My Mom'S Signature Punjabi Samosa Recipe

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1. 1Step 1: In a mixing bowl, combine flour, sooji, and salt.
2. 2Step 2: Crush ajwain seeds between your palms and add them to the flour.
3. 3Step 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. 4Step 4: Gradually add water, a little at a time, and knead into a firm dough (firmer than roti dough but not dry).
5. 5Step 5: Cover and let the dough rest for 20 minutes.
6. 6Step 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. 7Step 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. 8Step 8: Heat oil in a pan over medium heat. Add the ground seeds and sauté for 30 seconds.
9. 9Step 9: Add hing (if using), turmeric, ginger, and green chilies. Sauté for another 30 seconds.
10. 10Step 10: Add diced potatoes, salt, red chili powder, and garam masala. Mix well and mash lightly using a masher.
11. 11Step 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. 12Step 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. 13Step 13: Roll one dough ball into a 7-inch wide, 8-inch long oval.
14. 14Step 14: Cut the oval in half vertically to form two semi-circles.
15. 15Step 15: Take one semi-circle and position the straight edge facing you.
16. 16Step 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. 17Step 17: Fill the cone with about 2 tablespoons of filling, leaving space at the top.
18. 18Step 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. 19Step 19: Repeat rolling and shaping with the remaining dough and filling.
20. 20Step 20: Heat oil in a kadai or frying pan.
21. 21Step 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. 22Step 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. 23Step 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. 24Step 24: Preheat air fryer to 350°F (180°C)
25. 25Step 25: Lightly brush samosas with oil and place in the basket.
26. 26Step 26: Air fry for 15–20 minutes, flipping halfway through.
27. 27Step 27: Cook for an additional 10 minutes or until crisp and golden.