Samosa Recipe (Punjabi Aloo Samosa)

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1. 1Step 1: Mix the flour, carom seeds, and salt in a bowl. Add the ghee and mix well.
2. 2Step 2: Rub the ghee or oil into the flour with your fingertips until the mixture resembles breadcrumbs.
3. 3Step 3: Ensure the mixture clumps together when pressed and doesn't fall apart.
4. 4Step 4: Add water little by little and knead into a firm dough.
5. 5Step 5: If the dough looks dry or floury, add 1 to 2 tablespoons more water and knead.
6. 6Step 6: Cover the dough with a moistened napkin and set aside for 30 minutes.
7. 7Step 7: Steam or boil the potatoes and peas until fully cooked. Drain any extra water in a colander or sieve.
8. 8Step 8: Peel the boiled potatoes and chop them into small cubes.
9. 9Step 9: Dry roast all the whole spices (cinnamon, clove, cardamom, peppercorns, cumin, fennel, coriander seeds) until fragrant, being careful not to burn them.
10. 10Step 10: Let the roasted spices cool, then grind them in a dry grinder or coffee grinder to a semi-fine or fine powder.
11. 11Step 11: Heat oil in a pan and crackle the cumin seeds.
12. 12Step 12: Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
13. 13Step 13: Add the steamed green peas, red chili powder, freshly ground spice powder, dry mango powder, and asafoetida.
14. 14Step 14: Stir and sauté on low heat for 1 to 2 minutes.
15. 15Step 15: Add the potato cubes. Mix well and sauté for about 2 to 3 minutes on low heat, stirring frequently.
16. 16Step 16: Set the potato filling aside to cool at room temperature.
17. 17Step 17: After the dough has rested for 30 minutes, divide it into 6 equal pieces.
18. 18Step 18: Roll each piece in your palms to make a smooth ball.
19. 19Step 19: Roll each ball with a rolling pin, keeping the thickness to 1 mm throughout.
20. 20Step 20: Cut the rolled dough in half through the center with a knife or pastry cutter.
21. 21Step 21: Spread water all over the edges of the semicircle using a brush or fingertips.
22. 22Step 22: Bring the two straight ends together to form a cone shape.
23. 23Step 23: Press the edges to seal them well.
24. 24Step 24: Stuff the cone with the prepared potato-peas filling.
25. 25Step 25: Pinch a part on the edge (see video & photos) to help the samosa stand once shaped.
26. 26Step 26: Press both edges together, ensuring there are no cracks.
27. 27Step 27: Prepare all samosas this way and keep them covered with a moist kitchen napkin.
28. 28Step 28: Heat oil for deep frying in a kadai or pan. When the oil is hot (test by dropping a small piece of dough; it should rise quickly), gently slide in a stuffed samosa and quickly reduce the flame to low.
29. 29Step 29: Turn over in between and fry until golden. Drain fried samosas on paper towels to remove excess oil.
30. 30Step 30: Fry in batches. For the second batch, increase the oil temperature to medium-heat before adding samosas. Do not overcrowd the pan.
31. 31Step 31: Add the samosa, then lower the heat to decrease the oil temperature.
32. 32Step 32: Fry all samosas in batches using the same method.
33. 33Step 33: Serve samosas hot or warm with coriander chutney, tamarind chutney, or tomato ketchup.
34. 34Step 34: They can also be served with a yogurt dip or plain raita, or with chana masala (chickpea curry).
35. 35Step 35: Pair with masala chai or ginger chai.
36. 36Step 36: Bread or pav can also be served with it.
37. 37Step 37: Whatever you serve this snack with, remember to have hot masala chai with it.