Punjabi Samosa, Punjabi Veg Samosa Recipe

Punjabi Samosa

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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. Adding cashew nuts and raisins makes it a rich and tasty snack. For that extra zing you can also add some amchur powder or black salt to the filling mixture. Serve hot delicious samosas with a sweet or spicy cutney or top them with hot chole .

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Punjabi Samosa, Punjabi Veg Samosa Recipe recipe - How to make Punjabi Samosa, Punjabi Veg Samosa Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 12 servings
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For The Samosa Covering
2 cups plain flour (maida)
4 tbsp oil
a pinch of salt

For The Filling
1 tbsp oil
1/2 cup finely chopped onions
1 cup boiled , peeled and mashed potatoes
1 cup boiled green peas
1/2 cup grated paneer (cottage cheese)
2 tbsp roughly chopped cashewnuts (kaju)
2 tbsp raisins (kismis)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1 tbsp sugar
2 tsp lemon juice
salt to taste
2 tbsp chopped coriander (dhania)

Other Ingredients
oil for deep-frying
chutney of your choice or peshawari kabuli chana for serving
For the samosa covering

    For the samosa covering
  1. Combine the flou, oil and salt in a bowl and knead a firm dough using enough water.
  2. Divide the dough into 6 equal portions and roll each portion into a 125 mm. X 50 mm. (5" x 2") oval. Keep aside.

For the filling

    For the filling
  1. Heat the oil in a pan, add the onions and sauté till they turn translucent.
  2. Add all the remaining ingredients, except the coriander, and mix well.
  3. Cover and cook for 5 minutes on a slow flame.
  4. Remove from the flame, add the coriander and mix well.
  5. Divide the mixture into 12 equal portions and keep aside.

How to proceed

    How to proceed
  1. Divide each samosa covering oval into 2 halves.
  2. Make a cone from each part and stuff it with 1 portion of the filling.
  3. Seal the edges carefully using a little water.
  4. Repeat with the remaining oval halves and filling to make 11 more samosas.
  5. Heat the oil in a kadhai and deep-fry the samosas on a slow flame till golden brown. Drain on absorbent paper.
  6. Serve hot with a chutney of your choice or with peshawari chole.

Nutrient values per serving
Energy185 cal
Protein4.5 g
Carbohydrates21.3 g
Fiber1.3 g
Fat9.1 g
Cholesterol0 mg
Vitamin A131.7 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.5 mg
Vitamin C4.5 mg
Folic Acid2.7 mcg
Calcium44.8 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4 mg
Potassium64.8 mg
Zinc0.3 mg

RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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Punjabi Samosa
 on 09 Feb 14 06:01 PM

Perfect result achieved with no difficulty. Dough is easy to work but cooks to a delightfully crisp finish, and the filling is full of flavour. Highly recommended.
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Tarla Dalal    Thanks for the feedback..
14 Apr 18 08:59 AM
Punjabi Samosa
 on 01 Aug 13 10:55 AM

Delicious, mouthwatering samosas. Only difference is that I baked the samosas rather than deep frying to reduce calories.