Punjabi Potato Samosa

Method

1. 01

   Rub fat into the flour

   Mix flour, ajwain, and 4 g salt. Rub in 75 ml oil for 4–5 minutes until the mixture clumps when squeezed and falls apart when pressed; this shortens the crust.

   

2. 02

   Knead a stiff dough

   Add 130 ml cold water gradually and knead only 4 minutes to a stiff, non-sticky dough. Add up to 25 ml more only if dry cracks remain; cover and rest 40 minutes.

   

3. 03

   Temper the filling spices

   Heat 25 ml oil over medium. Sizzle cumin 20 seconds, then ginger and green chile 45 seconds. Add coriander and stir 10 seconds without burning.

   

4. 04

   Cook a dry potato filling

   Add peas and 30 ml water, cover 3 minutes, then add potatoes and remaining salt. Fold 4–5 minutes until dry; switch off heat, add amchur and garam masala, and cool completely.

   

5. 05

   Roll and halve the wrappers

   Divide dough into six 95 g balls. Roll one at a time to a 17 cm oval about 1.5 mm thick, cut across the middle into two semicircles, and keep covered.

   

6. 06

   Form tight cones

   Brush the straight edge with water, overlap by 2 cm, and press into a cone with no gap at the tip. Stand each cone in a cup while filling so the seam stays closed.

   

7. 07

   Fill and seal

   Add 65–70 g cold filling, leaving 1.5 cm headspace. Moisten the rim, pinch out trapped air, fold a small pleat, and seal firmly; cover finished samosas with a barely damp cloth.

   

8. 08

   Begin frying at low heat

   Heat oil only to 145–150°C. Add four samosas and fry 8–10 minutes with gentle movement until the crust sets pale and firm; hot oil at this stage creates bubbles and raw inner dough.

   

9. 09

   Raise heat and crisp

   Raise oil gradually to 165°C and fry 4–6 minutes more, turning, until evenly deep gold and the centre reaches 74°C. Drain upright on a rack and rest 8 minutes before serving.