Crispy Punjabi Samosa
ID: e1f00ce6...
An authentic recipe to make perfectly crispy and khasta (flaky) Punjabi Samosas at home. It features a hard, carom-infused pastry dough and a deeply aromatic, slightly charred potato and green pea filling spiced with fresh coarsely ground spices.
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🍳 Cooking Flow
Knead a very stiff dough with maida, ghee, carom seeds, and cold water; rest for 15-20 minutes. → Dry-roast and coarsely crush coriander, fennel, and cumin seeds. → Sauté ginger, chillies, spices, boiled potatoes, and peas in ghee, char slightly, add the crushed spices, and cool. → Roll dough thin, cut in half, form cones, stuff with filling, pleat, and seal. → Slow-fry in medium-low oil until completely golden brown and crispy.
Cooking Steps
Brief Cooking Order
Knead a very stiff dough with maida, ghee, carom seeds, and cold water; rest for 15-20 minutes. → Dry-roast and coarsely crush coriander, fennel, and cumin seeds. → Sauté ginger, chillies, spices, boiled potatoes, and peas in ghee, char slightly, add the crushed spices, and cool. → Roll dough thin, cut in half, form cones, stuff with filling, pleat, and seal. → Slow-fry in medium-low oil until completely golden brown and crispy.
Introduction
An authentic recipe to make perfectly crispy and khasta (flaky) Punjabi Samosas at home. It features a hard, carom-infused pastry dough and a deeply aromatic, slightly charred potato and green pea filling spiced with fresh coarsely ground spices.
Step 1
In a mixing bowl, combine the maida, salt, carom seeds, and 2 tablespoons of ghee. Rub the ghee into the flour with your fingertips until it reaches a breadcrumb-like consistency. Slowly add cold water and knead into a very stiff, hard dough. Cover with a damp cloth and let it rest for 15-20 minutes.
Step 2
Prepare the Samosa Masala by lightly dry-roasting the coriander seeds, fennel seeds, and cumin seeds in a pan. Transfer to a mortar and pestle and crush them coarsely.
Step 3
Heat 1 tablespoon of ghee in a pan. Sauté the chopped ginger and green chillies for a minute, then add the raisins and cook briefly. Stir in the turmeric powder, degi red chilli powder, and asafoetida.
Step 4
Add the boiled potatoes (roughly chopped or broken by hand) and green peas to the pan. Lightly mash them, cover, and let it cook on medium heat for 4-5 minutes.
Step 5
Remove the lid and cook on high heat to let the potatoes lightly char at the bottom of the pan. Add 1.5 tablespoons of the prepared coarsely ground Samosa Masala, black pepper powder, dry mango powder, and salt. Mix thoroughly and set the filling aside to cool completely to room temperature.
Ingredients List
Important Notes
The dough must be kneaded very stiff (hard); too much water will make the samosa skin soft and cause bubbles/blisters during frying.
Ensure the potato filling cools down completely to room temperature before stuffing; hot stuffing will make the pastry soggy.
Always fry the samosas patiently on low-to-medium heat. Cooking them too fast on high heat will leave the inside uncooked and cause outer blisters.
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