Punjabi Samosa

Ingredients

• 2 cups refined flour
• 3 tbsp oil
• 3 potatoes, boiled
• 1/2 cup green peas
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp amchur
• Oil for frying
• Salt to taste

Instructions

1. 1

   For the dough: in a bowl, mix 2 cups all-purpose flour, 1/2 tsp salt, and 2 tbsp oil. Rub the oil into the flour with your fingers until it resembles breadcrumbs - this is what makes the samosa crust flaky. Add water gradually and knead into a stiff dough. Cover and rest for 30 minutes.

2. 2

   For the filling: boil 4 potatoes, peel, and roughly cube. Heat 2 tsp oil, add 1 tsp cumin seeds and let them splutter. Add 2 chopped green chilies, 1 cup green peas, and the potatoes. Add 1 tsp coriander powder, 1 tsp garam masala, 1 tsp amchur, and salt. Mix gently, mashing some potatoes. Cook for 5 minutes. Let the filling cool completely.

3. 3

   Divide the dough into 6 equal balls. Roll each into an oval disc about 6 inches long. Cut each oval in half with a knife to make 2 semicircles.

4. 4

   Take one semicircle, moisten the straight edge with water, and shape it into a cone by bringing the two ends together and pinching. Fill the cone with 2 tbsp of the potato mixture, then pinch the top closed to seal. Ensure all edges are sealed tightly to prevent oil from seeping in.

5. 5

   Heat oil in a deep pan to medium-low heat (about 160C). Slide in 2-3 samosas at a time and fry slowly for 8-10 minutes, turning occasionally, until golden and crisp on all sides. Frying on low heat ensures the crust cooks through without burning.

6. 6

   Drain on paper and serve hot with green chutney and tamarind chutney. The samosa travelled the Silk Road to India and became the nation's favourite tea-time snack.

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