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Chandigarh · Snack

Punjabi Samosa (Potato & Pea-Filled Pastry)

Traditional 1. Punjabi Samosa recipe

🧺 Ingredients

• All-purpose flour (maida): 200g
• Oil or ghee: 50g
• Salt: ½ tsp
• Carom seeds (ajwain): ¼ tsp
• Water: 80ml
• Potatoes (boiled & mashed): 300g
• Green peas: 100g
• Onions (finely chopped): 80g
• Green chillies (minced): 2
• Ginger (minced): ½ tbsp
• Cumin seeds: ¼ tsp
• Red chilli powder: ½ tsp
• Turmeric: ¼ tsp
• Amchur (dry mango powder): ¼ tsp
• Coriander leaves: 2 tbsp
• Oil: 2 tbsp
• Salt: to taste

👩‍🍳 How to make Punjabi Samosa

1. Mix flour, salt, carom seeds. Rub in oil until breadcrumb texture. Add water gradually, knead into firm dough.
2. Rest 20-25 mins. Divide into 8 portions.
3. Heat oil at 150°C. Add cumin seeds (crackle 15 seconds).
4. Add green chillies, ginger, cook 30 seconds. Add onions, sauté 2 mins.
5. Add mashed potatoes, peas, spice powders, salt, coriander. Mix well. Cool completely.
6. Roll each dough portion into thin oval. Cut in half.
7. Form cone shape. Fill with 1 tbsp potato mixture.
8. Seal edges with water.
9. Heat oil to 160°C. Deep fry samosas 10-12 mins on low-medium heat.
10. Surface should firm up first (3-4 mins), then increase heat to medium for crispness.
11. Golden-brown colour, no moisture seeping out.
12. ---

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