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allrecipe4u | Gourmet Recipe Card
Source: allrecipe4u

Crispy Punjabi Vegetable Samosa with Mint Chutney

Recipe by Priya Sharma • Cuisine: Indian

Golden flaky pastry crusts stuffed with a savory filling of spiced potatoes, green peas, roasted cumin, and pomegranate seeds.

Crispy Punjabi Vegetable Samosa with Mint Chutney
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Yield
6 Servings

Ingredients

  • 2 cups All-purpose flour (Maida) (For pastry crust)
  • 0.5 teaspoon Ajwain (Carom seeds) (Crushed between fingers)
  • 4 tablespoons Desi Ghee or oil (Moyen) (For flaky layered crust)
  • 4 large Potatoes (Boiled and crumbled into chunky pieces)
  • 0.5 cup Green peas (Fresh or frozen steamed)
  • 1 tablespoon Whole coriander seeds (Crushed coarsely)
  • 1 teaspoon Amchur (Dry mango powder) (For tangy lift)
  • 3 cups Oil (For deep frying)

Instructions

1
Knead the Stiff Crust Dough
In a wide bowl, mix all-purpose flour, ajwain, and salt. Add 4 tablespoons of melted ghee. Rub the ghee thoroughly into the flour between your palms for 3 minutes until the mixture holds its shape when squeezed. Add cold water little by little to knead a stiff, tight dough. Cover with a moist cloth for 30 minutes.
* Tip: A stiff dough guarantees that the crust won't absorb excess oil or form air blisters.
2
Cook the Spiced Filling
Heat oil in a skillet. Add crushed coriander seeds, cumin, ginger, and green chilies. Add boiled crumbled potatoes and green peas. Season with amchur, garam masala, red chili, and salt. Cook for 4 minutes, crushing lightly with a spatula. Cool completely.
* Tip: Never fill samosas with warm potato filling, or the steam will soften the pastry.
3
Shape the Cones
Pinch a lemon-sized ball of dough and roll it into an oval about 1mm thick. Cut horizontally in half with a knife. Brush water along the straight edge. Fold the straight edge into a cone shape, overlapping the seams and pressing firmly to seal.
* Tip: Make sure the cone tip is tightly sealed.
4
Fill and Pleat
Hold the cone in your palm and stuff with 2 tablespoons of potato filling. Wet the top circular rim with water. Make a small pleat on the side opposite the seam and press the edges firmly together to seal. The samosa should stand upright comfortably on your counter.
* Tip: The rear pleat provides the classic sturdy samosa base.
5
Slow Fry to Golden Majesty
Heat oil in a kadai on low heat. Slide in 4-5 samosas. They should sizzle very gently. Fry slowly on low flame for 12-14 minutes, turning occasionally. When the crust is firm and pale cream, raise flame slightly to medium for the last 3 minutes until rich golden-brown. Drain and serve with mint and tamarind chutneys.
* Tip: Slow cooking is the master key to that flaky halwai texture.
Chef's Secret Tip: Fry samosas on gentle low heat for the first 10 minutes so the crust bakes crisp from within. Increase heat only at the very end to achieve golden brown coloring.
Calories: 260 kcal
Protein: 5g
Carbs: 34g
Fats: 12g
Fiber: 3g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02