Punjabi Samosas with Mint Chutney

During the summer I like to experiment in the kitchen with more involved recipes than I would typically make during the school year. Today I made these beautifully delicious Punjabi Samosas with Mint Chutney! Samosas are deep fried, cone-shaped dumplings that are traditionally filled with a mixture of potatoes or meat. They also happen to be seriously delicious!
My personal favorite version of the Samosa is one from Punjab, a state in the Northern part of India. Their version of this savory treat is filled with potatoes, peas, ginger, garlic, and loads of spices. Just like any traditional dish, there are also many versions of the Punjabi Samosa because everyone has their own style. After making them a few times, I’ve learned that they are not as complicated as I thought and were actually not hard to make once you’ve got the hang of it!


I have been eating and cooking Indian food ever since I can remember. I distinctly remember having always loved eating samosas because they are not only tasty, but fun to eat because of the conical shape. My favorite ways to eat them are dipped into some delicious chutneys, such as mint chutney and tamarind chutney. I am sharing my recipe for the mint chutney since it is easy to make at home.

I have made the tamarind chutney a few times, but it does take many hours to make. If you are feeling super adventurous and have lots of time on your hands, I would recommend searching online for a tamarind chutney recipe and trying it out for yourself. It is totally worth all the work!  The sweet and sour flavor profile is simply one of my all-time favorite flavors.
I hope you have as much fun as I did making this savory Indian treat!

Punjabi Samosas with Mint Chutney

Calories 839.35 kcal


For The Dough:

  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ajwain optional
  • ½ cup butter 1 stick, melted
  • ½ cup water

For The Potato Masala Filling:

  • 4 russet potatoes cut into ½ inch cubes
  • 2 tbsp vegetable oil / butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • ½ red onion chopped
  • 1 green chili seeds removed + thinly sliced
  • 1 tablespoon garlic paste grate on a zester to make paste
  • 1 tablespoon ginger paste grate on a zester to make paste
  • 1 teaspoon turmeric
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ cup water
  • 1 cup frozen peas


To make the dough:

  • In a large bowl mix together the flour, ajwain (optional), and salt. Add in the butter and mix to combine. Slowly add in the ½ cup water and knead until it comes together into a firm ball of dough. Cover the bowl with a towel and let it rest for at least 15 minutes.

To make the Potato Masala:

  • Bring a large pot of water to a boil then add in the potatoes and cook until they are soft. In another large pot, heat up the oil then add in the cumin and mustard seeds. Cook for about 30 seconds, until you can smell the aroma and they begin to brown. Add in the chopped onion and fry for 4-5 minutes, until translucent. Add in the green chilies, garlic paste, and ginger paste and then fry for another minute. Add in the turmeric, coriander powder, and chili powder and then cook for two minutes. Add in the cooked potatoes and mix to fully coat all the potatoes. Use a large fork or potato masher to slightly mash the potatoes, still leaving some chunks unmashed. Add in the water and frozen peas and cook for another 2-3 minutes. Set aside to cool.

To assemble and fry the samosas:

  • Preheat a medium pot with 3 inches of oil in it to 350 degrees fahrenheit. Split the dough into 6 balls. Roll out one of the balls of dough into a disk 8 inches in diameter. Cut it in half then smear water over the straight edge and join the edges to make a cone. Press gently to seal the cone. Fill the cone with potato masala and smear water on the edges. Bring the edges together and seal it. Make sure the samosa has been sealed well. Repeat with the rest of the dough balls. Fry the samosas in batches of 2-3 until they are brown and crispy. Serve immediately with Mint Chutney. (recipe below)
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