Samosa (Punjabi Potato Samosa)
Before cooking
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DefaultDefault source method
Steps as written in the recipe card.
29 stepsTiming varies by step
Ingredient prep checklist
- Oil: ¼ cup (60 ml) oil (or melted ghee)
- Ginger: 1 tablespoon ginger (minced or paste)
- Green Chilies: 1 to 2 green chilies (chopped (optional))
- Hing: 1 pinch hing ((asafoetida) (optional))
- Coriander Leaves: 4 tablespoons coriander leaves (chopped finely)
- Salt: ½ teaspoon salt ((adjust to taste))
- Chili Powder: ¾ teaspoon red chilli powder ((adjust to taste))
- Fennel Powder: ½ teaspoon fennel powder ((optional))
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.
Visual cue
until fork tender (not mushy).
Step help
Watch for
Timing5 minute
for 5 mins
Texture
until fork tender (not mushy).
Source
Samosa Recipe (Punjabi Potato Samosa)
Samosa Recipe (Punjabi Potato Samosa)
References
This step uses
- 6 tablespoons (90 ml) water
- 4 medium (500 grams) potatoes
Full ingredient reference
- 2 cups (250 grams) all-purpose flour ((organic/ unbleached))
- ¼ cup (60 ml) oil (or melted ghee)
- 6 tablespoons (90 ml) water
- ¾ teaspoon carom seeds ((ajwain))
- ¾ teaspoon salt
- 4 medium (500 grams) potatoes
- ½ cup green peas ((boiled or frozen))
- 1 tablespoon oil (or ghee)
- 1 tablespoon ginger (minced or paste)
- 1 to 2 green chilies (chopped (optional))
- 1 pinch hing ((asafoetida) (optional))
- 4 tablespoons coriander leaves (chopped finely)
- 1 teaspoon lemon juice ((or ½ tsp amchur or chaat masala))
- ½ teaspoon salt ((adjust to taste))
- ¾ teaspoon cumin seeds
- ¾ to 1 teaspoon garam masala
- ¾ teaspoon red chilli powder ((adjust to taste))
- ½ teaspoon cumin powder
- ½ teaspoon fennel powder ((optional))
- Mint Chutney ((or make from separate recipe card below))
- Tamarind Chutney ((or make from separate recipe card below))