How to make PUNJABI SAMOSA -

"Samosa dough, shaped into a cone, stuffed with spicy potato pea mixture and deep fried. A popular snack from the Indian cuisine".

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Potatoes (आलू)

Cuisine : Indian, Punjabi

Course : Snacks and Starters

For more recipes related to PUNJABI SAMOSA checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Oats Idli - SK Khazana Baked Falafel Spinach and Feta Quesadillas Matar Ki Kachori




You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Tangy

Ingredients for PUNJABI SAMOSA Recipe

  • Refined flour (maida) 1 1/2 cups

  • Potatoes , boiled and peeled 4 medium

  • Carom seeds (ajwain) 1/4 teaspoon

  • Salt to taste

  • Ghee 4 tablespoons

  • Coriander seeds 3 tablespoons

  • Cumin seeds 2 tablespoons

  • Ginger ,chopped 1 tablespoon

  • Green chillies ,chopped 2-3

  • Green peas ,boiled 1/2 cup

  • Garam masala powder 1/2 teaspoon

  • Dried and crushed pomegranate seeds 2 teaspoons

  • Dried mango powder 2 teaspoons

  • coriander leaves ,chopped 2 tablespoons

  • Oil to deep fry

  • Green chutney to serve

  • Date and tamarind chutney to serve

  • Green chillies ,fried to serve


Step 1

Take refined flour in a parat. Add carom seeds, salt and mix well.

Step 2

Add 2 tbsps ghee and mix well. Add 1 cup water and knead to stiff dough.

Step 3

Cover with a moist muslin cloth and set aside for 10 minutes.

Step 4

Dry roast coriander seeds on medium heat for 2-3 minutes. Transfer to a mortar pestle.

Step 5

Dry roast the cumin seeds in the same pan for 2 minutes on medium heat. Transfer in the mortar pestle and crush coarsely.

Step 6

For the stuffing, heat remaining ghee in a kadai. Add 1½ tbsps of ground spice mix and sauté for a few seconds.

Step 7

Add ginger, green chillies and sauté for 30 seconds.

Step 8

Crush the potatoes and add to the kadai. Add the green peas and mix well. Add salt, garam masala powder, dried pomegranate seeds, dried mango powder and mix well.

Step 9

Add coriander leaves and mix well. Take the pan off the heat.

Step 10

Drizzle a little oil on a worktop and spread it evenly. Divide the dough into equal portions and shape each into a ball.

Step 11

For making samosa, roll the prepared balls in an oblong and cut in half to make a semi-circle. Take a semi-circle and apply water on the edges, shape into a cone. Stuff with a portion of the prepared stuffing and press the edges to seal.

Step 12

Heat sufficient oil in a kadai, deep fry the prepared samosas on medium heat till golden brown and crisp. Drain on an absorbent paper.

Step 13

Serve hot with green chutney, date and tamarind chutney and fried green chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.