Punjabi Samosa | Samosa with Potato & Peas ~ Punjabi Style

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We are starting the final week of the BM # 28 and I will be doing my most favorite snack of all time. Samosas with different fillings. When I was thinking of this theme, I was planning to make with different filling with both savory and sweet. Finally decided that I might be the only one eating those sweet stuffing, so you will be seeing only the savory ones. 
I waited till the end to make these, and managed with the most famous one, being the Punjabi Samosa. I have already posted four different ones, some over lapping with this recipe. However the taste and the crispiness of this made sure to be different from the rest.

Check out the rest as well

Onion mini Samosas
Dahi Samosa Chat
Ajwain Samosa
Potato Mini Samosa
Baked Samosa

Punjabi Samosa

Punjabi Samosa

Ingredients Needed

Potatoes – boiled, peeled and mashed roughly – 500 gm

For the dough:

All purpose flour / Maida – 1 cup
Ghee – 1 tsp
Ajwain – 1/2 tsp
Salt to taste
Water to knead
Oil for deep frying the samosas

For tempering:

Ghee / Oil – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder a pinch
Red chilli powder 1/4 tsp
Green chillies – 2-3
Ginger – 1″
Lemon juice – 1vtsp
Coriander leaves, chopped 1 tsbp
Salt to taste
Fresh Green peas – 1/3 cup
Chaat masala powder – 1 tsp
Fennel seeds  – 1 tsp
Garam masala 1/2 tsp
Chopped cashew nuts 2 tbsp

How to make Punjabi Samosa

Chop the green chillies, ginger and the coriander leaves.

Mix all the ingredients for the dough except water and rub thoroughly.

Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin, when crackling add ginger and saute.

Add the rest of the ingredients one by one as listed, except lemon juice, sauté for five minutes.

Mix in the rest of the ingredients, including the potatoes and mix well.

For the outer layer:

Roll each ball to a disc, apply ghee and maida. Place each over the top, roll well, pinch into small balls and roll out again.

Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

Take a semi-circle. place the filling in the middle and enclose on both sides. Repeat with rest

Deep fry in oil till golden brown and serve.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Punjabi Samosa | Samosa with Potato & Peas ~ Punjabi Style

Cuisine Punjab
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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