Hare Krishna Punjabi Samosa is a classic and beloved Indian snack. This savory delight combines a crispy pastry with a flavorful pea and potato filling. Perfect for those who follow a sattvic diet, free from onions and garlic, this samosa is a divine offering to Krishna.

Prepared with love and devotion, these samosas are a beloved treat among devotees and make for a wonderful addition to any meal.
Serving Suggestions
Hare Krishna Punjabi Samosas can be enjoyed in various delightful ways:
- With Chutney: Serve with mint chutney, tamarind chutney, Hare Krishna ketchup, or a sweet and spicy chutney for a perfect snack.
- As a Starter: Serve as an appetizer before the main course.
- With Tea: Enjoy with a cup of hot masala chai for a delightful tea-time snack.
- With Meals: Pair with a light salad or yogurt dip for a complete meal.
These serving suggestions foster a sense of community and togetherness when shared with fellow devotees.
History
Hare Krishna Punjabi Samosa holds a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying snack that adheres to the sattvic diet, free from onions and garlic. Samosas, traditionally a popular street food in India, have been lovingly adapted to align with the principles of purity and devotion, making them a staple in many Hare Krishna kitchens.
Bhakti Thought
Hare Krishna Punjabi Samosa is more than just a snack; it’s a labor of love, creativity, and devotion. By preparing and offering these samosas to Krishna, devotees engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a beautiful reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let these samosas inspire cooking with a heart full of love and seeing each meal as an offering to Krishna, bringing everyone closer to Him with every bite.
PrintPunjabi Samosa Recipe
Hare Krishna Punjabi Samosa is a savory and hearty snack, inspired by the principles of bhakti yoga. This delightful samosa combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 samosa 1x
- Category: Snack/Appetizer
- Method: Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1/4 cup (4 tbsp) melted butter, ghee, or oil
- 3/4 tsp ajwain (carom seeds)
- 1/2 tsp salt (to taste)
- Water, as needed (approx 4 tbsp)
For the Filling:
- 3 medium potatoes, boiled and diced
- 1 cup green peas, boiled
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 inch ginger, grated
- Salt to taste
- Fresh coriander leaves, chopped (optional)
- Oil for frying
Instructions
Prepare the Pastry:
- Mix Dry Ingredients: In a bowl, combine the flour, ajwain seeds, and salt.
- Add Fat: Add the melted butter, ghee, or oil and mix until the mixture is crumbly.
- Form Dough: Gradually add water and knead into a firm dough.
- Rest Dough: Cover with a damp cloth and let it rest for at least 20 minutes.
Prepare the Filling:
- Heat Oil: Heat some oil in a pan and add cumin seeds.
- Add Ginger: Once they splutter, add the grated ginger.
- Cook Vegetables: Add the diced potatoes and boiled peas.
- Add Spices: Mix in the turmeric powder, red chili powder, coriander powder, and salt.
- Combine: Cook for a few minutes until well combined and slightly mashed.
- Optional: Stir in fresh coriander leaves if using.
Assemble the Samosas:
- Divide Dough: Divide the dough into equal portions and roll each portion into balls.
- Roll Out: Roll out each ball into an oval shape about 6 inches long.
- Cut and Fold: Cut the oval in half to form two semi-circles. Create a cone by folding one semi-circle into half; seal the edge with water.
- Fill and Seal: Fill the cone with the pea-potato mixture, then seal the top edges with water.
Fry the Samosas:
- Heat Oil: Heat oil in a deep pan on medium heat.
- Fry Samosas: Fry the samosas until golden brown and crispy.
Offer to Krishna and serve hot with chutney!
Notes
- Fry on Medium Heat: Frying samosas on medium heat ensures they cook thoroughly without soaking up excess oil.
- Ensure Oil Temperature: If the oil is too hot, the samosas will brown quickly on the outside but remain uncooked on the inside. Medium heat ensures even cooking.
- Serving Tip: Serve the samosas with a squeeze of fresh lime or lemon juice for added zest.
- Leftovers: Samosas can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 Samosa
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg