Punjabi Samosa

This Punjabi Samosa is as traditional as it gets, potato-pea stuffing and all. It’s crispy and
flaky and spicy and, to cut a long ode short, just as a samosa was meant to be by the genius who invented this hand-held snack synonymous with Indian cuisine, restaurant appetizers, and rainy days.

Punjabi Samosa 

Ingredients

For the samosa wrappers:

• 2 cups unbleached all purpose flour
• 1 tsp ajwain seeds (carom seeds)
• 1 tbsp vegetable oil
• 3/4 tsp salt

For the stuffing:

• 5 medium potatoes (yellow or red, boiled until tender and coarsely chopped)
• 1/2 cup peas (frozen peas work best here. If using fresh, cook the peas until tender before using)
• 1 tsp ginger (grated)
• 2 tbsp cilantro (minced)
• 1 tsp vegetable oil
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp pomegranate seed powder (anardana powder, optional)
• 1 tsp chaat masala (both the chaat masala and the pomegranate seed add tartness. You can if you just can't get these, substitute with the juice of half a lemon)
• 1/2 serrano pepper (or jalapeno, minced)
• Salt to taste
• Vegetable oil for deep frying (you need enough for the samosas to be mostly immersed while frying)

Instructions

Make the dough for the wrapper:

• Mix the flour, carom seeds, oil and salt in a large bowl or in a stand mixer.
• Add water, half a cup at first and then a tablespoon at a time, and knead until you have a very stiff dough. You want to be very sure your dough is very stiff and not soft. Cover the dough and set aside while you make the filling

Make the peas potato filling:

• Crumble the potatoes with your fingers so you have a few lumps -- you don't want to mash these like you would if you were making mashed potatoes. You want some texture in here.
• Heat the oil.
• Add the cumin seeds and, as they start to brown, add the ginger.
• Saute the ginger for 30 seconds, the add the coriander leaves and the green chili pepper. Saute for a few seconds.
• Add the coriander powder, turmeric, pomegranate seed powder and chaat masala (or lemon juice if you're using that instead). Stir to mix.
• Add the potatoes and mix well.
• Add the peas and stir-fry until the peas are tender and the mixture is very dry, about two to three more minutes.
• Add salt to taste. Turn off the heat and let the filling cool slightly.

Make the samosas:

• Divide the dough into 7 equal balls.
• Roll out each ball into an oval, about six inches long and four inches wide. Use some oil to coat the countertop if needed to keep the dough from sticking.
• Using a pizza cutter, cut across the long side of the oval to create two semicircular pieces.
• Coat the edges of each semicircle with water.
• Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.
• Inside the cone, place a few teaspoons of the filling.
• Now seal the top of the samosa by pressing the top seam together and back.
• Repeat for remaining 13 samosas.
• In a wok or a frying pan, heat three inches of oil.
• When the oil reaches 300 degrees Fahrenheit, drop the samosas, one at a time, taking care not to crowd the pan or you'll end up bringing the oil temperature down very fast. I have an eight-inch wok and I fry three samosas at a time.
• Fry the samosas, turning over occasionally, until they are golden-brown.
• Drain on paper towels before serving with a date-tamarind chutney.

https://holycowvegan.net/punjabi-samosa-recipe/