Crisp Punjabi Aloo Samosas

Method

1. Make the dough

   In a bowl, mix the flour, ajwain and salt. Add the ghee and rub it into the flour with your fingertips for 3 to 4 minutes, until the flour holds together when you squeeze a handful. Add cold water a little at a time and bring it into a stiff, firm dough. Cover and rest for 30 minutes.

2. Cook the filling

   Heat the oil in a pan over medium heat. Add the cumin and crushed coriander and let them sizzle for 30 seconds. Add the ginger and green chilies and cook for 1 minute. Add the peas, potatoes, garam masala, amchur, chili powder and salt. Mix and cook for 3 to 4 minutes, then stir in the cilantro. Cool completely.

3. Roll and cut

   Divide the dough into 6 balls. Roll each into an oval about 7 inches long and a little thinner than ⅛ inch. Cut each oval in half across the middle.

4. Form the cones

   Brush water along the straight edge of one half. Fold it into a cone, overlapping the wet edge by about ¼ inch and pressing to seal.

5. Fill and seal

   Fill the cone with about 2 tablespoons of filling, leaving room at the top. Brush the open edge with water, pinch a small pleat at the back and press the top closed firmly. Repeat with the remaining dough.

6. Fry slowly

   Heat 2 to 3 inches of oil in a kadai or deep pot to about 280°F (140°C). Slide in 4 to 5 samosas and fry on low heat for 10 to 12 minutes, turning occasionally, until the pastry is firm and covered in small blisters. Raise the heat to about 325°F (165°C) and fry 2 to 3 minutes more until golden brown. Drain on a rack.