Punjabi Samosa

Punjabi Samosa


Prep.15 min., Cooking time 15 min., Yield 10 Samosa


For Outer Layer :

Refined White Wheat Flour (Maida)               1 cup

Ghee                                                               2 tbsp

Oil                                                                    3 tbsp

Carom Seed                                                    ½ ts

Water                                                              ½ cup

Salt  to tast

Stuffing mate :

Oil                                                                    2 tbsp

Mustard Seeds                                                ½ ts

Cumin Seeds                                                  ½ ts

Hing (Asafoetida) Powder                               Pinch

Coriander Seeds                                             1ts

Fresh Mint Leaves                                          2 tbsp

Green Chilli Very Small Chopped                   2

Ginger-Garlic Paste                                        1 tbsp

Green Peas Boiled                                          ¼ Cup

Potato Boiled                                                   250 gms.

Salt to taste

Turmeric Powder                                             ½ ts

Red Chilli Powder                                           1 ts

Black Salt Powder                                           ¼ ts

Aamchur (Mango Powder)                              ¼ ts

Garam Masala                                    ½ ts

Cinnamon-Clove Powder                                ¼ ts

Badian / Chakraphool / Star Anise Powder     ¼ ts

Fresh Coriander Leaves                                 1 tbsp

Oil to deep fry



For Outer Layer:

Mix Ghee and Carom Seeds with Refined White Wheat Flour. Make a heap of flour and make space in the middle like pit. Add Oil and Water in the pit and knead stiff dough. Leave dough to rest for at least 15-20 minutes. (You can use this time to prepare stuffing). Take little dough and roll small round thick chapatti. Make number of chapatti from dough. No need to roast chapatti.


For Stuffing:

Heat 2 tbsp oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Coriander Seed. Let these be fried, it may take 30-40 seconds. Add Mint Leaves, Chopped Green Chilli, Ginger-Garlic Paste and mix well. Add Turmeric Powder, Red Chilli Powder, Black Salt Powder, Mango Powder, Garam Masala, Cinnamon-Clove Powder, Star Anise Powder and cook for 1-2 minutes on medium flame while mixing well. Remove the pan from the flame. Add Fresh Coriander Leaves and mix well.


For Samosa:

Get 1 piece of chapatti, put 2 or 3 ts of stuffing in the middle and wrap and stick the border of chapatti. Apply water on the border of chapatti to stick. Prepare all samosa. Then, deep fry them to brownish if you like crispy, if you like soft, deep fry to light brownish.


Serve hot with ketchup, chilli sauce or any home made chatani. Taste better with Chilli Sauce or Chilli-Garlic Sauce or any hot chatani.


Be careful. Inside will be hotter than outside. It may cause burning sensation on tounge.


Enjoy Punjabi Samosa.

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