Samosa Recipe | Classic Punjabi Aloo Samosa

Samosa is a crispy, golden-fried North Indian snack with a flaky pastry shell filled with a savory, spiced, tangy mixture of mashed potatoes, green peas, and aromatic spices. This iconic street food is often served hot with sweet tamarind and spicy green chutneys, making it a beloved tea-time treat across Delhi, Punjab, and beyond.

Punjabi Samosa – A Crispy, Spiced Classic

A samosa is a deep-fried Indian snack with a crisp, flaky crust and a savory filling –usually spiced potatoes and peas. Flaky and crunchy, samosas are among the most beloved street food snacks in North Indian cuisine.

They have a pastry-like shell and a comforting, spiced potato and green peas stuffing that makes them incredibly satisfying.

What makes this the best homemade samosa recipe? As a trained pastry chef who’s worked with everything from laminated doughs to shortcrusts, I can tell you –achieving that golden, flaky crust comes down to the right balance of fat and water.

In this recipe, I use slightly less water than usual to create a firmer, flakier dough. This is the same trick I use when making samosa pie – a baked, non-fried version that’s just as delicious.

The filling is hearty, gently spiced, and easy to prepare in a pressure cooker, Instant Pot, or stovetop pan. It’s based on a version from my old cooking school notes and has become a favorite at home.

You’ll find a video included that shows exactly how I shape, fill, and fry the samosas; perfect if you’re making them for the first time and need a visual reference.

Crispy on the outside, soft and spiced within—this step-by-step guide will help you master the art of making authentic Punjabi samosas from scratch.

Step-by-Step Punjabi Samosa Recipe

Below is my complete step-by-step guide with photos for making the best Punjabi Samosa recipe from scratch.

You start by making the savory filling and pastry dough. Then assemble the Aloo Samosa, fry, and enjoy with your favorite dipping sauces and chutneys!

Boil Potatoes & Cook Peas

1. The first step is to cook the potatoes and peas for the savory and spiced filling.

• To cook the potatoes and peas in a stovetop pressure cooker: Place 3 medium-sized whole potatoes (300 to 450 grams) and 2 to 2.5 cups water in a 3 or 4 litre pressure cooker. On top of the potatoes carefully set a small trivet and pressure cooker-safe bowl with ½ cup green peas. Pressure cook for 5 to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
• If using an Instant Pot: Place 3 medium-sized whole potatoes in the steel insert of a 6 quart IP. Add 2 cups water. Place a trivet on top of the potatoes, and on top of the trivet set a bowl with ½ cup of green peas. Pressure cook on high for 20 to 25 minutes.

2. For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker.

For the Instant Pot, do a quick pressure release after 5 to 7 minutes. Check with a knife or fork to see if the potatoes are cooked well.

The knife or fork should be able to slide through easily if the potatoes are cooked properly.

If the potatoes are undercooked, then cook them for a few more minutes using the pressure cook function. Once done, drain the potatoes and peas in a colander and set aside to cool.

Lightly Toast & Crush The Whole Spices

3. Next, roast or toast the spices. This will help to release their flavors and should not be skipped!

To a small frying pan over low heat add the following spices:

• ½ inch cinnamon stick
• 1 clove, optional
• 1 green cardamom
• 3 black peppercorns
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 2 teaspoons coriander seeds

Heat the spices for just a few minutes until aromatic, being careful to not burn.

4. Remove the spices from the heat and allow to cool completely. Then, put them in a spice grinder or small mixer-grinder jar.

5. Grind the toasted spices to a semi-fine powder, and set aside.

In a Hurry? Use This Quick Spice Blend Instead

Mix together:

• 2 teaspoons coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon fennel powder
• ½ teaspoon garam masala

Add this spice blend in step 9, along with the green peas and other ground spices.

Make The Tangy-Spiced Potato Stuffing

6. Peel the skin off of the cooked potatoes, and chop them in ½ to 1 inch cubes.

7. In a small skillet, heat 1 tablespoon oil. When the oil becomes medium hot then reduce the heat to low.

Crackle ½ teaspoon cumin seeds until fragrant. I used mustard oil as it really adds a punch in the stuffing.

You can use neutral oil like sunflower oil, safflower oil, grapeseed oil or canola oil.

8. Keep the heat on low and add 1 teaspoon finely chopped or minced ginger and 2 teaspoons finely chopped green chillies.

Sauté for a few seconds until the raw aroma of ginger goes away.

9. Now either switch off the heat or reduce it to low, then add:

• Cooked green peas
• ½ teaspoon red chilli powder
• 1 pinch of asafoetida (hing)
• The prepared dry spice mix
• 1 to 2 teaspoons dry mango powder (amchur)

The mango powder is what gives the Punjabi Samosa filling its signature tangy flavor that balances so well with the savory, spicy flavors of the other stuffing ingredients.

10. Stir together and sauté for a minute. You can add less or more dry mango powder depending upon personal taste.

I added 2 teaspoons as just 1 teaspoon was not quite enough sour flavor for me.

11. Next add potato cubes, salt as required and 1 to 2 tablespoons chopped coriander leaves (cilantro) to the skillet.

12. Mix very well and sauté for a minute. Check the taste, and add more of the spices, salt or dry mango powder if needed. 

Cover and set the filling aside while you make the dough.

Make Samosa Pastry Dough

13. In a large mixing bowl combine 2 cups all-purpose flour (250 grams), 1 teaspoon carom seeds, 1 teaspoon salt and 6 tablespoons ghee (50 grams).

14. With your fingers, mix the ingredients together until they make a breadcrumb-like texture that holds its shape when you press a portion of the mixture.

15. Then, working just a bit at a time, add in 7 to 8 tablespoons water in parts and knead.

You can add 1 to 2 tablespoons extra water if needed if the dough looks floury or dry.

16. Continue kneading to form a firm, tight dough. It should not be soft or sticky. Cover the dough with a moist kitchen towel and let rest for 30 minutes.

In case if your dough becomes too moist or sticky then add a few tablespoons of flour. Mix and knead again to a firm dough.

Shape, Fill & Fold

17. After the dough has rested, divide it into 6 to 7 even pieces. Take each piece and gently roll in your palms first to smooth and soften. Place it on your work surface or on the rolling board.

18. Then roll it with a rolling pin, being mindful to keep the thickness even at 1 mm and not too thin.

19. Cut the with a knife or a pastry cutter, right through the center of the rolled pastry dough.

20. Use a rolling pin to gently flatten the half moon shape to make even.

21. Use a pastry brush to lightly brush the dough with water around all of the edges.

22. Next, fold to join the straight edged side together to form a cone, like shown in the photo below. Be sure to press the edges well so that they are sealed!

The cone is now ready to be stuffed with the potato and pea filling.

23. Carefully spoon and lightly pack the prepared potato and pea stuffing into the cone.

Make sure to not over or under-fill to prevent the samosa from bursting during the frying process.

24. Crimp and pinch the edges to close as shown in photo below. This helps the samosa to stand once made.

25. Evenly press all of the edges, making sure there are no cracks in the dough. The edges should be sealed very well so that the stuffing does not come out while frying.

Prepare all the samosa this way as described above, and cover with a moist kitchen napkin to keep them from drying out.

Deep Fry Samosa

The final step to making the best samosa is to fry them to a perfectly crisp golden brown.

Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options.

26. Heat the oil for deep frying in a kadai or pan. Test the oil by adding a small piece of dough – it should come up quickly if the oil is hot enough for frying.

Once the oil becomes medium-hot, gently slide 3 to 4 of the prepared stuffed samosas into the oil, and then immediately reduce the heat to low.

Do not overcrowd the pan to ensure each one of them fries evenly!

27. Fry them on low to medium-low heat, keeping an eye on them so they don’t burn.

28. When one side is pale golden, use tongs or a slotted spoon or skimmer to gently turn each samosa over and continue frying.

This way you will have to turn a couple of times for even cooking. Be gentle and careful while turning them as they are heavy and oil can spill out.

Frying these take a lot of time, so you have to be calm and patient!

29. Fry until each aloo samosa is crisp and golden. The oil will stop sizzling once the samosas are fried well. They will become nicely crisp and golden.

30. Use a skimmer spoon or spider spoon to carefully remove fried samosa from the oil, and place them on paper towels to remove extra oil.

Repeat the frying steps with the remaining batches of Aloo Samosa. Reduce the heat when you begin to fry the next batches. Regulate the heat as needed while frying these.

31. Serve Punjabi Samosa hot or warm or at room temperature with Coriander Chutney or Tamarind Chutney, or with a zesty tomato ketchup.

The pairing of Aloo Samosa with masala chai is irresistible and much loved in India.

You can also serve them with Chole Masala. This dish is popularly known as samosa chole. Another popular chaat snack made with potato samosa is Samosa Chaat.

Other Delicious Fillings

Samosa stuffing varies widely across India, depending on the region.

In Delhi and Punjab, a classic filling includes whole (not mashed) potato cubes, sometimes with green peas and chopped green chilies. The flavor is tangy thanks to the addition of dry mango powder or dry pomegranate powder, and a few whole or ground spices.

Some versions include raisins for a sweet-sour taste, and cashews for added crunch. In other places, the stuffing is completely mashed and heavily spiced.

If green chillies are not added to the stuffing, fried green chilies are often served on the side.

Other regional variations include:

• Mixed vegetable samosas with carrots, cauliflower, peas, and potatoes.
• Onion samosa made with a spicy mix of onions and poha (flattened rice).
• Sweet samosa stuffed with khoya, nuts, and dry fruits—popular during Diwali and Holi.
• Paneer samosa with soft paneer cubes in a mildly spiced filling.
• Cocktail samosas, which are mini in size and filled with dry lentils, nuts, and spices.
• Singara, the Bengali version, is smaller, crispier, and often filled with spiced potatoes, cauliflower, and peanuts.

Expert Tips

Wondering how to get that perfectly flaky, crispy samosa crust? Here’s what I’ve learned and tested:

• Proportion of fat: The amount of fat (“moyen” in Hindi) in the dough is crucial. I follow a 1:5 fat-to-flour ratio by weight – so for 250 grams of flour, I use 50 grams of fat. This is the same professional ratio one of my culinary mentors always recommends.
• Proportion of water: The dough should be tight and firm – not soft like roti or bread dough. Add water in parts as needed. Too much water will make the crust soft and prone to oil absorption.
• Rolling the pastry: Roll the dough to an even 1 mm thickness. Too thick means longer frying and harder crust; too thin and the stuffing may burst during frying.
• Seal Properly to Prevent Leaks: When shaping the samosa, moisten the edges with water and press firmly to seal. Any gaps can cause the stuffing to leak into the oil while frying.
• Rest the Dough: After kneading, let the dough rest for at least 30 minutes covered with a damp cloth. This makes the dough easier to roll and helps avoid shrinkage.
• Don’t Overstuff: Avoid adding too much filling, or the samosa may burst while frying. Leave enough space to seal the edges securely and maintain the shape.
• Cool The Stuffing Completely: Always let the potato stuffing cool completely before using. Warm filling can make the dough soft and lead to cracks or splits while frying.

Two Frying Techniques

There are two effective ways to fry samosas for that perfect crust:

1. Low Temperature Frying

First heat oil on medium to medium-high. Add the samosas, then reduce to low or medium-low heat. This prevents oil absorption and helps the crust cook evenly without forming bubbles.

Avoid adding samosas to cold oil (they soak oil), or to very hot oil (they develop bubbles and stay undercooked inside).

2. Double Frying

This method takes more time but gives excellent results. First lightly fry the samosas until the crust turns opaque and creamish-white – do not let them brown. Remove, rest, and then fry again on low heat until golden and crisp.

Both methods yield perfectly cooked samosas—crisp outside, soft inside, just like the halwai-made ones.

Air Fryer Samosa – A Lighter, Crisp Option

Yes, samosas can be air-fried! The texture is surprisingly close to the deep-fried version, minus the extra oil.

Preheat your air fryer at 180°C (356°F) for 10 minutes. Brush samosas lightly with oil and air-fry at the same temperature until golden and crisp.

FAQs

Need More Help? Common Queries Covered

Can I use whole wheat flour?
Yes, but the crust will be denser and less flaky. Add more water when kneading.

How to make fried green chilies served with samosas?
Slit whole green chilies, shallow fry till blistered. Sprinkle salt or chaat masala.
Alternate method: stuff with dry mango powder and salt, then shallow fry.

How to make this recipe vegan?
Simply use neutral oil instead of ghee in the dough.

Can I add onions in the stuffing?
Traditional Punjabi samosas don’t use onions or garlic, but you can add them. Just note that they change the flavor and moisture content.

What to do with leftover samosa?
Reheat on a skillet/tawa or in an oven. Or make a delicious Samosa Pav with spicy and sweet chutneys.

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Samosa recipe from the archives was first published on November 2013.