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Photo of samosa by Anjali sahu at BetterButter


Anjali sahu
20 minutes
Prep Time
25 minutes
Cook Time
1 People
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This is definitely the best Indian punjabi samosa you’ll every make at home!

Recipe Tags

  • Veg
  • Medium
  • Bachelors
  • Punjabi
  • Frying
  • Snacks

Ingredients Serving: 1

  1. pastry:1 cup all-purpose flour
  2. 2 tablespoons vegetable oil
  3. filling:2 large potatoes (boiled)
  4. 1 Onion, chopped
  5. 2 green chilies, very finely chopped
  6. 3 tablespoons oil
  7. 1 ⁄2 teaspoon ginger, grated
  8. 1 ⁄2 teaspoon garlic, crushed
  9. coriander seed
  10. 1 Tablespoon cilantro, finely chopped
  11. 1 ⁄2 lemon juice
  12. 1 ⁄2 teaspoon turmeric
  13. 1 ⁄2 teaspoon garam masala
  14. 1 ⁄2 teaspoon red chili powder
  15. salt as per taste


  1. Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly.
  2. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes.
  3. Beat dough on a work surface and knead again. Cover and set aside.
  4. FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  5. Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool. Divide dough into 10 equal portions.
  6. Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone. Place a tablespoon of the filling into the cone.
  7. Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney you love.

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Shelly Sharma
Shelly Sharma   May-11-2018

One of my favourite snack.

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