Punjabi Samosa Recipe – Crispy, Flaky & Flavorful Indian Snack. It is one of the most popular and beloved Indian snacks. It is known for its crispy, golden crust and flavorful potato filling. This deep-fried delight, packed with spiced mashed potatoes and peas, is a staple in North Indian cuisine and is often enjoyed with chutneys and a hot cup of chai.
Whether you're craving a street-style treat or planning a festive gathering, this authentic Punjabi samosa recipe will help you achieve the perfect crunch and taste right in your kitchen. Follow this step-by-step guide to make restaurant-style samosas that are flaky, crispy, and irresistibly delicious!
Do try my other Indian Street Food recipes, including Dahi Bhalla Chaat, Paneer Tikka, which goes great in a paneer kathi roll. Also, try my irresistible Aloo Tikki Chaat and potato-stuffed Bread Pakora.
ABOUT PUNJABI SAMOSA RECIPE
Punjabi Samosa is a crispy, deep-fried Indian snack famous for its flaky, golden crust and flavorful spiced potato filling. Originating from North India, this street-style delicacy is a staple at tea stalls, weddings, and festive gatherings.
The samosa's crispy outer layer is made from a dough of all-purpose flour and ghee. The stuffing consists of mashed potatoes, green peas, and aromatic spices like cumin, garam masala, and dry mango powder (amchur), which give it a tangy, spicy kick.
This classic Punjabi samosa recipe follows traditional cooking techniques, ensuring perfectly crispy results every time. It can be deep-fried for an authentic taste, baked for a healthier version, or air-fried for a guilt-free treat.
Often served with mint chutney, tamarind chutney, and masala chai, Punjabi samosas are loved across India and beyond. Whether enjoyed as an evening snack or a party appetizer, this samosa recipe is a must-try for anyone who loves Indian flavors!
🥘INGREDIENTS
- FLOUR: You can add any flour to the recipe, such as all-purpose or wheat flour, or mix all-purpose and whole wheat flour together.
- WATER: You'll also need room-temperature water to make the dough for samosas. You can still make samosas using store-bought pastry sheets if you don't want to make the dough.
- GHEE: Ghee works as a good binding agent to make a firm dough for samosa.
- OIL: You need oil to fry samosa until flaky, crispy, and golden brown.
- VEGGIES: You need boiled potatoes and peas. You can boil the potatoes in an Instant Pot or a stove-top pressure cooker. I also use chopped paneer for a better flavor.
- SPICES: I usually use a few teaspoons of cumin and coriander seeds. I also add red chili powder, garam masala powder, mango powder, fennel seeds powder, and black salt for a better flavor.
- GARNISH: You can garnish the potato filling with chopped cilantro and green chilis.
See the recipe card for quantities.
🔪INSTRUCTIONS
- Step 1—Add Flour: Add all-purpose flour, oil, salt, and ajwain seeds to a bowl or a stand mixer attached bowl. Lightly mix the ingredients.
2. Step 2—Knead the Dough: Add water slowly as needed and knead the dough into a firm ball. Then, cover it with a kitchen towel and let it rest for at least 30 minutes.
3. Step 3 - Add Potatoes: Add oil to the pan, add cumin seeds and coriander seeds, When they splutter, add grated potatoes or mashed potatoes
4. Step 4—Add Spices: Add peas, paneer, cilantro, spices, and green chili and mix until well combined. Let it cool and come to room temperature.
5. Step 5—Shape into Ball: Cut the dough into equal-sized pieces and roll it into balls.
6. Step 6—Roll the Dough: Place one ball on the working bench, and using a rolling pin, roll it until thin throughout into an oval shape. It should be even and thin. Cut the rolled dough from the middle to get two half-circular pieces. Both pieces should be of even size.
7. Step 7—Shape the Samosa: Rub water around the edges. Fold into a cone shape, pressing the edges to seal tightly.
8. Step 8 - Add Stuffing: Add potato stuffing in the center.
9. Step 9 - Seal: Seal the edges firmly using water.
10. Step 10 - Fry: Add samosa in hot oil until golden brown.
11. Step 11—Remove: Remove the samosa from the oil and place it on a paper towel or a slotted tray to remove excess oil.
Tip: Ensure there are no air pockets inside for a perfect shape!
💭 EXPERT TIPS
Achieving the perfect crispy and flaky Punjabi samosa requires a few expert tricks. Here are some essential tips to help you master the recipe:
Dough Tips for Crispy Crust:
- Use enough fat (moyan): Adding enough oil/ghee will help achieve an even, flaky texture. For 2 cups of flour, use at least 4 tablespoon of ghee/oil.
- Knead stiff dough: Make sure the dough is firm and not soft to prevent bubbles and ensure crispiness.
- Rest the dough: Let the dough rest for 30-40 minutes to allow the gluten to relax, making it easier to roll.
- Do not overmix: Do not overmix the dough when kneading. Just knead until it forms like a dough. Otherwise, the samosas will turn hard.
- Don't add too much water: Do not add too much water while kneading. Add water little by little and knead into a stiff dough. If the dough is not stiff but soft, it will not result in flaky and crusty samosas.
Shaping & Sealing:
- Roll evenly: Roll the dough evenly and thin but not too thin, about 1.5-2 mm thickness.
- Use water to seal: Use water to seal the edges properly to prevent samosas from breaking when frying.
- Shape like a cone: Shape the samosa first to add enough stuffing at the center.
Frying:
- Fry on low heat: Fry on low to medium heat to ensure a crispy texture. High heat will cause bubbles, and the samosa will not turn crispy.
- Double Fry for more crispy flavor: To achieve extra crispiness, lightly fry the samosas, let them cool down completely, and then fry again.
FAQs
If your samosa doesn't turn crispy, then make sure:
1. You knead a firm dough (not soft).
2. Deep fry at low heat, then increase the heat gradually.
3. Avoid using too much water when kneading the dough.
1. Always apply water on the edges to seal them.
2. Press the edges properly to ensure no air pockets are inside.
3. Rest the samosas for 10-15 minutes before frying to allow proper sealing.
Preheat the air fryer for 5 minutes at 375 degrees. Place some prepared samosas in the air fryer basket and brush some oil. Air fry for 10 minutes at 375 degrees and then flip the samosas. Then again, air fry for 10 minutes at 375 degrees. For deep brown color, you can air fry at 400 degrees for 2 minutes and serve. Looking for the best air fryer for crispy samosas? Check out this top-rated air fryer guide.
Defrost the puff pastry as per instructions for at least 40 minutes. Roll the sheet using a rolling pin until very thin. Cut the sheet using a knife or a pizza cutter. Add stuffing in the middle and shape them into a samosa.
Yes! The dough can be made up to 2 days in advance and stored in the fridge. Just bring it to room temperature before rolling.
You can either store it in the refrigerator for 3-5 days and reheat it in a microwave, oven, or air fryer. You can also freeze them:
1. Uncooked Samosas: Arrange on a tray and freeze for 1-2 hours. Store in a zip-lock bag for up to 2 months. Fry directly from frozen.
2. Cooked Samosas: Let them cool completely, store in an airtight container, and reheat in an oven or air fryer before serving.
Punjabi Samosa Recipe
Ingredients
- 2 cups All-Purpose Flour or whole wheat flour
- 4 tablespoon Ghee or Oil
- 1 cup Water or as needed
- 1 teaspoon Carom Seeds
- Salt
- Oil for frying
- 4 large Potatoes boiled
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coriander Seeds
- 2 Green Chilis chopped or as needed
- ½ teaspoon Red Chili Powder
- 2 teaspoon Garam Masala Powder
- 1 teaspoon Mango/Amchur Powder
- 1 teaspoon Roasted Cumin Powder
- ½ teaspoon Anardana Powder/ Pomegranate Seeds Powder
- 1 teaspoon Fennel Seeds or fennel seeds powder
- ½ teaspoon Black Salt/ Rock Salt
- ½ teaspoon Chaat Masala
- ½ cup Green Peas
- ½ cup Paneer chopped
- 1 handful Cilantro chopped
- Salt
Equipment
Method
- In a bowl or in a stand mixer attached bowl, add flour, oil/ghee, salt, and carom seeds. Rub the mixture with your fingers until it forms a crumbly texture. Add water as needed and knead a stiff dough (make sure that dough is firm and not soft).(Note: Add water little by little, as needed. Do not add too much water as dough needs to be firm).2 cups All-Purpose Flour or whole wheat flour, 4 tablespoon Ghee or Oil, 1 teaspoon Carom Seeds, Salt, 1 cup Water or as needed
- Once the dough is prepared, cover it in a damp cloth. Let it rest for 30-40 minutes before preparing the samosas.
- Add oil in the pan, then add cumin seeds and coriander seeds. When they change color, add green chilis. Fry for 1-2 minutes, and then add potatoes and mix.1 teaspoon Cumin Seeds, 1 tablespoon Coriander Seeds, 2 Green Chilis chopped or as needed, 4 large Potatoes boiled
- Then add all the spices, including red chili powder, garam masala powder, roasted cumin powder, anardana powder, mango powder, salt, black salt, chaat masala, and fennel seeds powder.½ teaspoon Red Chili Powder, 2 teaspoon Garam Masala Powder, 1 teaspoon Mango/Amchur Powder, 1 teaspoon Roasted Cumin Powder, ½ teaspoon Anardana Powder/ Pomegranate Seeds Powder, 1 teaspoon Fennel Seeds or fennel seeds powder, ½ teaspoon Black Salt/ Rock Salt, ½ teaspoon Chaat Masala, Salt
- Lastly add green peas and paneer and mix until everything is combined properly. Remove the potato stuffing in a bowl and let it rest until the filling cools down and comes to room temperature.½ cup Green Peas, ½ cup Paneer chopped, 1 handful Cilantro chopped
- Cut the dough into equal-sized balls. Add few drops of oil between your palm and roll the dough into ball until smooth.
- Place one ball on the working bench, and using a rolling pin, roll it until thin throughout. It should be even and thin and oval shape. Then cut it from the middle so that you have 2 semi circles.
- Take one semi circle and apply or rub water around the edges. Fold it from the flat side to make a cone.
- Add 2 tablespoon of stuffing by gently pressing.
- Apply some water on the edges to seal the samosa. Press the edges together so there is no opening, and the stuffing is properly sealed.
- Heat oil at low heat in a Kadai or in a frying pan for 5-10 minutes before adding samosa. Once the oil is hot enough, then place samosas in the oil. (Note: Do not overcrowd samosas for even frying).Oil for frying
- Fry until one side is golden brown, then flip the samosa. Cook the other side of the samosa until golden brown.
- Transfer the prepared samosa to the paper towel to remove excess oil. Serve it with sweet tamarind chutney and green chutney.
- Preheat the air fryer for 5 minutes at 375 degrees. Place some prepared samosas in the air fryer basket and brush some oil. Air fry for 10 minutes at 375 degrees and then flip the samosas. Then again, air fry for 10 minutes at 375 degrees. For deep brown color, you can air fry at 400 degrees for 2 minutes and serve.
- Preheat oven at 375°F fro at least 15-20 minutes. Arrange the samosas in the baking sheet and brush some oil. Once the oven is preheat, place the baking sheet in the oven. Bake for 30- 40 minutes at 375°F until golden brown in color.
Nutrition
Video
Notes
Dough Tips for Crispy Crust:
- Use enough fat (moyan): Adding enough oil/ghee will help achieve an even, flaky texture. For 2 cups of flour, use at least 4 tablespoon of ghee/oil.
- Knead stiff dough: Make sure the dough is firm and not soft to prevent bubbles and ensure crispiness.
- Rest the dough: Let the dough rest for 30-40 minutes to allow the gluten to relax, making it easier to roll.
- Do not overmix: Do not overmix the dough when kneading. Just knead until it forms like a dough. Otherwise, the samosas will turn hard.
- Don't add too much water: Do not add too much water while kneading. Add water little by little and knead into a stiff dough. If the dough is not stiff but soft, it will not result in flaky and crusty samosas.
Shaping & Sealing:
- Roll evenly: Roll the dough evenly and thin but not too thin, about 1.5-2 mm thickness.
- Use water to seal: Use water to seal the edges properly to prevent samosas from breaking when frying.
- Shape like a cone: Shape the samosa first to add enough stuffing at the center.
Frying:
- Fry on low heat: Fry on low to medium heat to ensure a crispy texture. High heat will cause bubbles, and the samosa will not turn crispy.
- Double Fry for more crispy flavor: To achieve extra crispiness, lightly fry the samosas, let them cool down completely, and then fry again.
1. Uncooked Samosas: Arrange on a tray and freeze for 1-2 hours. Store in a zip-lock bag for up to 2 months. Fry directly from frozen.
2. Cooked Samosas: Let them cool completely, store in an airtight container, and reheat in an oven or air fryer before serving.
Sneha Epstein says
My first time using an air fryer, so I was a bit skeptical but what a perfect recipe this turned out to be! 🙂 Despite using very little oil & ghee, the samosas turned out crispy and scrumptious! I used whole wheat flour and followed all the instructions down to a T. You can rest assured that Gari's recipe is a winner! Thank you, Gari!
SunGari says
Thank you so much... I'm so glad you liked it. So appreciate that you left feedback!