Punjabi Potato and Pea Samosas in a Flaky Ghee Crust

What you need

• 250 g (2 cups) all-purpose flour, maida
• 1 tsp carom seeds, ajwain
• 1 tsp salt, for the dough
• 50 g (6 tbsp) ghee, or neutral oil
• 8 tbsp cold water, about, as needed
• 350 g (12 oz) potatoes, about 3 medium
• 100 g (3/4 cup) green peas, fresh or frozen
• 1 tbsp vegetable oil, for the filling
• 1/2 tsp cumin seeds
• 1 tsp ginger, finely chopped
• 2 green chilies, finely chopped
• 1 tsp coriander seeds, crushed
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp red chili powder
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp amchur, dry mango powder
• 1 pinch asafoetida, optional
• salt, for the filling, to taste
• 2 tbsp cilantro, chopped
• neutral oil, for deep frying

Method

Restated from the original video

1. 1

   Combine the flour, carom seeds and the salt for the dough in a bowl. Add the ghee and rub it in with your fingertips until the mixture looks like coarse crumbs and clumps when squeezed.

2. 2

   Add the water a spoonful at a time and knead into a firm, stiff dough. Cover with a damp cloth and rest for 30 min.

3. 3

   Meanwhile, boil or steam the potatoes and peas until fully tender. Drain well, peel the potatoes and cut them into small cubes.

4. 4

   Heat the oil in a frying pan over medium heat and add the cumin seeds. Let them sizzle for a few seconds.

5. 5

   Add the ginger and green chilies and stir until the raw smell of the ginger fades, about 30 seconds.

6. 6

   Add the peas, crushed coriander seeds, fennel seeds, chili powder, ground coriander, garam masala, amchur and asafoetida. Stir over low heat for 1-2 min.

7. 7

   Add the potatoes with salt to taste and stir over low heat for 2-3 min, breaking up some of the cubes. Mix in the cilantro and leave the filling to cool completely.

8. 8

   Divide the dough into 6 pieces and roll each into a smooth ball. Roll each ball into an oval about 1 mm thick and cut it across the middle into two halves.

9. 9

   Brush the straight edge of one half with water. Bring the two ends of that edge together, overlapping them, and press firmly to form a cone.

10. 10

    Fill the cone with about 2 tbsp of filling. Dampen the open edge, pinch a small pleat into the back, and press it shut with no gaps.

11. 11

    Keep the finished samosas under a damp cloth while shaping the rest.

12. 12

    Heat the oil for deep frying in a deep pan over medium heat until a pinch of dough dropped in rises slowly and steadily to the top.

13. 13

    Slide in 3-4 samosas and turn the heat to low at once. Fry slowly, turning now and then, until firm, blistered and golden all over, 12-15 min.

14. 14

    Drain on paper towels. Bring the oil back up over medium heat before each new batch, then lower it again once the samosas go in.

15. 15

    Serve hot or warm.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.