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Indian Punjabi samosas in basket, with sweet and spicy chutney, fried chilies and tea on side.
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4.77 from 21 votes

Indian Punjabi Samosa Recipe

Crispy, flaky and the best homemade Indian samosas you will ever make. Here you will find detailed video and step by step photos, right from making the potato filling to the samosa dough, how to fold and fry them perfectly.
Prep Time30 mins
Cook Time45 mins
Course: Appetizer, Snacks
Cuisine: Indian
Diet: Vegetarian
Servings: 10
Calories: 203kcal
Author: Farrukh Aziz


Dry Roast and grind to a coarse powder

  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Anardana (Dried Pomegranate Seeds)
  • 3 Dried Red Chilies

For Potato Filling

  • 1 tablespoon Oil
  • ½ teaspoon Cumin Seeds
  • ½ cup Green Peas
  • 3 tablespoons Cashew Nuts roughly broken
  • 2.5 cups Boiled Potatoes roughly mashed
  • 1 teaspoon Dry Mango Powder (Amchur)
  • Salt to taste

For the dough

  • 2 cups All-Purpose Flour / Maida
  • 4 tablespoons Ghee or Oil
  • 1 teaspoon Ajwain (Carom Seeds)
  • Salt to taste
  • 6 tablespoons Water to knead the dough

Other ingredients

  • Oil for frying the samosas


  • You can boil potatoes in pressure cooker or pot and even in the Instant Pot.
    Note : 7-8 whistles on high heat with natural pressure release for pressure cooker method on stove top. 10 minutes on 'High' pressure in Instant Pot with natural pressure release.
  • Once the potatoes are boiled, let it cool completely. Peel, mash and set it aside.

Preparation of the masala powder

  • In a pan, add coriander seeds, cumin seeds, pomegranate seeds and red chilies. Dry roast until aromatic.
  • Add it to grinder and grind it to a coarse powder.

Make the potato filling

  • Heat oil in a pan. Add cumin seeds and let it to crackle.
  • Then, add green peas and sauté it for a minute.
  • Add broken cashews and toss until just light golden. Do not burn it.
  • Now, add mashed potatoes, amchur, salt and roasted ground masala powder.  Mix well.
  • Cook for 1 minute and take it off the heat. Let the mixture cool.

Making the samosa dough

  • In a large bowl, add flour, ghee or oil, ajwain, and salt.
  • Using you fingers or palm, start mixing the flour until crumbly.
  • To test it, hold the crumbled flour mixture into your palm such that it should be bound enough to form a chunk. Thats when its ready and you can add water in it to form a dough.
  • Now, add little water and knead it to a stiff dough.
  • Cover the dough with a damp cloth and keep it aside for 30 mins.

Rolling the dough

  • After resting the dough, give it a good knead.
  • Divide the dough into equal balls. I made 5 balls in total, and this will give 10 medium samosas.
  • Take one ball and roll the dough in oblong shaped disc with the thickness of 3-4 mm.
  • Now using a knife, divide the rolled disc into 2 semicircles slitting through the centre. Roll it a bit to stretch the edges.
  • Take one semicircle in hand, apply little water on the straight edge.

To fold and fry the samosa

  • Bring the straight edges together to form a cone. Press the edge and seal it well so that the filling doesn’t ooze out during frying. This is the most important point to take care of.
  • Fill the cone with the prepared potato filling. Then, gently press the filling slightly to push it down.
  • Apply little water on the inner edges and make one pleat at the centre of the circled edge.
  • Seal the edges very well to form the shape of the samosa.
  • Repeat the same for the rest of dough and filling.
  • Heat the oil in a deep pan or kadhai.
  • Once the oil is just a little hot, gently drop in the samosas one by one.
  • Do not over crowd the pan while frying.
  • Keep stirring in between to provide proper heat all around the samosas. Each batch will take around 20-25 mins to fry.
  • Fry the them until they are brown from all sides, crisp and properly cooked within.
  • Take them out and place them on to absorbent paper.
  • Serve hot and crisp samosas with your favorite chutneys and chai.
  • When frying the next batch, please make sure that the temperature of the oil has come down to just above room temperature and then continue.


You can add some chopped green chilies and grated ginger if you wish to. 
If you want you can add little garam masala powder  (¼ tsp) to the filling.
Skip cashew nuts only if you are allergic or have health issues.
Punjabi version of samosas do not contain onions and garlic, but if you like the flavour, you can add it to the filling.
If dry mango powder (amchur) is not available with you, replace it with a teaspoon full of lemon juice.
The oil should be warm, a little above the room temperature. Once you slide in the samosas, you should see the sizzle after 40-50 seconds. Thats the ideal temperature of the oil.
Always fry the samosas on low heat. Frying them on high heat will give lot of blisters of air bubbles on the crust leaving it uncooked within.
Baking the Samosa : Preheat the oven at 350 degrees for 15 minutes. Brush the them with oil and bake it for 30 minutes on until golden and crisp.


Calories: 203kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 291mg | Fiber: 3g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 3mg