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How to Fold Samosa Wrappers

The bakery-style triangle, folded from a single strip — no samosa mould needed. Follow the picture, then read the same 8 steps below.

How to fold samosa wrappers — 8 step picture guide: start, angle, pocket, check, fill, turn, paste, sealed

Step-by-Step Guide

  1. Start. Take one rectangular samosa wrapper strip and hold it straight and flat.
  2. Angle. Fold the bottom corner diagonally across to the opposite edge, forming a triangle.
  3. Pocket. Fold the triangle up once more, keeping the edges aligned, so a cone pocket begins to form.
  4. Check. Open the cone and check it: a clean pocket with a sharp point and no gaps.
  5. Fill. Spoon in the spiced potato-pea filling (about 1½–2 tablespoons). Do not overfill.
  6. Turn. Bring the remaining flap of the strip over the top of the filled cone.
  7. Paste. Dab flour paste (maida mixed with a little water) along the final edge.
  8. Sealed. Press the edge firmly to seal. A perfect triangle samosa, ready to fry.
Chef AK's Tip: Seal with paste, not water alone, and keep the filling dry — wet filling makes samosas burst in hot oil.
Get the full Punjabi Samosa recipe

More folding and technique help is on the CHEF AK homepage — 54 recipes with gram + cup measurements and step-by-step tutorials.