samosa recipe, how to make shape samosa | punjabi samosa recipe
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Samosa is one dish that is bound to bring water in your mouth. Golden brown and crispy on the outside and soft and spicy on the inside punjabi samosas taste as good as they look. The traditional punjabi samosa is large and its filling is mainly made up of potatoes and peas.
Recipe type: North Indian Snacks
Cuisine: Punjabi
Serves: 5-8
  • for Samosa dough:
  • 1 Cup All-Purpose-Flour (Maida)
  • ½ Tsp Carom Seeds (Ajwain)
  • ½ Tsp Salt
  • ¼ cup Water
  • 1 Tbsp ghee or oil
  • Ingredients for Aloo stuffing
  • 2 Pinch Asafoetida (Hing)
  • ½ Tsp Red Chili powder
  • 2 medium sized Potato (Boiled potato)
  • ½ Tsp Masala (check below for masala ingredients)
  • ½ Tsp Cumin seeds
  • 1 Tsp Green Chili (Chopped into small pieces)
  • 1 tsp grated ginger
  • To Taste Salt
  • ¼ Cup Green Peas(boiled)
  • Ingredients for Masala:
  • ¼ inch cinnamon
  • 4-5 black peppercorns (kali mirch)
  • 1 clove
  • 1 green cardamom
  • ½ tsp cumin
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds
  • Enough Oil (To deep frying Samosas)
  1. Take the all purpose flour, carom seeds, salt in a mixing bowl.Add ghee or oil, start kneading the dough.Add water as required may be few tbsp.knead to a firm dough. cover the dough with a moist towel and keep aside for 30 mins.
  2. Samosa Preparation.Dry roast the spices. let them cool for a while and in a dry mixer, powder the roasted spices. Now the freshly grounded spice powder is ready. You can ground it in large quantity and store it the fridge.
  3. Boil the potatoes and peas in a pressure cooker. Peel and chop the potatoes in small cubes. I used the frozen peas if you are using the fresh peas soak it and boil it separately because potato and peas take different boiling time.
  4. Now heat oil in a pan add the green chili, grated ginger, saute for a while. Now add the potato, peas, asafoetida, red chili powder & the freshly ground spice powder, salt. saute for 1-2 mins on a low flame. Make them as small balls and keep aside.Now the stuffing is ready.
  5. the dough is ready to shape so divide the dough into pieces and make it as small balls.
  6. then roll it with a rolling pin keeping the thickness neither thin nor thick.cut with a knife or a pastry cutter through the center of the samosa pastry.
  7. Make it like a cone. apply some water.join the two ends bringing the watered edge on top of the plain edge as shown in pic.Now, stuff the prepared samosa cone with the prepared potato-peas stuffing press both the edges. be sure there are no cracks. the edges should be joined very well so that the stuffing does not come out while frying.
  8. Now heat the oil for deep-frying the samosa. Once the oil becomes hot slowly drop the prepared stuffed samosas into the oil and fry it in medium flame. turn over in between and fry the samosas till golden on a low flame. You can double fry the samosa also.
You can make in bulk and store in freezer, whenever need you can thaw it first and fry in oil,serve it.
Make the masala powder and store it in fridge,whenever need you can take it.
Recipe by Prema's Culinary at