Best Easy Punjabi Samosa Recipe

Boil 3 russet potatoes until fork-tender (about 20 minutes); cool slightly, then peel and roughly mash.

Heat 1 tbsp neutral oil in a skillet over medium heat. Add cumin seeds; toast for 30 seconds until fragrant.

Add peas and mashed potatoes to the skillet. Stir in coriander powder, garam masala, red chili powder, amchur, and 1 tsp salt. Sauté for 4–5 minutes until well mixed and dry. Let filling cool.

For the dough: In a bowl, combine flour, 3 tbsp neutral oil, and 0.25 tsp salt. Rub oil into flour until crumbly, then add water little by little until a stiff dough forms. Rest covered for 20 minutes.

Divide dough into 6 balls. Roll each ball into an oval (about 6 inches), cut in half to create 2 pieces. Shape each into a cone, fill with potato mixture, and seal edges with water.

Heat oil for frying in a heavy-bottomed pot to 325°F (medium-low heat). Fry samosas in batches, turning occasionally, for 8–10 minutes until golden and crisp. Drain on paper towels and serve hot.