Punjabi Samoosa


Punjabi Samoosa


For the pastry/crust

All purpose flour – 1/2 cup

Salt – 1/4 tsp

Canola oil – 11/2 tbsp

Water to knead

For the potato filling

Potato – 1 big

Onion – 1 medium

Coriander powder – 1/2 tbsp

Red chilly powder – 1/4 tbsp

Pepper powder – 1/4 tbsp

Turmeric powder – a pinch

Cumin powder – a pinch

Garam masala powder – a generous pinch

Cilantro – 1 tbsp, chopped

Lime juice – 1 tsp

Oil as needed

Salt as needed


Mix together the flour, salt & oil. Add water & knead very well till you get a smooth dough. Divide into 4 equal parts & keep aside for 30 minutes.

To make the filling cook the potato with its skin in your pressure cooker. Simmer for 15 minutes after the first whistle. Drain any water left after cooking the vegetable. Heat oil & saute the onions till golden brown. Add all the masala powders & fry for 1 minute. Mash the potato & add to the masala; mix well. Finally add the chopped cilantro, lime juice & remove from heat. Check for salt & add more if needed.

Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside. Roll each dough ball into thin circles and cut each circle in half.

Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with a little filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Continue filling the rest of the samosas.

Heat the oil. When it becomes medium hot lower the heat & fry the samoosas till golden brown & crisp. Drain on paper towels.

Serve hot with green chutney.

This entry was posted in Fried, North Indian. Bookmark the permalink.

One Response to Punjabi Samoosa

  1. Adel Zem says:

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