Simple Punjabi Samosa

Ingredients

For the Covering

• ½ cup wheat flour
• ½ cup maida (all-purpose flour)
• Salt to taste
• ½ tsp ajwain (carom seeds)
• 2 tbsp ghee
• Water as required

For the Masala

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• ½ tbsp cumin seeds

For the Filling

• 1 green chili, finely chopped
• 1-inch ginger, finely chopped or grated
• 4-5 boiled medium-sized potatoes
• ½ cup green peas
• 1 tsp turmeric powder
• ½ tsp chili powder
• ¼ tsp hing (asafoetida)
• 1½ tbsp prepared masala
• ½ tsp black pepper powder
• 1 tsp dry mango powder (amchur) or chaat masala
• Salt to taste

Directions

Preparing the Covering

1. In a bowl, mix wheat flour and maida.
2. Add salt, ajwain, and ghee. Mix well until the mixture resembles crumbs. It should hold together when pressed.
3. Gradually add water little by little and knead into a tight dough. Knead well for a few minutes.
4. Cover the dough and let it rest for at least 20 minutes.

Preparing the Masala

1. Roast coriander seeds, fennel seeds, and cumin seeds in a pan until fragrant.
2. Coarsely grind the roasted seeds and set aside.

Preparing the Filling

1. Heat 2 tbsp ghee in a wok or deep pan.
2. Add green chilies and ginger, sauté for 2 minutes.
3. Add turmeric powder, chili powder, and hing, sauté for another 2 minutes.
4. Add boiled potatoes, mix well until coated with the spices.
5. Add green peas, mix, and cook covered for 3-4 minutes, stirring occasionally.
6. Lower the flame and add prepared masala, black pepper, salt, and amchur/chaat masala.
7. Mix well and cook for another 2 minutes.
8. Remove from heat and let the filling cool to room temperature.

Assembling the Samosas

1. Knead the rested dough a few more times and divide it into small balls.
2. Roll each ball into a medium-sized roti (chapati) and cut it in half to make two semi-circles.
3. Apply a little water on the straight edge of one semi-circle and fold it into a cone shape.
4. Hold the cone in your hand and fill it with the prepared filling, leaving some space at the top to seal.
5. Press the edges together to seal the samosa, making sure it’s flat at the bottom so it can sit upright.

Frying the Samosas

Oil Method

1. Heat enough oil in a wok over medium flame to submerge the samosas.
2. Once the oil is hot, reduce the flame and fry the samosas until golden brown.
3. Remove the samosas and place them on a plate lined with tissue paper to soak up excess oil.

Air Fry Method

1. Preheat the air fryer to 180°C (356°F).
2. Brush the samosas with oil on all sides.
3. Place them in the air fryer and set the timer for 20 minutes.
4. After 10 minutes, pause the air fryer, flip the samosas, and brush with more oil if needed. Resume and cook for the remaining time.

Serving

• Serve the samosas hot with sauce or tamarind chutney.

Footnotes