🥔 Authentic Punjabi Aloo Samosa Recipe | Crispy Indian Potato Samosa

If there’s one snack that truly defines Indian street food culture, it’s the Punjabi Samosa. This crispy potato samosa is a golden, flaky pastry filled with a spiced mashed potato and green pea filling. Whether served as an evening snack, at weddings, or during festive gatherings, the Punjabi Aloo Samosa holds a permanent place in our hearts—and our plates.

This homemade samosa recipe will show you how to make street-style samosa at home, from scratch—including the dough, the stuffing, and the frying technique. So grab your aloo, flour, and spices—let’s make the best Indian samosa recipe ever.

🧾 Ingredients for Punjabi Samosa (Makes 10–12 samosas)

🔸 For Samosa Dough:

• All-purpose flour (maida) – 2 cups

• Carom seeds (ajwain) – ½ tsp

• Salt – 1 tsp

• Ghee or oil – 4 tbsp

• Cold water – as needed to knead a firm dough

🔸 For Spiced Potato Filling:

• Potatoes – 4 medium, boiled & mashed

• Green peas – ½ cup (boiled or frozen)

• Ginger – 1 tsp, grated

• Green chilies – 2, finely chopped

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Red chili powder – ½ tsp

• Dry mango powder (amchur) – 1 tsp

• Cumin seeds – 1 tsp

• Salt – to taste

• Oil – 2 tbsp

• Fresh coriander – 2 tbsp, chopped

🔸 For Frying:

• Oil – for deep frying

👨‍🍳 Step-by-Step Instructions: Punjabi Samosa

✅ Step 1: Prepare the Dough

1. In a large mixing bowl, combine maida, salt, and ajwain.

2. Add hot ghee or oil and rub the mixture with your fingers until it resembles breadcrumbs.

3. Slowly add water, a little at a time, and knead a firm, tight dough.

4. Cover with a damp cloth and let it rest for 30–40 minutes.

🔍 Pro Tip: The tight dough ensures a crispy, flaky samosa crust. Avoid soft dough for authentic texture.

✅ Step 2: Make the Spiced Aloo Filling

1. Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.

2. Add ginger and green chilies, sauté for a few seconds.

3. Add boiled mashed potatoes and green peas.

4. Mix in coriander powder, garam masala, red chili powder, amchur, and salt.

5. Cook for 3–4 minutes. Finish with chopped coriander.

6. Let the filling cool completely.

🧠 This vegetarian samosa filling can be prepped ahead and stored in the fridge for 1–2 days.

✅ Step 3: Assemble the Samosas

1. Divide the dough into equal balls and roll each into an oval shape (~6–7 inches).

2. Cut the oval in half to form two semi-circles.

3. Take one semi-circle, apply water along the straight edge, and form a cone by joining the edges.

4. Fill the cone with the potato stuffing and seal the top tightly.

✅ Step 4: Fry to Crispy Perfection

1. Heat oil for deep frying on medium-low heat.

2. Slide in 2–3 samosas at a time, depending on your pan size.

3. Fry on low to medium heat until golden and crisp (about 10–12 minutes per batch).

4. Remove and drain on paper towels.

⚠️ Don’t fry on high heat—this causes air bubbles and prevents the samosas from cooking evenly.

🗓️ When to Serve Aloo Samosas

🥣 What to Serve With Punjabi Samosas

• Green chutney (mint-coriander)

• Sweet tamarind chutney

• Tomato ketchup

• Chai (Masala Tea) – for the ultimate Indian snack pairing

🍴 Nutrition Facts (Per 1 Samosa – Approx.)

⚖️ To make it healthier, try air-frying or baking the samosas instead of deep frying.

❓ FAQs About Samosas

Q1: Can I freeze samosas?

Yes! Assemble and freeze uncooked samosas in an airtight container. Fry them directly from frozen on low flame.

Q2: Why did my samosas turn soft?

Frying on high heat or using too much water in the dough can lead to soggy samosas. Always keep the dough firm and fry slowly.

Q3: Can I use whole wheat flour instead?

Yes, for a slightly healthier version. The texture may be slightly denser, but still delicious.

🏁 Interesting Facts

This Punjabi aloo samosa recipe brings you the most iconic Indian street snack straight to your home kitchen. The crispy crust, flavorful potato-pea stuffing, and rich aroma of spices make this a go-to snack for tea time, parties, and festivals. Try this easy samosa recipe once, and you’ll never go back to store-bought again!

Perfectly spiced, perfectly crisp—this is the best samosa recipe you’ll ever try.