Punjabi Samosa, Punjabi Veg Samosa Recipe
by Tarla Dalal
Added to 155 cookbooks
This recipe has been viewed 186946 times
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.
- 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.
- Now add carom seeds , salt and mix well. Ajwain provides a distinct flavor to the crust.
- Using enough water knead into a stiff dough.
- Cover the dough with a wet muslin cloth and keep aside for 15-20 minutes.
- 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.
- Add the green chilli paste, ginger paste and sauté on a medium flame for 30 seconds.
- Add the potato cubes and mix well and cook on a medium flame for 1 minutes.
- Mash the potato cubes lightly using the potato masher and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the green peas and mix well and cook on a medium flame for 1 minute.
- Add the garam masala to the potato-green pea stuffing.
- Add the dry mango powder to the above stuffing.
- Add salt , mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
- 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.
- Knead the dough well till smooth and elastic and divide the dough into 4 equal portions.
- Roll out a portion into a 150 mm. (6") diameter circle without using any flour.
- Cut the circle horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing
- Apply little water on the edges to seal it.
- Pinch the edges together to seal it.
- Seal the edges completely to make the perfect triangular punjabi samosa.
- Repeat with the remaining dough and stuffing to make 7 more samosas.
- 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.
- Serve hot with green chutney and khajur imli ki chutney.
Nutrient values (Abbrv) per samosa
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