Chef-tested recipe
Hand-folded Punjabi samosas with crisp pastry and a fragrant potato-and-pea filling.
A proper Punjabi samosa has a sturdy, blistered shell and a dry, boldly seasoned potato filling. The pastry is mixed with enough oil to become flaky, then rolled without excess flour and sealed into the familiar triangular shape.
Low-temperature frying is the secret to an evenly crisp shell. If the oil is too hot, the outside bubbles and browns before the pastry has time to cook through.
Recipe at a glance
- Servings
- 16 servings
- Prep Time
- 50 minutes
- Cook Time
- 35 minutes
- Total Time
- 1 hour 55 minutes
- Cuisine
- Punjabi, Indian
- Course
- Canapé
- Best Served With
- Serve hot with mint-coriander chutney, tamarind chutney and masala chai. Smaller samosas work well on a canapé platter.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Mixing bowlpaid link
- Saucepanpaid link
- Wide frying panpaid link
- Rolling pinpaid link
- Deep saucepan or fryerpaid link
- Thermometerpaid link
- Cooling rackpaid link
Ingredients
For the pastry
- 300 g plain flourpaid link
- 5 g fine saltpaid link
- 3 g ajwain seedspaid link
- 60 ml neutral oil or melted gheepaid link
- 115 to 125 ml cool water
For the filling
- 600 g floury potatoes, peeled and cut into large piecespaid link
- 120 g green peas
- 25 ml neutral oil Shop paid link
- 5 g cumin seedspaid link
- 15 g fresh ginger, finely grated
- 5 g green chilli, finely chopped
- 8 g ground coriander
- 3 g garam masala
- 3 g amchur powderpaid link
- 2 g ground cumin
- 6 g fine saltpaid link
- 15 g fresh coriander, chopped
For frying
- 1.5 litres neutral frying oilpaid link
Preparation Overview
Make a firm pastry and rest it while preparing a dry filling. Cool the potatoes completely before shaping so steam does not soften the dough. Start frying in moderately warm oil and raise the heat gradually for a crisp, evenly coloured shell.
Method
-
Rub the flour, salt and ajwain with the oil or ghee until the mixture holds together when squeezed. Add water gradually and knead just until a firm dough forms. Cover and rest for 30 minutes.
-
Boil the potatoes in salted water until just tender. Drain, steam-dry for 5 minutes and break into rough 2 cm pieces.
-
Heat the oil in a wide pan. Add cumin seeds, then ginger and chilli. Stir in the coriander, garam masala, amchur and ground cumin.
-
Add the potato and peas. Season with salt and cook for 5 to 7 minutes, turning gently, until dry and fragrant. Fold in fresh coriander and cool completely.
-
Divide the dough into 8 balls. Roll each into a thin 16 cm oval and cut in half.
-
Brush the straight edge of one half with water, form a cone and press the seam firmly. Add about 45 g filling, leaving room at the top.
-
Moisten the open edge, make one small pleat and seal firmly to form a stable triangle. Repeat and keep covered.
-
Place the samosas in oil heated to 145°C. Fry for 8 minutes, then raise the heat to 170°C and continue until crisp and deep golden, about 4 to 6 minutes. Drain on a rack.
Beginner Technique Notes
- The dough should feel firmer than bread dough. Soft dough creates bubbles and absorbs more oil.
- Do not mash the potato smooth; rough chunks give the filling its traditional texture.
- Press every seam twice. A loose seam can open during frying.
Tips and Variations
- Amchur gives the filling a dry mango tang. Lemon juice adds moisture and is less suitable.
- Fry in small batches so the oil temperature does not drop sharply.
- For a plant-based version, use neutral oil rather than ghee.
Storage
Refrigerate cooked samosas for up to 3 days and reheat at 190°C. Freeze shaped uncooked samosas for up to 2 months and fry from frozen at a slightly lower starting temperature.
Nutritional Value
Approximately 180 kcal, 4 g protein, 24 g carbohydrate and 8 g fat per samosa, depending on oil absorption.
Allergen Notes
Contains gluten. Ghee contains milk if used.
Frequently Asked Questions
Why is my samosa pastry bubbly?
The dough may be too soft or the oil too hot at the start. Use a firm dough and begin near 145°C.
Can I bake samosas?
Yes. Brush with oil and bake at 200°C until crisp, but the texture will differ from traditional frying.
Can the filling be made ahead?
Yes. Refrigerate it for up to 2 days and use it cold when shaping.
