Punjabi samosa is all of the known that it is originated from Indian cuisine recipe. Samosa is the name, it makes you happier, who looking for some crispy and tangy taste. This is the very popular snacks for all of the ages In Indian cuisine.

A samosa name, it is defined as a fried or baked along with puff dough, with a tangy and savoury filling. Like spiced potatoes, onions, peas, cheese, and meats. It has different shapes and verities. The Indian style, often among a chutney, is perhaps the foremost widely known of a family evening snacks recipes from around the world.

Punjabi samosa stuffing

How to make Punjabi samosa….

The samosa is prepared with puff dough, stuff with some filling. Generally a mix of mashed boiled potato, onions, green peas, lentils, paneer. The whole triangular shape samosa is then deep-fried in oil to a golden brown colour. It’s served hot and is usually eaten with fresh green chutney, like mint, coriander, or tamarind. It also can be prepared as a sweet form, instead of as a savoury one.

Punjabi samosa


Course Appetizer
Cuisine Indian
Keyword best recipe of punjabi samosa
Prep Time 30 minutes
Cook Time 15 minutes
cooling time 10 minutes
Total Time 45 minutes
Servings 3 PEOPLE
Calories 308kcal
Author Biraj Kumar


  • 2 cup all-purpose flour
  • 2 tbsp Vegetable Oil
  • 1 tbsp Salt
  • 1/2 cup Water
  • 2 tbsp Vegetable Oil
  • 1 tbsp Coriander Seed
  • 1 tbsp Fennel seed
  • A pinch Fenugreek seeds
  • 1 tbsp Ginger powder
  • 1 tbsp Garlic powder
  • 1 tbsp Green chilly
  • 1 tsp Red Chilly Powder
  • 1 tsp Coriander Powder
  • A pinch Turmeric Powder
  • A pinch Amchur powder
  • 1/2 tbsp Garam Masala Powder
  • 2 no Large parboiled potato
  • 8-10 no Curry leaves
  • for frying Vegetable Oil
  • 1/2 cup Mint chutney
  • 1/2 cup Tamarind chutney
  • 1/2 cup Sweet curd
  • 1 sprig Mint leaf


  • For samosa dough
    In a large mixing bowl, mix together flour, salt and oil. Rub the mixture till it resembles bread crumb. Then add 1/2 cup water and knead together into a firm dough. Cover by a light wet cloth on the dough.
  • For filling
    Heat oil in a saucepan, put curry leaves, crushed fennel and corriander seed and fry the spice. Then add ginger, garlic and chilly stir it for a couple of minutes Peel and mashed potato, add it and remaining spices finishing with salt. Set aside for cool it.
  • Make wrap the samosa. Divided into 12 no of small-sized dough. Take one and roll it between your palms till smooth and dust it with flour.
  • Cut it out into a circle which is less than 1 mm thickness and about 6 inches in diameter.
  • Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the sheet.
  • Then take half spoon of mixture to fill the half cone one edge of the sheet and brush the other side edge of the sheet with water and make a shape of samosa. Repeat till the remaining dough.
  • And fry it. Serve with mint chutney, tamarind chutney and sweet curd.
  • Garnish with mint leaves.
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