Mini Punjab Potato Samosas

Mini Punjab Potato Samosas

4 from 1 vote
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Course: Indian Kitchen, Snacks
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 20 servings
Calories: 360kcal


  • Oil for deep frying


  • 2 large potatoes or 4 medium potatoes
  • 3 tbsp of roasted spice powder
  • 1/4 tsp of panch phoron (5 blend spice mix)
  • 1/4 tsp of turmeric powder
  • 1/2 tsp of coriander powder
  • Salt to taste
  • 3 tsp of oil (I used sunflower oil)

Samosa Outer Layer:

  • 2 tsp of ghee or oil
  • 2 cups of all purpose flour
  • 1/2 tsp of salt
  • 1/2 tsp of carom seeds
  • Water as required (warm water)


  • Boil the potatoes until fork tender. Let it cool, then peel the skin off. Set aside.
  • Combine the ingredients for the samosa outer layer. Knead for 10-12 minutes. Cover and set aside for 15 minutes.
  • On a skillet, add oil. After a minute add the panch phoron, turmeric powder. Mash the potatoes with a masher or by hand add it to the skillet. Stir for about 3-5 minutes. Turn off heat and let it cool.
  • Add the roasted spice powder and coriander powder. Mix. Add salt for taste.
  • Now it’s samosa time! Take the dough (about a size of a golf ball). Roll it out into a circle. Use a knife to cut the dough in half.
  • Brush some water on the bottom where the cut is made, fold the dough into a cone. Take about 1-2 tsp of potato filling and stuff inside. Then seal the bottom and use a fork to make a design.
  • In a small pan, add oil over medium heat and then fry the samosas golden brown. Take them out and place them on a paper towel. Enjoy them with chutneys and sauces.


Calories: 360kcal

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