Punjabi Samosa

The Punjabi Samosa is not a snack — it’s a statement. Bigger than a standard samosa, this generously stuffed triangular pastry is filled with a hearty mix of spiced potatoes, whole peas, and aromatic whole spices that give it that distinctive Punjabi punch. The patti is slightly thicker than our regular samosas, giving it extra structural integrity and a more substantial crunch that holds up beautifully even after cooling. Beloved across the Punjab from street stalls to weddings — now available freshly frozen at your doorstep.

Ingredients

Potato, green peas, onion, cumin seeds, fennel seeds, whole coriander, green chili, ginger, red chili flakes, amchur, salt, samosa patti.

Cooking Instructions

Deep Frying (Recommended)

1. Fry directly from frozen.
2. Heat oil to medium-low (160–165°C) — Punjabi samosas are larger and need slower frying to heat through.
3. Fry for 10–12 minutes, turning gently every 3 minutes.
4. Ensure the shell is a deep, even golden brown before removing.
5. Rest on paper towels for 2 minutes before serving.

Air Frying

6. Brush generously with oil.
7. Air fry at 180°C for 16–18 minutes, flipping halfway.

💡 Tip: The larger size means the centre needs more time to warm up. Lower heat and longer frying time = perfectly cooked inside and crunchy outside.