New Food For Mumbai

New Food For Mumbai

Make perfect, crispy, street-style samosas at home. This Punjabi-style recipe yields 16–20 samosas with a flaky, blister-free crust and a deeply spiced, savory potato-pea filling. [1, 2, 3]
Ingredients
For the Dough:
  • 2 cups all-purpose flour (maida)
  • 2 tbsp fine semolina (sooji) — the secret to long-lasting crispness
  • 1 tsp carom seeds (ajwain)
  • 1 tsp salt
5 tbsp melted ghee\(\sim \frac{1}{2}\) cup water (as needed for a tight dough) [1, 2, 3, 4]
For the Filling:
  • 4 large potatoes (boiled, peeled, and coarsely mashed/cubed)
  • \(\frac{1}{2}\) cup green peas (boiled)
  • 1 tbsp ginger (minced)
  • 1-2 green chilies (finely chopped)
  • 1 tbsp oil
  • Whole Spices (coarsely crushed): 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds
  • Ground Spices: 1 tsp red chili powder, \(\frac{1}{2}\) tsp garam masala, 1 tsp dry mango powder (amchur), salt to taste [1, 2, 3, 4, 5]
Instructions
1. Prepare the Dough
  1. In a large bowl, whisk together the flour, semolina, carom seeds, and salt.
  2. Pour in the melted ghee and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs and holds its shape when squeezed.
  3. Gradually add water, kneading well to form a very firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes. [1, 2]
2. Make the Filling
  1. Heat a tablespoon of oil in a pan over medium heat. Add the coarsely crushed whole spices, ginger, and green chilies, sautéing for about a minute until fragrant. [1, 2, 3, 4]
  2. Add the green peas and boiled potatoes. Lightly mash the potatoes with a spoon while mixing. [1]
  3. Stir in all the ground spices (red chili, garam masala, amchur, and salt). Cook for 3–4 minutes to let the flavors meld. Take off the heat and let it cool completely. [1, 2, 3, 4, 5]
3. Shape and Assemble
  1. Divide the rested dough into 8 equal balls. Roll one ball out into a thin 7 to 8-inch oval.
  2. Cut the oval exactly in half to create two semi-circles.
  3. Take one semi-circle, brush water lightly along the straight edge, and fold it over to create a cone. Pinch the seam tightly to seal.
  4. Stuff the cone with 1.5–2 tablespoons of the potato filling. Do not overfill.
  5. Brush water around the rim of the cone. Make a small pleat at the back of the rim, bring the edges together, and pinch to seal completely, ensuring the samosa can stand upright. [1, 2, 3, 4, 5]
4. Fry to Perfection
  1. Heat neutral oil in a deep kadhai/pan over low to medium heat. You want the oil to be moderately warm, not hot.
Back to blog