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Homemade Punjabi Samosas

Samosas are a individual, fried, stuffed pie/pastry. Some are made from spring roll wrappers such as these Keema (ground beef) ones I've made and some are made from a pastry dough for a more softer bite.

I love the soft dough-y ones in the fall, on a rainy day with a side of delicious spiced chai (Doodh Patti). So follow along as I share how to make these delicious mouth watering bites!


Makes about 10 small Samosas or 6 Large Samosas


  • 1 cup Flour

  • 2.5 tbsp Oil

  • 1/2 tsp Ajwain (Carom Seeds)

  • 1/2 tsp Salt

  • 1/4 cup Cold Water


  1. Mix all the ingredients really well EXCEPT the water. Now slowly pour in half the water and knead dough. Add more if needed until a smooth, semi-hard dough forms (I used just shy of 1/4 cup).

  2. You want to make sure your water is cold to form a nice pastry dough.

  3. If you do not have Carom Seeds you can use Cumin Seeds as a subsitute.

  4. Add water slowly and in small increments just until the dough comes together and is firm.

  5. Excess water in dough causes air bubbles on the exterior while frying.

  6. Set dough aside, covering with a damp cloth to rest for 30 mins.


  • 3 medium Yellow Potatoes

  • 1/2 cup Frozen Peas

  • 1 tbsp Oil

  • 1 tbsp Garlic Ginger Paste (recipe found here)

  • Salt to taste

  • 1/2 tsp Red Chili Powder

  • 1/4 tsp Turmeric Powder

  • 1/4 tsp Cumin Powder

  • 1/4 tsp Coriander Powder

  • 1/2 Lemon Juiced

  • Handful Cilantro, Chopped

  • 1 Green Chili, Chopped (optional)


  1. Peel potatoes, boil and set aside to cool.

  2. Once cooled, mash the potatoes keeping them semi chunky for texture.

  3. Add all the spices, oil and garlic ginger paste in a pan and let the spices bloom.

  4. Once you smell the fragrance add in your lemon juice and mashed potatoes.

  5. Heat the potatoes through until you see no moisture left and the potatoes are well mixed with the spices.

  6. Add your peas and give it one more mix and a heat through.

  7. Taste for salt and adjust then set aside to cool.

Samosa Assembly:

  1. Now take your rested dough and give it a good knead.

  2. The reason we let the dough rest is so the gluten can form.

  3. When you roll out your dough balls and see the dough slightly shrinking back down, that means your dough is ready.

  4. Split the dough into 5 equal balls for 10 small Samosas or 3 equal balls for 6 Large Samosas.

  5. Roll them out into a circle to about the size of your hand.

  6. Cut your rolled out dough in half.

  7. Now wet the straight edge part where you cut the dough with water.

  8. Fold over to form a cone shape.

  9. Press to seal and fill the open cone shape you made with your filling.

  10. Now seal one end to the other with water again making sure to press firmly so the filling doesn't come out while frying.

  11. Heat your oil and fry your Samosas on medium low heat until golden brown.

  12. Serve as an appetizer or with a side of delicious Masala Chai (recipe here)!

  13. Serve along side Tamarind Chutney or Avocado Cilantro Chutney.

  14. Here's a visual below from a tortilla tutorial I did a while back, same shape concept:

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