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Punjabi Samosas are one of the most famous Indian delicacies around the world. They are usually known and loved for their crispy outer covering that makes a great balance with the warm and flavoursome potato stuffing on the inside. This dish is really easily available in India, being a part of some of the tastiest street food items.
Punjabi Samosas sold in the market, however, can bring a lot of adverse health effects with them. Since Indian street food is known to have no supervision when it comes to hygiene and using proper ingredients, people who are frequent customers of this dish, should consider making the same dish at home.
Puviya’s special recipe for Punjabi Samosas helps you make this delicacy at the ease of your home. At home you have the choice of using the healthiest of ingredients and oils that are used in preparation. So don’t wait any further, rush to your kitchens and prepare this delicacy today!
Watch Video Recipe of Punjabi Samosa Recipe
Recipe Instructions of Punjabi Samosa Recipe :
Preparation:
- In a fresh bowl, add 1.5 cups of Maida Flour.
- Add ¼ teaspoon of Ajwain to the bowl.
- Put ¼ teaspoon of salt inside the bowl.
- Add 1/3rd of a cup full of oil into the bowl.
- Crumble and mix with hands. Don’t knead.
- You ought to have a moist flour inside the bowl.
- Try giving the flour any shape. if the flour retains the shape then it is ready to be turned into a dough.
- Add sufficient amount of water so as to knead this flour.
- Knead the flour into a dough.
- Tuck the dough by pressing it against the surface.
- Ensure you have a tight dough for your samosas.
- Add 1 teaspoon of oil to the dough.
- Let the dough rest for 20 minutes. Cover its container with a plate/lid.
- Meanwhile, to a fresh pan add 1 tablespoon oil.
- Add ½ teaspoon full of cumin seeds to the oil.
- Add ½ teaspoon of Fennel to the pan.
- Put 1 teaspoon coriander seeds into the pan.
- Add in a pinch of Hing to the pan.
- The spices would start to create an aroma.
- Add ½ teaspoon shredded ginger to the pan.
- Add 1 teaspoon chopped Green Mirchi to the pan.
- Put ½ a cup of boiled peas into the pan.
- Sauté the peas well along with the spices.
- Add 1 teaspoon Mirchi Powder to the pan.
- Add 1 teaspoon coriander powder after the Mirchi Powder.
- Add ½ teaspoon Garam Masala into the pan.
- Add ¼ teaspoon of pepper powder to the mix.
- Add ½ teaspoon Amchur Powder to the mix.
- Put ¾ of a teaspoon salt to the pan.
- Sauté the ingredients inside the pan on a low flame.
- Add 1 cup boiled and mashed potato to the pan.
- Put in some coriander leaves.
- Mix them well with other ingredients of the pan.
- Mash this mixture slightly to obtain a uniform blend of perfect texture.
- Add 1 tablespoon of Cashews and 1 tablespoon of raisins into the pan.
- Mix them well.
- Your samosa stuffing is ready to be put inside the samosas.
- When 20 minutes are up, uncover the dough prepared earlier.
- Tall some dough of the size of a small ball.
- Apply ½ teaspoon of oil to this ball.
- Grease it well from all sides for proper lubrication.
- Roll the dough into a slightly thick sheet of oval shape.
- Cut this oval shape sheet in half using a knife.
- Rub water over the edges using your fingers. You can also use a brush for this purpose.
- Join the edges of the individual pieces giving them a conical shape.
- Form a perfect cone.
- Stuff the cone with 2 teaspoon stuffing that we prepared earlier.
- Rub the corners again with some water.
- Gently close the back of the samosa, completely entrapping the stuffing inside.
- Press gently and seal to give your samosa the perfect shape.
- Do this with the rest of the dough and stuffing.
- Deep fry your samosa shells in hot oil.
- Fry them on low flame to allow the stuffing to cook properly.
- Fry uniformly from all sides, twisting and turning each samosa.
- They will start to turn golden and their outer shell will become hard and crispy.
- Your delicious samosas are ready to be served.
- Serve them for a mouth-watering experience every time.
Ingredients
For Dough
- Maida (All-purpose flour) – 1.5 cups
- Ajwain (Carom seeds) – ¼ tsp
- Salt – ¼ tsp
- Oil – ⅓ cup
- Water – as needed (for kneading)
- Oil – 1 tsp (for softening the dough)
For Stuffing
- Oil – 1 tbsp
- Cumin seeds – ½ tsp
- Fennel seeds – ½ tsp
- Coriander seeds – 1 tsp
- Hing (Asafoetida) – a pinch
- Ginger (shredded) – ½ tsp
- Green chili (chopped) – 1 tsp
- Boiled green peas – ½ cup
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Black pepper powder – ¼ tsp
- Amchur (Dry mango) powder – ½ tsp
- Salt – ¾ tsp (adjust to taste)
- Boiled and mashed potatoes – 1 cup
- Coriander leaves – a few, chopped
- Cashews – 1 tbsp
- Raisins – 1 tbsp
Instructions
Prepare the Dough:
- In a bowl, add 1.5 cups Maida, ¼ tsp Ajwain, ¼ tsp salt, and ⅓ cup oil.
- Mix with hands until the mixture becomes moist and holds shape.
- Add just enough water to knead a tight dough.
- Add 1 tsp oil to the dough, tuck it well, and let it rest for 20 minutes covered.
Prepare the Stuffing:
- In a pan, heat 1 tbsp oil. Add cumin, fennel, coriander seeds, and a pinch of hing.
- Once aromatic, add shredded ginger and chopped green chili.
- Add boiled green peas and sauté.
- Add red chili powder, coriander powder, garam masala, black pepper, and amchur.
- Add salt and mix well.
- Stir in boiled and mashed potatoes along with coriander leaves.
- Slightly mash everything for a uniform texture.
- Finally, add cashews and raisins. Mix well. Let the mixture cool.
Shape and Fill the Samosas:
- Take a small ball from the rested dough, grease with ½ tsp oil, and roll into an oval sheet.
- Cut into two halves.
- Apply water to edges and fold into a cone shape.
- Fill each cone with 2 tsp of stuffing.
- Wet the open edge and seal tightly.
- Repeat for all dough portions.
Frying the Samosas:
- Heat oil in a deep pan.
- Deep-fry the samosas on low flame until golden brown and crispy.
- Turn occasionally for even frying.
Serve Hot with chutney or ketchup.
🍽️Nutrition Facts (Per 1 Medium Samosa Approx.)
- Calories: 160–200 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fat: 8–10g
- Sugar: <1g
- Sodium: 200–250mg
(Values may vary based on oil absorbed and exact ingredient quantities.)
Notes
- For extra crispiness, ensure the dough is tight and rested well.
- Fry only on low to medium heat to avoid bubbles or uncooked dough.
- The addition of raisins and cashews adds a festive richness—optional if you prefer a simpler filling.
- Do not overfill samosas; this can cause breakage while frying.
- Serve with mint chutney, tamarind sauce, or even spicy garlic chutney for a full snack experience.
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