Punjabi Aloo Samosa (Street-Style) with Green & Tamarind Chutneys

Ingredients

For 6 portions

• 🌾 250g flour
• 🌿 0.5 Tsp ajwain seeds
• 🧂 1.5 Tsp salt
• 🏺 150ml sunflower oil
• 🥤 150ml tap water
• 🥔 500g potato
• 🪴 80g frozen peas
• 🌿 1 Tsp cumin seeds
• 🌿 1 Tbsp coriander seeds
• 🌿 0.5 Tsp fennel seeds
• 🪴 10g ginger
• 🌶️ 15g green chilli peppers
• 🌿 1 Tsp chilli powder
• 🌿 1 Tsp coriander powder
• 🌿 1 Tsp garam masala
• 🥭 1 Tsp amchur (dried mango powder)
• 🌿 40g fresh coriander
• 🌿 15g fresh mint
• 🍋 1 Tbsp lemon juice
• 🫛 30g tamarind
• 🍯 40g jaggery
• 🧂 0.5 Tsp black salt (kala namak)

Method

1. Makes 12 samosas (2 per portion).
2. Dough: mix the flour, ajwain (crushed between your palms) and ½ tsp salt. Add 60 ml of the oil (the "moyan") and rub it in for 2–3 minutes until the mixture holds together when squeezed in your fist – this is what makes the pastry flaky and blistered.
3. Add about 90 ml cold water a little at a time to make a firm, stiff dough (stiffer than roti dough). Don't knead it smooth – just bring it together. Cover and rest for 30 minutes.
4. Filling: boil the potatoes in their skins for 20–25 minutes until tender. Cool, peel and break into small chunks with your hands (don't mash smooth). Thaw the peas.
5. Lightly crush the coriander seeds and fennel. Finely chop the ginger and green chilli and 15 g of the fresh coriander.
6. Heat 2 tablespoons of the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds, then the crushed coriander seeds and fennel for 20 seconds. Add the ginger and green chilli and cook for 1 minute.
7. Add the peas and cook for 2 minutes. Add the potatoes, chilli powder, coriander powder, garam masala, amchur and 1 tsp salt. Mix well over the heat for 2–3 minutes, then stir in the chopped coriander. Spread on a plate and leave to cool completely.
8. Shape: divide the dough into 6 balls. Roll each into an oval about 20 × 12 cm and 2 mm thick, then cut in half across the middle.
9. Take one half, wet the straight edge with water and fold it into a cone, overlapping the wet edge by about 1 cm and pressing to seal. Fill with about 2 tablespoons of filling, pressing it in firmly. Make a small pleat at the back of the open edge, wet it and pinch it shut so the samosa stands upright. Repeat.
10. Fry: heat the remaining oil (topped up so it's about 5 cm deep in a kadai or deep pan) to just warm, about 140 °C – a piece of dough should sink and slowly rise with tiny bubbles. Add 4–6 samosas and fry on low heat for 10–12 minutes, turning, until the pastry sets and blisters.
11. Turn the heat up to medium (about 170 °C) and fry for another 3–4 minutes until deep golden. Slow frying first is the secret to crisp, bubbly street-style pastry. Drain on kitchen paper. (Only about 60 ml of the oil is absorbed.)
12. Green chutney: blend the remaining 25 g coriander, the mint, a small piece of green chilli, the lemon juice, the black salt and 2–3 tablespoons of water until smooth.
13. Tamarind chutney: soak the tamarind in 100 ml hot water for 10 minutes, squeeze and strain. Simmer with the jaggery and a pinch of cumin and chilli for 5 minutes until it coats a spoon. Cool.
14. Serve the samosas hot with both chutneys.