Punjabi Samosa
An authentic snack recipe from Punjab, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
300g All-purpose flour
500g Potatoes, boiled and mashed
100g Green peas
8g Cumin seeds
3piece Green chillies, finely chopped
10g Ginger, grated
8g Coriander powder
5g Garam masala
8g Dried mango powder (amchur)
5g Carom seeds (ajwain)
500ml Oil for frying
40ml Oil for dough
10g Salt
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make pastry: mix flour with ajwain, salt, and 40 ml oil. Rub until crumbly (like breadcrumbs). Add cold water gradually to form a stiff dough. Rest 20 minutes.
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Heat 2 tbsp oil. Add cumin and sauté. Add ginger and green chillies. Cook 1 minute. Add mashed potatoes and peas.
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Add coriander powder, garam masala, amchur, and salt. Mix well and cook 3 minutes. Cool.
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Divide dough into balls. Roll each into an oval. Cut in half. Fold each half into a cone shape. Seal the straight edge with water.
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Fill cone with potato mixture. Seal the open edge by pressing firmly.
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Deep fry on medium heat until golden and crisp, about 8–10 minutes. Do not rush — low-medium heat gives crispy, non-oily samosas.
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Drain and serve with green chutney and tamarind chutney.
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Chef's Tips
Punjabi samosas are larger and crispier than the smaller tea-stall versions — this is by design.
The dough must be very stiff for a flaky, crispy crust — use minimal water.
Fry on medium (not high) heat — slow frying creates the characteristic puffed, blistered crust.
Amchur is the key souring agent in the filling — lemon juice is not a substitute.
About This Dish
Punjabi Samosa is a traditional snack dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Punjabi samosas are larger and crispier than the smaller tea-stall versions — this is by design. - The dough must be very stiff for a flaky, crispy crust — use minimal water. - Fry on medium (not high) heat — slow frying creates the characteristic puffed, blistered crust. - Amchur is the key souring agent in the filling — lemon juice is not a substitute.
Category
Snack
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium