Name: Samosa
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose flour (Maida); 1 tsp Carom seeds (Ajwain); 4 tbsp Ghee (clarified butter); 1 tsp Salt; 0.5 cup Cold water; 4 medium Potatoes (boiled and peeled); 0.5 cup Green peas; 1 tbsp Ginger-Green Chili Paste; 1 tsp Cumin seeds; 1 tsp Coriander powder; 0.5 tsp Garam masala; 1 tsp Amchur (Dry mango powder); 2 cups Vegetable oil for frying

Appetizers & Starters

Samosa

Experience the crunch of a perfectly fried, golden-brown pastry shell giving way to a savory, aromatic filling of spiced potatoes and peas. These authentic Punjabi samosas are a beloved street food classic that brings the vibrant flavors of India straight to your kitchen.

Prep

45m

Cook

35m

Serves

Calories

310kcal

Qty	Ingredient
2 cups 250 g	All-purpose flour (Maida)
1 tsp 2 g	Carom seeds (Ajwain)
4 tbsp 60 ml	Ghee (clarified butter)
1 tsp 6 g	Salt
0.5 cup 120 ml	Cold water
4 medium 500 g	Potatoes (boiled and peeled)
0.5 cup 75 g	Green peas
1 tbsp 15 g	Ginger-Green Chili Paste
1 tsp 2 g	Cumin seeds
1 tsp 2 g	Coriander powder
0.5 tsp 1 g	Garam masala
1 tsp 2 g	Amchur (Dry mango powder)
2 cups 475 ml	Vegetable oil for frying

2 Method

Step 1. Prepare the dough by mixing flour, salt, ajwain, and ghee until it resembles breadcrumbs, then gradually add water to form a stiff dough. Rest for 30 minutes.

Step 2. To make the filling, heat 1 tbsp oil in a pan, add cumin seeds, ginger-chili paste, and then the mashed potatoes and peas.

Step 3. Stir in the coriander powder, garam masala, amchur, and salt; cook for 5 minutes and let the mixture cool completely.

Step 4. Divide the dough into 6 equal balls, roll each ball into an oval shape, and cut in half to create two semi-circles.

Step 5. Fold each semi-circle into a cone shape, moistening the edges with a little water to seal the side seam.

Step 6. Stuff each cone with 2 tablespoons of the potato mixture and seal the bottom edge firmly, creating a pleat at the back for stability.

Step 7. Heat oil in a deep pan and fry the samosas on low-medium heat for 15-20 minutes, turning occasionally, until golden brown and crispy.

·
Use chilled ghee for the dough to ensure a flaky, pastry-like crust.
·
Do not over-knead the dough; it should be very firm, not soft or sticky.
·
Fry samosas on low-medium heat initially to prevent air bubbles from forming on the surface.
·
Let the filling cool completely before stuffing to avoid a soggy pastry shell.