Punjabi Samosa, Punjabi Veg Samosa Recipe
by Tarla Dalal

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Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with amazing 25 images.

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

Piping hot Punjabi 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.

Notes and tips on Punjabi samosa recipe. 1. Add carom seeds. Also known as ajwain, it imparts a sharp and pungent taste and aids in digestion. 2. Add just enough water to make a stiff dough. Quantity of water required to make a stiff dough is less so take care and add little water at a time. If the dough is soft the samosa crust won’t be crisp and flaky.

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.

Learn to make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | with detailed step by step photos below.

Punjabi Samosa, Punjabi Veg Samosa Recipe recipe - How to make Punjabi Samosa, Punjabi Veg Samosa Recipe

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

Method
For the punjabi samosa dough

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.

For the punjabi samosa stuffing

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.

How to proceed to make punjabi samosa

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 punjabi 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 punjabi samosa will get cooked from the out
Serve the punjabi samosa hot with green chutney and khajur imli ki chutney.

Nutrient values (Abbrv) per samosa

Energy	207 cal
Protein	3.2 g
Carbohydrates	20 g
Fiber	1.6 g
Fat	12.7 g
Cholesterol	0 mg
Sodium	5.8 mg

Click here to view calories for Punjabi Samosa, Punjabi Veg Samosa Recipe

Punjabi Samosa, Punjabi Veg Samosa Recipe with step by step photos

Making dough for Punjabi Samosa

For the dough of Punjabi samosa, in a deep bowl, add the plain flour and 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 a crispy outer covering. If you add less fat, air bubbles will form on the crust. Also, you can make use of dalda or ghee instead of oil.
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.

Making the stuffing for the Punjabi Veg Samosa

For the Punjabi samosa stuffing, 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. The addition of dhania and saunf enhances the flavour of the stuffing manifold.

Add the green chilli paste, ginger paste and sauté on a medium flame for 30 seconds. The quantity can be adjusted to suit your tastebuds.
Add the potato cubes and mix well and cook on a medium flame for 1 minutes. We have used boiled potatoes here. It is easy to pressure cook aloo but, you can also boil potatoes in a microwave.
Mash the potato cubes lightly using the potato masher or with the back of the spoon 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. Refer this recipe to make fresh batch of homemade garam masala.

Add the dry mango powder to the above stuffing. Alternatively, you can even add anardana for the required tang.
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 cone.

How to make Punjabi Veg Samosa at home

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. Ideally, they are rolled into an oval shape but, a circle is always easier.
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 aloo-mutter stuffing.
Apply little water on the edges to seal it. If you forget this step, the Punjabi aloo samosa will open while frying.

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 Punjabi samosas.
To make Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | knead the dough well till smooth and elastic and divide the dough into 4 equal portions.
Serve the Punjabi samosa | authentic Punjabi samosa | Punjabi veg samosa | aloo samosa | hot with teekha phudina chutney and khajur imli ki chutney.

Natasha khatter

on 30 Apr 20 07:03 AM

I tagged u with the pictures on insta ...plz do check ...thanks mam

on 30 Apr 20 07:02 AM

even I tried samosa yesterday...it was so delicious..everything was perfectly fine ..thanks for this receipe ..everyone enjoyed the samosa with tea ????

Foodie #684541

on 23 Apr 20 01:24 AM

tried this recipe today. turned out to be very delicious. everybody at home loved it. thank you. also it is very simple to prepare.

Foodie #599556

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.

Tarla Dalal