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Crispy Veg Punjabi Samosa By Robert Wintle


Vegetable Oil - for frying the samosas

For Potato Filling:

3 Large Boiled Potatoes - peeled

3 Tbsp Coriander Powder

1 Tbsp Cumin Powder

1Tsp tumeric powder

1.5 Tbsp Dry Mango Powder or lemon juice

1 Tbsp Garam Masala Powder

1 Tbsp Red Chili Powder

1 Tbsp Salt - use as per taste

For Dough / Wrapper / Shell:

½ Cup plain flour

½ Cup Maida (if you dont have maida use 1 cup plain flour)

1 Tbsp Carrom Seeds (ajwain)

1 Tsp Salt

5 Tbsp melted butter or ghee


Potato Filling:

In a large bowl, add boiled potatoes.

Mash using a fork or potato masher or any large spoon.

Add all the spices and mix well to combine potatoes with spices.

Keep the filling aside.

Making the Dough:

We add all the dough ingredients (except water) in a large bowl and mix to form a crumble.

Then we hold the crumble in our palm and if the shape stays then you are ready for the next step (or add 1-2tbsp more ghee or butter)

Now add 3-4 tbsp water and mix the dough to a thick and tight dough like shape.

Add all the water and knead to form a tight/hard dough.

Keep it aside for 15 minutes

Make the Wrapper / Shell:

Divide the dough into 10 equal balls and roll till no lines are visible.

Take each ball and roll on a flat surface to form a 1.5 inch thick disc.

Now cut the disc in the middle to form a half-moon shape.

Apply water to the cut edges and form a triangle (sealing with water).

Lift the triangle in your palm to form a cone shape

Now, take 1 tbsp potato filling and add inside the cone (leaving some space on the top to seal).

Dab some water on the inside of one side of the cone and seal the cone.

Seal and crimp the edges to make sure it's air-tight and doesn't burst while cooking.

Follow the steps above and make all the samosa shapes.

Fried Crispy Samosa:

Heat oil in kadai or deep pan

Add 3-4 raw samosas in the pan and fry on a low-medium flames.

Fry till golden brown on both sides.


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