Punjabi samosa recipe

रेसिपी को हिन्दी में पढ़े

Punjabi samosa recipe – This does not require any introduction. I am sharing the classic punjabi snack recipe that is loved by everyone.

Samosa recipe (How to make samosa), Punjabi aloo Samosa

The outer crust is flaky and crispy. It is made from all purpose flour. The exact proportion of ghee and flour will make the flaky crust. So follow the measurement exactly.

The stuffing is spicy and flavorful. It is made from boiled potato, peas and few spices.

Frying the samosa at right temperature of oil is very crucial to get THE PERFECT texture and flakiness. I have mentioned the tips in the instructions below.

Actually the size of punjabi samosa is really big. The one I made here are of medium size and the one you get outside or in restaurants are of double the size compared to what you see here.

If making samosa for guests then you can half fry ahead time as mentioned above. At the time of serving again fry them. This is called double frying method (fried two times). That’s how restaurant or thela people make this yummy treat.

Samosa made by double frying will have really crispy and flaky crust. But at home I would not go for this lengthy process. But for guests or small get-together this will be handy.

Addition of dry roasted and ground coriander seeds and anardana adds the best flavor to the stuffing. This method I have seen on TV on Sanjeev Kapoor’s show.

Recently I have tried making the baked version and it was success.

Check out other fried snacks recipes Methi gota  //  Matar kachori  //  Batata vada  //  Onion pakoda


How to make samosa recipe (Step by Step Photos):


or Jump to Recipe

Preparation: Boil the potatoes and peas in pressure cooker. I have boiled the potatoes in cooker till soft. And cooked the peas in microwave for 3-4 minutes. Once potatoes are cool to touch, peel the skin and discard. Chop them into small pieces.

1) To make the stuffing, take coriander seeds and anardana powder in a pan on medium heat.

2) Dry roast with stirring constantly till you get the nice aroma of coriander seeds. Remove it to the plate or bowl or directly into mortar.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

3) Make coarse powder out of it.

4) Heat the oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

5) Then add chopped chilies and ginger paste. Here I have used grated ginger.

6) Saute for a minute or till the raw smell of ginger goes away.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

7) Now add potato and peas along with salt, red chili powder, amchur, garam masala and prepared coriander-pomegranate powder.

8) Mix well and cook for 2-3 minutes.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

9) Lastly add chopped coriander leaves and turn off the stove.

10) Stir well and remove it to a bowl and let it cool down.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

11) To make the dough, take all purpose flour in a bowl.

12) add salt and ajwain. Mix.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

13) Add ghee.

14) Using your fingertips, start rubbing the ghee and flour, mix thoroughly.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

15) It will look like crumbly mixture.

16) Now start adding little water at a time and knead into smooth and little stiff dough. Make sure not to make the dough soft or too soft. Cover and let it rest for 15-20 minutes. Meantime stuffing will also gets cool down.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

17) Let’s start shaping samosa. After the resting time, knead the dough two three times to make it smooth. Divide it into 5 equal portions. Make smooth ball and flatten it between your palm. Do the same for rest of the balls.

18) Work with one flatten disc at a time. Roll into 6-7 inch diameter circle. The thickness of it should be medium, NOT too thin, NOT too thick.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

19) Using knife, cut into half.

20) Now work with one half circle at a time. Apply the water around the edges using brush or fingertips. Now fold it into half as shown
Samosa recipe (How to make samosa), Punjabi aloo Samosa

21) And make cone shape by folding again the remaining half by overlapping slightly. Press it and seal that part properly. Since we applied water it will stick easily.

22) You can see the cone shape is ready.Samosa recipe (How to make samosa), Punjabi aloo Samosa

23) Put the two three spoonful of stuffing in it. Do not over-stuff. TIP: add two three peas first at the bottom, so the triangle shape stays intact.

24) Apply the water on the inside edges of the cone. And press it to seal properly.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

25) Repeat the same shaping process for rest. Keep the shaped one covered with kitchen towel so they do not dry out.

26) Once you are almost done shaping, heat the oil on medium heat for deep frying samosa. The temperature of the oil should be just hot. (Not hot like we do for frying pakoda). If the oil is too hot, you will not get the flaky crust. Also the ones fried in hot oil will have bubbles on the crust which prevents the flaky texture.

Try checking by adding small dough ball, it should stay in the bottom for few seconds and then come on top steadily. If it comes on top too quickly meaning oil is too hot.

Slide 3-4 samosa at a time carefully into hot oil. You can see they are sank into the bottom. Now LOWER the heat and continue frying. You need to adjust the gas heat throughout the frying process to maintain the temperature of oil and make sure that oil does not get too hot.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

27) After some time, they will float on top. During the frying process keep turning occasionally for even browning.

28) You can see they starts to get brown and no more raw doughy part found. If planning to go for double frying for serving to guests later on, then remove them from the oil at this stage. When ready to eat/serve fry again till golden brown on medium-low heat.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

29) But if you are serving right away then single frying would do the job. Let samosa fry till they are golden brown and crisp. Drain the excess oil and remove them. One batch will take around 7-8 minutes for frying.

30) Place them into paper towel lined plate. You can notice three samosa on left are removed at early stage for double frying later on. And rest four pieces on right side are fried and ready to serve.
Samosa recipe (How to make samosa), Punjabi aloo Samosa

Serving suggestion: These punjabi samosa are served with spicy green coriander chutney (or mint chutney), meethi tamarind date chutney and/or ketchup as a snack. This can be served with a hot cup of chai (tea) as an afternoon snack.

Samosa recipe (How to make samosa), Punjabi aloo Samosa

Samosa recipe (How to make samosa), Punjabi aloo Samosa
Print

Punajbi Samosa recipe

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine North Indian, Punjabi
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 10 pieces
Calories 348 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For samosa stuffing:

  • 1 1/2 teaspoons Coriander seeds (sabut dhaniya)
  • ½ teaspoon Anardana powder (dried pomegranate seeds powder)
  • 2 small or 1 1/2 cups Potatoes boiled, peeled and chopped
  • ½ cup Green peas boiled
  • 1 1/2 tablespoons Oil
  • ½ teaspoon Cumin seeds
  • 1 large Green chili chopped finely
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • Salt - to taste
  • 1 teaspoon Red chili powder
  • ½ teaspoon Amchur powder (dried mango powder)
  • ½ teaspoon Garam masala
  • 1 tablespoons Cilantro or coriander leaves finely chopped

For dough:

  • 1 cup All purpose flour (Maida)
  • Salt - to taste
  • ¼ teaspoon Ajwain (carom seeds)
  • 2 tablespoons Ghee (clarified butter)
  • 3-4 tablespoons Water
  • Oil for deep frying

Instructions

Making stuffing:

  1. Boil the potatoes and peas in pressure cooker.
  2. Once potatoes are cool to touch, peel the skin and discard. Chop them into small pieces.
  3. Take coriander seeds and anardana powder in a pan on medium heat.
  4. Dry roast with stirring constantly till you get the nice aroma of coriander seeds.
  5. Remove it to the plate or bowl or directly into mortar. Make coarse powder out of it.
  6. Heat the oil in the same pan on medium heat.
  7. Once hot add cumin seeds and let them sizzle.
  8. Then add chopped chilies and ginger paste. Saute for a minute.
  9. Now add potato and peas along with salt, red chili powder, amchur, garam masala and prepared coriander-pomegranate powder.
  10. Mix well and cook for 2-3 minutes.
  11. Lastly add chopped coriander leaves
  12. and turn off the stove.
  13. Stir well and remove it to a bowl and let it cool down.

Making the dough:

  1. take all purpose flour, salt and ajwain in a bowl. Mix.
  2. Add ghee. Using your fingertips, start rubbing the ghee and flour, mix thoroughly.
  3. It will look like crumbly mixture.
  4. Now start adding little water at a time and knead into smooth and little stiff dough.
  5. Cover and let it rest for 15-20 minutes. Meantime stuffing will also gets cool down.

Making samosa recipe:

  1. After the resting time, knead the dough two three times to make it smooth.
  2. Divide it into 5 equal portions. Make smooth ball and flatten it between your palm.
  3. Work with one flatten disc at a time. Roll into 6-7 inch diameter circle.
  4. Using knife, cut into half.
  5. Now work with one half circle at a time. Apply the water around the edges using brush or fingertips.
  6. And make cone shape by folding (by overlapping slightly). Press it and seal that part properly.
  7. Put the two three spoonful of stuffing in it.
  8. Apply the water on the inside edges of the cone. And press it to seal properly.
  9. Repeat the same shaping process for rest of the samosa.
  10. Keep the shaped one covered with kitchen towel so they do not dry out.
  11. Once you are almost done shaping, heat the oil on medium heat for deep frying.
  12. The temperature of the oil should be just hot. (Not hot like we do for frying pakoda).
  13. Slide 3-4 pieces at a time carefully into hot oil. You can see they are sank into the bottom. Now LOWER the heat and continue frying. You need to adjust the gas heat throughout the frying process to maintain the temperature of oil and make sure that oil does not get too hot.
  14. After some time, they will float on top. During the frying process keep turning occasionally for even browning.
  15. You will notice they starts to get brown and no more raw doughy part found.
  16. If planning to go for double frying for serving to guests later on, then remove them from the oil at this stage. When ready to eat/serve, fry again till golden brown on medium-low heat.
  17. But if you are serving right away then single frying would do the job. Let them fry till they are golden brown and crisp. Drain the excess oil and remove them.
  18. Place them into paper towel lined plate.
  19. Fry rest of them.

Notes

*Nutrition information is a rough estimate for 1 serving (=2 samosa)

Nutrition Facts
Punajbi Samosa recipe
Amount Per Serving
Calories 348 Calories from Fat 220
% Daily Value*
Total Fat 24.4g 38%
Saturated Fat 5.4g 27%
Trans Fat 0.1g
Cholesterol 13mg 4%
Sodium 189mg 8%
Potassium 263mg 8%
Total Carbohydrates 28.8g 10%
Dietary Fiber 2.7g 11%
Sugars 1.5g
Protein 4.3g 9%
Vitamin A 9%
Vitamin C 26%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Add Comment

12 Comments

  1. Anjana
  2. lucecita
    • Kanan
      • Lucecita
        • Kanan
  3. Anonymous
    • Kanan
  4. Arpit Ashar