Samosa Recipe (Punjabi Potato Samosa)

 Samosa Recipe (Punjabi Potato Samosa)

Punjabi samosas are a beloved Indian snack, renowned for their crispy, flaky crust and savory potato and pea filling. Crafting these samosas at home allows you to enjoy their authentic taste and texture. This comprehensive guide will walk you through the process of making traditional Punjabi potato samosas from scratch, including preparing the dough, making the filling, assembling, and frying.​

Ingredients

For the Dough:

• 2 cups all-purpose flour​

• ½ teaspoon salt​

• ½ teaspoon carom seeds (ajwain)​

• 3 tablespoons ghee or oil​

• Approximately ½ cup cold water​

For the Filling:

• 3 medium-sized potatoes (about 1 pound), boiled, peeled, and diced​

• ½ cup green peas (fresh or frozen)​

• 1 tablespoon oil​

• 1 teaspoon cumin seeds​

• 1 teaspoon coriander seeds​

• ½ teaspoon fennel seeds​

• 1-inch piece of ginger, finely grated​

• 1-2 green chilies, finely chopped​

• ½ teaspoon turmeric powder​

• 1 teaspoon red chili powder​

• 1 teaspoon garam masala​

• 1 teaspoon amchur (dried mango powder)​

• Salt to taste​

• 2 tablespoons fresh cilantro, chopped​

For Frying:

• Oil, as needed

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Instructions

Preparing the Dough:

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and carom seeds.​Incorporate Ghee/Oil: Add the ghee or oil to the flour mixture. Using your fingers, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for achieving a flaky texture.​

2. Form the Dough: Gradually add cold water, a little at a time, and knead the mixture into a firm, smooth dough. The dough should not be too soft. Cover the dough with a damp cloth and let it rest for 30 minutes.

   
   
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Preparing the Filling:

1. Cook Spices: Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds. Sauté until they begin to sizzle and release their aroma.​

2. Add Aromatics: Add the grated ginger and chopped green chilies to the pan. Sauté for another minute until fragrant.​

3. Add Peas: Stir in the green peas and cook for 2-3 minutes until they are tender.​

4. Spice the Mixture: Add the turmeric powder, red chili powder, garam masala, and amchur powder. Mix well to combine the spices with the peas.​

5. Incorporate Potatoes: Add the diced boiled potatoes to the pan. Using a spatula or potato masher, gently mash some of the potatoes while leaving some chunks for texture. Mix thoroughly so that the spices coat the potatoes evenly.​

6. Season and Garnish: Add salt to taste and sprinkle the chopped cilantro over the mixture. Stir well to combine. Remove the filling from heat and let it cool completely.​

Assembling the Samosas:

1. Divide the Dough: After resting, divide the dough into equal portions, rolling each into a ball about the size of a golf ball.​

2. Roll Out the Dough: On a lightly floured surface, roll out one dough ball into an oval shape, approximately 6 inches in length and 4 inches in width. The rolled dough should be about 1/16 inch thick.​

3. Cut and Shape: Cut the oval in half to form two semi-circles.​

4. Form a Cone: Take one semi-circle and bring the straight edges together to form a cone shape. Seal the edge with a little water, pressing firmly to ensure it is well sealed.​

5. Fill the Cone: Hold the cone in your hand and fill it with about 1-2 tablespoons of the potato and pea filling.​

6. Seal the Samosa: Moisten the open edges of the cone with a little water and press them together to seal the filling inside. Ensure there are no gaps. Repeat this process with the remaining dough and filling.

   
   
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Frying the Samosas:

1. Heat the Oil: In a deep frying pan or wok, heat oil over medium-low heat. The oil should be sufficiently hot but not smoking. To test, drop a small piece of dough into the oil; it should rise slowly to the surface without browning immediately.​

2. Fry in Batches: Carefully slide a few samosas into the hot oil, being cautious not to overcrowd the pan. Fry them on low to medium-low heat, turning occasionally, until they are golden brown and crispy. This slow frying ensures the crust becomes flaky and cooks evenly.​

3. Drain Excess Oil: Once fried, remove the samosas using a slotted spoon and place them on paper towels to drain any excess oil.​

4. Repeat: Continue frying the remaining samosas in batches.