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Punjabi Samosa

Punjabi Samosa

Punjabi samosa recipe with all the tips & tricks to make a perfect and delicious samosa. It makes a perfect crispy and flaky crust with spicy and flavourful aloo stuffing.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 45 minutes
Total Time 1 hour
Course Snacks, Starters
Cuisine Indian, North Indian
Servings 3 People

Equipment

  • Kadai

Ingredients
  

For the dough -

  • 1 Cup All-Purpose Flour Maida
  • 1/2 Cup Wheat Flour
  • Salt to taste
  • 1 Tsp Carom Seeds Ajwain
  • 3 Tbsp Ghee
  • Chilled Water as required

For the Stuffing -

  • 1 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 2 Tbsp Oil
  • 1 Tsp Green Chilli
  • 1/4th Cup Peas
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Amchur Powder
  • Roasted Grounded Spice
  • Salt to taste
  • Black Salt
  • 1 Cup Boiled and Mashed Potato
  • 2 Tbsp Coriander leaves
  • Oil for frying

Instructions
 

Samosa Dough –

  • In a mixing bowl add all-purpose flour, ghee, salt and carom seeds.
  • Mix well. Rub in between your palms to get a breadcrumb-like consistency.
  • Take some flour in your hand, form a wrist and it should bind well. If it doesn’t bind, add some more ghee or oil. (Refer video for better understanding)
  • Taking water in small quantity at a time, knead a stiff dough.
  • Cover the dough with a damp cloth and let it rest for 30-40 mins.

Prepare the aloo stuffing –

  • Dry roast cumin seeds, fennel seeds and coriander seeds.
  • Transfer to a mortar pestle. Let it cool and roughly ground it.
  • Heat oil in a pan. Add green chilli and cook for a min. on a low flame.
  • Add boiled or frozen green peas. Mix well and cook for 2-3 mins.
  • Next add turmeric powder, red chilli powder, coriander powder, roasted grounded powder (fennel seeds, coriander seeds & cumin seeds), dry mango (amchur) powder, black salt and salt to taste.
  • Mix everything well and cook for half a min.
  • Next, add boiled & mashed potatoes and mix well.
  • For freshness add coriander leaves and mix well.
  • Set aside and let it cool.

Shape & Stuff the Samosa –

  • Knead the dough again, and divide it into equal balls.
  • Roll out the dough ball into an oval shape. Do not make it too thin or too thick.
  • Divide it into two equal halves. Apply water all over the edges to help it seal properly.
  • Bring the two ends of the straight edge, overlapping each other to form a cone shape.
  • Make sure to pinch the pointed end to seal it properly.
  • Fill the samosa with the potato filling. Do not overfill it.
  • Make a pleat on one edge by pinching the dough together. (Watch the video for better understanding)
  • Bring both the edges together to seal it properly.
  • Make sure there are no air bubbles in the samosa and it is well sealed.
  • Let the samosa rest for at least 10 mins before frying.

Frying Samosa –

  • Deep fry the samosas in a medium-hot oil on a low flame till golden brown.
  • Strain excess oil on a kitchen towel.
  • Serve hot with chutneys of your choice.

Video

Notes

Tips & Tricks –
1. Knead the stiff dough and make sure it is well-rested.
2. Seal the samosa properly, else it will break while frying and absorb too much oil.
3. Deep fry the samosas in a medium-hot oil on a low flame. This will ensure it is well cooked from inside and form gets any bubbles on the crust.
4. Adjust spices as per taste.
5. You can also add a bit of garam masala in the filling.