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The Art of Making 3D Punjabi Samosas

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The special 3D triangular shape identifies a samosa. You may find samosas with other shapes, but 3D Punjabi Samosas signify a true samosa.

The Beginnings of Punjabi Samosas: A Journey Through Time

The origins of Punjabi Samosas stretch far into history. Originating from the vibrant culture of Indian cuisine, these vegetarian snacks have evolved into a worldwide sensation. Known for their spicy touch and satisfying crunch, these samosas have become a staple in not just Indian food culture but as a delightful treat in various parts of the world. A unique blend of cumin, garam masala, coriander, and chili powder, wrapped in a meticulously prepared dough and then deep-fried, makes them an emblem of traditional culinary skills. On this journey, Punjabi Samosas haven’t just delighted people’s taste buds, but they’ve also become an important part of street food culture worldwide.

Mastering the Dough for Samosas

For that flawless Punjabi samosa, the dough marks the start. One will mix flour, jeera, and salt first. Gradually, water and vegetable oil joined the mix. Kneading followed, merging ingredients into a smooth dough. A rest period, between 20–30 minutes, proved crucial. It ensured the pastry’s texture was just right, crucial for the iconic crunch of homemade samosas.

The Secret to Succulent Samosa Filling

Potatoes, once boiled to perfection, awaited their transformation. Peas brought a hint of freshness, eagerly joining the mix. Spices like garam masala, cumin, and chili powder were introduced, promising a burst of authentic flavors with every bite. Cooling down became key; it readied the stuffing for its final journey into the awaiting pastry shells. Here, a chance for personal flair arose, inviting tweaks to spice intensity or additional fillings, making each samosa a signature delight.

Frying to Perfection & Serving Suggestions

Filling and sealing the samosas demand patience. You shape each piece, ensuring the spicy potato and pea mix stays inside. The secret to preventing leaks during deep-frying lies in a secure seal. Once dropped into the hot oil, the samosas start to crisp up, their outer layer turning a delightful golden brown, signalling they’re done. They are best served hot, with a choice of sauces on the side for dipping. This way, homemade Punjabi samosas offer a taste of traditional Indian street food right from your kitchen.

A Final Nibble: Making Punjabi Samosas, A Journey Beyond Snacking

People have discovered that preparing Punjabi samosas is more than just mixing flour and spices. It was a dive into the flavorful depths of Indian cuisine. They found joy in every pinch of jeera, every sprinkle of garam masala, and the heat of chili powder. This experience was not confined to culinary experts; it welcomed everyone into the kitchen.

The act of sharing these homemade spicy snacks embodied the essence of Indian food culture. It bridged generations and cultures, making it a staple not just in vegetarian recipes, but as a heartwarming snack that brought people together.

Now, readers are equipped with the essentials of dough preparation, mastering the potato filling, and the skill of deep-frying. They are encouraged to embrace these traditional foods, infusing their touches to craft their version of flavorful treats. May this inspire them to delve into making Punjabi samosas, celebrating the rich traditional foods and vibrant street food spirit at home.


The Art of Making 3D Punjabi Samosas

An image of 3D Punjabi Samosas on an oblong white and blue striped platter with two store-bought sauces and plated on lettuce

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Get ready to tantalize your taste buds. Try these 3D Punjabi Samosas, a perfect blend of flavors and spices, wrapped in a crispy pastry. Don’t just read about it, make and taste the Punjabi sensation today.

  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Resting Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings depending on size 1x
  • Category: Appetizers and Snacks
  • Method: Moderate
  • Cuisine: Indian


Units Scale


  • 2 cups (500 ml) Flour
  • 1 tbsp (12.5 ml) Jeera (cumin) Seeds
  • 1 tsp (5 ml) Salt
  • 1 cup (250 ml) Water (use as needed)
  • 2 tbsp (25 ml) Vegetable Oil


  • 45 Potatoes (peeled & cubed)
  • 23 Tablespoons Oil
  • 1 tbsp (12.5 ml) Garam Masala
  • 1 tbsp (12.5 ml) Ground Coriander
  • 1 tbsp (12.5 ml) Ground Cumin
  • 1 tbsp (12.5 ml) Chili Powder/Masala
  • Chopped Coriander
  • Frozen Peas
  • Salt to taste



  1. Add the oil to the dry ingredients and rub to resemble fine sand.
  2. Pour in the water gradually and mix.
  3. Turn out onto a lightly floured surface and knead to form a dough.
  4. Cover with a damp tea towel and let it rest for about 20–30 minutes.
    Samosas fold


  1. Boil potatoes in salted water till fork tender, drain, and set aside.
  2. Heat oil in a pan, add all the spices, and heat through.
  3. Add the potatoes and peas and mix gently to coat in the spices.
    Punjabi samosas folded
  4. Remove from heat and allow to cool.
  5. Once cool, add in the coriander, fill the pastry casing, bake, and enjoy.
  6. Sauces are store-bought but use whatever you prefer.


  • Serving Size: 2 Samosas
  • Calories: 299
  • Sugar: 2.7 g
  • Sodium: 356.6 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.6 g
  • Fiber: 6 g
  • Protein: 6.6 g
  • Cholesterol: 0 mg

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Check out these posts on Samosas: How to Make Punjabi Samosas and you can also have a peek at Mutton Mince Samosa with Pur 

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