Samosa Recipe – How to Make Perfect Samosa
Aug 15, 2019, Updated May 13, 2020
Crispy, flaky Samosa is the perfect appetizer for any celebration. Filled with a spicy potato filling, this Samosa is also vegan!
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Make the perfect flaky and crispy Samosa at home!
All tips and tricks to make the perfect samosa each time! These are filled with a spicy potato filling and are also vegan.
Samosa, does it need any introduction? I don’t think so!
The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.
Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy.
But only later I read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule.
It was later adapted as a vegetarian snack with spicy potato filling in India (which is what is most popular in northern India).
Anyway whatever the origin was, I can confidently say that samosa, especially Aloo Samosa is the most popular snack back home.
It’s there in every party, office meeting, chai meet-ups, you name it and samosa will be there!
I was very particular about the type of samosa that I liked and I liked it only from one shop in my hometown.
Even now when I go home, I make sure to indulge in those samosas from my favorite shop.
For me a good samosa should be crispy and most importantly it should not be oily at all.
Here in the US I haven’t had much luck finding good samosas so now I make them at home.
And dare I say, they turn out as good as the one from my favorite shop in India! 🙂
Making samosa is a multi-step process so I am not going to say it’s super quick and easy.
But the joy of biting into that homemade flaky crispy crust filled with spicy potatoes makes it all worth it.
This is one of those treats that you should make for special occasions or over a weekend when you want to have some fun in the kitchen.
This Homemade Samosa
✓ is crispy and flaky
✓ tastes just like the samosa from your favorite shop
✓ is filled with a flavorful potato and peas filling
✓ tastes great with a cup of chai!
✓ is also vegan
I like adding peas to my samosa, if you don’t like it you may skip it.
Some people also add nuts like cashews and raisins to the filling to make it more rich. Again, a personal choice!
Even though the process of making samosa is quite straight forward, there are a number of things that you should keep in mind while making these at home.
Tips to Make The Perfect Samosa
So here’s what I have learned over the years and I am excited to share all my tips with you guys to make the perfect samosa at home!
Mixing the oil with flour is important– rub it for good 3 to 4 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour.
Don’t overwork the dough– you only need to bring the dough together. If you overwork it, the samosa will be hard.
Dough should be stiff– soft dough will not give crispy samosa.
Let the dough rest for around 40 minutes– always remember to let the dough rest for at least 30 to 40 minutes before you start making the samosa.
Roll the dough evenly and roll it thin– try to roll the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked. Also we all like thin crispy edges of the samosa, agree?
But don’t roll it super thin too, else the dough will tear apart when you fill it.
Do not use any flour while rolling the samosa, you can apply little oil on your rolling pin.
Fry the samosa on low heat – the most important thing- always fry the samosa on low heat (not high, not medium), that way they will turn crisp.
Once they have become light brown in color (after 10 minutes or so), then you can increase the heat and fry on medium heat.
Also when you fry on low heat, they won’t get any blisters which they do when you drop them in hot oil.
Why is My Samosa Not Crispy?
This happens when you fry the samosa in hot oil. You need to fry the samosa on low heat always.
Also, your dough needs to be stiff. Soft dough will also result in a not-so-crispy samosa.
How to Store and Re-heat Leftover Samosa
I usually place them in an airtight container and refrigerate.
To warm them up, I pre-heat my oven to 350 F degrees and them place the samosa in the oven for 5 to 10 minutes until nicely warm.
Can I Freeze The Samosa?
Yes! Once the samosa is filled and shaped, placed them on a baking sheet lined with parchment paper.
Place the baking sheet into the freezer for couple of hours until samosas are firm.
Then transfer to a freezer bag and freeze.
Can I Bake The Samosa?
Yes! Brush the samosas with oil and then bake at 350 F degrees for 30 to 35 minutes or until browned.
Leftover Samosa Ideas
If you have leftover samosas (what!!), you can use them in different ways.
Like make, Samosa Chaat where you pair the samosas with chole and chutneys.
You can also make Samosa Sandwich, apply chutneys on bread and place a samosa in between. You can even put some sev on top and enjoy.
Can I Use Whole Wheat Flour?
If you want to use whole wheat flour in this recipe, I would recommend replacing half of the flour with whole wheat.
So, use 1 cup all purpose flour and 1 cup whole wheat.
Method
Make the samosa dough
1- Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well.
2- Add the oil and then start mixing with your fingers.
3- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step.
4- Once incorporated, the mixture resembles crumbs.
5- Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
6- Now, start adding water, little by little and mix to form a stiff dough.
7- Don’t overwork the dough and don’t knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
8- Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that.
While the dough is resting, start working on the filling.
Make the filling
9- Boil potatoes until done.
8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
10- Peel the skin and them mash the potatoes. Set aside.
11- Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.
12- Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
13- Add the boiled & mashed potatoes and green peas to the pan.
14- Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
15- Add the coriander powder, garam masala, amchur, red chili powder and salt.
16- Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.
Shape and fry the samosa
17- Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.
Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
18- Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
19- Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.
20- Now bring the two ends of the straight edge together and pinch them to form a cone. See picture (#20) for a better idea.
21- Pinch the pointed ends to make it a perfect cone shape.
22- Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
23- Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see picture #23).
24- Now pinch the edges and seal the samosa.
25- Your samosa is now ready. Repeat with remaining dough. Always remember to keep the filled samosa covered with moist cloth while roll and fill the others.
26- Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.
Drop the shaped samosas into the oil.
27- Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color.
28- At this point, increase the heat to medium and fry until it gets nicely browned.
Don’t overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.
Enjoy hot samosas with cilantro chutney or sweet tamarind chutney! Yum!
If you’ve tried this Samosa Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Samosa Recipe
Ingredients
Samosa Dough
- 2 cups all purpose flour (maida) 260 grams
- 1 teaspoon ajwain carom seeds
- 1/4 teaspoon salt
- 4 tablespoons + 1 teaspoon oil 60 ml + 5 ml
- water to knead the dough, around 6 tablespoons
Samosa Filling
- 3-4 medium potatoes 500-550 grams
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoons crushed coriander seeds
- 1 teaspoon finely chopped ginger
- 1 green chili chopped
- 1/4 teaspoon hing asafoetida
- 1/2 cup +2 tablespoons green peas I used frozen green peas which I soaked in warm water for 10-15 minutes before using
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur dried mango powder
- 1/4 teaspoon red chili powder or add more to taste
- 3/4 teaspoon salt or to taste
oil, for deep frying
Instructions
Make Samosa Dough
- Start by making the samosa dough. To a large bowl, add flour, ajwain (carom seeds), salt and mix well.
- Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step. Once incorporated, the mixture resembles crumbs.
- Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
- Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
- Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
Make the potato filling
- Boil potatoes until done. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
- Peel the skin and them mash the potatoes. Set aside. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute.
- Add the boiled & mashed potatoes and green peas to the pan. Mix everything together. I use my potato masher to combine the spices and seasonings well with the potatoes and peas.
- Add the coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.
Shape & fry the Samosa
- Once the dough has rested, give it a quick knead. Then divide the dough into 7 equal parts of around 58-60 grams each.Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.
- Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
- Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.Now bring the two ends of the straight edge together and pinch them to form a cone. See step-by-step pictures above for a better idea. Pinch the pointed ends to make it a perfect cone shape.
- Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa.
- Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Then pinch the edges and seal the samosa.
- Your samosa is now ready. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. You will get 14 samosas.
- Now heat oil in a kadai on low heat. To check if oil is ready, drop a small piece of dough into the oil. It should take few seconds to come up to the surface. That means the oil is ready.Drop the shaped samosas into the oil.
- Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.Don't overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.
- Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!
Notes
- Most important thing to remember is to not the fry the samosa on high heat, they will not get crispy if you do so and the dough will remain uncooked. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa.
- I have used green peas in my samosa filling. If you are not a fan, simply skip.
- This recipes makes 14 medium sized samosa. You can make more or less depending on how you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
the layout of this recipe (with excellent photos, tips and recipe card at the bottom) make it very clear and easy to follow. i used different ingredients based on what i have – an Indian coworker gave me some yummy curry he made from local venison (we live in MO Ozarks). i combined it with cabbage and used mild flavored dough – delicious way to use and stretch leftovers. Then I made an “Ozarks-style” samosa with my seasonal garden vege: potato, green bean, onion, garlic, sage, thyme, and wild foraged chanterelle mushroom with dough seasoned with cracked black pepper and rosemary. OMG!! this was almost too delicious as it is so easy to over-indulge! thank you, excellent !
that sounds amazing! 🙂
I am an absolutely newbie to cooking and wanted to make Samosas. Your instructions were very helpful and detailed. It came out pretty well for a newbie.
Thanks
Woow thanks a lot for the recipe..I tried it today and I’m loving the results?
glad to know!
Hi. I did not see in the recipe the amount of oil to mix with the dough.
Hi, it says very clearly under samosa dough- 4 tablespoons + 1 teaspoon oil, 45 ml + 5 ml
Thank you! It worked out for me. By the way, do you have a recipe for making chapatis?
yes! https://www.cookwithmanali.com/roti-recipe/
I’ve used this recipe a couple of times now (and messed with the filling just for fun).
This time I came back to check my dough ingredient quantities for a double batch, because, like you say, they freeze well.
One thing I noticed is that whilst you have included a function to double or triple the ingredients … not all numbers change with this function. I only point this out because you so obviously put a lot of work into your site and I am sure you want it to be perfect.
Thank You!
God bless.
It’s a recipe plugin issue and I am aware of it and looking into it, thanks Perry.
Thank you! Bless you, for your thorough and clear and generous instruction. I love samosas and craved them. I am so so so grateful to have this guide to making them! I made some tonight and my fingers are fragrant with these new-to-me spices: hing, amchur — what great flavors that all work together! I only cooked two potatoes and so halved the dough recipe but have enough filling to make more. I love love love the peas mashed in with the potatoes. I will make more tomorrow for the 4th of July. Very grateful!
Hi is it possible to use bread flour instead of all purpose since that’s what I have on hand right now.
worth a try!
Hi Manali,
Your receipts are great and I really like. I have tried so many things so far.
Could you please share sweet tamarind chutney recipe, I know they are available online but I would love to your way to make this.
Thanks
JKrishan
sure I will try to share that soon.
Being an ABCD (American born confused desi) I have eaten and made Samosas many times, following your recipe They come out almost as good as my Aunti”s. But I must admit I am often to lazy to make the dough and fry them, so it is not uncommon to just make and eat the filling.
good to know!
Hi Manali,
Thanks so much for the recipe…really looking forward to trying it here in Canada! How important is the Ajwain in the dough?
you can skip it! will still be good 🙂
Excellent results. Made for the first time ever and everyone loved them.
awesome!
Manali,
I tried this a couple of weeks back and it turned out fantastic. Thank you!!
awesome 🙂
Hi! What temperature is perfect for frying samosas?
Best regards!
Anders Svensson
sorry I did not measure the oil temperature, will try to do that next time I fry them. Just keep the heat to low else they won’t be crispy.
Manali, thank you so much for this recipe! I followed it to a T and it came out amazing! I made it for Mother’s Day and everyone enjoyed it. It’s definitely a labour intensive process, but so worth it!
Hello and thank you so much for posting this recipe, this is the best samosa recipe I have tried, and it really does taste as good and better than many of the ones you can buy at restaurants. It has just the right hint of sourness and a good level of sweet spices and the whole cumin and whole fennel seeds give beautiful bursts of flavour.
I had some puff pastry to use up which worked well, but I am really looking forward to trying the dough recipe soon. I didn’t have a few of the ingredients, so had to substitute a few things. Instead of fresh ginger, I used 1/2 teaspoon ginger powder, instead of Green chillies, I used extra red chilli powder and instead of Asafoetida, I used 1/4 teaspoon garlic powder and 1 teaspoon onion powder. It still tasted absolutely amazing but I am looking forward to try again in the future and not substituting anything.
Hey Manali.. according to your recipe, how many samosas can be made with 260gm dough?
hello everything is mentioned in the recipe card. It made 14 samosa.
Thankyou so much
Amazing and simple snack explained so well
I follow your recipe today step by step but Don’t know where i go wrong.. cover of samosa like Puri it’s not hard like street samosa ?… Stuffing was awesome ?
In cover have bubbles like we had in while frying Puri.. pls tell
Hi Anamika, looks like the temperature of oil was not right. You need to fry on low heat to get a crispy and hard cover.
Absolutely delish… I made doubles the quantity on everything and added minced beef to the filling mixture. Also because I was pressed for time I buy the flour, salt, ajwain and oil in the food processor with the dough blade, it easily made the fine crumb like texture in half the time It was a hit in my family… my boys who generally don’t like Indian food devoured the samosas like like hungry monsters.
glad to know! 🙂
Hi Manali
Thanks for the recipe… this may sound a bit silly but the peas are they fresh or frozen and do you boil them before adding to the mixture and also the water that you use for the dough is it hot or cold?
Thanks in advance
Hi Nishi, it’s mentioned in the recipe card “I used frozen green peas which I soaked in warm water for 10-15 minutes before using”. And water is room temperature (slightly on the colder side).
The samosa pastry recipe when followed,produced a shortbread type pastry. Normally samosa pastry is soft and pliable. So I’m not sure what was going on there. Think measurements need to be reviewed. The filling was nice though.
In India all the fried crispy snacks that we make like samosa, kachori etc. they never have soft dough. It’s always a stiff dough. You have to let the dough rest before rolling. This is a tried and tested recipe, sorry it didn’t work for you.
Tried it yesterday it was super amazing. I wanted to post the picture but can’t see an option. Every one loved it.
What type of oil are you using to fry them in?
Also what type of oil are you adding to the flour?
use vegetable or canola oil to fry and you can use same for adding to the flour
I made it and it was awesome… but i folded it in another way.. i will try thus way as well
glad to know 🙂
Can i use soft flour for samosa?
what’s soft flour?
Hello! I was wondering if I could bake the samosa, if yes, what temperature?
Yes I have mentioned in the post- Brush the samosas with oil and then bake at 350 F degrees for 30 to 35 minutes or until browned.
Can I use Besan flour instead? I need a gluten free option.
this is not a gluten-free recipe and won’t work with besan.
Hello,
Looking forward to trying this recipe! I definitely want to freeze some; what should I do when reheating the frozen ones? Do I need to let them stay in the fridge until thawed, or should I put them in the low heat oil for a bit longer? Thanks!
I would just fry them straight out of freezer. Fry on medium-low heat until golden brown.
I am such a samosa obsessed girl, I will defiantly will try your recipe.. but before trying, I wanted to ask a couple of questions to see if you can help me answer what went wrong in my past trail…(I also used melted ghee and flour) I fry mine low heat for almost 20 minutes, but I noticed my wrapper comes out crispy but kind of hard and not flaky, and crunchy bubbles throughout like your picture .. My dad said the pastry I make doesn’t taste like the ones back home, he said it kind of tastes like a pie crust, crunchy, flaky but a little soft… I appreciate your time.
hello. please follow all tips that I have mentioned and your samosa will be flaky. Adding enough oil to the dough and letting it rest for a bit, not over-working the dough are some important pointers for flaky and crispy dough. hope this helps
I tried this recipe and the dough was perfect, flaky and crispy on the outside. But the dough was raw on the inside. I’m assuming it’s not supposed to be like that.
Absolutely not. You didn’t fry the samosa enough. The heat needs to be low and samosa needs to be fried in that low heat until it gets golden brown. If you take it out of the oil sooner, the dough will obviously be raw from the inside.
Nice! Maybe I should try!
Hi Manali. I really want to try this recipe for a dinner I am doing. I don’t have much experience with deep drying things. I read in your recipe that you can bake it. How much of a difference in texture quality is there between baking and frying it? If there is a big enough of a difference I’ll go buy a wok to fry it in; otherwise, I’d prefer baking.
Also, if baking, do you flip them at a certain point in the 35 minutes?
Hey! If you are not very particular about your samosa, then go for baking! Flip them once in between and remember to keep the crust pastry thin so that it bakes nicely. Hope this helps!
Hi Manali,
Thanks for a nice and detailed receipe. I have a query.
You mentioned in receipe, “Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.”
What will be initial temperature of oil to fry on low heat? How hot/varm oil should be before we put first samosa then continue to fry on low heat?
Regards,
Archana
I didn’t measure Archana, it should just be low heat, around 250-300 F is my guess.
Hello sister can I make these samosa with mustard oil.
I would not do that, mustard oil has a strong flavor and the samosa will them smell of mustard oil. Just my 2 cents, rest is your preference
Why bubble is coming out from samosa how to prepare it nicely
sorry didn’t get your question? what kind of bubble?
What is the purpose of mixing the oil and flour together? You mention it is important but do not state why.
the process is called “moyan” in hindi, helps in making the pastry flaky and crispy
Really amazing recipe! It looks complicated but after making them you’ll realize that it isn’t bad, though it does take a while based on dough sit time and samosa fry time. The end result was incredibly delicious, even though I didn’t have 3 of the spices. Mine turned out a little dry, but I think I over-sauteed the potatoes. I could have added a little water and been fine. We used 4 large potatoes and ended up with enough filling for 28 samosas. I will make again!
awesome!
Brilliant recipe. I baked them in the oven and they came out beautifully crisp. I was nervous I’d overworked the dough as it took a bit of pressing to come together but after resting it came out great and was easy to work with. I’ve never made samosas before so thank you for such easy to follow instructions.
so glad to know! 🙂
HI , what was the tempeture and for how long?
This is a wonderful recipe and trust me, I have tried so many different recipes only to be disappointed. But this one rocks! Pastry was flaky, crumbly and perfect and the filling was delicious too. Definitely a keeper! Thanks so much ?
Hi, nice recipe. Very authentic. What is the specific temp on the oil?
I haven’t measured but I think it should be between 250-300 F
I tried making them tonight with cheese and onion, but the dough is not browning. What am I doing wrong?
why wouldn’t it brown if you will fry it? It will, if you are frying at low heat, it will just take some time. have patience.
Hello Manali,
Tried the recipe and it came out perfect. Just one doubt if I hv to make these samosas like an hour or two in advance n frying part is later then is it possible? And how do I store in this case then?
Of course, I would need them shaped at room temperature if it’s only 1-2 hours. If more, you can shape and keep them in fridge. You can also freeze for frying later.
Hi, Manali. If I want to make the samose the day before and fry before eating, can I store in the fridge overnight? Do I need to keep a damp cloth on them?
yes cover with a damp cloth, you can even freeze them
Hi for how long must the samoosa fry
hello it’s mentioned in the recipe “Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color. At this point, increase the heat to medium and fry until it gets nicely browned.
Don’t overcrowd the kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20 minutes since we fry on low heat so be patient.”
We are doing an indian christmas eve dinner. I’d love to make these. Can I ask where you found your spices? Our town has an Arabic market, and a Asian market. Not sure if they’d have them.
Hi Emily, i find them all at Indian grocery store, you can also find everything on amazon. Check the asian market, they should have the spices.
Hello sister I am from Odisha. I prepared your recipe at my home with the help of my mom. It tests great yummy. I like to eat samosa all the day , love from Odisha.
Thank you for the recipe.
Can you please put a video on how to make Samosas cuz I won’t really understand if it’s written so can you put a video on.
Thankyou?
will do 🙂
Nice sis, I like it recipe
It tests awesome , I prepared at my home.
yes
Hi there am Nelly. The recipe really worked for me and it surely do tastes amazing. I would love the recipe for minced meat filling.
Tried the samosas today – followed your recipe to the T and they turned out simply mouth-watering! Thanx a ton Manali – waiting to try more of your recipes…
yay! so glad to hear that Archana 🙂
nice one
Sounds really tasty, but so complicated??
haha yes it’s not a everyday thing but for special occasions! definitely worth the effort though
Yes you can air fry the samosa I have tried many times just spray butter or olive oil on samosa its really good crunchy and perfect and healthy
This is helpful! Thank you!
Hello Manali,
First of all, thanks a lot for the recipe? 🙂 I have a question – instead of frying or baking the samosas, can we air fry them?
Hi Debo! I don’t have a air fryer and never used it so can’t comment 🙂
ofcourse you can! They come out as wonderful and crispy
Thanks so much for the recipe. I made these this afternoon and they were some of the best samosa we’ve ever had. I’m now off to make another batch for freezing.
awesome!
The recipe is awesome!
Actually I’m making it for the first time so kudos to me!!!
But after reading proper instructions I’m sure that the recipe will come out good!
Good work! Keep going
Hi deb, i don’t know if this has already been answered. We oil fried half and air fried half. The oil fried were much better. The air-frier gave the dough a harder shell like texture that wasn’t flakey and pleasant.
I air fried mine (preheat fryer to 400) for 10mins and whilst they were paler in color they were still delicious!