INGREDIENTS

• 1 cup Agrim Maida (All-Purpose Flour)
• ½ tsp ajwain (carom seeds)
• Salt to taste
• 2 tbsp ghee (melted, for Moyen)
• Chilled water (for kneading)

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds (saunf)
• ½ tsp cumin seeds (jeera)

• 4–5 medium potatoes (boiled and peeled)
• 1 tbsp ghee (for cooking)
• 1 inch ginger (finely chopped)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• ½ cup green peas (fresh or frozen)
• Salt to taste
• 10–12 cashew nuts (chopped, optional)
• 1 tbsp raisins (kishmish, optional)
• Fresh coriander (chopped)

• Oil for deep frying

INSTRUCTIONS

• Take Agrim Maida in a large mixing bowl.
• Add salt and ajwain (rub between palms).
• Add 2 tbsp melted ghee.
• Rub the ghee into the flour with your fingertips for 2–3 minutes (Moyen).
• Texture should resemble breadcrumbs; this ensures the crust is flaky, not chewy.
• Add chilled water gradually.
• Knead into a stiff/tight dough.
• Cover with a damp cloth and rest for 20 minutes.

• Heat a small pan.
• Dry roast coriander seeds, fennel seeds, and cumin seeds until fragrant.
• Cool slightly.
• Crush coarsely in a mortar and pestle (dardara texture).
• Do not grind into a fine powder.

• Crush boiled potatoes by hand into medium chunks (do not grate).
• Heat ghee in a pan (ghee is essential for flavor).
• Add the coarsely crushed Punjabi Spice Mix.
• Add chopped ginger and sauté briefly.
• Add turmeric, red chili powder, and green peas.
• Add crushed potatoes, cashews, and raisins.
• Mix well and add salt.
• The Secret Step: Cover and cook for 5 minutes, then remove lid and roast on low heat.
• Let the potatoes stick slightly to the bottom to form a reddish crust, then scrape it off.
• This “roasting” creates the authentic smoky flavor.
• Add fresh coriander, mix, and cool completely (never fill hot stuffing).

• Take a lemon-sized ball of dough.
• Roll it into an oval shape (keep it thin).
• Cut the oval in half horizontally.
• Take one half, apply water on the straight edge.
• Bring ends together to form a cone.
• Stuff generously with cooled potato filling.
• Apply water to the open circular rim.
• Crucial: Make a small pleat/fold at the back seam (opposite the joint).
• Pinch edges together to seal tightly.
• The samosa should sit upright (like a seated Ganpati) and not fall over.

• Heat oil to medium temperature.
• Slide samosas carefully into the oil.
• Immediately lower the flame to low-medium.
• Fry slowly for 12–15 minutes.
• Turn occasionally until golden brown and crispy.
• If fried on high heat, the crust will bubble and remain soft inside.
• Drain on a wire rack or tissue.

FINAL RESULT