Samosa is a savory fried Indian snack which has a crispy outer crust and a spicy filling. Learn to make best Halwai style crispy Indian samosa at home using my easy recipe. Here is how to make Punjabi Samosa.

Punjabi Samosa

Course: Snack
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 people
Calories: 259 kcal
Author: Neha Mathur

Samosa is a savory fried Indian snack which has a crispy outer crust and a spicy filling. Learn to make best Halwai style crispy Indian samosa at home using my easy recipe. Here is how to make Punjabi Samosa.

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Ingredients

For the crust

  • 250 g All Purpose Flour
  • 3 tbsp Vegetable Oil
  • 1 tsp Carom Seeds/ Ajwain
  • 1 tsp Salt
  • Oil for frying

For the Filling

  • 2 tbsp Vegetable Oil
  • 1/4 tsp Hing
  • 1 tsp Cumin Seeds
  • 2 tsp Fennel Seeds
  • 1 tbsp Coriander Seeds Crushed
  • 2 tsp Ginger Finely Chopped
  • 2 tsp Green Chilli Finely Chopped
  • 3-4 Boiled Potatoes Refrigerated for 4-6 hours.
  • 1/2 cup Peas Boiled
  • 2 tbsp Kasuri Methi
  • 2 tsp Anardana Powder
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Garama Masala Powder
  • 1/2 tsp Black Pepper Powder
  • 2 tsp Dry Mango Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Coriander Powder
  • Salt to taste
  • 2 tbsp Coriander Leaves Chopped
  • 2 tbsp Mint Leaves Chopped

Instructions

For the crust

  1. Mix all purpose flour, salt, carom seeds and oil in a  bowl.

  2. Mix well for a minute.

  3. Add little water and knead to make a very stiff dough.

  4. Cover the dough with a damp cloth and keep aside for 30 minutes.

  5. Knead the dough once again for a minute.

  6. Divide the dough into 4 equal parts.

  7. Make them into balls.

  8. Cover the dough balls and keep aside for 10 minutes.

  9. Roll the dough ball to make an oval.

  10. Cut the oval from the centre.

  11. Roll and cut all the dough balls in the same manner.

For the filling

  1. Heat vegetable oil in a pan.

  2. Once the oil is hot, add hing, cumin seeds, fennel seeds and coriander seeds and fry them for a few seconds.

  3. Add mashed boiled potatoes and peas.

  4. Add kauri methi, anardana powder, cumin powder, garam masala powder, black pepper powder, dry mango powder, red chilli powder and coriander powder and mix well.

  5. Using a potato masher, mash everything well to make a smooth filling.

  6. Add salt, fresh coriander and mint and mix well.

  7. Remove the pan from heat and let the filling cool completely.

Assembly

  1. Roll each half oval part a little more.

  2. Apply little oil on straight sides and bring the two ends together to make a cone.

  3. Make sure to seal the ends tightly.

  4. Fill 2 tbsp of potato filling in the cone.

  5. Apply more water on the open sides and make a pleat at the centre of the open edge.

  6. Seal the samosa to make a triangle.

  7. Press the entire samosa a little bit so that it does not puff up while frying.

  8. Make all the samosa in the similar manner.

  9. Heat oil for frying the samosa in a pan.

  10. When the oil is just hot, drop a few samosas in it.

  11. Make sure that the hot is not too hot, otherwise the samosas will have blisters on the surface.

  12. Fry on low flame until they are golden brown in color.

  13. Do not over crowd the pan while frying the samosas and fry them in batches.

  14. Each batch will take 15-20 minutes.

  15. Once they are golden brown, tale out on a plate lined with kitchen tissue.

  16. Serve hot.

Recipe Notes

Boil the potatoes a few hours before using them and refrigerate for 4-5 hours.

You can add raisins and cashew nuts in the filling if you wish to.

Before the next batch of samosa in the pan, make sure to bring down the temperature of the oil to low.

Nutrition Facts
Punjabi Samosa
Amount Per Serving
Calories 259 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Sodium 323mg14%
Potassium 465mg13%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
Vitamin A 334IU7%
Vitamin C 18mg22%
Calcium 64mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.