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Punjabi Samosa

Punjabi Samosa

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 8

  • For Crust :All Purpose Flour (Maida) 2 cups

  • Carom seeds(Ajwain) 1/4 tsp

  • Hot oil( for moin) 6 tsp

  • Salt to taste 1 tsp

  • Water as required 1 cups

  • For the filling Boiled Potatoes :peas ( frozen) 1/4 cups

  • Oil 1 tsp

  • Cumin Seeds 1/4 tsp

  • Asafoetida 1 pinch

  • Coriander Seeds Crushed 2 pinch

  • turmeric powder 1/4 tsp

  • Red Chilli Powder 1/2 tsp

  • To Taste Mango Powder 1 tsp

  • Garam Masala 1/2 tsp

  • Fresh Coriander 2 sprig

  • Salt 1 pinch


  • 01

    Take flour in a bowl, add salt, carom seeds and moin, Take the required amount of water and make a dough.. Keep it covered with a wet cloth for 15 mins.Note: Dough must be Little hard like poori dough.

  • 02

    Heat oil in a pan. Add cumin, asafoetida, coriander seeds.

  • 03

    Once it splutters add boiled potatoes , peas and all spices. Saute for 5 mins.

  • 04

    Switch off the flame. Add coriander leaves. Let the mixture cool.

  • 05

    Now divide the dough in 4 equal parts.Roll it in round shape. cut it from the center to make semi circular shape.

  • 06

    Fold it from one side by making a cone like structure and seal other end with water.

  • 07

    Stuff the filling as given in the picture.( Please check the pictures.)

  • 08

    Seal the outer side too.Make sure the ends are pressed firmly & use the water to stick the ends. Otherwise while frying they might open.

  • 09

    The filling should be appropriate and should not be seen from the slit or top pointed shape.Fill all the stuffing and make samosa.

  • 10

    Heat oil on a high flame and then deep fry the samosas on a low flame till brown.

  • 11

    Serve Garam Garam samosas with Date tamarind chutney.



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