📝 About This Recipe
Transport your senses to the bustling streets of Old Delhi with these quintessential Punjabi samosas, featuring a shortcrust pastry that shatters with every bite. The heart of this snack is a robustly spiced filling of tender potatoes and sweet green peas, tempered with aromatic cumin, ginger, and amchur for that signature tangy kick. Perfectly hand-folded into iconic triangles and fried to a deep golden hue, these pastries represent the ultimate marriage of texture and spice.
🥗 Ingredients
The Crust (Pastry Dough)
- 2 cups All-Purpose Flour (Maida) (sifted)
- 1 teaspoon Ajwain (Carom Seeds) (crushed between palms to release oils)
- 4 tablespoons Ghee (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Cold Water (added gradually)
The Spiced Filling
- 3-4 large Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green Peas (fresh or thawed)
- 1 tablespoon Vegetable Oil (for tempering)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Amchur (Dried Mango Powder) (for tanginess)
- 2 tablespoons Fresh Cilantro (finely chopped)
For Frying
- 3-4 cups Neutral Oil (Sunflower or Peanut oil for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and carom seeds. Pour in the melted ghee and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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2
Gradually add cold water, a tablespoon at a time, kneading into a very stiff, firm dough. It shouldn't be soft like bread dough. Cover with a damp cloth and let it rest for 30 minutes.
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3
While the dough rests, heat 1 tablespoon of oil in a pan. Add cumin seeds and let them sizzle. Stir in the ginger-chili paste and cook for 30 seconds until fragrant.
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4
Add the green peas and cook for 2 minutes. Stir in the coriander powder, garam masala, and amchur powder, taking care not to burn the spices.
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5
Add the roughly mashed potatoes and salt. Mix well, smashing some potatoes further to bind the spices, but leave some small chunks for texture. Cook for 3-4 minutes.
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6
Turn off the heat, fold in the fresh cilantro, and let the filling cool completely to room temperature before stuffing.
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7
Divide the rested dough into 6 or 7 equal balls. Roll each ball into an oval shape about 6-7 inches long and 1/8 inch thick.
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8
Cut the oval in half horizontally to create two semi-circles. Lightly dampen the straight edge of one semi-circle with water.
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9
Bring the two ends of the straight edge together to overlap, forming a cone. Press the seam firmly to seal.
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10
Fill the cone with 2 tablespoons of the potato mixture. Do not overfill. Dampen the circular top edge with water.
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11
Make a small fold (pleat) in the back edge of the pastry, then press the front and back edges together to seal the samosa into a triangle that can stand upright.
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12
Heat the frying oil in a deep pot over LOW heat. To test, drop a tiny piece of dough; it should rise slowly to the surface after a few seconds without bubbling aggressively.
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13
Slide 3-4 samosas into the oil. Fry on low heat for 10-12 minutes, turning occasionally. The slow fry is the secret to a blister-free, crunchy crust.
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14
Once the samosas are a deep golden brown and crisp, increase the heat to medium for the last 30 seconds to drain excess oil, then remove with a slotted spoon.
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15
Drain on paper towels and serve hot with mint-coriander chutney and sweet tamarind sauce.
💡 Chef's Tips
The 'Moyon' (fat-to-flour ratio) is critical; ensure the flour holds a clump in your hand before adding water for a flaky crust. Always fry on low heat initially; frying in hot oil causes tiny bubbles on the surface and leaves the inside dough raw. Never use hot filling in cold dough, as the steam will soften the pastry and make it soggy. For a healthier version, you can brush them with oil and air-fry at 375°F (190°C) for 15-20 minutes, though the texture will be less traditional.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the ultimate afternoon treat. Pair with a spicy Mint-Coriander Chutney and a sweet, tangy Tamarind Chutney. Serve as 'Samosa Chaat' by crushing two samosas and topping with chickpeas, yogurt, and sev. A side of thinly sliced red onions with a squeeze of lime adds a refreshing crunch.