samosa recipe | punjabi samosa recipe | how to make samosa recipe
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samosa recipe | punjabi samosa recipe | how to make samosa recipe - learn how to make delicious punjabi samosa in easy step by step method
Recipe type: snacks
Cuisine: indian
Serves: 12
Ingredients (1 cup = 250 ml)
for dough preparation:
  • 2 cups all purpose flour / maida
  • salt to taste
  • 1 tsp carom seeds / ajwain / ajmo
  • 1 tsp cumin seeds / jeera
  • 3 tbsp ghee
  • water as required
for aloo stuffing:
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 3 big potatoes, boiled & diced
  • 1 tsp red chilli powder
  • 1 tsp chat masala
  • 1 tsp amchur powder / dry mango powder
  • 1 tbsp roasted coriander seeds, roughly crushed
  • 1 tsp black pepper powder
  • salt to taste
  • 1 tbsp ginger chilli paste
  • ¼ cup green peas, boiled
  • 2 tbsp coriander leaves + 2 tbsp coriander leaves
  • 1 tsp garam masala
  • 8-9 mint leaves / phudina, roughly chopped
other ingredients:
  • oil for deep frying
  • green chutney & imli khajur chutney to serve
for dough preparation:
  1. in a mixing bowl, add all purpose flour, salt, ajwain, jeera and ghee.
  2. then crumble it well using finger tips.
  3. now add water as required to make paratha like dough.
  4. cover & keep aside for 20 minutes.
for aloo stuffing:
  1. heat the pan, add oil and jeera. let jeera sputter.
  2. now add diced potatoes, and saute till they turn light pink and lightly mash them.
  3. now add red chilli powder, chat masala, amchur powder, roasted & crushed coriander seeds, black pepper powder, salt & ginger chilli paste.
  4. mix everything well & cook for a minute.
  5. now add green peas, half coriander leaves & mix well.
  6. then turn off the gas and add garam masala, mint leaves & mix well.
  7. transfer the mixture in a bowl & bring it to a room temperature.
  8. finally add other half coriander leaves & mix properly.
for punjabi samosa:
  1. now quickly knead the dough.
  2. divide it into 6 equal parts.
  3. take one dough ball, dust with dry flour & roll into oval medium thick roti.
  4. then cut it half from between.
  5. apply water on the straight edge.
  6. now fold it like a cone shape & seal the edges well.
  7. fill in the prepared stuffing mix, almost 2 tablespoons.
  8. then seal the sides & take a pinch from between & then seal properly.
  9. deep fry samosa on a medium flame till they are half cooked.
  10. allow it to cool down & then deep fry samosa on a very low flame till crunchy & golden.
  11. serve hot punjabi samosa with green chutney & khajur imli chutney.
Helpful Tips
- adding ghee in dough preparation ensure samosa to become crispy like store bought.

- never use melted ghee to prepare dough. always use smooth thick ghee.

- you can even use ghee instead of oil to make stuffing mix.

- do not add mashed potatoes in the stuffing rather add diced potatoes and mash little while making stuffing mix.

- when you drop the samosa the oil should be smoking hot and then after adding samosa, immediately lower the gas flame to low.

- taking out samosa when they are half fried and then fry it again on a very slow flame to make samosa perfect crisp n crunchy.

- you can add fried cashews and raisins to the stuffing mixture as well.

- finally, to prepare samosa in oven, put samosa in a pre-heated oven at 150 degrees for 30 minutes or till they turn crisp and golden.
Nutrition Information
Serving size: 1 Calories: 210 Fat: 17g Saturated fat: 4g Unsaturated fat: 7g Trans fat: 5g Carbohydrates: 32g Sugar: 2g Sodium: 800mg Fiber: 1g Protein: 4g Cholesterol: 9mg
Recipe by aapdu kitchen at