The Real Deal ~ Traditional Punjabi Samosa

America may run on Dunkin.

But India runs on samosas.

Undoubtedly, these delightfully tasty, savory pastries are one of India's great gifts to the world.

There are so many version and varieties of stuffing but I think the very beginning is a very good place to start - basic samosas with spicy potato and pea filling that are at the heart of Punjabi cooking.

The real achievement when it comes to samosas is a crust that is crispy without being hard and a filling that is spicy and tangy. The tanginess is achieved with either the use of ground pomegranate seeds or dried mango powder - amchur.

I have chosen to use amchur in this recipe. Unlike, short cut versions that use mashed potatoes that are spiced and used as filling, dicing the potatoes are cooking them in pure ghee with minimal water until tender and a rich fragrant flavor to the potatoes.

To cut the spice, I love using raisins for that occasional burst of sweetness and cashews for that occasional crunch.

Of course, biting into a samosa just won't be the same without hari (green) chutney, sweet and hot Imli (tamarind) chutney and cups of hot chai!

Gather the ingredients,

Dough: 2-1/2 cups all-purpose flour (maida), 1/4 cup + 1 tbs vegetable oil, 1/2 tsp ajwain seeds (carom seeds), 1/2 tbs salt, 3/4 cup water (additional 4-5 tbs water added only if needed) Filling: 5-6 large potatoes (to yield 5 cups-full, chopped potato), 2 inch fresh ginger root (to yield 3 tbs finely chopped), 3-4 Thai green chillies (more or less as desired - depending on tolerance to spicy-heat), 3 tbs pure clarified butter - ghee, 1/2 cup frozen, shelled green peas, 2 tbs raisins, 2 tbs cashews - broken by hand & 3/4 cup fresh cilantro leaves, packed

Spices: 1-1/2 tsp cumin seeds, 1/2 to 1 tsp red chilly powder, 1/2 tsp Punjabi garam masala powder, 4 tsp Amchur powder (dried mango powder) & 1-1/2 tsp salt

Vegetable oil for deep frying - oil to a depth of 3 inches in the deep pan or kadhai

Also required is a plate about 7 inches in diameter that you can use as a guide to cut a circle in the dough and a metal ruler (scale).

Dough – To make the dough, sift the flour and salt into medium bowl or use an electric stand mixer fitted with a dough hook.

Add the oil and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. If using an electric stand mixer, beat the flour until the oil has combined into the flour.

First add 3/4 cup of the water, mix, and work until the dough comes together. This will take a few minutes if working by hand or using an electric stand mixer.

Add the remaining 4-5 tbs of water only if needed. The dough must be firm and yet soft enough to roll.

Grease hands with some oil and turn the dough ball onto a lightly floured surface and knead for 4 minutes into a firm, smooth dough ball. Cover with a damp, moist kitchen towel or cheese cloth and let it rest while you prepare the filling.

Potatoes: Peel, discard skin and any eyes. Cut into 1/4" squares (NO larger and no smaller) and set aside in a bowl of water to soak so the potatoes do not 'rust' and discolor.
Cilantro: Finely chop and set aside. Soak in water to prevent discoloring if not using immediately. Drain completely before using.

Frozen Peas: Soak in hot water until soft or microwave for 45 seconds. Once cool, squeeze to remove all excess water.

Ginger: Peel and finely chop. Set aside. Get organised ~
In a small bowl keep some water handy. Keep the cooled filling with a tablespoon near you. Also, a platter or baking tray to keep the formed samosas.

Heat the ghee in a large saute pan preferably non-stick over medium-high heat. When almost smoking, add the cumin seeds and splatter.
Immediately add the chopped ginger and cashews and saute for a few seconds. Add the potatoes and salt. Saute for about 5 minutes over medium-high heat.
Add 2 tbs water, cover with a tight fitting lid and cook until the potatoes are soft. Stir regularly since the potatoes have a tendency to stick to the bottom of the pan.
Add the green peas, raisins, green chillies, red chilly powder, garam masala powder and amchur powder and stir to combine. Taste and adjust seasonings. Remove from heat and set aside to cool.

To form samosas ~

On a lightly floured surface, knead the dough for a few seconds.
Divide into 2 equal portions and roll each into a 1-inch thick rope.
Cut each into 6 equal parts and roll into smooth balls.
Place each ball on the floured surface and roll into a thin circle, about 7-8 inches in diameter. Each circle should be no thicker than 1/16 of an inch.

Cut each circle in half (2 semi-circles). Form each semi-circle into a cone shape.
Spoon about 2-3 tbs of filling in the center of each semi-circle and press down with the bottom of the tablespoon.
Using your Index finger, seal the edges with water and fold the dough over the filling.
Press the edges together to seal. Fold the bottom dough flap like you would an envelope and press to seal.
Good to know: In the end each samosa should look like a fat guy on a couch and be sitting on it's bottom!
Place on a baking sheet and repeat with the remaining ingredients until all samosas are formed.
In a deep pot, heat 3" depth of oil to 350 deg F.
If you don't have a thermometer drop a small piece of dough into the oil and it should immediately sizzle and rise to the top. if not, the oil is not hot enough.
Add the samosas in batches and turning constantly with a slotted spoon until a uniform light golden brown.
Remove with a slotted spoon and drain on a platter lined with paper towels.
Serve hot with hari (green chutney), sweet tamarind chutney and chai.

Recipe for

Traditional Punjabi Samosa

Preparation time - 45 minutes

Cooking time - 30 minutes

Makes 12 samosas

Shopping list

Dough:

2-1/2 cups all-purpose flour (maida)

1/4 cup + 1 tbs vegetable oil

1/2 tsp ajwain seeds (carom seeds)

1/2 tbs salt

3/4 cup water (additional 4-5 tbs water added only if needed)

Filling:
5-6 large potatoes (to yield 5 cups-full, chopped potato)
2 inch fresh ginger root (to yield 3 tbs finely chopped)
3-4 Thai green chillies (more or less as desired - depending on totlerance to spicy-heat)
3 tbs pure clarified butter - ghee
1/2 cup frozen, shelled green peas   3/4 cup fresh cilantro leaves, packed   Spices:
1-1/2 tsp cumin seeds

1/2 to 1 tsp red chilly powder

1/2 tsp Punjabi garam masala powder

4 tsp Amchur powder (dried mango powder)

1-1/2 tsp salt

Vegetable oil for deep frying - oil to a depth of 3 inches in the deep pan or kadhai

Also required is a plate about 7 inches in diameter that you can use as a guide to cut a circle in the dough and a metal ruler (scale).
Preparation:

Dough – To make the dough, sift the flour and salt into medium bowl or use an electric stand mixer fitted with a dough hook.

First add 3/4 cup of the water, mix, and work until the dough comes together. This will take a few minutes if working by hand or using an electric stand mixer.

Add the remaining 4-5 tbs of water only if needed. The dough must be firm and yet soft enough to roll.

Grease hands with some oil and turn the dough ball onto a lightly floured surface and knead for 4 minutes into a firm, smooth dough ball. Cover with a damp, moist kitchen towel and let it rest while you prepare the filling.

Frozen Peas: Soak in hot water until soft or microwave for 45 seconds. Once cool, squeeze to remove all excess water.

Heat the ghee in a large saute pan preferably non-stick over medium-high heat. When almost smoking, add the cumin seeds and splatter.
Immediately add the chopped ginger and saute for a few seconds. Add the potatoes and salt. Saute for about 5 minutes over medium-high heat.
Add 2 tbs water, cover with a tight fitting lid and cook until the potatoes are soft. Stir regularly since the potatoes have a tendency to stick to the bottom of the pan.
Add the green peas, green chillies, red chilly powder, garam masala powder and amchur powder and stir to combine. Taste and adjust seasonings. Remove from heat and set aside to cool.

To form samosas ~

On a lightly floured surface, knead the dough for a few seconds.
Divide into 2 equal portions and roll each into a 1-inch thick rope.
Cut each into 6 equal parts and roll into smooth balls.
Place each ball on the floured surface and roll into a thin circle, about 7-8 inches in diameter. Each circle should be no thicker than 1/16 of an inch.
Cut each circle in half (2 semi-circles). Form each semi-circle into a cone shape.
Spoon about 2-3 tbs of filling in the center of each semi-circle and press down with the bottom of the tablespoon.
Using your Index finger, seal the edges with water and fold the dough over the filling.
Press the edges together to seal. Fold the bottom dough flap like you would an envelope and press to seal.
Good to know: In the end each samosa should look like a fat guy on a couch and be sitting on it's bottom!
Place on a baking sheet and repeat with the remaining ingredients until all samosas are formed.
In a deep pot, heat 3" depth of oil to 350 deg F.
If you don't have a thermometer drop a small piece of dough into the oil and it should immediately sizzle and rise to the top. if not, the oil is not hot enough.
Add the samosas in batches and turning constantly with a slotted spoon until a uniform light golden brown.
Remove with a slotted spoon and drain on a platter lined with paper towels.
Serve hot with hari (green chutney), sweet tamarind chutney and chai.

Enjoy!