Punjabi Samosa Recipe

In a large bowl combine 2.5 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp ajwain. Mix well.

Add 3 tbsp ghee or oil and rub into the flour with fingertips until mixture resembles coarse breadcrumbs (2–3 minutes).

Gradually add about 1/2 cup cold water, mixing until a stiff but pliable dough forms. Do not over-hydrate; dough should be firmer than roti dough.

Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

If using raw potatoes, chop into 1/2-inch cubes and parboil until just tender, drain and roughly mash or dice. Alternatively use 3 cups of boiled, cooled, coarsely mashed potatoes.

Heat 2 tbsp oil in a skillet over medium heat. When hot, add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). Let them sputter for 10–15 seconds.

Add 1 cup finely chopped onion and sauté until translucent and starting to brown around the edges, about 4–5 minutes.

Stir in 1 tsp grated ginger and 1 tsp minced garlic and cook 30–45 seconds until fragrant.

Add 1 cup green peas (if frozen, no need to thaw) and cook 2–3 minutes until heated through.

Add the prepared potatoes to the pan. Mix gently to combine with the onion and peas.

Add 1/2 tsp turmeric, 1/2 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala and 1 tsp salt. Stir and cook 3–4 minutes to allow spices to coat the potatoes and any excess moisture to evaporate.

Stir in 2 tbs chopped green chilies and 1/2 cup chopped cilantro. Taste and adjust salt, heat or tang by adding 1/2 tsp amchur or a splash (about 1 tsp) of lemon juice.

Remove from heat and allow filling to cool completely. Properly cooled filling prevents pastry from getting soggy.

Prepare a sealing paste by mixing 2 tbsp flour with 2 tbsp water to a thick paste; keep nearby.

Divide the rested dough into 10 equal portions (about 2-inch balls for medium samosas). Keep covered to prevent drying.

Take one dough ball and roll into an oval about 6–7 inches long and 4–5 inches wide, 1.5–2 mm thick. Cut the oval in half lengthwise to form two semi-circles.

Take one semi-circle with the straight edge closest to you. Fold the straight edge into a cone shape: bring one corner to the opposite side so the edges slightly overlap, forming a cone with an open top. Seal the overlapping edge with the flour paste.

Fill the cone with 2–3 tbsp of the cooled potato–pea filling, pressing gently but not overstuffing. Leave a small rim at the top for sealing.

Moisten the top rim with a little flour paste and pinch or press the edges closed to fully seal the samosa. Ensure seams are tight to prevent oil seepage.

Place shaped samosas on a tray lined with parchment and cover lightly while you shape the rest.

Heat about 3–4 cups of oil in a deep, heavy-bottomed pan or kadai to 325–350°F (160–175°C) — medium-low to medium heat. If you don’t have a thermometer, test by dropping a small piece of dough; it should bubble and rise slowly without browning immediately.

Fry samosas in batches (3–5 at a time depending on pot size) turning occasionally for even browning. Maintain oil temperature: start at medium-low so the samosas cook through without burning. Total frying time per batch 6–8 minutes until golden brown and crisp.

Use a slotted spoon to transfer fried samosas to a wire rack or paper towels to drain excess oil. Rest 1–2 minutes before serving.

Serve hot with tamarind chutney or mint chutney and lemon wedges.