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Punjabi Samosa Recipe

Punjabi Samosa Recipe

Punjabi Samosa is a popular Indian snack known for its crispy exterior and flavorful filling. These triangular pastries are stuffed with a spiced potato and pea mixture, deep-fried to golden perfection, and are a beloved treat enjoyed across India and beyond.

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 150 calories per samosa
Best Season: Suitable throughout the year
Ingredients
    For the Samosa Dough:
  • 2 cup all-purpose flour (maida)
  • 1/4 cup oil or ghee
  • Salt to taste
  • Water for kneading
    • For the Samosa Filling:
  • 2 cup boiled and mashed potatoes
  • 1/2 cup boiled green peas
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp green chili paste (adjust to taste)
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur (dry mango powder)
  • Salt to taste
  • Chopped fresh coriander leaves
  • Oil for deep frying
Instructions
    For the Samosa Dough:
  1. 1
    In a large mixing bowl, combine all-purpose flour, salt, and oil or ghee. Mix well to form a breadcrumb-like texture.
  2. 2
    Gradually add water and knead the mixture into a firm yet pliable dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
    3. For the Samosa Filling:
  3. 3
    Heat oil in a pan. Add cumin seeds and let them splutter.
  4. 4
    Add ginger paste and green chili paste. Sauté for a minute.
  5. 5
    Add boiled and mashed potatoes, boiled green peas, garam masala, cumin powder, coriander powder, amchur, and salt. Mix well and cook for a few minutes.
  6. 6
    Stir in chopped fresh coriander leaves. Remove from heat and let the filling cool down.
    7. Assembling and Frying:
  7. 7
    Divide the dough into small equal portions and roll each portion into a ball.
  8. 8
    Roll out each ball into a thin oval shape. Cut it into half to make two semi-circles.
  9. 9
    Take one semi-circle, fold it into a cone shape, and seal the edge using a little water.
  10. 10
    Fill the cone with the prepared potato filling, ensuring it's not too tightly packed.
  11. 11
    Apply water to the open edges and press to seal the samosa completely.
  12. 12
    Heat oil in a deep frying pan over medium heat. Once hot, carefully slide in the prepared samosas.
  13. 13
    Fry the samosas until they turn golden brown and crispy. Remove them using a slotted spoon and drain excess oil on a paper towel.
    14. Serve:
  14. 14
    Serve Punjabi Samosas hot with tamarind chutney or mint chutney. Enjoy this delicious snack with a cup of hot tea.
Note
  • Ensure the samosa dough is kneaded well to achieve a crispy texture.
  • For an even more flavorful filling, you can add chopped green chilies, ginger, and other spices according to your taste.
  • Be cautious while frying to achieve a crisp outer layer without overcooking the samosas.
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Read it online: https://tastespread.com/recipe/punjabi-samosa-recipe/