Go Back Email Link
–+ servings
Image of a half-cut Punjabi samosa over a whole lot of samosas with tamarind chutney on the side.

Punjabi Samosa Recipe

Gari
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.
Print Recipe Pin Recipe
Rate this Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time: 30 minutes
Total Time 1 hour 20 minutes
Course Snack
Cuisine Indian
Servings 20 samosa
Calories 152 kcal

Equipment

Mixing Bowl
Stand Mixer
Kadai

Ingredients
  

Samosa Dough:

Samosa Stuffing:

Instructions
 

Make The Dough:

  • 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, 4 tablespoon Ghee, 1 teaspoon Carom Seeds, Salt, 1 cup Water
    In a bowl, add flour, ghee, salt and ajwain seeds.
  • Once the dough is prepared, cover it in a damp cloth. Let it rest for 30-40 minutes before preparing the samosas.
    Image showing the kneaded dough in a black bowl.

Make the Stuffing:

  • 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, 4 large Potatoes
    Add grated potatoes in the pan with cumin seeds and corriander seeds.
  • 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, ½ teaspoon Black Salt/ Rock Salt, ½ teaspoon Chaat Masala, Salt
    Add peas, paneer, cilantro, spices, and green chili and mix until well combined.
  • 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, 1 handful Cilantro

Shaping Dough:

  • Cut the dough into equal-sized balls. Add few drops of oil between your palm and roll the dough into ball until smooth.
    Take a small amount of dough and then roll it into a ball shape.
  • 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.
    Knead the rolled ball into oval shape.
  • Take one semi circle and apply or rub water around the edges. Fold it from the flat side to make a cone.
    Rub water around the edges. Bring the corners together on the flat side until it form a triangle and seal it.
  • Add 2 tablespoon of stuffing by gently pressing.
    Add potato stuffing in the center.
  • 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.
    Seal all the sides to form a samosa shape.

Frying Samosas:

  • 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
    Add samosa in a hot oil, at low heat.
  • Fry until one side is golden brown, then flip the samosa. Cook the other side of the samosa until golden brown.
    Fry 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.

Air Fryer:

  • 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.

Bake Samosa:

  • 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.

Video

Nutrition Facts
Punjabi Samosa Recipe
Amount per Serving
Calories
 
152
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
11
mg
4
%
Sodium
 
23
mg
1
%
Potassium
 
342
mg
10
%
Carbohydrates
 
24
g
8
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
59
IU
1
%
Vitamin C
 
17
mg
21
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

Don't Forget to Check out FAQ's as they can be helpful if you get stuck and need help!
 
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:

  1. 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.
  2. Knead stiff dough: Make sure the dough is firm and not soft to prevent bubbles and ensure crispiness.
  3. Rest the dough: Let the dough rest for 30-40 minutes to allow the gluten to relax, making it easier to roll.
  4. Do not overmix: Do not overmix the dough when kneading. Just knead until it forms like a dough. Otherwise, the samosas will turn hard.
  5. 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:

  1. Roll evenly: Roll the dough evenly and thin but not too thin, about 1.5-2 mm thickness.
  2. Use water to seal: Use water to seal the edges properly to prevent samosas from breaking when frying.
  3. Shape like a cone: Shape the samosa first to add enough stuffing at the center.

Frying:

  1. 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.
  2. Double Fry for more crispy flavor: To achieve extra crispiness, lightly fry the samosas, let them cool down completely, and then fry again.
STORAGE
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.
Keyword aloo samosa recipe, punjabi samosa recipe,, recipe for punjabi samosa, samosa recipe
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
QR Code linking back to recipe