Mar 012015

This Punjabi Samosa Recipe is traditional Punjabi samosa. Samosa is a deep fried and stuffed with dried curry pastry.

Cooking Time: Appr. 25 Minutes
Serves: 4-5 People

Punjabi Samosa Ingredients:

For the Punjabi samosa pastry:

2 cup plain flour (Maida)
½ cup ghee (clarified butter)
1 teaspoon carom seeds (ajwain)
1 teaspoon crushed black pepper (kali mirch)
1 teaspoon salt (namak)
Water as needed
Oil for deep frying

For the samosa filling:

2 tablespoon oil
5 medium boiled Potatoes (aloo)
1 cup boiled Green peas (matar)
1 teaspoon cumin seeds (jeera)
1 teaspoon chopped Ginger (adrak)
1 teaspoon amchur powder (dried mango powder)
1 teaspoon chilli powder (lal mirch)
1 teaspoon coriander powder (dhania powder)
1 teaspoon Punjabi garam masala (or garam masala)
1 tablespoon whole coriander seeds (khada dhania dana)
1 teaspoon dried pomegranate seeds (anardana)
1 tablespoon chopped fresh coriander leaves (hara kata dhania)
Salt to taste
Punjabi Samosa Recipe

How To Cook Punjabi Samosa Recipe:

1. Take the plain flour in a large bowl. Add the carom seeds (ajwain), crushed black pepper, salt and ghee (clarified butter). Mix with hand until the ghee (clarified butter) mix with flour properly and look crumble.

2. Add the water and mix with hand to make samosa dough. Be careful add a little water at a time to avoid sticky dough. Dough should be perfect to roll samosa pastry. Keep it aside with covering the cloth or lid.

3. Roast the coriander seeds and pomegranate seeds until aroma starts coming out. Make a coarse power of these roasted seeds.

4. Heat the oil in a pan, add the cumin seeds. When the cumin seeds crackle, add the chopped ginger.

5. Mash the potatoes with the hand roughly and add to the pan. Mix well.

6. Add the chilli powder, amchur powder (dried mango powder), Punjabi garam masala (or garam masala), salt and coriander powder. Mix well and cook for 2 mins.

7. Add the roasted seeds coarse powder and mix well.

8. Add the green peas and chopped coriander, mix well and cook for 2-3 mins. Samosa filling is ready to fill the punjabi samosa recipe.

9. To make the Punjabi samosa pastry, take a lemon size ball from the samosa dough. Spread the oil on the surface and roll samosa pastry. Roll like a chapatti size but it shouldn’t be round. It should be bit wider to make perfect Punjabi samosa. But round shape will do too.

10. Heat the oil while you are making Punjabi samosa.

Punjabi samosa pastryPunjabi samosa pastryPunjabi SamosaSamosa Filling










11. Now cut from the middle of less wide size to make 2 equal Punjabi samosa pastries. Dip your finger in the water and apply the water to the straight edge. Now fold from both sides to make cone shape and press it to stick together.

12. Use the teaspoon to fill the Punjabi samosa.

13. Once the Punjabi samosa filled spread the water on the top surface. Now fold a little from the back side and seal the front and back side by pressing with each other. Finish making all Punjabi samosas.

14. Turn the heat on low to medium and add the Punjabi samosa one by one (depend on the size of the pan). Fry all the Punjabi samosas until it turns to lightly golden brown on slow to medium heat. Never cook Panjabi samosa on high heat otherwise samosa’s outer layer will burn and inner layer will be uncooked. Frying Panjabi samosa on slow heat will create you perfectly cooked crispier samosas.

Serve Punjabi samosa recipe hot with tamarind chutney or any chutney or dip you like.

Panjabi samosa

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