Punjabi Samosas | How to make Punjabi Samosas

By Affaf Ali  |  15th Jan 2017  |  
4.8 from 4 reviews Rate It!
  • Punjabi Samosas, How to make Punjabi Samosas
Punjabi Samosasby Affaf Ali
  • Prep Time

    2

    Hours
  • Cook Time

    60

    mins
  • Serves

    8

    People

442

4

About Punjabi Samosas Recipe

A popular and hot favourite Indian snack is Punjabi Samosas. Its a deep fried snack, crisp and flaky cones made with maida, filled with potato and green peas mixture and assorted spices. Served with choices of tamarind, green chilly chutney etc. A cup of masala chai accompanied is total bliss...

Punjabi Samosas is one dish which makes its accompaniments tastier. With the right mix of flavours, Punjabi Samosas has always been everyone's favourite. This recipe by Affaf Ali is the perfect one to try at home for your family. The Punjabi Samosas recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Punjabi Samosas is 120 minutes and the time taken for cooking is 60 minutes. This is recipe of Punjabi Samosas is perfect to serve 8 people. Punjabi Samosas is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Punjabi Samosas. So do try it next time and share your experience of cooking Punjabi Samosas by commenting on this page below!

Punjabi Samosas

Ingredients to make Punjabi Samosas

  • For the samosa dough:
  • all purpose flour 750grams
  • ghee 5 to 7tbspn or as required
  • salt to Taste
  • Carom seeds/ ajwain - 1tbspn
  • For the potato mixture/stuffing:
  • Boiled potato 7 to 8nos
  • cumin seeds 2tspn
  • Fresh ginger pieces 2tbspn
  • amchur 1tspn
  • chilly powder 1 to 1.5tspn
  • coriander powder 1tbspn
  • Garam masala 1/4th tspn
  • anardana powder 2tbspn
  • coriander seeds 2tbspn
  • Green peas 1/2cup
  • salt according to taste

How to make Punjabi Samosas

  1. For the dough: In a wide plate add flour along with salt ajwain and ghee. Mix thoroughly with fingers. A good indication for flaky and crisp samosa, is when you hold the dough with fist it should hold together
  2. Add water little by little and make a firm dough. Cover with wet kitchen towel and set aside for 30minutes
  3. For the potato mixture: Using fingers crush potatoes coarsely. In a non stick wide vessel heat few tspns of oil/ghee. Add cumin seeds and finely chopped ginger pieces. Fry this on medium flame till aromatic.
  4. To this add potatoes, green peas and spices (chilly powder, coriander powder, salt , Amchur and garam masala). In another pan dry roast coriander seeds and anardana seeds. Grind to coarse texture. Add this to potato mixture and fry well.
  5. For making samosa: (Refer Collage) Take a large lemon size dough and roll them little thicker than roti.
  6. Cut in centre to make semi circles.
  7. Place each semi circle between butter paper.
  8. Repeat for rest of dough.
  9. Take one semi circle and apply little water on the edges. Fold the sides to form a cone as shown in pic.
  10. Fold the sides to form a cone as shown in pic.
  11. Place the cone between thumb and rest of fingers.
  12. Press the edges slightly to ensure they are sealed well. This will help the stuffing to stay in tact and will not scatter while frying.
  13. Fill the cone with one 2 to 3tspns of potato mixture. Do not over fill as we need some space to seal.
  14. Make little overlapping of the cone.
  15. Press the overlapping.
  16. Seal the edges.
  17. Seal edges completely.
  18. Repeat for the rest of the mixture. Cover samosa with kitchen towel.
  19. In a wide thick kadai/ vessel heat sufficient oil. Fry samosas on medium flame till golden brown. Transfer to kitchen towel.
  20. Serve hot with chutney of your choice.
  21. Here's the inside story..
  22. If you are making in bulk, deep fry samosas upto 70 to 80%. Let it cool down completely. Pack them in ziplock covers and freeze them for upto 3months.

My Tip:

Fry samosa on medium flame. Very hot oil will cook only the crust of samosa and not inside. When fried on low temperature oil, samosa absorbs lot of oil. - Incase you want to store for later use, fry samosa to light golden brown or 70% done. Allow the samosas to cool down completely. Pack them in small zip lock pouches and freeze. This stays good for 3months. - Thaw samosas for one hour before frying or reheating/baking. Incase you are reheating in oven, bake it at 160°C for 10 to 12 minutes approximately. - While making the samosa mixture do not mash potato fully. Retain few bite size chunks. - Spices can be altered according to Individuals choice. For additional heat add green chilly slices. - While mixing the dough for samosa add water little by little. It should be flaky and crisp (khasta).

Reviews for Punjabi Samosas (4)

Hephzibah I9 months ago

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Sukhmani Bedia year ago

Hi affaf, just saw you have added step by step photos, you can add it for every step now. Just incase you weren't aware :)
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Anupama Kumari2 years ago

These samosas look heavenly!
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Shipra Bhandari2 years ago

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