Punjabi Samosa

Ingredients

• 2 cups all-purpose flour
• ¼ cup vegetable oil
• ½ teaspoon kosher salt
• ½ cup warm water
• 2.5 lbs medium russet potatoes
• 1 cup frozen peas
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 whole green chili peppers
• ½ tablespoon fresh ginger, grated
• ¼ cup fresh cilantro, chopped
• ½ teaspoon coriander powder
• ¼ teaspoon amchur (dried mango powder)
• ½ teaspoon garam masala
• ¾ teaspoon kosher salt
• 3 cups vegetable oil for frying
• 2 tablespoons water

Instructions

1. 1

   In a large mixing bowl, combine 2 cups all-purpose flour and 0.5 teaspoon kosher salt. Create a small well in the center and pour in 0.25 cup vegetable oil. Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs with no dry pockets.

2. 2

   Gradually add 0.5 cup warm water, a few tablespoons at a time, mixing with your fingers until a soft, cohesive dough forms. You should be able to gather it into a ball without it being sticky or overly dry. Knead the dough in the bowl for 2–3 minutes until smooth and slightly elastic.

3. 3

   Cover the dough bowl with a damp kitchen towel and let it rest at room temperature for at least 20 minutes — this allows the gluten to relax, making it easier to roll out thin without tearing.

4. 4

   While the dough rests, peel and cut 2.5 lbs russet potatoes into 1-inch cubes. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Cook until a fork easily pierces the largest piece, about 12–15 minutes. Drain well and transfer to a large bowl. While still warm, lightly mash with a fork until mostly broken down with some small chunks remaining — you want texture, not a smooth puree.

5. 5

   Set a medium skillet over medium heat and add 2 tablespoons vegetable oil. Once shimmering, add 1 teaspoon cumin seeds and let them crackle for about 30 seconds until fragrant — you should hear them pop gently.

6. 6

   Split 1 green chili pepper lengthwise, remove the seeds if you prefer less heat, then add it whole to the oil. Cook for 30 seconds, then add 0.5 tablespoon freshly grated ginger. Stir constantly for another 30 seconds until the ginger turns fragrant and slightly golden.

7. 7

   Remove the green chili and discard it (or leave it in if you enjoy whole chili flavor). Pour the oil and spices into the warm mashed potatoes and add 1 cup frozen peas, 0.25 cup fresh cilantro chopped fine, 0.5 teaspoon coriander powder, 0.25 teaspoon amchur, 0.5 teaspoon garam masala, and 0.75 teaspoon kosher salt. Mix gently but thoroughly until everything is evenly distributed. Taste and adjust salt or spices as needed. Set aside to cool slightly.

8. 8

   Divide the rested dough into 12 equal portions and roll each into a ball. Flatten one ball on a clean work surface and use a rolling pin to roll it into a 6-inch round as thin as you can — about the thickness of a coin. The thinner you roll, the crispier your samosa will be.

9. 9

   Cut the dough round in half to create two semicircles. Take one semicircle, wet the straight edge with a damp finger, then bring the two corners of the wet edge together to form a cone shape — seal by pinching the seam. Make sure there are no gaps or the oil will seep in during frying.

10. 10

    Hold the cone upright and fill it with about 2 tablespoons of the cooled potato filling — don't overstuff, as the filling should not reach all the way to the top. Wet the top open edges of the cone with a damp finger and fold down to seal, pressing gently to create a triangular pocket.

11. 11

    Place the filled samosa on a parchment-lined baking sheet and repeat with the remaining dough rounds and filling. As you work, cover finished samosas loosely with a damp towel to prevent the dough from drying out.

12. 12

    Heat 3 cups vegetable oil in a heavy-bottomed pot or kadhi (deep, wide pan) to 325°F, measured with an instant-read thermometer. This lower temperature ensures the outside crisps before the inside burns.

13. 13

    Carefully lower 3–4 samosas into the hot oil using a slotted spoon, keeping them spaced apart so they don't stick together. Fry for 4–5 minutes, stirring gently and occasionally, until they turn deep golden brown on all sides — the color should be a rich, burnished gold, not pale or overly dark.

14. 14

    Using the slotted spoon, transfer the fried samosas to a paper-towel-lined plate and let them drain for 1–2 minutes. Repeat with the remaining samosas in batches, adjusting the heat as needed to maintain 325°F — if the oil temperature drops, the samosas will absorb oil and become greasy; if it climbs, they'll burn outside and stay raw inside.

15. 15

    Serve the samosas warm with your choice of tamarind chutney, green cilantro chutney, or spiced yogurt for dipping. They are best eaten within an hour of frying, while the crust is still crackling and the filling is warm.

Tools you’ll need

• large mixing bowl
• rolling pin
• kitchen scale
• large pot
• medium skillet
• heavy-bottomed deep pot or kadhi
• instant-read thermometer
• slotted spoon
• fork
• damp kitchen towel
• parchment paper
• baking sheet
• paper towels

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