Indian Vegetarian

Crispy Punjabi Vegetable Samosa with Mint Chutney

Name: Crispy Punjabi Vegetable Samosa with Mint Chutney
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian
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)

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

By Priya Sharma

Published October 31, 2026

4.9

45 community reviews

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Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

Servings

6 people

About This Recipe

No afternoon chai gathering in India is complete without piping hot, triangular samosas. The secret to that iconic flaky, blister-free halwai crust lies in the "Moyen" (incorporating ghee into flour until it resembles breadcrumbs) and a stiff, rested dough.

Inside, cubes of boiled potatoes mingle with sweet green peas, ginger, green chilies, toasted coriander seeds, and amchur for a tantalizing burst of flavor in every crunchy bite.

FRESH PANTRY

Ingredients List

Servings: 6

Click on ingredients as you cook to check them off!

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)

CHEF's METHOD

Step-by-Step Cooking Instructions

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.

Pro Tip: A stiff dough guarantees that the crust won't absorb excess oil or form air blisters.

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.

Pro Tip: Never fill samosas with warm potato filling, or the steam will soften the pastry.

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.

Pro Tip: Make sure the cone tip is tightly sealed.

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.

Pro Tip: The rear pleat provides the classic sturdy samosa base.

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.

Pro Tip: Slow cooking is the master key to that flaky halwai texture.

Chef's Secret Notes & Storage Tips

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.

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Nutrition Facts

Per serving (6 total servings)

Calories 260 kcal

Protein 5g

Carbohydrates 34g

Total Fat 12g

Dietary Fiber 3g

* Percent Daily Values are based on a 2,000 calorie diet.

Priya Sharma

Culinary Contributor

Culinary storyteller and traditional Indian gastronomy researcher with 12 years of homestyle cooking expertise.

View Author Recipes

Recipe Tags

#Vegetarian #Street Food #Traditional