Samosa is an outstanding and popular Indian snack stuffed with spiced potato peas filling.  This Punjabi samosa recipe will give you one of the best samosas you can make at home. These samosas are scabrous and crispy from outside with a tasty potato and peas stuffing.


  • For Dough-
  • 1/3 cup plain flour (maida).
  • 1/2 tsp melted ghee.
  • A pinch of carom seeds (ajwain).
  • Salt to taste
  • For Stuffing-
  • 3/4 cup boiled and peeled potato cubes.
  • One-third cup of boiled green peas.
  • 1 tbsp oil.
  • 1/2 tsp cumin seeds (jeera).
  • A pinch of asafoetida (hing).
  • One and a half teaspoon ginger-green chili paste.
  • Half tsp garam masala.
  • 1/4 tsp dried mango powder (amchur).
  • One-fourth tsp of whole coriander (dhania) seeds.
  • Salt to taste.
  • 1 tbsp finely chopped coriander (hara dhania).
  • Other Ingredients-
  • Oil for deep-frying.
  • For Green Chutney-
  • 2 cups chopped mint leaves (pudina).
  • 1 cup chopped coriander (hara dhania).
  • Half inch ginger chopped (adrak).
  • 1 green chili chopped (Hari mirch).
  • 1 or 2 tsp lemon juice.
  • 1/2 tsp cumin powder (jeera).
  • Black salt as required.

Samosa Preparation Method:

  • Merge all the ingredients in a bowl and knead into a stiff dough using enough water.
  • Wrap this dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
  • Warm the oil in a non-stick pan and add the cumin seeds.
  • When the seeds sizzle, add the asafoetida and ginger-green chili paste and saute on a medium flame for a few seconds.
  • Put the potatoes and green peas in a pan and, mix well and cook on a medium flame for 2 to 3 minutes.
  • Mash lightly using the back of the spoon.
  • Add the garam masala, gry mango powder, coriander seeds, and salt in a pan and mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  • Split the stuffing into 4 equals portions and keep aside.
  • Blend the dough well till smooth and elastic and divide the dough into 2 equal portions.
  • Roll out a piece of the dough into 150 mm X 75 mm(6” X 3”) diameter oval.
  • Penetrate the oval horizontally into 2 equal portions using a knife.
  • Take a piece and join the edges to make a cone.
  • Stuff the cone with a piece of the stuffing and apply little water on the edges to seal it.
  • Perform again with the remaining dough and stuffing to make 3 more samosas.
  • Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in color from both sides.
  • Drain on absorbent paper.

Green Chutney Preparation Method:

  • With some water grind all the ingredients in a grinder till smooth.
  • Inspect the seasoning and add more salt or lemon juice if required.
  • Store the green chutney in a covered bowl in the refrigerator.
  • Serve hot samosas with green chutney.

5 thoughts on “SAMOSA

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