Growing up in Dehradun, Punjabi samosas were a familiar treat during monsoon and winter weekends. One person who remains especially vivid in my memory is Sitap Singh, our house help, who also happened to be an exceptional North Indian cook. Since my mother mostly prepared traditional South Indian meals, Sitap Singh’s Punjabi dishes were always a welcome change.
From soft phulkas (thin wheat flatbreads) paired with aloo gobhi to his much-loved Punjabi samosas, everything he cooked was deeply satisfying. Looking back, it feels unfortunate that we took those meals for granted. As a nine-year-old, I would often hover around the kitchen while he cooked, and it still amazes me how clearly those moments have stayed with me.
I remember one particular tip he shared about samosas: rolling the dough very thin, almost translucent, much like a wonton wrapper. That technique, he said, was key to achieving the crisp, flaky texture. We finally tried this method for the first time last weekend and were quite proud of the results. This recipe, in many ways, is a tribute to Sitap Singh.
Ingredients for the Samosa Crust
- Olive oil – 3 tbsp
- All-purpose flour (maida) – 1 cup
- Carom seeds (ajwain) – 1/2 tsp
- Salt – to taste
- Water – 1/4 to 1/2 cup, as needed
Method for the Crust
- In a mixing bowl, combine the flour, carom seeds, salt, and oil.
- Add water gradually and knead into a stiff dough.
- Cover with a damp paper towel and let it rest for about 10 minutes.
Ingredients for the Filling
- Potatoes, cut into 1-inch cubes – 4 to 5 medium
- Green peas, boiled – 1/2 cup
- Olive oil – 2 tbsp
- Cumin seeds – 1 tsp
- Ginger, finely chopped – 1-inch piece
- Green chilies, chopped – 3 to 4
- Red chili powder – 1 tsp
- Dry mango powder (amchur) – 1 tsp
- Garam masala – 1 tsp
- Coriander seeds – 2 tsp
- Fennel seeds – 1 tsp
- Salt – to taste
Method for the Filling
1. Using a mortar and pestle, crush the coriander seeds, fennel seeds, and cumin seeds into a coarse powder.
2. Boil the potatoes until just cooked. Roughly chop or lightly mash them, making sure not to turn them into a paste.
3. Add the boiled green peas.
4. Mix in the ginger, green chilies, crushed spice mixture, garam masala, red chili powder, and salt.
5. Heat oil in a heavy-bottomed pan. Once hot, add the potato and pea mixture.
6. Sauté for a few minutes, then add the dry mango powder. Mix well.
7. Remove from heat and allow the filling to cool completely.
8. Divide the filling into sixteen equal portions.
Assembling and Frying
9. Divide the rested dough into eight equal portions and roll them into balls.
10. Lightly dust with flour and roll each ball into a thin round, similar to a chapati.
11. Cut each round in half. Moisten the edges with water, shape each half into a cone, and fill with the prepared potato mixture. Seal the edges firmly.
12. Heat enough oil in a kadai (wok) over medium heat. Deep-fry the samosas until crisp and golden brown.
13. Drain on absorbent paper and serve hot with sweet date and tamarind chutney.
Contributed by Girish Ratnam
I love samosa.. whenever i come to india and i love indian food and this kind of recipe i always try at my home town. the people who test this are always flatter.. simple ingredients and so on..