Samosa (Punjabi Potato Samosa)
Samosa recipe - Learn how to make crispy punjabi samosas at home. Popular deep fried snack made with spiced potato filling.
- Total time
- 55 min
- Active time
- 30 min
- Yield
- 10, 10 samosa
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Oil
¼ cup (60 ml) oil (or melted ghee)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger
1 tablespoon ginger (minced or paste)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Green Chilies
1 to 2 green chilies (chopped (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Hing
1 pinch hing ((asafoetida) (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Leaves
4 tablespoons coriander leaves (chopped finely)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Salt
½ teaspoon salt ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chili Powder
¾ teaspoon red chilli powder ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
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Fennel Powder
½ teaspoon fennel powder ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Method Overview
Structured method notes that are separate from the step timeline.
Expert Tips
A perfect samosa should be crispy & flaky with almost no bubbles or blisters on them.
Flour to oil/ghee ratio is very important to make a flaky samosa crust. Too little oil may lead to hard crust and too much oil can break it. So use the right amount. It is essential to incorporate oil into the flour well, until it resembles breadcrumbs. This makes for the flakiest samosa crust.
Fry Samosa
Heat a pan with oil for deep frying.
The oil should be moderately hot and not very hot. When it is just getting hot, add a small portion of dough to the oil. It has to rise slowly & the oil must not be bubbling or sizzling a lot. You should see only tiny bubbles. This is the right temperature.
Source video
Source video
Method Timeline
Prep
ActivePrep
30 min
Prep time from the source recipe card.
Cook
ActiveCook
25 min
Cook time from the source recipe card.
Total
PassiveTotal
55 min
Total time from the source recipe card.
Step 1
Peel, halve and boil 500 grams (3 to 4 medium) potatoes in a pot of water, until fork tender (not mushy). Or pressure cook unpeeled and halved potatoes for 2 to 3 whistles on a medium flame or in the instant pot for 5 mins, placed over a trivet with 1 cup water. Peel them after cooling. Tip: You can also pressure cook them whole following these timings – small potatoes – 5 mins, medium size – 7 mins and large – 10 mins.
Image detailsboiling aloo for potato stuffedSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Visual cue
until fork tender (not mushy).
Checks2
TextureInfoTextureuntil fork tender (not mushy).
Expected state: until fork tender (not mushy).
TimingInfoTimingfor 5 mins
Target: 5 minute
Expected state: Or pressure cook unpeeled and halved potatoes for 2 to 3 whistles on a medium flame or in the instant pot for 5 mins, placed over a trivet with 1 cup water.
Inputs and tools2
Uses
- 6 tablespoons (90 ml) water
- 4 medium (500 grams) potatoes
Why and source
This step has reviewed source-backed guidance.
Step 2
Cool the potatoes and crumble them. Set aside.
Image detailscrumbled aloo for potato samosaSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Checks1
HoldingMain recipeSource holding instruction
Cool the potatoes and crumble them. Set aside.
Why and source
This step has reviewed source-backed guidance.
Step 3
To a mixing bowl add 2 cups all-purpose flour (organic maida) ¾ teaspoon ajwain (carom seeds) ¾ teaspoon salt ¼ cup oil or ghee (4 tablespoons)
Image detailsplain flour carom seeds for samosaSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Inputs and tools7
Uses
- ¾ teaspoon cumin seeds
- ½ teaspoon salt ((adjust to taste))
- 1 tablespoon oil (or ghee)
- ¾ teaspoon salt
- ¾ teaspoon carom seeds ((ajwain))
- ¼ cup (60 ml) oil (or melted ghee)
- 2 cups (250 grams) all-purpose flour ((organic/ unbleached))
Step 4
Mix everything very well. Rub the flour in between your palms to incorporate the oil well for 3 to 4 minutes. After this step the flour should resemble breadcrumbs. Press down a handful of this flour in your palm, it should form or hold the shape. It should not crumble meaning oil is well incorporated. Check video.
Image detailsincorporate ghee for samosa dough crustSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Checks1
TimingInfoTimingfor 3 to 4 minutes
Target: 3-4 minute
Expected state: Rub the flour in between your palms to incorporate the oil well for 3 to 4 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 5
Add 4 tablespoons water and begin to form a dough ball adding more water as needed. I added about 4+ 2 tablespoons water in total.
Step 6
Dough has to be firm, stiff and not sticky. Cover and rest for 25 to 30 mins.
Image detailsfirm samosa dough crustSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Checks2
TimingInfoTimingfor 25 to 30 mins
Target: 25-30 minute
Expected state: Cover and rest for 25 to 30 mins.
HoldingMain recipeSource holding instruction
Dough has to be firm, stiff and not sticky. Cover and rest for 25 to 30 mins.
Why and source
This step has reviewed source-backed guidance.
Step 7
Heat 1 tablespoon oil or ghee in a pan. Next add ¾ teaspoon cumin seeds.
Step 8
When the seeds begin to splutter, add 1 tablespoon minced ginger and 1 to 2 chopped green chilies. Saute for 30 to 60 seconds. Then add a pinch of hing. Optional – You can also add some chopped cashews and roast until golden.
Image detailsaddition of minced gingerSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Visual cue
until golden.
Checks2
Visual cueInfoVisualuntil golden.
Expected state: until golden.
TimingInfoTimingfor 30 to 60 seconds
Target: 1 minute
Expected state: Saute for 30 to 60 seconds.
Inputs and tools3
Uses
- 1 tablespoon ginger (minced or paste)
- 1 to 2 green chilies (chopped (optional))
- 1 pinch hing ((asafoetida) (optional))
Why and source
This step has reviewed source-backed guidance.
Step 9
Add the spice powders – ¾ teaspoon Kashmiri red chili powder (adjust to taste) ½ teaspoon salt (adjust to taste) ¾ to 1 teaspoon garam masala ½ teaspoon cumin powder ½ teaspoon amchur powder (dried mango powder) or chaat masala (adjust to taste) ½ teaspoon fennel powder (optional, saunf powder) Saute for 30 seconds and then add green peas. Saute for 1 to 2 mins. Then add potatoes.
Image detailssauteing spices to make samosa fillingSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Checks1
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Add the spice powders – ¾ teaspoon Kashmiri red chili powder (adjust to taste) ½ teaspoon salt (adjust to taste) ¾ to 1 teaspoon garam masala ½ teaspoon cumin powder ½ teaspoon amchur powder (dried mango powder) or chaat masala (adjust to taste) ½ teaspoon fennel powder (optional, saunf powder) Saute for 30 seconds and then add green peas.
Inputs and tools5
Uses
- ½ cup green peas ((boiled or frozen))
- ¾ to 1 teaspoon garam masala
- ¾ teaspoon red chilli powder ((adjust to taste))
- ½ teaspoon cumin powder
- ½ teaspoon fennel powder ((optional))
Why and source
This step has reviewed source-backed guidance.
Step 10
Saute the entire potato masala for 2 to 3 mins until potatoes blend well with spice powders. Add ¼ cup chopped coriander leaves. Taste test this and adjust salt if needed. Set aside to cool. If you have not used amchur or chaat masala, then add lemon juice at this stage.
Image detailsPrepared potato stuffing for samosaSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Visual cue
until potatoes blend well with spice powders.
Checks3
Visual cueInfoVisualuntil potatoes blend well with spice powders.
Expected state: until potatoes blend well with spice powders.
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Saute the entire potato masala for 2 to 3 mins until potatoes blend well with spice powders.
HoldingMain recipeSource holding instruction
Saute the entire potato masala for 2 to 3 mins until potatoes blend well with spice powders. Add ¼ cup chopped coriander leaves. Taste test this and adjust salt if needed. Set aside to cool. If you have not used amchur or chaat masala, then add lemon juice at this stage.
Inputs and tools2
Uses
- 4 tablespoons coriander leaves (chopped finely)
- 1 teaspoon lemon juice ((or ½ tsp amchur or chaat masala))
Why and source
This step has reviewed source-backed guidance.
Step 11
After 25 to 30 mins, knead the dough for another 3 to 4 mins. The dough has to be stiff yet and not soft. Divide the dough to 5 equal parts.
Image detailsdivide the dough to 5 equal partsSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Checks1
TimingInfoTiming25 to 30 mins
Target: 25-30 minute
Expected state: After 25 to 30 mins, knead the dough for another 3 to 4 mins.
Why and source
This step has reviewed source-backed guidance.
Step 12
Oil the counter or the rolling board. Place the ball.
Step 13
Roll it to a oval shaped even layer. Mine was 8.5 inches long and 6.5 inches wide. It has to be slightly thick and not too thin.
Step 14
Cut it in the center to make 2 parts.
Step 15
The roti shrinks back little due to the nature of all-purpose flour so I prefer to roll it gently again. If you feel the edges are too thick then roll a bit.
Step 16
Apply water with your finger over the straight edge.
Step 17
Join the edges to make a cone shape like you see in the picture. Stick the edges well. Stick the edge from inside the cone as well to secure. Check video. If you have a trouble sticking, make a paste of 2 tbsps flour and little water. Smear little paste to stick the edges.
Step 18
Fill the cone with potato masala. Press down a bit with a tiny spoon.
Step 19
Apply water on the edge.
Step 20
Stick the edges to seal well. On one of the sides, make a pleat as shown in the image. I have shown an alternate but similar method in the video do take a look at it.
Step 21
Bring the pleat to a side and stick it up. Make sure your samosa is sealed well. Pinch and Press down on the edges very well to seal them.
Step 22
This will give you a perfectly standing samosa. Place them on a tray and cover to prevent drying. Just make 5 to 6 samosas first and then fry them. Make the rest of the samosas while you fry the first batch. This way the samosas will not dry up.
Image detailspotato stuffed samosas ready for fryingSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Checks1
HoldingMain recipeSource holding instruction
This will give you a perfectly standing samosa. Place them on a tray and cover to prevent drying. Just make 5 to 6 samosas first and then fry them. Make the rest of the samosas while you fry the first batch. This way the samosas will not dry up.
Why and source
This step has reviewed source-backed guidance.
Step 23
Heat a pan with oil for deep frying. The oil should be moderately hot and not very hot. When it is just getting hot, add a small portion of dough to the oil. It has to rise slowly & the oil must not be bubbling or sizzling a lot. You should see only tiny bubbles. This is the right temperature. (The dough should not come up immediately and turn golden.)
Step 24
Gently slide as many samosas as you can to the oil (I fry 5 at one time). Fry them on a low flame, undisturbed for about 10 to 12 mins. When the crust becomes firm, increase the flame to medium. Turn them to the other side and fry until crispy and golden. Helpful note: After you add them to the hot oil, you will see very tiny bubbles rising slowly, meaning the temperature is right. You should not be hearing any sizzling noise as it does with other fried snacks.
Step 25
Don’t rush. They will take a lot of time to fry golden. Be patient and fry until golden & crisp. (check video). When the samosas turn golden, remove them to a steel colander or wire rack. For the next batch, reduce the heat completely to bring down the temperature and add them. Serve samosa with mint chutney, Sweet tamarind chutney or tomato sauce.
Image detailsfrying samosa in oilSwasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference 
Image detailsSamosa Recipe (Punjabi Potato Samosa)Swasthis Recipes · Samosa Recipe (Punjabi Potato Samosa)Dev reference Visual cue
until golden & crisp.
Checks2
TextureInfoTextureuntil golden & crisp.
Expected state: until golden & crisp.
ServiceMain recipeSource service instruction
Don’t rush. They will take a lot of time to fry golden. Be patient and fry until golden & crisp. (check video). When the samosas turn golden, remove them to a steel colander or wire rack. For the next batch, reduce the heat completely to bring down the temperature and add them. Serve samosa with mint chutney, Sweet tamarind chutney or tomato sauce.
Inputs and tools2
Uses
- Mint Chutney ((or make from separate recipe card below))
- Tamarind Chutney ((or make from separate recipe card below))
Why and source
This step has reviewed source-backed guidance.
Step 26
Spray your samosa with oil or brush with ghee. Preheat your air fryer for 7 mins at 360 F or 180 C if required.
Step 27
Place the samosa in the air fryer basket or tray spacing them at least an inch apart from each other.
Step 28
Air fry for 12 mins, turn them to the other side and air fry for another 5 to 6 mins, or a little longer until golden and crisp. (In non-preheated air fryer air fry at 370 F or 190 C for the same time)
Step 29
Brush them with ghee or oil as required.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
10, 10 samosa
Dough
Source step 5 creates or uses dough.
Paste
Source step 17 creates or uses paste.
Sauce
Source step 25 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
This recipe makes 10 large samosas, the same size you get in authentic Indian restaurants.
This recipe makes 10 large samosas, the same size you get in authentic Indian restaurants. If you want, you may make 14 medium or 16 mini samosas. You just have to divide the dough and filling to more portions.
Crushed spices: In punjabi samosas, usually crushed coriander seeds and fennel seeds are used in the stuffing.
Crushed spices: In punjabi samosas, usually crushed coriander seeds and fennel seeds are used in the stuffing. I have not used them here as my kids don’t like biting into the whole spices. You can use 1 tsp of coriander seeds & half tsp of fennel seeds crushed. Add them to the initial tempering along with cumin.
Boiling potatoes: It is essential to keep the boiled potatoes fork tender and not mushy.
Boiling potatoes: It is essential to keep the boiled potatoes fork tender and not mushy. Increase or reduce the pressure cook timing depending on the size of your potatoes.
You may add 1 medium onion to the stuffing.
You may add 1 medium onion to the stuffing. But it is not at all needed. After tempering the spices you can add the fine chopped onions and saute until light brown.
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Samosa Recipe (Punjabi Potato Samosa)
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