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Punjabi samosa

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For Making samosa pastry
2 cups All purpose flour
4 tbsp Ghee
1 tsp Carom seeds
As per taste Salt.
For filling
4 Potatoes
0.5 cup Green peas
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Fennel seeds
1 tsp Shahi jeera
2 tsp Red chilli powder
0.5 tso Turmeric powder
1 tsp Corainder powder
1 tsp Garam masala
1 tsp Jeera powder
1 tsp Aamchur powder
0.5 tsp Hing
2 tbsp Corainder leave

Punjabi samosa

  • Vegetarian
  • Medium


  • For filling



Ramadan Special Recipe 




Boil potatoes just until done without making mushy. You can either boil them in a steamer, pot or a cooker. Crumble them, do not mash them up. Set aside.

Boil the peas.


How to make dough

Mix together ajwain, salt, flour and ghee in a mixing bowl. Rub the flour well in between the palms to incorporate the ghee well.
Add water little by little and mix the flour to dough kneading lightly. Cover and set aside until the filling is ready.


How to make filling

Heat a pan with oil. Add cumin. When it begins to sizzle, add ginger & fry until it smells good.
Add in potatoes, chili powder, garam masala, amchur, turmeric powder, coriander powder and salt. Mix and saute for 3 to 5 mins. Mix in coriander leaves & set aside to cool.


How to make samosa

Lightly knead the dough to smoothen a bit. Make 4 to 5 portions and roll to balls. Cover the dough.
Grease the rolling area and then flatten a ball. Begin to roll to a oblong or oval shape.
Cut it to two. If the edges are too thick, gently roll it to thin down.
Smear water over the straight edge. Join the edges to make a cone. Press gently to seal the cone.
Fill the cone with potato masala and smear water on the edges.
Bring the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well. Finish making all the samosas.


Deep fry Samosa

Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
Add the samosas to the oil and deep fry them until golden.
When they are half fried you can increase the flame to little high and fry until crusty. Drain them on to a kitchen tissue. Fry all of them in batches.


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Rawa Dhokla
Memoni Akhni
Rawa Dhokla
Memoni Akhni

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