Paratha Samosa


Paratha Samosa

Paratha Samosa

Is this a Paratha or Samosa! These Paratha Samosas are a delicious twist on traditional samosas and aloo parathas. Who doesn't enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious!  You can now enjoy both your favorites (samosa and paratha) at the same time.
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Course Appetizer
Cuisine Indian
Servings 4 people



  • 1 cup all-purpose flour (plain flour, maida)
  • 1/2 teaspoon salt
  • 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
  • 1/3 cup water


  • 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
  • 1/4 cup green peas, I am using frozen peas thawed
  • 1-1/2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 teaspoon coriander powder (dhania)
  • 1 teaspoon salt
  • 1/4 teaspoon red chili powder
  • 1 tablespoon green chili finely chopped
  • 1/2 teaspoon mango powder (amchoor)
  • 1/4 teaspoon garam masala
  • 2 tablespoons chopped cilantro (hara dhania)

Also need about 1/4 cup oil for cooking



    • Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.


    • Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
    • Let the filling cool to the room temperature. Lightly mash the filling.

    Making Paratha Samosa

    • Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
    • Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
    • Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
    • Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
    • Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
    • Paratha Samosa is the best served hot and crispy.
    • If they are made in advance re-heat using a skillet or oven.
    Tried this recipe?Let us know how it was!

    Paratha Samosa Recipe: Introduction to Paratha Samosa Recipe

    Paratha Samosa is a delightful fusion snack that combines the crispy, triangular goodness of samosas with the flaky, layered texture of parathas. It’s a savory treat perfect for appetizers, breakfast, or snacks. These samosas are made by wrapping a spicy and flavorful filling usually consisting of mashed potatoes, peas, spices, in a thinly rolled paratha dough. The stuffed parcels are then deep-fried until golden brown, resulting in a crispy exterior that encases a deliciously moist and aromatic filling. 

    Whether served with chutney or enjoyed on its own, Paratha Samosa is sure to tantalize your taste buds and make for a satisfying snack or meal option at any time of the day. In this Paratha Samosa recipe, we’ll be combining the deliciousness of samosas with the flakiness of parathas to create a mouthwatering fusion dish. This samosa paratha is a delightful twist on the traditional samosa, where the crispy, savory filling is enveloped in a soft, flaky paratha crust. It’s perfect for breakfast, brunch, or as a satisfying snack any time of the day. Let’s dive into the step-by-step process of making this irresistible samosa paratha recipe.

    Step 1: Prepare the Filling

    To begin this paratha samosa recipe, let’s first prepare the flavorful filling. Heat oil in a pan over medium heat and add cumin seeds, green peas, boiled and mashed potatoes, and a blend of spices including garam masala, turmeric powder, and coriander powder. Sauté the spices are fragrant. This aromatic filling will be the heart of our delicious samosa paratha.

    Step 2: Make the Paratha Dough

    While the filling is cooking, let’s prepare the dough for our samosa paratha. In a mixing bowl, combine whole wheat flour, salt, and a splash of oil. Gradually add water and knead the mixture into a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out later.

    Step 3: Stuff and Shape the Parathas

    Now comes the fun part – assembling the samosa paratha. Divide the dough into equal-sized balls and roll each ball into a small circle. Place a portion of the prepared filling in the center of each circle. Fold the edges of the dough over the filling to encase it completely, shaping it into a round or triangular parcel resembling a traditional samosa. Gently flatten the stuffed dough balls with your palm.

    Step 4: Cook the Parathas

    Heat a skillet or tawa over medium heat and carefully place the stuffed paratha samosas onto it. Cook each side until golden brown, brushing with ghee or oil for a crispy, flavorful crust. Make sure to cook the samosa parathas evenly on both sides until they are cooked through and crispy on the outside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

    Step 5: Serve and Enjoy

    Your delicious samosa parathas are now ready to be served hot! Garnish them with freshly chopped cilantro and serve with your favorite chutney or dipping sauce. These paratha samosas are perfect for breakfast, brunch, or as a delightful snack for any occasion. Enjoy the crispy exterior, the flavorful filling, and the comforting warmth of this fusion delicacy.

    Tips for Perfect Samosa Paratha

    • Ensure the filling is well-seasoned with spices to enhance the flavor of your paratha samosa.
    • Use hot water while kneading the dough for softer, more pliable samosa parathas.
    • Don’t overcrowd the skillet while cooking the paratha samosas to ensure even cooking and crispiness.

    Variations of Samosa Paratha

    • Experiment with different fillings such as minced meat, paneer, or mixed vegetables to create unique variations of samosa parathas.
    • Add a dash of chaat masala or amchur (dry mango powder) to the filling for a tangy twist.
    • For a cheesy indulgence, sprinkle grated cheese onto the filling before sealing the paratha samosas.

    Benefits of Paratha Samosa

    • Combines the flavors of two popular Indian snacks – samosas and parathas.
    • Provides a hearty and satisfying meal or snack option.
    • Can be customized with various fillings and spices to suit individual preferences.

    Frequently Asked Questions (FAQs)

    Q: Can I make the dough for samosa paratha in advance?

    A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling out the paratha samosas.

    Q: Can I freeze leftover samosa parathas?

    A: Yes, you can freeze the cooked paratha samosas for later use. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat them in a skillet or oven until heated through.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: khaman (besan) dhokla, rasgulla, gobi (cauliflower) manchurian, aloo tikki (potato patties), malai koftai. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

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    27 thoughts on “Paratha Samosa

    1. Hello Manjula Aunty,

      This is really a great and healthy alternative to the deep fried samosas and would taste just as good.

      Can I use wheat flour / chapati atta instead of all purpose flour?

      Thanks for all your great recipes!


    2. These are so delicious I could eat them until I popped! Fantastic!
      Thank you Manjula so much. They are easy – thanks to your video and so so tasty. Another triumph!

      1. Hello Ajjiu:
        I note your question about conversations. There are many kitchen volume measurements tables available on-line. Simply type in Kitchen conversions for cooking and you should find several options. They all have a wide variety of conversions for several different measuring systems, so you can use recipes from all over the world. Best to you.

    3. Thank you Manjula for all the wonderful recipes, sometimes I find you mention ENO salt. what do you mean by that, does it have another name?
      greetings, Maria ( The Netherlands)

    4. thank-you SO much for your VEGETARIAN recipes… You make everything so simple… I have referred many people to your website, even the local diabetes resource person who was looking for veg recipes for her clients.

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