My Mom’s Signature Punjabi Samosa Recipe

Ingredients

• 2 cups maida all purpose flour (240 g)
• 1 tablespoon fine sooji
• 1 teaspoon kosher salt
• ½ teaspoon ajwain seeds carom seeds
• 4 tablespoons melted ghee
• ½ cup water 100 ml, as needed
• Oil for frying
• 3 medium red potatoes about 1 lb
• ½ cup green peas optional
• 1 tablespoon oil
• Spices
• ⅛ teaspoon hing asafoetida, optional
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoons minced green chilies
• 2 teaspoons grated ginger
• 2 tablespoons chopped cilantro
• 1½ teaspoons kosher salt
• ¼ teaspoon turmeric
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon kasoori methi
• 12 green chilies Make a small slit down the center of the green chilies, do not cut all the way in half.
• ¾ cup Cilantro Mint Chutney
• ¾ cup tamarind chutney

Steps

1. In a mixing bowl, combine flour, sooji, and salt.
2. Crush ajwain seeds between your palms and add them to the flour.
3. Add melted ghee and rub it into the flour using your fingers until the mixture resembles coarse crumbs and holds together slightly when pressed.
4. Gradually add water, a little at a time, and knead into a firm dough (firmer than roti dough but not dry).
5. Cover and let the dough rest for 20 minutes.
6. Steam the potatoes and let them cool completely before peeling and dicing. If using an Instant Pot, pressure cook for 15 minutes, then allow them to cool naturally. I often steam the potatoes a few hours in advance as part of meal prep, this makes them easier to handle and prevents them from becoming sticky when mashed or chopped.
7. Dry roast the coriander, cumin, and fennel seeds lightly in a pan over medium heat until fragrant. Let the spices cool down for 5 minutes. Then, grind them coarsely using a mortar and pestle.
8. Heat oil in a pan over medium heat. Add the ground seeds and sauté for 30 seconds.
9. Add hing (if using), turmeric, ginger, and green chilies. Sauté for another 30 seconds.
10. Add diced potatoes, salt, red chili powder, and garam masala. Mix well and mash lightly using a masher.
11. Turn off the heat. Stir in chopped cilantro, kasoori methi (if using), and lemon juice. Mix and allow the filling to cool completely.
12. Divide the dough into 6 equal portions and roll each into a smooth, golf ball-sized round. Keep them covered to prevent drying out.
13. Roll one dough ball into a 7-inch wide, 8-inch long oval.
14. Cut the oval in half vertically to form two semi-circles.
15. Take one semi-circle and position the straight edge facing you.
16. Wet the edges with a little water. Bring the two corners of the straight edge together, slightly overlapping to form a cone, and seal the edge by gently pressing down.
17. Fill the cone with about 2 tablespoons of filling, leaving space at the top.
18. Create a small pleat on the back edge, which is slightly larger than the front. Then press the edges together firmly to seal the samosa into a neat triangle that stands upright when placed on a flat surface.
19. Repeat rolling and shaping with the remaining dough and filling.
20. Heat oil in a kadai or frying pan.
21. Carefully add 2 to 6 samosas, depending on the size of the frying pan and the kadai, and let them sit undisturbed for 1 to 1½ minutes.
22. Lower the heat and fry the samosas, stirring occasionally, for 8 to 10 minutes or until they turn golden brown and crispy. Drain on a wire rack or mesh tray, Repeat with the remaining samosas.
23. Optional: Once all the samosas are fried, add the chilies to the oil and fry them on low heat for 2 to 3 minutes. Remove and drain on a mesh tray.
24. Preheat air fryer to 350°F (180°C)
25. Lightly brush samosas with oil and place in the basket.
26. Air fry for 15-20 minutes, flipping halfway through.
27. Cook for an additional 10 minutes or until crisp and golden.