Punjabi Samosa, Punjabi Veg Samosa Recipe

Punjabi Samosa, Punjabi Veg Samosa Recipe

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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. You can even add chopped cashew nuts and raisins to make them a rich and tasty snack.

For that extra zing you can also add some anardaana or black salt to the filling mixture. Also, while frying adjust the flame as needed for different batches as the oil should be medium hot and do not overcrowd the pan.

Piping hot 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

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.

Enjoy how to make Punjabi Veg Samosa recipe with detailed step by step photos.

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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 8 samosas
Show me for samosas


For The Punjabi Samosa Dough
1 cup plain flour (maida)
2 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Punjabi Samosa Stuffing
2 1/4 cups boiled potato cubes
3/4 cup boiled green peas
2 tbsp oil
1/8 tsp asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1 tsp whole coriander (dhania) seeds
1 tsp fennel seeds (saunf)
1 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1 1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients For The Punjabi Samosa
oil for deep-frying

For Serving With The Punjabi Samosa
green chutney
khajur imli ki chutney
For the Punjabi samosa dough

    For the Punjabi samosa dough
  1. In a deep bowl, add the plain flour and to it add oil. The addition of fat is known as ‘moyan or moyen’ in hindi. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of bubbles.
  2. Now add carom seeds , salt and mix well. Ajwain provides a distinct flavor to the crust.
  3. Using enough water knead into a stiff dough.
  4. Cover the dough with a wet muslin cloth and keep aside for 15-20 minutes.

For the Punjabi samosa stuffing

    For the Punjabi samosa stuffing
  1. Heat the oil in a broad non-stick pan and add the asafetida, cumin seeds, whole coriander seeds, fennel seeds and sauté on a medium flame for 1 minute.
  2. Add the green chilli paste, ginger paste and sauté on a medium flame for 30 seconds.
  3. Add the potato cubes and mix well and cook on a medium flame for 1 minutes.
  4. Mash the potato cubes lightly using the potato masher and cook on a medium flame for 2 minutes, while stirring continuously.
  5. Add the green peas and mix well and cook on a medium flame for 1 minute.
  6. Add the garam masala to the potato-green pea stuffing.
  7. Add the dry mango powder to the above stuffing.
  8. Add salt , mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  9. Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
  10. Transfer the mixture to a plate. Divide the stuffing into 8 equal portions and keep aside to cool. It is very important to cool down the stuffing completely or else it will stick to the inner surface of the dough.

How to proceed to make Punjabi samosa

    How to proceed to make Punjabi samosa
  1. Knead the dough well till smooth and elastic and divide the dough into 4 equal portions.
  2. Roll out a portion into a 150 mm. (6") diameter circle without using any flour.
  3. Cut the circle horizontally into 2 equal portions using a knife.
  4. Take a portion and join the edges to make a cone.
  5. Stuff the cone with a portion of the stuffing
  6. Apply little water on the edges to seal it.
  7. Pinch the edges together to seal it.
  8. Seal the edges completely to make the perfect triangular punjabi samosa.
  9. Repeat with the remaining dough and stuffing to make 7 more samosas.
  10. Heat the oil in a deep non-stick pan and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper. The oil should not be very hot or smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside.
  11. Serve hot with green chutney and khajur imli ki chutney.

Nutrient values (Abbrv) per samosa
Energy207 cal
Protein3.2 g
Carbohydrates20 g
Fiber1.6 g
Fat12.7 g
Cholesterol0 mg
Sodium5.8 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.