Punjabi Samosa


Punjabi Samosa


  • 2 cups Refined Flour
  • 4 tbsp Oil
  • 1/4 tsp Lemon Juice
  • 1/4 tsp Carom Seeds
  • Salt
  • 5 mashed Potatoes
  • 3/4 cup Green Peas
  • 1 tsp Green Chilies
  • 1.5 tsp grated Ginger
  • 2.5 tsp Oil
  • 1 tsp Cumin Seeds
  • 1/4 tsp Everest Garam Masala
  • 1.5 tsp Everest Red Chilli Powder
  • 1.5 tsp Everest Dry Mango Powder
  • 1 tsp Everest Coriander Powder
  • Coriander Leaves
  • 1 tbsp Coriander Seeds


Step 1: For the Stuffing

  • Dry roast coriander seeds, cumin and crush them coarsely.
  • Heat oil in a pan, add cumin seeds, ginger, green chilies, boiled peas and sauté.
  • Now add Everest Red Chilli Powder, Everest Coriander Powder, Salt and Everest Dry Mango Powder, Everest Garam Masala and stir.
  • Add mashed potatoes, crushed and roasted powder and sauté.
  • Add fresh chopped coriander.

Step 2: For the Samosa dough

  • In a big bowl, take refined flour, carom seeds and salt.
  • Now add oil and rub it well with your fingers.
  • Add lemon juice and mix again
  • Now add cold water and make a stiff dough.
  • Cover the dough and keep aside to rest for 1 -2 hour.
  • Make equal size of balls from the dough.

Step 3: Making Samosas

  • Roll the ball to make a slightly oval shape.
  • Cut it from the center to make 2 pieces.
  • Apply water on the sides and fold it like a cone.
  • Now stuff the cone with the prepared potato mixture.
  • Now apply water from your fingertip around the edges of the cone.
  • Press both the sides together to close it completely.
  • Fry Samosas on low heat till they become crisp and golden.
  • Serve them hot with green chutney and enjoy.
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