About this punjabi aloo samosa recipe
Samosas are one of the most loved Indian snacks—crispy, golden pockets filled with a deliciously spiced potato and pea mixture. Samosas are traditionally deep-fried for the best crispy texture, but I’ve also included baking and air-frying instructions for a healthier alternative.
Recipe highlights –
- Punjabi-style samosas
- Spicy & aromatic potato and peas filling
- Traditional homemade pastry – crispy, golden, and flaky
- No onions or garlic
- Step-by-step instructions for deep-frying, baking, and air-frying
Whether you’re making them for a special occasion, as an evening snack, or just because you’re craving something crispy and delicious, homemade samosas are always worth the effort.
Samosa: A bite of history
Samosas didn’t actually originate in India! They traveled from Central Asia and the Middle East, where they were known as Sambusak, and made their way into Indian cuisine centuries ago. Over time, they evolved into the crispy, deep-fried, and spice-packed treats we now love.
In India, samosas are more than just a snack. They’re a staple at tea stalls, a must-have at parties, and a comfort food enjoyed across generations. They are often prepared at home during festivals and special occasions.
Thanks to their global popularity, you’ll now find samosas in different forms worldwide—baked in the UK, stuffed with cheese in Africa, or even served as an appetizer in high-end restaurants. While modern adaptations exist, the traditional homemade samosa, with its crispy crust and spiced filling, remains an unbeatable favorite.
Punjabi vs. other types of samosas
Punjabi samosas are famous for their thick, crispy, and flaky crust along with a spiced potato and pea filling. They are larger in size and have a distinctive triangular shape. The pastry is often flavored with ajwain (carom seeds) for added aroma, while the filling is spiced with ingredients like amchur (dry mango powder) and garam masala, giving them a bold and tangy taste.
Other types of samosas vary in size, shape, and fillings. In South India the potato filling in samosas is often tempered with mustard seeds, curry leaves, and green chilies, adding a distinct regional touch. South Indian samosas may also include a mix of lentils, coconut, or even spiced minced meat. In Bengal, samosas (or Singara) are smaller and sometimes contain nuts or even sweet fillings. Middle Eastern samosas (Sambousek) often have a thinner, pastry-like crust and are commonly stuffed with meat and cheese.
Each variation has its own charm, but the Punjabi samosa remains the most popular for its crunch and comforting, spice-laden filling.
Main ingredients for samosa
1. For the pastry
- All-purpose flour (maida) – Base of the pastry. You can also use whole wheat flour to make them healthier.
- Ghee – Makes the pastry crispy and flaky. It can be substituted with oil for a vegan version.
- Salt – For flavor
- Carom seeds (ajwain) – They add a sharp distinctive taste to the pastry and also improve the digestibility. However, if you don’t have them, you can skip them.
- Oil (for frying) – Use oil with a high smoke point like vegetable or sunflower oil. Or you can fry them in ghee for a more indulgent flavor.
2. For the filling
- Potatoes – Boiled, peeled, and coarsely mashed for a soft, hearty filling.
- Peas – You can use fresh or frozen peas, which should be boiled before adding.
- Ginger & green chilies – They add flavor and spice. Some people also prefer to include garlic and onion for extra flavor.
- Spices – Typically the filling includes cumin seeds (jeera), ground coriander (dhaniya), dry mango powder (amchur), garam masala, red chili powder, and turmeric. I also like to add a little bit of fennel seeds (saunf) and anardana, but they are completely optional. If you do not have amchur, you can use a little bit of chaat masala or lemon juice instead.
How to cook samosas – frying, air frying & baking
1. Deep-frying samosa instructions
Deep-frying is the classic way to make samosas, yielding the best taste and texture with a rich, crispy, and flaky crust. To deep-fry samosas:
- Heat oil on low-medium heat.
- Carefully add the samosas and fry in batches until golden brown and crispy.
- Cooking time: Approximately 8-10 minutes per batch.
- If the oil is too hot, the samosas will darken too quickly without cooking inside.
2. Baking samosa instructions
Baking is a healthier alternative to deep-frying and requires less active monitoring. It is my preferred way when I am making samosas at home. To bake samosas in oven:
- Preheat your oven to 375°F (190°C).
- Brush a lined baking tray and the samosas with oil.
- Bake for 30-35 minutes, flipping halfway through, until they’re crispy and golden
3. Air-frying samosa instructions
Air-frying uses minimal oil and is similar to baking in terms of health benefits. It is quicker and produces extra crispy samosas. To air-fry samosas:
- Preheat your air fryer to 375°F (190°C).
- Brush the samosas lightly with oil and place them in the air fryer basket.
- Do not overcrowd the samosas to ensure even cooking.
- Air-fry for 15-18 minutes, flipping halfway for uniform crispiness.
Tips for making perfect samosas
Mastering samosas takes practice, but these expert tips will help you achieve crispy, flavorful results every time –
- Dough Consistency – Knead a firm, smooth dough and let it rest for at least 30 minutes for flakier pastry.
- Rolling Technique – Roll the dough evenly and not too thin to prevent cracks.
- Sealing Properly – Use water or a flour paste to seal the edges tightly to avoid leaks while frying.
- Frying Temperature – Keep oil at low-medium heat to ensure even cooking and a crispy texture.
- Avoid Overcrowding – Fry in small batches to maintain the oil temperature.
- Prevent Soggy Samosas – Drain excess oil on paper towels after frying.
- Storage – Store leftover samosas in an airtight container and reheat in an oven or air fryer for crispiness.
How to serve samosas
Samosas can be enjoyed in many delicious ways –
- With chutneys – The classic way to enjoy samosas is to serve them piping hot with green chutney and tamarind chutney for a perfect balance of sweet and spicy flavors.
- Chole samose – Dunk the samosas in chole (a flavorful chickpea curry), topped with onions, chutneys, and fresh coriander for an indulgent, hearty meal.
- Samosa chaat – Crush samosas and top them with yogurt, chutneys, chopped onions, and a sprinkle of chaat masala for a tangy street food delight.
- Samosa sandwich or burger – Tuck samosas into sandwiches or burgers, layering them with chutneys and fresh veggies for a delicious fusion twist.
- Samosa wrap – Wrap a samosa in a naan, roti or another flatbread with lettuce, onions, chutneys, and yogurt for a quick and tasty meal on the go.
To make Punjabi aloo samosa at home follow the detailed step by step recipe with photos posted below.
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Samosa Recipe | Punjabi Aloo Samosa
Recipe Info
Nutrition
Equipment
Ingredients For Samosa Recipe | Punjabi Aloo Samosa
For the Pastry
- 2 Cups All Purpose Flour (Maida)
- 1 Teaspoon Ajwain (Carom Seeds)
- 2 Tablespoon Ghee (Clarified Butter)
- 1 Teaspoon Salt
For the Stuffing
- 3 Medium Sized Potatoes
- 1 Cup Green Peas (Matar)
- 2 Inch Piece of Ginger
- 1-2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Amchur (Dry Mango Powder)
- 1/2 Teaspoon Fennel Seeds (Saunf) optional
- 1/2 Teaspoon Crushed Anardana optional
- 1 Teaspoon Salt
- 1 Tablespoon Cooking Oil
For frying
- 2 Cups Cooking Oil
Step By Step Instructions for Samosa Recipe | Punjabi Aloo Samosa
Preparing the pastry
- Combine all purpose flour (maida), salt and carom seeds (ajwain) in a bowl.2 Cups All Purpose Flour (Maida), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt
- Add ghee or oil to the flour.2 Tablespoon Ghee (Clarified Butter)
- Mix the ghee with the flour rubbing it between both hands to coat the flour completely. The texture of the coated flour should resemble breadcrumbs and it should be able to hold it's shape when you press it in your hands.
- Add around 1/2 cup of water to the dough slowly and knead to make a firm stiff dough. Brush with a thin layer of oil and let it rest covered for 20-30 mins.
Preparing the stuffing
- Heat oil in a pan on medium heat and add cumin seeds (jeera) and heeng (asafoetida). Roast for 30 seconds till they start to splutter.1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil
- Add grated ginger and finely chopped green chillies to the pan. Fry for 30-60 seconds.2 Inch Piece of Ginger, 1-2 Green Chillies
- Then add green peas to the pan. You can add fresh boiled peas or frozen peas.1 Cup Green Peas (Matar)
- Add turmeric powder, red chilli powder, coriander powder, garam masala, dry mango powder (amchur) and salt. I have also added some fennel seeds and crushed anardana, but they are optional1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1 Teaspoon Amchur (Dry Mango Powder), 1/2 Teaspoon Fennel Seeds (Saunf), 1/2 Teaspoon Crushed Anardana, 1 Teaspoon Salt
- Mash the boiled potatoes coarsely and add them to the pan.3 Medium Sized Potatoes
- Stir to mix all the ingredients well. Set the prepared stuffing aside.
Preparing the samosas
- Divide the dough into lemon sized balls.
- Flatten it to a disk with the help of a rolling pin. The disc should not be too thick.
- Then cut the disc into two semi circles with a knife.
- Brush a little water on the edges of the pastry. This will help the dough stick together.
- Fold the semicircle to make a hollow cone and lightly pinch the 2 edges to join.
- Hold the cone in your hand as shown.
- Stuff the samosas with around 2 spoons of the potato and peas filling, gently pressing to leave no air pockets. Leave half an inch of space at the edges.
- Seal the edges of the samosa by pinching it between your fingers. Prepare all the samosas this way. Keep them covered with a damp cloth to prevent them from drying while making.
Deep-frying the samosas
- Heat oil in a pan at low-medium heat and gently drop the samosas in the hot oil in batches.
- Fry them for 8-10 minutes or till they are golden and crispy. Then take them out and drain them on an absorbent paper.
Baking the samosas in oven
- Line a tray with foil and brush it with oil. Then arrange the samosas on the tray so that they are not touching and brush them with some oil as well.
- Bake at 375℉ or 190℃ for 30-35 minutes, till they are crispy and golden brown. Flip them halfway through while baking for even baking.
Air-frying the samosas
- Place the samosas in an air fryer basket and brush them with some oil. Do not overcrowd the basket.
- Air fry them at 375℉ or 190℃ for 15-18 minutes or till crispy. Flip them in between at around 10 minutes to cook them evenly.
- Samosas are ready. Serve them piping hot along with mint chutney, coriander chutney or tamarind chutney.
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