Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa |
by Tarla Dalal
Added to 170 cookbooks
This recipe has been viewed 320170 times
Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with amazing 25 images.
Local 'halwaais' frying mouthwatering samosas in huge kadhai is a common sight in nearly any part of India. Golden brown and crispy on the outside and soft and spicy on the inside Punjabi Samosas taste as good as they look.
The traditional Punjabi Samosa is large and its filling is mainly made up of potatoes and peas. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack.
For that extra zing to Punjabi veg samosa you can also add some anardaana or black salt to the filling mixture. Also, while frying Punjabi samosa adjust the flame as needed for different batches as the oil should be medium hot and do not overcrowd the pan.
Piping hot Punjabi samosas taste amazing with Khajur imli ki chutney or spicy green chutney. You can even top them with hot chole to make Chole Samosa Chaat. Other than that with a drizzle of coconut kadhi, you can make a unique Samosa Kadhi Chaat.
Notes and tips on Punjabi samosa recipe. 1. Dough for samosa should be stiff which makes samosa’s flaky and crispy. 2. Press the stuffing lightly in the cone to prevent the air pockets. 3. Ensure that the edges of the samosa are sealed properly so that the stuffing doesn’t come out while frying.
For others who don’t like complicated chaats, you can make this easy and quick Samosa Chaat smeared with whisked curd and chutney.
Apart from these chaats, Mumbaikars make various sandwiches by stuffing samosa between bread slices. Try these fabulous Samosa Chips Sandwich and Toasted Samosa Sandwich for a tasty and innovative evening snack.
You can make different stuffings of your choice and make varieties of samosa. Our website also has other samosa variants like the Mini Spinach and Cheese Samosa Hariyali Samosa, Chinese Samosa, Cheese and Spring Onion Samosa that you can try making at home.
Learn to make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with detailed step by step photos below.
For the punjabi samosa dough- In a deep bowl, add the plain flour and to it add oil.
- Now add carom seeds , salt and mix well.
- Using approx. ¼ cup water knead into a stiff dough.
- Cover the dough with a wet muslin cloth and keep aside for 15 to 20 minutes.
For the punjabi samosa stuffing- In a broad non-stick pan, add the cumin seeds, fennel seeds and coriander seeds and dry roast on a medium flame for 2 minutes.
- Transfer into a mortal pestle and pound to a coarse powder. Keep aside.
- Heat the oil in a broad non-stick pan and add the asafoetida, coarsely crushed masala, and sauté on a medium flame for 1 minute.
- Add the green chilli paste, ginger paste and sauté on a medium flame for 30 seconds.
- Add the potatoes, green peas, dry mango powder, anardana powder, garam masala, dry fenugreek leaves and salt, mix well and cook on a medium flame for 3 to 4 minutes, while mashing it lightly using a back of a spoon.
- Add the coriander and mix well.
- Transfer the mixture to a bowl. Keep aside.
How to proceed to make punjabi samosa- Knead the dough well till smooth and elastic and divide the dough into 5 equal portions.
- Roll out a portion into a 250 mm. (10") height and width should be 175 mm. (7") diameter without using any flour.
- Cut it horizontally into 2 equal portions using a knife.
- Apply little water on the edges.
- Take a portion and join the edges to make a cone.
- Stuff the cone with approx. 3 tbsp of the stuffing
- Pinch the edges together to seal it.
- Seal the edges completely to make the perfect triangular punjabi samosa using little more water.
- Repeat with the remaining dough and stuffing to make 9 more samosas.
- Heat the oil in a deep non-stick pan and deep-fry the punjabi samosas on a slow flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
- Serve the punjabi samosa hot with green chutney and khajur imli ki chutney.
Punjabi Samosa, Punjabi Veg Samosa Recipe recipe with step by step photos
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Like Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | then do try other samosa recipes also:
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Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | is made of cheap and easily available ingredients in India: For The Punjabi Samosa Dough: 1½ cups plain flour (maida), 2½ tbsp oil, ½ tsp carom seeds (ajwain) and salt to taste. See the below image of list of ingredients for Punjabi samosa.
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For The Punjabi Samosa Stuffing: 1 tbsp cumin seeds (jeera), 1 tbsp fennel seeds (saunf), 1 tbsp whole coriander (dhania) seeds, 2 tbsp oil, 1/8 tsp asafoetida (hing), 2 tsp green chilli paste, 1 tsp ginger (adrak) paste, 2½ cups boiled potato cubes, 3/4 cup boiled green peas, 1 tsp dried mango powder (amchur), 1 tsp anardana powder, 1½ tsp garam masala, 1 tsp dry fenugreek leaves , salt to taste and 2 tbsp finely chopped coriander (dhania). See the below image of list of ingredients for Punjabi samosa.
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To make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | In a deep bowl, add 1 ½ cups plain flour (maida).
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Add 2 ½ tbsp oil.
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Add ½ tsp carom seeds (ajwain).
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Add salt to taste.
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Mix well.
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Using approx. ¼ cup water knead into a stiff dough.
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Cover the dough with a wet muslin cloth and keep aside for 15 to 20 minutes.
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In a broad non-stick pan, add 1 tbsp cumin seeds (jeera).
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Add 1 tbsp fennel seeds (saunf).
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Add 1 tbsp coriander (dhania) seeds.
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Dry roast on a medium flame for 2 minutes.
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Transfer into a mortal pestle.
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Pound to a coarse powder. Keep aside.
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Heat 1 tbsp oil in a broad non-stick pan.
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Add 1/8 tsp asafoetida (hing).
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Add the coarsely crushed masala.
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Sauté on a medium flame for 1 minute.
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Add 2 tsp green chilli paste.
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Add 1 tsp ginger (adrak) paste.
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Sauté on a medium flame for 30 seconds.
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Add 2 ½ cups boiled potato cubes.
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Add ¾ cup boiled green peas.
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Add 1 tsp dried mango powder (amchur).
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Add 1 tsp pomegranate (anardana) powder.
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Add 1 ½ tsp garam masala.
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Add 1 tsp dried fenugreek leaves (kasuri methi).
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Add salt to taste.
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Mix well and cook on a medium flame for 3 to 4 minutes, while mashing it lightly using a back of a spoon.
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Add 2 tbsp finely chopped coriander (dhania)
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Mix well. Keep aside.
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Knead the dough well till smooth and elastic. Divide the dough into 5 equal portions.
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Place a portion of the dough on a clean, dry surface.
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Roll out a portion into a 250 mm. (10") height and width should be 175 mm. (7") diameter without using any flour.
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Cut it horizontally into 2 equal portions using a knife.
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Apply little water on the edges.
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Take a portion and join the edges to make a cone.
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Stuff the cone with approx. 3 tbsp of the stuffing.
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Make a small fold in the centre.
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Pinch the edges together to seal it. Seal the edges completely to make the perfect triangular Punjabi samosa using little more water.
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Heat the oil in a deep non-stick pan.
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Deep-fry the Punjabi samosas on a slow flame till they turn golden brown in colour from both the sides.
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Drain on absorbent paper.
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Serve Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | hot with green chutney and khajur imli ki chutney.
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Dough for samosa should be stiff which makes samosa’s flaky and crispy.
![]()
-
Press the stuffing lightly in the cone to prevent the air pockets.
![]()
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Ensure that the edges of the samosa are sealed properly so that the stuffing doesn’t come out while frying.
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Nutrient values (Abbrv) per samosa
| Energy | 207 cal |
| Protein | 3.3 g |
| Carbohydrates | 21.4 g |
| Fiber | 1.5 g |
| Fat | 12 g |
| Cholesterol | 0 mg |
| Sodium | 5.5 mg |
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