Punjabi Samosa

Popular cone-shaped, deep-fried snack with spicy stuffing

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Sanjeev Kapoor

Published 2011

  • About

If potatoes have to be deep-fried, they should be inside a samosa—much better than French fries! Making a good samosa is an art, particularly when working with the dough, and takes practice to perfect.

Ingredients

For the dough

  • 1 cup (120 grams) maida (refined flour) or pastry flour
  • ½ teaspoon

Method

  1. Make the dough: Put the maida in a bowl. Add the ajwain (if using), ghee, and salt, and stir. Add ¼ cup (50 ml) water, little by little, and knead to make a stiff doug