Punjabi Samosa Recipe

By | Published | Samosa | 8 Comments

Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa:
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Punjabi Samosa, 4.1 out of 5 based on 8 ratings
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Rating: 4.1/5 (8 votes cast)

Feel free to comment or share your thoughts on this recipe of Punjabi Samosa from Awesome Cuisine.

8 thoughts on “Punjabi Samosa

  1. RUPAL said on May 27, 2011 at 9:18 am


  2. bindu said on April 17, 2011 at 6:23 am

    Thanks for the recipe.

    I feel you need to mention boiled and mashed potatoes.

  3. bindu said on April 17, 2011 at 6:21 am

    You have not mentioned boiled potatoes. It should be boiled and peeled potatoes right?

  4. ailver-sky said on July 17, 2010 at 10:49 am

    Wonderful! I am in South Africa and LOVE, LOVE, LOVE indian cooking.
    Your Samosa recipe is very good, thank you – especoially the introduction of Dhania leaves :) Yum!

  5. sangeeta said on April 8, 2010 at 11:33 am

    your receipe of punjabi samosa is excellent.but the thing is i am jain the didnt use garlic then also it was good .

  6. charu said on April 5, 2010 at 2:43 pm

    folding of crust is d most technical part of making samosa vch is missing

  7. Sonal said on February 6, 2010 at 2:30 am

    Simple recipe very good
    Keep publishing like this types of simple recipes.

  8. dharam said on October 17, 2009 at 8:27 am


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