📝 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, flaky crust that gives way to a steaming, fragrant filling of spiced potatoes and green peas. Infused with toasted cumin and tangy dry mango powder, these golden triangles are the heart of every Indian tea-time gathering.
🥗 Ingredients
For the Pastry (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms to release aroma)
- 1/4 cup Ghee (Clarified butter) (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Chilled water (added gradually as needed)
For the Potato Filling
- 4 large Potatoes (boiled, peeled, and crumbled roughly)
- 1/2 cup Green peas (fresh or frozen)
- 1 inch Ginger (finely grated)
- 2-3 Green chilies (finely chopped)
- 1 teaspoon Cumin seeds (whole)
- 1 tablespoon Coriander seeds (coarsely crushed)
- 1 teaspoon Garam masala
- 1 teaspoon Amchur (Dry mango powder) (for tanginess)
- 1/2 teaspoon Red chili powder (Kashmiri variety for color)
- 1/4 cup Coriander leaves (freshly chopped)
- 1 tablespoon Vegetable oil (for sautéing)
For Frying
- 3-4 cups Neutral oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, ajwain, and salt. Pour in the warm ghee and rub it into the flour with 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, firm dough. Do not over-knead; just bring it together. Cover with a damp cloth and let it rest for 30-40 minutes.
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3
While the dough rests, prepare the filling. Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and crushed coriander seeds; let them sizzle for 30 seconds.
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4
Add the grated ginger and green chilies. Sauté for a minute until the raw smell disappears. Stir in the green peas and cook for 2 minutes.
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5
Add the crumbled potatoes (ensure they aren't mashed, but left in small chunks). Add the red chili powder, garam masala, amchur, and salt.
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6
Mix well and cook for 3-5 minutes, allowing the spices to toast. Stir in the fresh coriander leaves, remove from heat, and let the filling cool completely to room temperature.
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7
After the dough has rested, give it a quick 1-minute knead. 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 1/8 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. Apply a little water along the straight edge. Fold the two ends of the straight edge together to overlap, forming a cone. Press the seam firmly to seal.
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10
Stuff the cone with 2 tablespoons of the potato filling. Apply water to the top circular edge. Make a small pleat on the back side (the side opposite the seam) and press the edges together to seal the samosa into a triangle.
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11
Heat oil in a deep kadai or heavy-bottomed pot. To test if it's ready, drop a tiny piece of dough; it should rise slowly to the surface after a few seconds. The oil should be at low-medium heat (approx 300°F/150°C).
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12
Gently slide 3-4 samosas into the oil. Fry on low heat for 12-15 minutes, flipping occasionally. Low heat is crucial for a crisp, bubble-free crust. Once they are golden brown and hard to the touch, drain them on paper towels.
💡 Chef's Tips
The secret to a flaky crust is 'Moyen'—the ratio of fat to flour; ensure your flour holds its shape before adding water. Always use chilled water for the dough to prevent the gluten from over-developing, ensuring a short, crisp pastry. Never fry samosas in hot oil; starting them in low-temperature oil prevents tiny bubbles from forming on the surface and ensures even cooking. Ensure the potato filling is completely cold before stuffing, otherwise the steam will soften the pastry from the inside out.
🍽️ Serving Suggestions
Serve hot with a side of sweet and tangy Tamarind (Imli) Chutney. Pair with spicy Green Mint-Coriander Chutney for a refreshing kick. Enjoy alongside a steaming cup of Masala Chai for the authentic Indian tea-time experience. For a street-style meal, serve crushed with a dollop of yogurt and chickpeas (Samosa Chaat). Serve with fried salted green chilies for those who enjoy extra heat.