Punjabi Samosa | How To Make Samosa Recipe | No Onion-Garlic Samosa

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Never Hurt  A Samosa By Saying NO…They Too Have Fillings Inside 😛
“Samosa” mainly served with masala chai in India. An Indian snack which is not Indian 😛
Central Asia is believed to be the place of origin of Sambosa (stuffed with feta cheese, onion, minced chicken, and meat). It was introduced in India in the 13th-14th Century as Samosa.
You can get samosa in different parts of India with a different kind of stuffing. My favorite is Punjabi Samosa which is very popular in North India. Peas and Potatoes are the main ingredients in Punjabi samosa recipe. It’s a favorite snack among people of all ages.

Serves 2
For Samosa Sheet:

  • 2 Cups all purpose flour
  • 3-4 Tbsp ghee/ oil
  • 1 Tsp black caraway seeds
  • 1/2 Tsp carom seeds
  • Water
  • Salt

For Stuffing:

  • 2 Medium boiled potatoes
  • 1/2 Cup boiled green peas
  • 1 Tbsp cumin seeds
  • 1 Tsp red chili powder
  • 1/2 Tsp garam masala
  • 1/2 Tsp amchur
  • Pinch of asafoetida
  • Salt
  • oil

Spices to be ground for stuffing:

  • ¼ inch cinnamon
  • 6-7 black peppers
  • 2 cloves
  • 2-3 green cardamoms
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp coriander seeds

For samosa sheet
Step 1- Add ghee, black caraway seeds, carom seeds and salt to all purpose flour in a mixing bowl. Mix well using your fingers, Avoid lumps. Make dough using the only 2tbsp of water. Cover the dough with a wet cloth and leave for 30mins

For stuffing:
Step 2- Roast all the ground spices in a pan on low flame. Transfer them to a grinder jar and grind to a smooth powder

Step 3- Boil the potatoes and peas till they are cooked. You can boil potato in the microwave for 15mins or pressure cook for 1 whistle. Peel and chop the potatoes into small pieces or mash them
If using frozen peas, do not boil them. Keep them in a warm water for 2-3mins

Step 4- Heat oil in a pan and splutter the cumin seeds. Add ginger and green chili paste and a fat pinch of asafoetida. Add  peas and powdered spices and saute for 3-4mins on medium flame

Step 5- Add red chili powder, amchur powder, garam masala and sauté again for 1min. Add the mashed potatoes and salt and mix well and fry for 2mins

Turn off the flame and keep the stuffing aside
Samosa shaping
Step 6- Divide the dough into equal parts. Take one dough ball and roll into a thick poori. Keep in mind that the poori should not be too thick otherwise, it will take more time to cook or too thin otherwise it will not be able to hold the stuffing.

Step 7- Cut the poori in half. Take one in your hand and join the ends. Apply some water on the edges to join. Fill the stuffing using a spoon and apply water on the edge of the samosa and seal the edges

Shape all the samosas. Now the samosas are ready to be baked

Step 8- Preheat oven at 400ºF. Brush some oil on the samosas and cook for 20mins. Turn the samosas and cook for another 15mins. Remove from the oven


Deep Frying Nothing can beat the taste of a deep fried samosa. Heat oil in a deep pan and fry on low-medium flame until crisp and golden brown. Once done, remove on a kitchen towel.

Serve samosas with khatti-meethi Chutney and masala chai. You can even serve it as samosa chat by adding chopped onions, chopped tomatoes, chopped green chilies, yogurt, imli chutney, and namkeen sev. Sprinkle some chat masala on top and enjoy 🙂

Deep Fried Samosa Chat
Baked Samosa Chat

Do try at home and let me know your feedback 🙂


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