One Mistake Ruins Samosa ❌ Try This Punjabi Style Method | Perfect Punjabi Samosa at Home

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Craving authentic Punjabi samosa with street-style taste and perfect crunch—made right at home? 🥟🔥
In this video, Food Junction brings you a homemade Punjabi Samosa recipe, explained step by step in Hindi, so you get crispy outer layers, flavorful aloo filling, and zero oil soak—just like your favorite halwai or street stall.

This recipe covers the exact dough texture, filling masala balance, and frying temperature that most people get wrong. We also share a key trick that keeps samosas crunchy for longer and prevents bubbles or sogginess. Whether you’re cooking for evening snacks, guests, festivals, or weekend cravings, these samosas deliver bazaar-style results every time.

Pair them with hari chutney, imli chutney, or cutting chai for the ultimate street-food vibe at home. Beginner-friendly and made with easily available ingredients, this is a complete samosa guide you’ll want to save.

👉 Watch till the end for the crunch test
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💬 Comment: Chutney or chai—what’s your combo?

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🥟 Homemade Punjabi Samosa – Full Recipe
Ingredients
For Samosa Dough

Maida (all-purpose flour) – 2 cups

Ajwain (carom seeds) – ½ tsp

Salt – ½ tsp

Oil / ghee – 4 tbsp

Water – as needed (for stiff dough)

Dough Preparation

In a bowl, mix maida, ajwain, and salt.

Add oil/ghee and rub with fingers until breadcrumb texture.

Add water little by little and knead into a tight dough.

Cover and rest for 30 minutes.

For Punjabi Samosa Filling

Boiled potatoes – 4 large (crumbled, not mashed)

Green peas – ½ cup (boiled)

Oil – 2 tbsp

Cumin seeds – 1 tsp

Ginger – 1 tbsp (finely chopped)

Green chilli – 1–2 (finely chopped)

Coriander powder – 2 tsp

Red chilli powder – 1 tsp

Amchur (dry mango powder) – 1½ tsp

Garam masala – 1 tsp

Fennel powder – 1 tsp

Hing – a pinch

Salt – to taste

Fresh coriander leaves – chopped

Filling Method

Heat oil in a pan; add cumin seeds and hing.

Add ginger and green chilli; sauté briefly.

Add peas and potatoes.

Add all spices and salt; mix gently.

Cook 2–3 minutes till well combined.

Add coriander leaves. Cool completely.

Shaping the Samosa

Divide dough into equal balls.

Roll each ball into an oval shape.

Cut in half to make 2 semi-circles.

Apply water on straight edge and form a cone.

Fill with potato mixture.

Seal top edge tightly.

Frying Method

Heat oil on low flame (oil should not be too hot).

Add samosas and fry slowly, stirring occasionally.

Fry till golden and crisp (8–10 minutes).

Remove and drain excess oil.