Ingredients

• 2 cups all-purpose flour (maida)
• ¼ cup oil or ghee
• ½ tsp carom seeds (ajwain)
• Salt to taste
• Water, as required

• 4 large potatoes, boiled and mashed coarsely
• ½ cup green peas (boiled)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed coriander seeds
• 1 tsp ginger, grated
• 2 green chillies, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder)
• Salt to taste

• Oil, for deep frying

Instructions

1. Prepare Ingredients: Boil potatoes, chop green chillies, grate ginger, and keep all spices ready.
2. Make the Dough: Mix flour, salt, ajwain, and oil. Rub well until crumbly, then add water to form stiff dough. Rest for 30 minutes.
3. Prepare Filling Base: Heat oil, add cumin and coriander seeds, then add ginger and green chillies.
4. Add Potatoes & Spices: Add potatoes, peas, turmeric, red chilli, garam masala, amchur, and salt. Mix well and cool.
5. Shape Samosas: Roll dough, cut into halves, shape cones, and stuff generously with filling.
6. Seal Properly: Seal edges firmly using water to avoid opening during frying.
7. Deep Fry Slowly: Fry samosas on low-medium heat until golden and crisp. This ensures cooked layers.
8. Serve Hot: Drain excess oil and serve hot with chutneys.

Why You’ll Love This Recipe

• Authentic halwai-style taste
• Extra crispy outer layer
• Generous spicy filling
• Perfect tea-time snack
• Freezer-friendly

Common Mistakes

• Frying on high heat
• Soft dough
• Over-mashing potatoes
• Skipping resting time

Variations

Paneer Samosa: Add crumbled paneer to filling.
Dry Fruits Samosa: Add raisins and cashews.
Baked: Bake instead of frying for lighter version.

Personal Note

Punjabi samosas remind me of winter evenings with hot tea and endless conversations. The slow frying and crisp sound when you break it open is pure nostalgia. Homemade samosas always taste extra special.