Samoussa du Pendjab

Make a stiff dough

Rub the oil into the flour, ajwain and salt with your fingertips until it looks like coarse breadcrumbs, then add the water a little at a time to form a firm, smooth dough. Cover and let it rest 30 minutes so the crust bakes up blistered and crisp.

• 250g flour
• 1 tsp ajwain
• 60ml vegetable oil
• 1/2 tsp salt
• 90ml cold water

✅ C'est prêt quand : dough is smooth, firm, and springs back slowly when pressed

Cook the filling

Heat the oil in a pan over medium heat, add the cumin seeds and let them sizzle a few seconds, then add the ginger, chilies and peas and cook 3 minutes until the peas are bright green and tender. Stir in the potatoes, ground coriander, garam masala, amchur and salt, cook 3-4 minutes until hot and well mixed, then fold in the cilantro and let the filling cool completely before using.

• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tbsp ginger
• 2 green chilies
• 100g green peas
• 600g potatoes
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp amchur
• 1/2 tsp salt
• 1 small bunch fresh cilantro

✅ C'est prêt quand : filling is dry, fragrant, and completely cool

Shape the cones

Divide the dough into 6 balls, roll each into a 20cm oval, then cut in half to make 12 pieces. Wet the straight edge of each piece, fold into a cone, seal the seam, fill with 2 tablespoons of the cooled filling, then wet and pinch the top edge closed.

• all the dough from step 1
• all the filling from step 2
• 2 tbsp water

✅ C'est prêt quand : cones are fully sealed with no gaps and the filling is enclosed

Fry slowly

Heat the frying oil in a deep pan to about 150°C (just warm, not sizzling) and fry the samosas gently for 10-12 minutes, turning now and then, until the pastry feels firm. Raise the heat to 175°C and fry 2-3 minutes more until deep golden and crisp.

• 1 liter vegetable oil
• all the shaped samosas from step 3

✅ C'est prêt quand : crust is deep golden brown and crisp to the touch

Serve hot

Drain the fried samosas on paper towels and serve hot with mint chutney and tamarind chutney for dipping.

• all the fried samosas from step 4
• to taste mint chutney
• to taste tamarind chutney