Punjabi Samosa Recipe

Make the dough

In a large bowl, combine 2.5 cups all-purpose flour, 1 tsp salt and 1 tsp ajwain or cumin seeds. Rub in 4 tbsp oil or ghee with fingertips until mixture resembles coarse breadcrumbs. Gradually sprinkle up to 1/2 cup cold water and gently bring the dough together; do not overwork. Form into a smooth ball, cover with a damp cloth or plastic wrap and rest for 20–30 minutes.

Prepare potatoes and peas

If using fresh peas, blanch in boiling water 2–3 minutes until tender; drain. If using frozen, thaw or briefly cook. Boil medium potatoes until tender, peel and mash coarsely. Measure about 4 cups mashed potatoes.

Cook the filling

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using); when they splutter, add 1 tbsp finely chopped green chilies and 1 tsp grated ginger. Sauté 30 seconds until fragrant. Add 1 tsp turmeric powder, 1/2 tsp red chili powder and 1 tsp ground coriander; stir 10–15 seconds to roast spices. Add the mashed potatoes and 1 cup green peas; mix thoroughly to combine and break any large lumps. Cook 2–3 minutes, stirring so spices coat the mixture.

Season the filling

Add 1/2 tsp garam masala, 1 tsp amchur or lemon juice, and 1 tsp salt (adjust to taste). Cook another minute to blend flavors. Stir in 2 tbsp chopped fresh cilantro. Remove from heat and let the filling cool to room temperature before assembling.

Prepare sealing slurry

In a small bowl, mix 2 tbsp all-purpose flour with 2 tbsp water to make a smooth paste (slurry) for sealing samosa edges. Set aside.

Shape samosa wrappers

Divide rested dough into 10–12 equal portions (about golf-ball sized) for medium samosas. Roll each portion into a smooth ball and flatten slightly. On a lightly floured surface, roll each ball into an oval about 5–6 inches long and 4–5 inches wide. With a sharp knife or bench scraper, cut the oval in half lengthwise to make two semi-circles.

Fill and seal

Take one semi-circle with the straight edge nearest you and form into a cone by folding the straight edge into a cone shape and overlapping slightly; press edge to seal. Apply a little flour slurry along the inner edge to secure the cone. Hold cone upright and spoon 2–3 tbsp of the cooled potato-pea filling into the cone, leaving space at the top. Dampen the open edge with slurry and pinch closed to form a triangular packet. Ensure edges are well sealed so filling does not escape during frying. Repeat with remaining wrappers and filling.

Heat oil

Pour about 2–3 cups of vegetable oil into a deep, heavy-bottomed pan to a depth of about 2 inches. Heat oil over medium heat to 350°F (175°C) — if no thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly without browning instantly.

Fry samosas

Carefully lower 3–4 samosas at a time (do not overcrowd) into hot oil. Fry, turning occasionally, maintaining medium heat so samosas brown evenly and cook through — about 6–8 minutes per batch. If they brown too quickly, reduce heat. Remove when golden brown and crisp; drain on paper towels. Repeat with remaining samosas.

Serve

Let samosas rest 2–3 minutes (hot filling) then serve warm with tamarind chutney, mint chutney or ketchup. Samosas can be kept in a warm oven for short periods or reheated in an oven to retain crispness.