The Punjabi samosa is a golden, crispy, triangle-shaped pastry stuffed with a spicy potato filling. Whether enjoyed with chai or as a party starter, this iconic Indian snack is a total crowd-pleaser. With this simple homemade recipe, you can get the same street-style crunch and flavor right in your kitchen.
🧾 Ingredients
🔸 For the Dough (Outer Layer):
- 2 cups all-purpose flour (maida)
- ¼ cup oil or ghee
- ½ tsp carom seeds (ajwain)
- Salt to taste
- Cold water (for kneading)
🔸 For the Potato Filling:
- 4 medium potatoes (boiled, peeled & mashed)
- 1 tbsp oil
- ½ tsp cumin seeds
- 1 tsp ginger paste
- 1–2 green chilies (finely chopped)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp dry mango powder (amchur) or lemon juice
- Salt to taste
- Fresh coriander leaves (chopped)
🔸 For Frying:
- Oil for deep frying
👨🍳 Step-by-Step Instructions
🔹 Step 1: Make the Dough
- In a bowl, mix flour, salt, ajwain, and oil. Rub the oil into the flour until it resembles breadcrumbs.
- Slowly add cold water and knead into a stiff dough.
- Cover with a damp cloth and rest for 30 minutes.
🔹 Step 2: Prepare the Filling
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add ginger paste and green chilies. Sauté for a minute.
- Add mashed potatoes and all the dry spices.
- Mix well and cook for 2–3 minutes.
- Add chopped coriander and allow the filling to cool.
🔹 Step 3: Shape the Samosas
- Divide dough into equal balls. Roll each ball into an oval/elongated circle.
- Cut the circle into two halves.
- Take one half, form a cone, and seal the edge with water.
- Fill with the potato mixture and seal the top tightly.
🔹 Step 4: Fry the Samosas
- Heat oil on medium-low heat. It should not be too hot.
- Deep fry the samosas until golden and crisp. Fry in batches and do not overcrowd.
🍽️ Serving Suggestions
- Serve hot with mint chutney, tamarind chutney, or ketchup.
- Pair with masala chai for the ultimate tea-time experience.
💡 Tips & Variations
- Add peas or crushed cashews to the filling for a twist.
- Always fry on low-medium flame for that perfect flaky crust.
- You can air fry or bake for a healthier version (though traditional is always best!).
