Punjabi Samosa

Ingredients

• 3 tbsp Ghee
• 0.5 tsp Ajwain
• 75 ml Water
• 2 pcs Potato
• 80 g Green Peas
• 1 tsp Cumin Seeds
• 2 tsp Ginger
• 1 pcs Green Chili
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.5 tsp Kashmiri Chili Powder
• 0.75 tsp Amchur
• 2 tbsp Cilantro
• 1 tsp Vegetable Oil
• 0.5 pcs Lemon
• 180 g All Purpose Flour
• 2.25 tsp Kosher Salt

Method

1. In a wide bowl, rub {ghee} into {all_purpose_flour} with {ajwain} and {kosher_salt} until the mixture looks like coarse crumbs, then add {water} a little at a time and knead briefly into a stiff, smooth dough. Cover and let it rest so the crust fries up flaky rather than bready.
2. Place {potato} in a saucepan, cover with water, add a little {kosher_salt}, and boil over medium heat until tender but not waterlogged. Drain well and let the steam escape so the filling stays dry and the pastry remains crisp.
3. Heat {ghee} in a skillet over medium heat, bloom {cumin_seeds} until fragrant, then add {ginger} and {green_chili}. Stir in crumbled {potato} and {green_peas}, season with {kosher_salt}, then add {coriander_powder}, {kashmiri_chili_powder}, and {amchur}. Bhuna until the mixture looks dry and aromatic, then turn off the heat and fold in {garam_masala}, {cilantro}, and a squeeze of {lemon}. Taste and adjust salt so the filling is vivid before wrapping.
4. Divide the rested dough, roll it on a lightly greased surface, cut into semicircles, form cones, fill with the cooled potato mixture, and seal the edges with a little {water}. Keep the seams tight so the {vegetable_oil} cannot seep in during frying.
5. Heat {vegetable_oil} in a deep saucepan over low to medium heat, then slide in the samosas without crowding the pan. Fry gently, turning often, until deeply golden and blistered all over; slower frying cooks the crust through and prevents bubbles from softening too quickly. Drain briefly and finish with a final pinch of {kosher_salt}.