Fry them low and slow, not hot and fast. A hot oil blisters the surface while the inside stays doughy; a moderate 300F fry cooks the shell through to that pale, glassy, bubbled crunch that stays crisp for hours.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep40 min
Cook30 min
Makesmakes 12
CuisineIndian
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for12servings
All-purpose flour
Made into a stiff, low-water dough with ajwain — the key to a crisp, non-flaky shell.
2 cups
Local / market
Ajwain (carom seed)
Worked into the dough; its thyme-like note is the classic samosa scent.
1 tsp
Local / market
Potatoes
Boiled and roughly crushed, not mashed smooth — you want texture.
4 medium
Local / market
Green peas
Sweet counterpoint to the spiced potato; fresh or frozen.
Can you make Punjabi Samosa in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Punjabi Samosa? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Punjabi Samosa ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Punjabi Samosa gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Punjabi Samosa vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.