📝 About This Recipe
A quintessential icon of Indian street food, the Punjabi Samosa is a masterclass in texture and spice. Each pastry features a shatteringly crisp, buttery crust that gives way to a steaming, aromatic filling of spiced potatoes and tender green peas. Infused with ginger, green chilies, and a bespoke blend of toasted spices, these golden triangles are the heart of every Indian tea-time gathering.
🥗 Ingredients
For the Pastry (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 1 teaspoon Carom seeds (Ajwain) (crushed between palms to release oils)
- 4 tablespoons Ghee (Clarified Butter) (solidified or semi-soft, not melted)
- 1/2 teaspoon Salt
- 1/2 cup Chilled Water (added gradually as needed)
The Potato Filling
- 4 medium Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green Peas (steamed or boiled)
- 1 tablespoon Vegetable Oil (for tempering)
- 1 teaspoon Cumin Seeds
- 1 inch Ginger (finely grated)
- 2 pieces Green Chilies (finely chopped)
- 1 tablespoon Coriander Seeds (coarsely crushed)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Amchur (Dry Mango Powder) (for tanginess)
- 2 tablespoons Fresh Coriander (finely chopped)
For Frying
- 3-4 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain. Rub the ghee 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 chilled water, a tablespoon at a time, and knead into a very stiff, tight dough. Do not over-knead; the dough should be firm and not soft. Cover with a damp cloth and rest for 30 minutes.
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3
While the dough rests, prepare the filling. Heat 1 tablespoon of oil in a pan and add cumin seeds and crushed coriander seeds until they sizzle and become fragrant.
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4
Add the grated ginger and green chilies, sautéing for 30 seconds. Stir in the mashed potatoes and peas.
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5
Add garam masala, amchur, and salt. Mix well, mashing the potatoes slightly but leaving some small chunks for texture. Cook for 3-4 minutes, stir in fresh coriander, and let the filling cool completely.
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6
Divide the rested dough into 6 or 7 equal-sized balls. Roll each ball into a smooth circle, then use a rolling pin to stretch it into an oval shape about 6-7 inches long.
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7
Cut the oval in half horizontally with a sharp knife to create two semi-circles.
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8
Take one semi-circle and lightly moisten the straight edge with water. Fold it into a cone shape, overlapping the edges by about half an inch, and press firmly to seal.
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9
Hold the cone in your hand and fill it with 2-3 tablespoons of the cooled potato mixture. Do not overfill.
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10
Moisten the circular top edge with water. Create a small fold (pleat) in the back edge before pressing the front and back edges together to seal the samosa into a triangle that can stand upright.
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11
Heat oil in a deep kadai or heavy-bottomed pot. To test, drop a tiny piece of dough; it should rise slowly to the surface. The oil must be at low-medium heat (approx 160°C/320°F).
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12
Gently slide 3-4 samosas into the oil. Fry on low heat for 15-20 minutes, turning occasionally. Patience is key—this slow frying ensures a crisp, blister-free crust.
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13
Once the samosas are a uniform golden brown and the crust feels hard to the touch, remove them with a slotted spoon and drain on paper towels.
💡 Chef's Tips
The secret to a crisp crust is the 'Moyan' (fat) ratio; ensure the flour holds its shape before adding water. Always use chilled water for kneading to keep the fat from melting, resulting in a flakier pastry. Never fry samosas in hot oil; starting at a low temperature prevents tiny bubbles from forming on the surface. Ensure the potato filling is completely cool before stuffing, otherwise, the steam will make the pastry soggy from the inside.
🍽️ Serving Suggestions
Serve piping hot with spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a hot cup of Masala Chai for the authentic Indian afternoon tea experience. For a 'Samosa Chaat', crush two samosas and top with yogurt, chickpeas, and sev. Serve alongside fresh thinly sliced red onions and a fried salted green chili.