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Punjabi Samosa

Punjabi Samosa

Course Appetizer
Cuisine Indian
Servings 16 servings


For the dough

  • 1 1/2 c All purpose flour
  • 2 tbsp Semolina
  • 1 1/2 tsp Salt
  • 4 tbsp Melted ghee
  • 1/4 tsp Ajwain (Bishop's weed)
  • 1/2 c Water plus as needed

For the filling

  • 2 tbsp Ghee
  • 4 medium Russet potatoes boiled, peeled and cut into small cubes
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 3/4 c Green Peas
  • 2 tsp Chopped ginger
  • 2 tsp Ground pomogranate seeds
  • 1 tsp Salt or to taste
  • 3 green chillis chopped
  • 1/2 tsp Cayenne powder

For frying

  • 2 c Ghee enough to cover the samosas while frying


For the dough

  1. Mix the flour, semolina, salt and ajwain in a bowl

    Add in the ghee and mix by rubbing the ghee with the flour with your hands until all the flour is combined with the ghee

    Pour in the water and start kneading the dough, adding water as necessary

    Knead the dough until soft and springy and has a shine (about 10 min by hand)

    Cover and rest the dough for atleast 30 minutes

For the filling

  1. Heat the ghee over medium heat in a saute pan

    Add the coriander seeds and cook until aromatic

    Add the cumin seeds, green chili and ginger, stir and cook until slightly brown

    Add the potatoes and peas and cook until potatoes dry out a little

    Add the rest of the spices and salt

    Stir to combine, cook for a minute and set aside to cool

Making the samosas

  1. Knead the dough again for a couple of minutes

    Divide the dough into equal portions (about 8 portions)

    Working with one portion at a time, roll it out into a circle about 6 to 8 inches in diameter

    Cut the circle in half to get two semi-circle samosa patty

    Working with one semi-circle at a time, form a cone by rolling the straight edge as the base of the cone (detailed video to follow soon)

    Moisten half of the semi-circle straight edge and bring the other half over it so that the dry side overlaps by 1/4 of an inch

    Press the overlapped edges to seal

    Place the filling in the cone (make sure not to over fill)

    Moisten the open flap of the cone and fold and seal it around the edge, making a triangle (the closed flap forms the base of the samosa)

    When ready to fry, heat ghee in a small wok (350 F)

    Drop in 3 to 4 samosas at a time and fry until golden brown

    The temperature of the ghee will drop to 300 after you add the samosa, that is the ideal frying temperature for samosa to allow them to fry slowly

    Once the samosa are fried, place them on a wire rack to cool

    Serve with chutneys of your choice

Recipe Notes

The dough for the samosa and the filling can be made ahead of time. If you have leftover samosa, they freeze well and heat up beautifully in a hot oven.