How to Use
Make crisp samosas with confidence
Follow the complete preparation method from thawing the sheets through folding, sealing and cooking.
Perfect samosas, step by step
Follow this simple method for neat folds, a secure seal and a crisp golden finish every time.
Thaw the sheets
Take out only what you need and let the sheets soften at room temperature. Keep the rest covered so they do not dry out.
Prepare the filling
Cook your favourite potato, vegetable, paneer or meat filling. Let it cool completely before wrapping.
Make a cone
Fold one sheet into a cone and overlap the edge. Handle it gently to keep every layer smooth and intact.
Fill the samosa
Add 1–2 tablespoons of filling. Leave enough room at the top so the samosa closes without splitting.
Fold and seal
Brush the open edge with a thick flour-and-water paste, fold it over and press firmly to seal.
Cook until golden
Deep-fry on medium heat until crisp and golden, or brush lightly with oil and air-fry until evenly browned.
Watch the folding technique
A practical visual guide to shaping samosas with ready-made sheets.