Punjabi Samosa

Ingredients

For the Dough

2 cups all-purpose flour (maida) / 250 grams
¼ cup ghee or oil / 60 millilitres
½ teaspoon salt
½ cup water (adjust as needed)

For the Filling

3 medium potatoes (boiled, peeled, and mashed)
½ cup green peas (boiled or frozen)
2 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon coriander powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1-2 green chilies (finely chopped)
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon amchoor (dry mango powder)
Salt to taste
Fresh coriander leaves (chopped)

For Frying

Vegetable oil for deep frying

Instructions

Making the Dough

In a large bowl, mix the flour, ghee, and salt. Rub the mixture between your fingers until it resembles breadcrumbs. Gradually add water and knead into a stiff dough. Cover with a damp cloth and let it rest for 30 minutes.

Preparing the Filling

In a large bowl, mix the flour, ghee, and salt. Rub the mixture between your fingers until it resembles breadcrumbs.

Gradually add water and knead into a stiff dough. Cover with a damp cloth and let it rest for 30 minutes.

Preparing the Filling
Heat oil in a pan and add cumin seeds. Once they crackle, add ginger paste, garlic paste, and green chilies. Sauté for a minute.

Add the mashed potatoes, green peas, and all the spices (coriander powder, turmeric, red chili powder, garam masala, and amchoor). Mix well.

Cook for 2-3 minutes, then add fresh coriander leaves and salt. Let the filling cool.

Assembling the Samosas

Divide the dough into equal-sized balls. Roll each ball into a 6-inch circle and cut it in half.

Fold one half-circle into a cone shape and seal the edges with water.

Fill the cone with the potato filling, then seal the top to form a triangle. Repeat with the remaining dough and filling.

Frying the Samosas
Heat oil in a deep pan for frying. The oil should be medium-hot.

Fry the samosas in batches until they turn golden brown and crispy on all sides. This should take about 8-10 minutes.

Drain on paper towels and serve hot with mint or tamarind chutney.

Enjoy your homemade Punjabi-style samosas!