Punjabi Samosa is India's most loved snack. It perfectly boasts crispy, golden pastry encasing the perfectly flavoured potato filling. This Punjabi Samosa recipe brings a flaky crust and richly spiced flavours in a perfectly contrastive blend. A dough is taken as a base made from all-purpose flour mixed with oil and a few carom seeds, giving the crust crispiness and a faint aroma. The filling consists of boiled and mashed potatoes, green peas, and a mix of spices like cumin, coriander, garam masala, and fennel seeds that blend the flavour of subtle heat and earthy flavours. They are shaped like cones, filled liberally, and sealed without disturbing their shape in the hot oil. Each morsel of this Punjabi Samosa recipe makes the ideal combination of spices balanced with the softness of potatoes and the crispy, flaky pastry. Punjabi samosa is often served with tangy tamarind chutney and spicy hot green chutney. A Punjabi Samosa indeed fulfils all your cravings. Try out the recipe of punjabi samosa today.

• 250 gms maida
• 1 tsp carom seeds
• 1 tsp salt
• 6 tbsp ghee
• 3 potato
• 1/2 cup green peas
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp ginger
• 2 tsp green chilli
• 1/2 tsp red chilli powder
• 2 tsp amchur
• 1 tbsp coriander

• Begin by taking 2 cups of all-purpose flour, 1/2 Tsp of carom seeds, and 1/2 Tsp of salt in a large mixing bowl.
• Mix all these dry ingredients well.
• Then, add three tablespoons of ghee or oil. Rub the ghee into the flour with your fingertips until this mixture looks like breadcrumbs.
• Cover your dough with a damp napkin and let it rest for 30 minutes; resting makes the gluten relax, and it also makes it easier to work with.
• Steam or boil three medium potatoes and half a cup of green peas until they are soft and well-cooked. Allow excess water to drain.
• Remove the skins and chop into tiny cubes when cooked.
• Roast 1 Tsp of coriander seeds, 1 Tsp of cumin seeds, 1/2 Tsp of fennel seeds, and ¼ Tsp of black peppercorns in a pan on low heat till fragrant without any charring. Let it cool down and grind into semi-fine or fine powder.
• Add two tablespoons of oil, add 1/2 Tsp cumin seeds and let it sizzle.
• Then add 1 Tsp of finely chopped ginger and one chopped green chilli. Saut just until the raw smell of ginger disappears.
• Now, add the cooked green peas, 1/2 Tsp red chilli powder, the freshly ground spice powder, 1/2 Tsp dry mango powder (amchur), and a pinch of asafoetida (hing).
• Stir and cook on low heat for 1 - 2 minutes.
• Now add the potato cubes to the pan. Mix everything properly and fry for 2 - 3 minutes more, till the potatoes imbibe all the spices.
• Add salt as needed, and then keep the filling aside to cool completely before stuffing.
• When this dough sat for some time, portion out six equivalent pieces from it.
• Working each piece out to be a smooth ball using your palms, now roll out with a rolling pin to about 1 mm thickness.
• Cut the rolled dough circle in half and make two semi-circles.
• Take one half and work into a cone. Rub a bit of water along the edges to seal it.
• Fill the cone with 1-2 tablespoons of the potato-pea mixture without overstuffing.
• Seal the top of the cone by pinching and folding the edges to resemble a classic samosa shape.
• Heat oil for deep frying in a kadai or heavy-bottomed pan.
• Slide the stuffed samosas gently into the oil, immediately afterwards reduce the heat to a low, and cook evenly for it to become crisp.
• Fry samosas, turning occasionally until crispy and golden brown.
• This will take roughly about 8-10 minutes for each batch.
• Serve these delicious Punjabi samosas hot and crispy with some tamarind or mint chutney.