Punjabi Samosa
An authentic snack recipe from Punjab, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Punjabi Samosa is a treasured snack dish from Punjab, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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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.
Heat 2 tbsp oil. Add cumin and sauté. Add ginger and green chillies. Cook 1 minute. Add mashed potatoes and peas.
Add coriander powder, garam masala, amchur, and salt. Mix well and cook 3 minutes. Cool.
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.
Fill cone with potato mixture. Seal the open edge by pressing firmly.
Deep fry on medium heat until golden and crisp, about 8–10 minutes. Do not rush — low-medium heat gives crispy, non-oily samosas.
Drain and serve with green chutney and tamarind chutney.
Cook
60 mins
Serves
4 servings
Level
Medium