Punjabi Aloo Samosa

Make the dough: mix the flour, carom seeds and salt, then pour in the warm melted ghee. Rub the fat into the flour — the moyan — until it looks like coarse breadcrumbs and holds its shape when squeezed in your fist.

Introduce cold water in minimal increments to knead an exceedingly stiff, tight dough. Cover securely with a damp cloth and allow it to rest for an uninterrupted 30-40 minutes for gluten relaxation.

30–40 min

For the filling, heat a little oil in a pan. Add the coarsely crushed coriander and fennel seeds and let them toast for a few seconds, then add the chopped green chillies and peas.

Fold in the crumbled (not smoothly mashed) potatoes, garam masala, dry mango powder (amchur), and salt. Sauté for 3-4 minutes to evaporate any internal moisture, creating a robust, dry stuffing. Allow the mixture to cool to room temperature entirely.

3–4 min

Portion the rested dough into uniform dough balls. Roll a portion into an elongated, slightly thick oval. Bisect it horizontally across the center to yield two distinct semi-circles.

Wet the straight edge with water, bring the edges together into a cone and press the overlap firmly to seal it.

Fill the cone generously with the cooled potato mixture. Wet the inside of the open edge, make a small pleat at the back, bring it across to the front and pinch firmly to close the samosa.

Heat the oil in a deep kadhai over a very low flame. It should be barely warm; if it sizzles hard it is too hot. Lower the raw samosas in gently.

Fry at this sustained low temperature for 12-15 minutes. This slow rendering process is the crucial culinary technique required to achieve a golden, blister-free, shattering crust.

12–15 min

Once a deep golden brown is achieved, extract the samosas, drain them efficiently on paper towels, and serve piping hot.