Punjabi Samosa Recipe

Punjabi Samosa Recipe

The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. You cannot have a better snack option at home when unexpected guests arrive! This is easy and fuss-free, you can simply dish up some hot and piping samosas along with a cup of hot tea. An all time favorite tea time snack, samosa can also be prepared for a snack party with friends and family during special occasions or festival season.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, dinner, Fast food, local special, lunch, occasion special, restaurant manu, Side Dish
Cuisine: Indian
Keyword: indian best restaurant food, indian Chef choices, indian cuisine, indian-food, local special item, punjabi, samosa, spicy, vegetable
Servings: 4


  • 500 Gram Potatoes peeled and chopped, boiled
  • For the dough:
  • 500 gram Maida refined flour
  • 1/2 cup Ghee or oil
  • 5 gram Ajwain
  • Salt
  • Water
  • For deep frying Oil
  • For tempering:
  • 1/2 cup Ghee
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Red chilli powder
  • 2-3 Green chillies
  • 2 tsp Ginger
  • 1 Lime
  • 1 tbsp Coriander leaves
  • Salt
  • 1/3 cup Green peas
  • 2 tsp Chaat masala powder
  • 1 tsp Fennel seeds
  • 1/2 tsp Garam masala
  • 2 tbsp Cashew nuts chopped
  • Chop the green chillies ginger and the coriander leaves.


  • Mix all the ingredients for the dough except water and rub thoroughly.
  • Sprinkle water and make a hard dough. Set aside for about 10 minutes.
  • Divide the dough into round portions as per the size of the samosas required.
  • Heat the ghee and add cumin, when crackling add ginger and saute.
  • Add the rest of the ingredients excluding the final four and saut√© for five minutes.
  • Mix in the rest of the ingredients, including the potatoes and mix well.
  • Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
  • Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
  • Stuff the potato mixture and then seal the upper edges.
  • Repeat with the rest.
  • Deep fry in oil till golden brown and serve.

Buy Ingredients for this Recipe