Punjabi Samosas

Method

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1. Rub the ghee into the flour, ajwain and salt for 3 to 4 minutes until the mixture holds its shape when squeezed in your fist. This is the critical step for flakiness.

   Mark done Start 3 min timer

2. Add the cold water gradually and bring together into a stiff, firm dough. Do not knead it beyond smoothness. Rest, covered, for 30 minutes.

   Mark done Start 30 min timer

3. For the filling, heat the oil and pop the cumin and crushed coriander seeds. Add the ginger and green chillies and fry 1 minute.

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4. Add the ground spices, then fold in the crushed potatoes and peas with the salt. Cook 4 minutes, then stir through the amchur and fresh coriander. Cool completely.

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5. Divide the dough into eight. Roll each into a 16 cm oval and cut in half across the middle.

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6. Take one semicircle, brush the straight edge with water, and fold into a cone, overlapping the edges by 1 cm and pressing firmly to seal.

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7. Fill the cone two-thirds full, press the filling down, then brush the open edge with water and pinch it closed, fluting the seam.

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8. Heat the oil to only 140°C / 285°F. Fry the samosas in batches for 10 to 12 minutes, turning occasionally — they should barely bubble and stay pale for the first several minutes.

   Mark done Start 10 min timer

9. Raise the heat to 180°C / 355°F for the final 2 to 3 minutes to colour them deep golden and blistered. Drain on a rack and serve with tamarind and mint chutneys.

   Mark done Start 2 min timer

Chef’s Tips

• A soft dough gives smooth, bubbly-free samosas that go limp. Stiff dough is what blisters.
• Seal the cone properly. A gap lets oil in and the samosa will burst.
• Uncooked samosas freeze for 2 months — fry from frozen at 150°C, adding 4 minutes.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Masala chai, always
• Serve with tamarind and coriander chutneys
• Follow with gulab jamun

Storage & Reheating

Fried samosas keep 2 days; re-crisp at 190°C / 375°F for 8 minutes. Never microwave them.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.