Samosa is a popular street food or snack of Northern India. Samosas from Punjab are very popular and special for their big size and their authentic flavor.

Time: 1 hour


  • 500 gm potatoes – boiled, peeled and chopped
  • For the dough:
  • 500 gm maida (refined flour)
  • 1/2 cup ghee or oil
  • 5 gm ajwain
  • Salt
  • Water
  • Oil for deep frying the samosas
  • For tempering:
  • 1/2 cup ghee
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2-3 green chillies
  • 2 tsp ginger
  • 1 lime
  • 1 Tbsp coriander leaves
  • Salt
  • 1/3 cup green peas
  • 2 tsp chaat masala powder
  • 1 tsp fennel seeds
  • 1/2 tsp garam masala
  • 2 Tbsp chopped cashew nuts


  • Chop the green chillies, ginger and the coriander leaves.
  • Mix all the ingredients for the dough except water and rub thoroughly.
  • Sprinkle water and make a hard dough. Set aside for about 10 minutes.
  • Divide the dough into round portions as per the size of the samosas required.
  • Heat the ghee and add cumin, when crackling add ginger and saute.
  • Add the rest of the ingredients excluding the final four and sauté for five minutes.
  • Mix in the rest of the ingredients, including the potatoes and mix well.
  • Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
  • Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal
  • the watered edges into a triangular pocket.
  • Stuff the potato mixture and then seal the upper edges.
  • Repeat with the rest.
  • Deep fry in oil till golden brown and serve.