Monday, November 30, 2015

Punjabi Samosa

Hello Hunnieess, this is a quick post by me, though the recipe is quiet time consuming. Presentation is not that cool as, I decided to make them at the last moment and we were super duper hungry when it was done, any ways who cares for the presentation, when the food is so yum : )



For the outer covering:
Maida/Plain Flour: 1 Cup
Oil: 2 –3 Tbsp
Carom Seeds/Ajwain: 1/4 Tsp
Salt: to taste
Cold water: 1/2 Cup Aprox
For the Filling
Boiled potato: 3 No Medium
Peas: 1/4 Cup
Cashews : 2 Tbsp
Raisins: 1 Tbsp
Oil: 1 Tbsp
Cumin Seeds: 1/4 Tsp
Ginger: 1/2 Tbsp finely Chopped
Green Chilli: 1 No finely Chopped

Ginger Garlic Paste: 1/2 Tsp
Coriander Leaves: 2 Tbsp Chopped
Coriander Seeds: 1 Tbsp
Fennel Seeds: 1 Tbsp
Salt, Black Salt, Red Chilli powder, Black Pepper Powder, Aamchur (dry mango powdder): to taste
Cumin Powder: 1/4 Tsp
Garam Masala: 1/4 Tsp


This quantity will make 6 Samosas.



For the outer covering:

  • Mix maida, oil, salt, carom seeds thoroughly using both hands, the mixture should look like bread crumbs.
  • Knead a tight dough using cold water, it should be very stiff. Keep aside to rest and meanwhile prepare the stuffing.

For the filling

  • Crush together coriander seeds & fennel seeds, it should not become powder.
  • Cut potatoes into small cubes and keep in a bowl, add the above crushed mixture, all the spices (except cumin seeds) and mix well.
  • Heat oil, add cumin seeds, when it crackles, add green chilli and ginger, fry for 30 sec.
  • Add coriander leaves & Ginger Garlic Paste and fry for another 30 secs.
  • Add boiled peas, cashews, raisins & cook for 1 min.
  • Now add the potatoes to this & mix well, mash the potatoes a little bit.
  • Cook this mixture for 2-3 mins then remove from heat and let it cool down.

For Assembling:

  • Take a lemon/egg size portion from dough and roll it like a thick chapati.
  • The shape of the chapati should be a little bit oval.
  • Cut into halves and make samosas using the filing that we made and seal very nicely using some water.

For Frying:

  • Let the samosas rest for sometime and meanwhile heat oil.
  • The oil should be low to medium hot, more on the lower side.
  • Oil should be enough, so that the Samosas are completely dipped into the oil.
  • Keep turning the samosa after every 5 mins, it will take almost 30 mins, if you want super crispy Samosa.
  • After 25 mins if the samosas are not brown enough you can increase the heat and turn the every 2-3 mins until you get the desired color.
  • Take them out of oil, keep on kitchen towel to absorb extra oil and serve hot with your choice of chutney.

That’s it guys hope you liked the post. feel free to ask any questions in the comments below, I would love to answer them.

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3rd Nov Menu

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  1. These Samosas look terrific. A very nice post.

    The Old Fat Guy

  2. Thanks, do try the recipe and enjoy home made Samosas

  3. Thanks, do try the recipe and enjoy home made Samosas