Authentic Samosa Recipe | Punjabi Samosa Recipe | Crispy Indian Street Style Samosa
This Authentic Samosa Recipe features a crisp, flaky pastry filled with perfectly spiced potatoes, green peas and aromatic Indian spices. Simple ingredients and traditional techniques create the classic taste loved across India and around the world.
Servings 12 pieces
Calories 245kcal
Equipment
- Large mixing bowlFrying panRolling pinRolling boardSharp knifePastry brush (optional)Deep kadai or heavy-bottomed panSlotted spoonKitchen towelMeasuring cups and spoons
Ingredients
- For the Crispy Samosa Pastry
- 2 cups all-purpose flour maida
- ¼ cup ghee or refined oil
- ½ teaspoon carom seeds ajwain
- ½ teaspoon salt
- About ½ cup water or as required
- For the Authentic Punjabi Potato Filling
- 4 medium potatoes boiled and roughly mashed
- ½ cup green peas
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 green chillies finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon dry mango powder amchur
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons freshly chopped coriander leaves
- For Frying
- Oil as required for deep frying
Instructions
- Step 1 – Prepare the Dough
- Take the flour in a large mixing bowl. Add the salt, carom seeds and ghee. Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs. This step is important because it gives the Punjabi Samosa its characteristic flaky texture.
- Gradually add water and knead into a firm, smooth dough. The dough should never be soft. Cover it with a damp cloth and allow it to rest for about 30 minutes. Resting relaxes the gluten and makes rolling much easier.
- Step 2 – Prepare the Filling
- Heat oil in a frying pan. Once the cumin seeds begin to crackle, add the grated ginger and chopped green chillies. Sauté for a few seconds until fragrant.
- Add the green peas and cook for two to three minutes. Now add the boiled potatoes and gently mix them with the peas. Sprinkle in the coriander powder, roasted cumin powder, turmeric, red chilli powder, dry mango powder, garam masala and salt.
- Mix everything carefully so the potatoes remain slightly chunky instead of becoming a paste. Finish with freshly chopped coriander leaves and cook for another minute. Transfer the filling to a plate and allow it to cool completely before shaping the samosas.
- Step 3 – Shape the Samosas
- Divide the rested dough into equal-sized balls. Roll each ball into an oval approximately six inches long. Cut it into two equal halves.
- Apply a little water along the straight edge and fold it into a cone. Press gently to seal the edge.
- Fill the cone with the prepared potato mixture. Do not overfill. Apply a little water along the open edges and press firmly to seal. Ensure there are no gaps, otherwise the samosas may open while frying.
- Repeat the process with the remaining dough and filling.
- Step 4 – Fry Until Crisp and Golden
- Heat sufficient oil in a heavy kadai over low to medium heat. The oil should be moderately hot, not smoking.
- Carefully slide a few samosas into the oil without overcrowding the kadai. Fry them patiently over low heat, turning occasionally, until they become evenly golden brown and beautifully crisp. This slow frying method is the secret behind every authentic Street Style Samosa served across India.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve the hot, crispy Punjabi Samosas with fresh mint chutney, sweet tamarind chutney and a steaming cup of masala chai for the complete Indian Street Food experience.
Notes
Madhu Savara’s Tips & Variations
The secret to an authentic Punjabi Samosa Recipe lies in patience rather than complicated techniques.- Always prepare a firm dough. Soft dough produces soft samosas.
- Let the filling cool completely before stuffing.
- Fry only over low to medium heat for an evenly crisp crust.
- Never rush the frying process.
- Seal every samosa properly before frying.
- If you enjoy traditional Punjabi flavours, add a teaspoon of crushed fennel seeds or a few crushed coriander seeds to the filling.
- Freshly prepared Samosas always taste best when served immediately with homemade chutneys and hot masala chai.