Samosa is a crispy, golden-fried North Indian snack with a flaky pastry shell filled with a savory, spiced, tangy mixture of mashed potatoes, green peas, and aromatic spices. This iconic street food is often served hot with sweet tamarind and spicy green chutneys, making it a beloved tea-time treat across Delhi, Punjab, and beyond.
Punjabi Samosa – A Crispy, Spiced Classic
A samosa is a deep-fried Indian snack with a crisp, flaky crust and a savory filling –usually spiced potatoes and peas. Flaky and crunchy, samosas are among the most beloved street food snacks in North Indian cuisine.
They have a pastry-like shell and a comforting, spiced potato and green peas stuffing that makes them incredibly satisfying.
What makes this the best homemade samosa recipe? As a trained pastry chef who’s worked with everything from laminated doughs to shortcrusts, I can tell you –achieving that golden, flaky crust comes down to the right balance of fat and water.
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In this recipe, I use slightly less water than usual to create a firmer, flakier dough. This is the same trick I use when making samosa pie – a baked, non-fried version that’s just as delicious.
The filling is hearty, gently spiced, and easy to prepare in a pressure cooker, Instant Pot, or stovetop pan. It’s based on a version from my old cooking school notes and has become a favorite at home.
You’ll find a video included that shows exactly how I shape, fill, and fry the samosas; perfect if you’re making them for the first time and need a visual reference.
Crispy on the outside, soft and spiced within—this step-by-step guide will help you master the art of making authentic Punjabi samosas from scratch.
Step-by-Step Punjabi Samosa Recipe
Below is my complete step-by-step guide with photos for making the best Punjabi Samosa recipe from scratch.
You start by making the savory filling and pastry dough. Then assemble the Aloo Samosa, fry, and enjoy with your favorite dipping sauces and chutneys!
Boil Potatoes & Cook Peas
1. The first step is to cook the potatoes and peas for the savory and spiced filling.
- To cook the potatoes and peas in a stovetop pressure cooker: Place 3 medium-sized whole potatoes (300 to 450 grams) and 2 to 2.5 cups water in a 3 or 4 litre pressure cooker. On top of the potatoes carefully set a small trivet and pressure cooker-safe bowl with ½ cup green peas. Pressure cook for 5 to 6 whistles or 7 to 8 minutes on medium to medium-high flame.
- If using an Instant Pot: Place 3 medium-sized whole potatoes in the steel insert of a 6 quart IP. Add 2 cups water. Place a trivet on top of the potatoes, and on top of the trivet set a bowl with ½ cup of green peas. Pressure cook on high for 20 to 25 minutes.
