Samosa Recipe (Punjabi Potato Samosa)

Instructions

1. Peel, halve and boil potatoes in a pot of water until fork tender (not mushy). Alternatively, pressure cook unpeeled potatoes for 5 whistles on medium flame or in instant pot for 8 mins on trivet. Cool and peel.
2. Crumble the potatoes without mashing them. Keep aside.
3. Mix together flour, carom seeds, salt and oil in a mixing bowl.
4. Rub the flour well with your fingers or palms for 3 to 4 minutes to incorporate the oil until it looks like breadcrumbs.
5. Take a handful of flour and press down with your fingers. It must hold shape and not crumble, indicating oil is well incorporated.
6. Add water little by little and mix to form a slightly stiff yet pliable dough. Cover and rest for 25 to 30 minutes.
7. Heat a pan with oil and add cumin seeds.
8. When seeds sizzle, add ginger and green chilies. Fry until aromatic, about 30 to 60 seconds.
9. Stir in green peas and saute for 2 minutes.
10. Add red chilli powder, garam masala, cumin powder, chaat masala and fennel powder. Saute for 30 seconds.
11. Stir in potatoes and sprinkle salt. Mix and saute for 2 to 3 minutes. Mix in coriander leaves and set aside to cool.
12. Taste and add more salt if needed. Add lemon juice if using. Divide mixture into 10 portions.
13. Knead dough gently to smoothen. Divide into 5 portions and roll into balls. Cover to prevent drying.
14. Grease rolling area, flatten a ball and drizzle a few drops of oil.
15. Roll to a circle or oval disc about 8.5 inches long by 6.5 inches wide, neither too thick nor too thin.
16. Using a knife, cut into two semicircles. Each part makes one samosa.
17. Apply water over the straight edge and join edges to make a cone. Press down gently to seal from inside.
18. Fill cone with one portion of potato masala and press down with finger. Smear water generously on both other edges.
19. Bring edges together and seal by pinching. For standing samosa, make a pleat on one side, bring back and seal by pinching.
20. Ensure samosa is sealed well. Cover with cloth to prevent drying.
21. After making 5 samosas, heat oil until medium hot. Oil should not sizzle immediately when dough is dropped in.
22. Gently add samosas to oil and fry on low flame undisturbed for 10 to 12 minutes.
23. When crust becomes firm, increase flame to medium. Turn to other side and fry until crispy and golden.
24. While first batch fries, make remaining samosas. Remove golden samosas to wired rack or colander. Let oil cool slightly before next batch.
25. Serve samosa with mint chutney, sweet tamarind chutney or tomato ketchup.
26. For baking: Preheat oven at 180°C or 360°F for 20 minutes. Brush samosas generously with oil and bake for 35 to 40 minutes.
27. For air fryer: Spray samosas with oil or brush with ghee. Preheat air fryer 7 minutes at 360°F or 180°C if required.
28. Place samosas in air fryer basket spacing them at least an inch apart.
29. Air fry for 12 minutes, turn to other side and air fry for another 5 to 6 minutes until golden and crisp.
30. Brush with ghee or oil as required.