Punjabi Samosa

Making samosas takes some time, but they freeze well. The secret of a flaky crust: a stiff dough with plenty of fat, fried slowly in oil that is not too hot.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 12
• Prep 45 min
• Cook 30 min
• Vegan

Ingredients

• 250 g plain flour
• ½ tsp ajwain
• ½ tsp salt
• 4 tbsp oil
• About 90 ml cold water
• Filling: 4 potatoes, boiled and crumbled, 100 g peas
• 2 tbsp oil, 1 tsp cumin, 1 tsp crushed coriander seeds
• 1 tsp grated ginger, 1 green chilli
• 1 tsp amchur, 1 tsp garam masala, ½ tsp chilli powder, 1 tsp salt
• Oil for deep-frying

Method

1. Rub flour, ajwain, salt and oil together until it holds when pressed. Add water and knead to a stiff dough. Rest 30 minutes.
2. For the filling, fry cumin and coriander seeds, ginger and chilli, then add peas, potatoes and spices. Cool.
3. Roll a dough ball into an oval, cut in half. Fold each half into a cone, seal with water, fill and seal the top.
4. Heat oil to only 140 °C. Fry samosas slowly for 12–15 minutes until firm and golden.
5. Serve with tamarind and mint chutney.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.