it gets bubbly, chewy, oily etc etc etc. I also know that every family has its own samosa recipe, follow that but along with that just follow few simple tips mentioned hereunder which will help you make a better samosa.

Tips to make perfect samosa at home

To make samosa sheets:

  1. All purpose flour should be used. Samosas are for cheat days, don’t mess with it.
  2. Enough oil is to be added to make perfect dough for samosa sheets. Ideally, 1/4 cup oil is used for 2 cups of all-purpose flour. This is what makes it flaky. When you break a samosa, if your fingers don’t have its crumbs, you have gone wrong somewhere. You can use ghee instead of oil
  3. Carom seeds (ajwain) and only carom seeds should be used to flavor the samosa sheets. Always crush carom seeds between your palms before use. It enhances its flavor.
  4. Stiff dough is necessary. Add water very gradually and just bring the dough together. The dough has to be stiff otherwise samosas won’t be crisp. Cold water is best to make the dough for samosas.
  5. Allow the dough to rest for 15-20 minutes. The dough should not be left for too long.

To shape samosa

  1. Depending upon the size of samosa you plan to make, take a portion of the dough.
  2. Roll the portion of dough into an oblong shape. Do not roll it in the round shape.
  3. Cut into 2 halves.
  4. Apply water on the edges to seal properly.
  5. Make a proper cone shape. Overlap the ends to give a proper shape, if required.
  6. The joint should be in the center.
  7. Give a fold in the edges to reduce the width and give proper shape to samosa.

To fry samosa:

  1. Samosa should never be added to hot oil. Oil should be just warm. If samosa is added to hot oil it will get bubbles.
  2. Samosa should be fried on a low to medium flame. If fried on high flame, it will remain under-cooked from inside and will only brown from outside.

Follow these Tips to make perfect samosa!

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Tips to make perfect samosa at home

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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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