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Punjabi street food · Vegetarian

Punjabi
Veg Samosa

Crisp, flaky Punjabi samosas filled with spiced potatoes and green peas, served with mint-coriander and tamarind chutney.

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Punjabi Veg Samosa
10–12 samosasserves
50 minutestotal time
Mediumdifficulty
Indiancuisine

The recipe

Comforting, flavourful and made at home.

Golden, flaky pastry wraps a warmly spiced potato-and-pea filling in this classic Punjabi snack. Take your time with the firm dough and fry the samosas gently for their characteristic crisp shell.

Ingredients

Pastry

  • 2 cups maida (plain flour)
  • 4 tbsp oil or ghee
  • ½ tsp ajwain (carom seeds)
  • ½ tsp salt
  • About ½–¾ cup water
  • Oil, for deep frying

Potato and pea filling

  • 4 medium potatoes, boiled and roughly mashed
  • ½ cup green peas
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp crushed fennel seeds
  • 1 tsp grated or chopped ginger
  • 2 green chillies, finely chopped
  • ¼ tsp turmeric
  • ½–1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp amchur (dry mango powder)
  • 2 tbsp fresh coriander, chopped
  • Salt to taste

To serve

  • Mint-coriander chutney
  • Tamarind chutney

Method

  1. Make the dough. Mix flour, ajwain and salt. Rub in the oil or ghee until the mixture resembles breadcrumbs. Gradually add water to make a firm, not soft, dough. Cover and rest for 20–30 minutes.
  2. Cook the filling. Heat oil and add cumin and fennel seeds. Stir in ginger and green chilli, then add potatoes, peas, turmeric, chilli powder, coriander powder, garam masala, amchur and salt. Cook for 3–4 minutes, fold in fresh coriander and cool completely.
  3. Shape the pastry. Divide the dough into balls and roll each into a thin oval. Cut each oval in half.
  4. Fill and seal. Bring the straight edges of each half together to form a cone and seal with a little water. Fill with the cooled potato mixture, then firmly seal the open top.
  5. Fry until crisp. Fry in batches over low-to-medium heat for about 8–10 minutes, turning as needed, until crisp and golden. Avoid very hot oil so the pastry cooks through without browning too quickly.
  6. Serve. Drain well and serve hot with mint-coriander and tamarind chutney.