The samosa reached India from Central Asia, carried by traders as the sambosa, and medieval court writers already describe it filled with meat and nuts. The potato version arrived only after the Portuguese brought potatoes to India, and Punjab's halwais made it the large, pyramid-shaped snack sold at every chai stall and sweet shop today.
A proper Punjabi samosa has a thick, crisp, flaky crust with tiny blisters, flavoured with ajwain. The filling is coarsely mashed potato with peas, ginger, green chilli, crushed coriander seeds, amchur and garam masala, sometimes with a few cashews or raisins. They are eaten hot with green chutney and imli chutney, or crushed into chole for samosa chaat.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegan |
| Course | Snack |
| Prep time | 45 minutes |
| Cook time | 40 minutes |
| Total time | 85 minutes |
| Serves | 6 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | No |
| Key ingredients | maida / potato / green peas / ajwain |
Ingredients
For the pastry
- 2 cups maida (about 250 g)
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp salt
- 5 tbsp oil or ghee (about 60 ml)
- About 1/2 cup cold water
For the filling
- 4 medium potatoes (about 500 g), boiled and peeled
- 1/2 cup green peas, boiled
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp coriander seeds, coarsely crushed
- 1 tsp fennel seeds, crushed (optional)
- 1 tbsp grated ginger
- 2 green chillies, finely chopped
- 1 tsp red chilli powder
- 1 tsp amchur
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp chopped coriander
- 10 cashews, broken (optional)
For frying
- Oil for deep frying
Method
- Mix the maida, ajwain and salt. Add the oil and rub it in with your fingertips for 3-4 minutes until the flour holds its shape when squeezed in a fist.
- Add cold water a little at a time and bring together into a stiff, tight dough without kneading too much. Cover and rest for 30 minutes.
- For the filling, heat oil and add cumin, crushed coriander and fennel seeds. Fry for 20 seconds, then add ginger and green chillies.
- Add the coarsely crumbled potatoes, peas, chilli powder, amchur, garam masala, salt and cashews. Stir for 3-4 minutes on medium heat, lightly mashing. Mix in coriander and let the filling cool completely.
- Divide the dough into 6 balls. Roll each into a 15 cm oval about 2 mm thick and cut it in half crosswise.
- Wet the straight edge of a half, fold it into a cone, overlapping and pressing the seam firmly. Fill with 2 tbsp filling, leaving space at the top.
- Pinch a small pleat at the back, wet the open edges and press them together to seal tightly. Repeat with the rest.
- Heat oil to warm, not hot – a piece of dough should rise slowly after a few seconds. Fry the samosas on low heat for 12-15 minutes, then raise the heat to medium for the last 3-4 minutes until golden and crisp. Drain and serve hot.
Tips
- Starting in warm oil and frying slowly creates the tiny blisters; hot oil gives large bubbles and a soft crust.
- Enough fat in the dough (the moyan) is what makes the pastry flaky and short.
- Let the filling cool fully before shaping, or the steam softens the pastry.
Serve with
Green mint-coriander chutney, imli chutney and masala chai.