📝 About This Recipe
The quintessential Indian street food, these samosas feature a shatteringly crisp, flaky pastry shell packed with a robustly spiced potato and pea filling. This recipe honors the traditional Punjabi style, utilizing 'ajwain' seeds in the dough for a unique digestive aroma and a 'khasta' (flaky) texture achieved through cold-fat rubbing. Perfectly golden and aromatic, they represent the ultimate marriage of texture and spice, promising a sensory journey to the bustling markets of Old Delhi.
🥗 Ingredients
The Pastry (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 4 tablespoons Ghee or Vegetable Oil (semi-solid for best texture)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms)
- 1 teaspoon Salt
- 1/2 cup Chilled Water (added gradually)
The Savory Filling
- 3-4 large Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green Peas (fresh or frozen)
- 1 inch Ginger (finely grated)
- 2 pieces Green Chilies (minced)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Amchur (Dried Mango Powder) (for tanginess)
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 2 tablespoons Fresh Cilantro (finely chopped)
Frying & Assembly
- 3-4 cups Vegetable Oil (for deep frying)
- 1 tablespoon Water (for sealing edges)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain seeds. Add the ghee and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs; when you press a handful of flour, it should hold its shape.
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2
Gradually add chilled water, a tablespoon at a time, and knead into a very firm, stiff dough. It is crucial not to over-knead or add too much water; a stiff dough ensures a bubble-free, crispy crust.
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3
Cover the dough with a damp cloth and let it rest for at least 30-40 minutes at room temperature.
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4
While the dough rests, heat 1 tablespoon of oil in a pan. Add cumin seeds and let them sizzle. Add the grated ginger and green chilies, sautéing for 30 seconds.
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5
Add the green peas and cook for 2 minutes. Lower the heat and stir in the coriander powder, garam masala, red chili powder, and amchur.
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6
Add the roughly mashed potatoes and salt. Mix well, mashing some potatoes further against the pan to incorporate the spices, but leave some small chunks for texture. Stir in fresh cilantro and let the filling cool completely.
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7
After the dough has rested, knead it lightly for a minute. Divide the dough into 6 or 7 equal-sized balls.
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8
Roll a dough ball into an oval shape, about 6-7 inches long and 1/8th inch thick. Cut the oval in half crosswise with a sharp knife to create two semi-circles.
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9
Pick up one semi-circle. Lightly moisten the straight edge with water. Fold it to form a cone, overlapping the straight edges slightly and pressing firmly to seal the seam.
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10
Stuff the cone with 2 tablespoons of the cooled potato filling. Do not overfill. Moisten the inside top edges of the cone with water.
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11
Make a small fold (a pleat) on the back side of the cone (opposite the seam) before pinching the front and back edges together to seal the samosa. It should be able to stand upright.
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12
Heat the oil in a deep heavy-bottomed pot over low-medium heat. Test the oil by dropping a small piece of dough; it should rise slowly to the surface after a few seconds.
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13
Gently slide 3-4 samosas into the oil. Fry on low heat for 12-15 minutes, turning occasionally. Frying slowly is the secret to a thick, crunchy crust that isn't oily.
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14
Once the samosas are an even golden brown and the crust feels hard, remove them with a slotted spoon and drain on paper towels.
💡 Chef's Tips
The most common mistake is frying in oil that is too hot; this causes bubbles on the crust and a raw interior. Always start with low heat. The dough must be stiff—if it's soft like pizza dough, the samosas will be greasy and soft. Ensure the potato filling is completely cool before stuffing, otherwise the steam will soften the pastry from the inside. For an extra nutty flavor, you can add chopped cashews or raisins to the potato filling. If you don't have amchur, a squeeze of lemon juice at the very end of the filling preparation works as a substitute.
🍽️ Serving Suggestions
Serve hot with a side of Mint-Coriander Chutney for a refreshing herbal kick. Pair with sweet and tangy Tamarind (Imli) Chutney to balance the savory spices. Enjoy as a classic afternoon snack with a steaming cup of Masala Chai. For a 'Samosa Chaat,' crush two samosas on a plate and top with chickpeas, yogurt, and sev. Serve alongside fresh thinly sliced red onions and a fried salted green chili for an authentic street-style experience.