Punjabi Samosa

Ingredients:

For the dough:
- 2 cups all-purpose flour (maida)
- 4 tbsp ghee or oil, melted
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp salt
- About 1/3 cup chilled water

For the spiced potato filling:
- 4 medium potatoes, boiled, peeled, and coarsely mashed
- 1/2 cup green peas, boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 1 green chili, finely chopped
- 1 inch ginger, finely grated
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp amchur (dry mango powder)
- Salt to taste
- Fresh coriander leaves, chopped
- Oil for deep frying

Cooking method:

1. Prepare the dough:
In a large bowl, combine the flour, carom seeds, and salt. Add the melted ghee or oil and rub it into the flour with your fingers until the mixture resembles coarse crumbs.

Gradually add chilled water and knead until a firm dough forms. The dough should be firm rather than soft or sticky.

Cover and let it rest for about 30 minutes.

2. Prepare the filling:
Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and crushed coriander seeds and cook briefly until aromatic.

Add the green chili and ginger. Cook for about 30 seconds, stirring frequently.

Add the mashed potatoes and green peas. Season with red chili powder, garam masala, amchur, and salt.

Mix well and cook for 3-5 minutes. Stir in the fresh coriander, remove from the heat, and allow the filling to cool.

3. Shape the samosas:
Divide the rested dough into equal portions and roll each portion into a ball.

Roll one ball into a thin oval and cut it in half to create two semicircles.

Take one semicircle and lightly moisten its straight edge with water. Fold it into a cone and press the overlapping edge firmly to seal it.

Fill the cone with the cooled potato mixture, leaving enough space at the top to close it.

Moisten the open edges with water, bring them together, and press firmly to seal. Repeat with the remaining dough and filling.

4. Fry the samosas:
Heat enough oil for deep frying over low to medium heat.

Carefully add the samosas without overcrowding the pan. Fry slowly, turning occasionally, until the pastry becomes crisp and evenly golden brown.

Remove the samosas and place them on paper towels or a wire rack to drain excess oil.

5. Serve:
Serve the Punjabi samosas hot with tamarind chutney, mint-coriander chutney, or both.

They also pair well with masala chai.

Notes:
- This recipe makes approximately 8-10 samosas, depending on their size.
- Keep the dough firm for a crisp, flaky shell.
- Allow the filling to cool before shaping the samosas.
- Seal every edge carefully to prevent the samosas from opening while frying.
- Fry slowly at a moderate temperature for a crisp crust.