Classic Punjabi Potato and Pea Samosas

Ingredients

• 2 cups All-purpose flour (Maida)
• 1 teaspoon Carom seeds (Ajwain)
• 4 tablespoons Ghee or Oil
• 3 large Boiled potatoes, peeled and cubed
• 0.5 cup Green peas (fresh or frozen)
• 1 teaspoon Cumin seeds
• 1 tablespoon Ginger-green chili paste
• 1 teaspoon Garam masala
• 1 teaspoon Amchur (Dry mango powder)
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 2 cups Vegetable oil for deep frying

Instructions

1. 1

   Mix flour, carom seeds, salt, and ghee in a bowl; rub the ghee into the flour until it resembles breadcrumbs, then add cold water gradually to knead a very stiff dough.

2. 2

   Cover the dough with a damp cloth and let it rest for at least 30 minutes to ensure a flaky crust.

3. 3

   Heat a tablespoon of oil in a pan, add cumin seeds until they sizzle, then sauté the ginger-chili paste and green peas for 2 minutes.

4. 4

   Add the cubed potatoes, turmeric, garam masala, amchur, and salt; mash the potatoes slightly while mixing and cook for 5 minutes, then let the filling cool completely.

5. 5

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

6. 6

   Fold each semi-circle into a cone, sealing the straight edge with a little water, then fill with the potato mixture and seal the top edge firmly.

7. 7

   Heat oil in a deep pan on low-medium heat; fry the samosas in small batches slowly until they are golden brown and crispy.

8. 8

   Drain on paper towels and serve hot with mint-coriander chutney or tamarind sauce.