Panjabi Samosa

30-35 minutes
Prep: 10 minutes | Cook: 20-25 minutes | Servings: 4


For Dough

1 cup Maida , मैदा

Salt to taste , नमक स्वादानुसार

½ tsp Carom seeds , अजवाइन

2 tbsp Ghee , घी

Cold water as required , ठंडा पानी


For Samosa Masala

1 tbsp Coriander seeds , धनिया के बीज

1 tbsp Fennel seeds , सौंफ़

½ tbsp Cumin seeds , जीरा


For Samosa Filling

1 tbsp Ghee , घी

1 inch Ginger, chopped , अदरक

2 fresh Green chillies, chopped , हरी मिर्च

10-12 Raisins , किशमिश

1 tsp Turmeric powder , हल्दी पाउडर

½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर

¼ tsp Asafoetida , हींग

4-5 Potatoes, boiled & slightly mashed , आलू

¼ cup Green peas , हरे मटर

1 ½ tbsp Prepared Masala , तैयार किया हुआ मसाला

½ tsp Black pepper powder , काली मिर्च पाउडर

1 tsp Dry Mango powder , आमचूर

Salt to taste , नमक स्वादानुसार



For Dough

  • In a bowl add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency.
  • Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.


For Samosa Masala

  • In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
  • Transfer them into a motor-pastel and crush them coarsely and keep aside for further use.


For Samosa Filling

  • In a pan add ghee, ginger, garlic, green chillies and saute for a minute.
  • Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat.
  • Now remove the cover and cook on high flames for 3-4 minutes or until light charred.
  • Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use.


For Assembling Samosa.

  • Take a medium portion of the dough, make a round peda and roll it thin in an oval shape.
  • Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.
  • Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
  • Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with tomato ketchup.