Name: Crispy Punjabi Samosas (from scratch)
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Ingredients: 2 cups All-Purpose Flour; 4 tbsp Ghee or Oil; 0.5 tsp Carom Seeds (Ajwain); 0.5 tsp Salt; 0.5 cup Water; 2 medium Potatoes (boiled, peeled, mashed); 0.5 cup Green Peas (fresh or frozen); 1 tsp Ginger (grated); 1 piece Green Chilies (chopped); 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 0.5 tsp Amchur (Dry Mango Powder); 0.5 tsp Garam Masala; 3 cups Cooking Oil (for frying); 1 tsp Salt

SnackVegetarianComfort Food

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
All-Purpose Flour	2 cups	152	4g	32g	0g
Ghee or Oil	4 tbsp	88	0g	0g	10g
Carom Seeds (Ajwain)	0.5 tsp	2	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Water	0.5 cup	0	0g	0g	0g
Potatoes (boiled, peeled, mashed)	2 medium	55	1g	12g	0g
Green Peas (fresh or frozen)	0.5 cup	10	1g	2g	0g
Ginger (grated)	1 tsp	0	0g	0g	0g
Green Chilies (chopped)	1 piece	2	0g	1g	0g
Cumin Seeds	1 tsp	1	0g	0g	0g
Coriander Powder	1 tsp	1	0g	0g	0g
Amchur (Dry Mango Powder)	0.5 tsp	1	0g	0g	0g
Garam Masala	0.5 tsp	1	0g	0g	0g
Cooking Oil (for frying)est. 10% oil absorption	3 cups	990	0g	0g	112g
Salt	1 tsp	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
All-Purpose Flour	2 cups	152	4g	32g	0g
Ghee or Oil	4 tbsp	88	0g	0g	10g
Carom Seeds (Ajwain)	0.5 tsp	2	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Water	0.5 cup	0	0g	0g	0g
Potatoes (boiled, peeled, mashed)	2 medium	55	1g	12g	0g
Green Peas (fresh or frozen)	0.5 cup	10	1g	2g	0g
Ginger (grated)	1 tsp	0	0g	0g	0g
Green Chilies (chopped)	1 piece	2	0g	1g	0g
Cumin Seeds	1 tsp	1	0g	0g	0g
Coriander Powder	1 tsp	1	0g	0g	0g
Amchur (Dry Mango Powder)	0.5 tsp	1	0g	0g	0g
Garam Masala	0.5 tsp	1	0g	0g	0g
Cooking Oil (for frying)est. 10% oil absorption	3 cups	990	0g	0g	112g
Salt	1 tsp	0	0g	0g	0g

Directions

Step 1
For the dough: Mix flour, ghee/oil, ajwain, and salt. Gradually add water and knead into a firm, non-sticky dough. Cover and rest for 30 minutes.
Step 2
For the filling: Heat 1 tbsp oil in a pan. Add cumin seeds, ginger, and green chilies. Sauté for 1 minute. Add green peas and cook for 2-3 minutes.
Step 3
Add mashed potatoes, coriander powder, amchur, garam masala, and salt. Mix well and cook for 5 minutes, mashing lightly. Let it cool completely.
Step 4
Divide dough into equal balls. Roll each ball into an oval shape. Cut in half to form two semicircles.
Step 5
Take one semicircle, moisten the straight edge with water, bring the ends together to form a cone. Fill with potato mixture and seal the top edges to form a triangle.
Step 6
Heat oil for deep frying on medium-low heat. Carefully drop samosas into the oil and fry slowly, turning occasionally, until golden brown and crispy, about 10-15 minutes per batch.
Step 7
Remove with a slotted spoon and drain excess oil on paper towels. Serve hot with tamarind or mint chutney.