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Punjabi Samosas

Ramadan is here already. I feel like I still remember last Ramadan. It didn’t start off well as I wish it had. On the first night of Ramadan, I got 3rd degree burns on my arm and had a tough time in recovery. It wasn’t what I expected, but I am glad I mostly healed in time for Eid. I still have the scars to remember what happened, but that doesn’t stop me from standing in the kitchen and cooking, and loving every single minute of it. 

This Ramadan I wanted to make my kids favourite Iftar snacks and one of our home favourites are Punjabi Samosas. They taste amazing and can be served with chutneys or even with Punjabi Chole, which is a spiced chickpea curry. If you love flavour, then these Punjabi Samosas are perfect for you. 

This recipe is fantastic because you can double or triple the recipe as you wish and you can freeze them for the whole month, because you won’t even know where they went. They are THAT delicious! 

punjabi samosas

Preparation Time 25 minutes 

Cook Time 25 minutes 

Yields 10 Samosas 



2 cups/ 250 grams flour 

1/4 cup oil/ melted ghee 

6 tablespoons water 

3/4 teaspoon carom seeds- optional 

3/4 teaspoon salt 


3/ teaspoon cumin seeds 

3/4 teaspoon garam masala 

3/4 teaspoon red chilli powder 

1/2 teaspoon cumin powder 

1 teaspoon coriander powder 

punjabi samosas


500 grams potatoes- whole, peeled and boiled 

1 tablespoons oil 

1 teaspoon ginger paste 

4 tablespoons fresh coriander- chopped 

1 teaspoon chaat masala 

1/2 teaspoon salt 

To Serve

Mint Chutney and Tamarind Chutney 

punjabi samosas


  1. Boil potatoes. Drain the water then mash them unevenly by breaking them apart only. 

  2. Make the dough: combine the flour, salt, carom seeds and oil. It should look something like coarse breadcrumbs. When you make a fistful, it should keep its shape and won’t crumble. 

  3. Add a little water at a time to form a slightly stiff but pliable dough. It should not be soft like naan or roti dough. Cover it and set it aside for 25-30 minutes. 

  4. For the potato filling: Heat a large pan on the stove. Add the cumin seeds and once the seeds begin to sizzle, add ginger and fry for 30 seconds. Add the red chilli powder, coriander powder, garam masala, cumin powder and the chaat masala. Sauté it for 30 seconds. 

  5. Add the potatoes and sprinkle in the salt. Mix it all in and then cook the potatoes for 2-3 minutes. Take it off the stove and mix in the coriander. Cool the mixture. 

  6. Adjust the salt. Divide the mixture into 10 portions. 

  7. To make the samosas: Knead the dough to smoothen it. Divide into 5 portions. Roll them into 5 balls. Drizzle a couple drops of oil if needed. 

  8. Begin to roll a dough ball into an 8 inch circle. Use a sharp knife/ pizza cutter to cut 2 semi circles. 

  9. Use a paste of flour and water to join the edges to make a cone shape. Press downs slightly to seal the cone. 

  10. Fill the cone with one portion of the mixture, which is around a couple tablespoons. Watch the video on how to fold the samosas. I am attaching pictures too. Pinch the middle of one part of the edge then fold it over. Then press the edges together. Cover the samosas to prevent them from drying up. 

  11. Fry he samosas at 180c for 5-6 minutes until golden. 

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