Punjabi Vegetable Samosas

Steps

1. 1.

   1.

   Make A Firm Dough** Mix flour, 0.5 tsp salt, and 60 ml oil until the flour looks sandy. Add cold water a little at a time and knead into a stiff, smooth dough. Cover and rest 20 minutes. Soft dough fries greasy, so keep it firm.

2. 2.

   Cook The Filling

   Heat 2 tbsp of the frying oil in a pan. Add cumin seeds until they sizzle, then onion, ginger, and green chili. Cook 3 minutes. Stir in coriander, turmeric, garam masala, amchur, and remaining salt. Add potatoes and peas; mash lightly so the mix holds together but isn't paste. Stir in cilantro. Cool completely before filling.

3. 3.

   Portion And Roll

   Divide dough into 6 balls. Roll each into a thin oval about 15 cm long. Cut each oval in half so you have 12 semicircles.

4. 4.

   Fold Into Cones

   Take one semicircle. Bring the straight edges together to form a cone, overlapping slightly. Wet the seam with water and press firmly to seal. Spoon in filling without packing to the brim. Wet the open edge, pinch shut into a flat triangle, and crimp so no gaps remain.

5. 5.

   Heat The Oil

   Pour frying oil into a deep pot to about 5 cm depth. Heat to 160°C / 320°F. Test with a tiny dough scrap: it should rise with a gentle sizzle, not brown instantly.

6. 6.

   Fry Low Then Hot

   Fry samosas in batches without crowding, 8 to 10 minutes, turning often, until pale gold and blistered. Raise heat briefly to 180°C / 355°F for the last minute if you want deeper color. Drain on a rack. Serve hot with mint chutney or tamarind sauce.