How to make Patti Samosa -

Deep fired flaky pastry with spicy potato filling.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Samosa Patti (समोसा पट्टी), Potato (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Patti Samosa checkout Parsi Style Patti Samosa - SK Khazana, Chinese Samosa - SK Khazana. You can also find more Snacks and Starters recipes like Dahi Bhalla Bread Croquettes Chicken Fingers Chinese Chilli Chicken

Patti Samosa

Patti Samosa Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Patti Samosa Recipe

  • Samosa Patti 12

  • Potato boiled and diced 2 medium

  • Oil 1 tablespoon + for deep frying

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 medium

  • Ginger grated 1 inch piece

  • Green chillies chopped 3

  • Potatoes boiled 2 medium

  • Green peas frozen ½ cup

  • Salt to taste

  • Chaat masala 1 teaspoon

  • Garam masala powder ½ teaspoon


Step 1

Heat 1 tablespoon of oil in a pan. Add cumin seeds. When they change colour, add onion, ginger and green chillies and sauté till the onions turn golden brown.

Step 2

Add diced potatoes and mix. Mash peas slightly and add to the potato mixture. Add salt, chaat masala powder, garam masala powder and mix.

Step 3

Cook for two to three minutes. Remove into a bowl and mash a little. Let it cool.

Step 4

Heat sufficient oil in a kadai. Take one patti, rub it with water.

Step 5

Place the mixture on one end and fold it in triangular shape. Seal the edges properly.

Step 6

Deep-fry in hot oil till golden. Remove and place onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.