Punjabi samosa is a beloved Indian snack.
It is crispy on the outside and spicy on the inside.
This samosa recipe teaches you how to make authentic Punjabi style samosa at home.
You will learn the samosa dough, the classic samosa filling, shaping, frying, and serving tips.
Everything is written in simple English with short sentences.
The guide is tuned for Indian kitchens and tastes.

Keywords included: Punjabi samosa recipe, how to make samosa at home, samosa dough recipe, samosa filling, spicy aloo samosa, deep fried samosa, samosa chaat, street style samosa, Punjabi snack, samosa for party.

What makes Punjabi samosa special

Punjabi samosa is larger than many other samosa types.
The outer sheet is thick and extra crispy.
The potato filling is coarse and boldly spiced.
Street-style samosas use slow frying to get the perfect crunch.
Serving with chole or chutneys makes it a full Punjabi snack.

Ingredients you need

For the samosa dough

• 2 cups maida or all purpose flour
• 4 to 5 tablespoons oil or ghee
• Salt to taste
• Water as needed for a stiff dough

For the Punjabi aloo filling

• 4 large potatoes, boiled and peeled
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon coriander seeds, crushed or powdered
• 1 to 2 green chillies, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon red chilli powder, adjust to taste
• 1 teaspoon garam masala
• 1 teaspoon amchur powder or 1 tablespoon lemon juice
• Salt to taste
• Fresh coriander leaves, chopped
• Optional: green peas, cashews, raisins

For frying and finishing

• Oil for deep frying
• Chaat masala and lemon wedges for serving
• Green chutney and tamarind chutney

Step 1 Make the perfect samosa dough

Sift the maida into a bowl.
Add salt and the oil or ghee.
Rub the fat into the flour with your fingertips.
The mixture should look like coarse crumbs.
This step makes the crust flaky and crisp.

Add water slowly and knead into a firm dough.
Do not make it soft like roti dough.
A stiff dough gives a sturdy shell that holds the filling.
Cover the dough with a damp cloth.
Let it rest for 30 minutes.
Resting relaxes the gluten and makes rolling easier.

Step 2 Prepare the spicy potato filling

Heat oil in a pan.
Add cumin seeds and let them crackle.
Add crushed fennel and coriander seeds.
Saute for a few seconds for aroma.

Add chopped green chillies and grated ginger.
Stir briefly.
Add the boiled potatoes to the pan.
Break them roughly with the back of a spoon.
Do not mash them into a paste. Punjabi filling is slightly coarse.

Add red chilli powder, garam masala, amchur powder, and salt.
Mix gently so spices coat the potatoes.
Add fresh coriander leaves.
If you use peas, add them now and cook for a minute.
Turn off the heat and let the filling cool completely.
Cool filling prevents the dough from getting soggy.

Step 3 Shape the samosas like a pro

Divide the dough into equal balls.
Roll each ball into an oval or circle.
Use a rolling pin and dust lightly with flour.
Cut the oval into two halves.

Take one half and fold into a cone shape by bringing the straight edge together.
Seal the edge with a little water.
Fill the cone with the potato mixture.
Do not overfill. Leave room to seal the top.

Press the open edge firmly and seal completely.
Make sure there are no gaps.
The samosa should look neat and firm.

Repeat this for all the samosas.
Cover them with a cloth so they do not dry out.

Step 4 Frying the samosas correctly

Heat oil in a deep kadai or pan.
The oil should be medium hot.
Test by dropping a small piece of dough.
It should rise slowly to the surface.

Add samosas gently.
Fry on low to medium flame.
Slow frying cooks the shell through and keeps the inside hot.
Turn samosas carefully with a slotted spoon.
Cook until they turn golden brown and crisp. This takes about 12 to 15 minutes.

Drain samosas on paper towels to remove excess oil.
Do not overcrowd the pan. Fry in batches for even cooking.

Serving suggestions and samosa chaat ideas

Serve hot with green chutney and tamarind chutney.
Sprinkle chaat masala for extra tang.
For a classic Punjabi treat pair samosas with chole.
For street-style chaat break a samosa and top with chutneys, yogurt, sev, and chopped onions.

Samosa can be a party snack or a filling street snack.
They pair well with masala chai for a tea-time treat.

Also Read How to Make Tandoori Chicken Without a Tandoor: Easy, Smoky, Restaurant-Style at Home 🍗🔥

Make ahead and storage tips

Unfried samosas can be frozen.
Place them on a tray and freeze for an hour.
Then transfer to a zip-lock bag.
Fry from frozen when needed.
This keeps the shape and saves time on busy days.

Fried samosas keep well for one day at room temperature.
Reheat in an oven or air fryer to restore crispness.
Avoid microwaving because it makes them soft.

Healthy variations and air fryer option

For a lighter version use an air fryer.
Brush samosas lightly with oil and air fry at 180°C for 12 to 15 minutes.
Turn once for even browning.

Use whole wheat flour for part of the dough for more fibre.
Bake samosas for a lower oil option though the texture will differ slightly.

Common mistakes and how to fix them

1. Dough too soft leads to breakage. Keep the dough stiff.
2. Filling too hot makes the dough soggy. Always cool the filling.
3. Oil too hot burns the crust but leaves insides raw. Fry on medium heat.
4. Overfilling causes samosas to burst. Fill moderately.
5. Not sealing edges properly makes samosas open while frying. Seal well with water.

FAQs about Punjabi samosa

Final tips for the best Punjabi samosa

Use firm potatoes and avoid over-mashing.
Ensure the dough is stiff and well rested.
Fry slowly on medium heat to get the perfect crunch.
Serve hot with chutneys or chole for a real Punjabi snack experience.

Try this Punjabi samosa recipe for your next tea time or party.
With practice you will get the perfect crust and a spicy, satisfying filling.