Crispy Punjabi Potato & Pea Samosas

🛒 Ingredients Checklist

• 
  2 cups all-purpose flour & 4 tbsp ghee (for ajwain pastry)
• 
  3 large russet potatoes (boiled, peeled & coarsely mashed)
• 
  1/2 cup green peas
• 
  1 tsp whole coriander seeds & cumin seeds
• 
  1 tsp dry mango powder (amchur) & garam masala
• 
  Oil for deep frying

👨‍🍳 Cooking Instructions

1. Knead stiff dough with flour, ghee, ajwain seeds, and water; rest for 20 minutes.
2. Sauté crushed spices, green peas, mashed potatoes, and amchur in ghee; cool filling.
3. Roll dough into ovals, cut in half, form cones, and stuff with potato filling.
4. Seal edges with a dab of water.
5. Slow-fry in warm oil (not boiling) for 15 minutes until pastry turns light golden and extra flaky.

💡 Chef's Secret Cooking Tip

For maximum depth of flavor, allow aromatics to gently bloom before adding delicate proteins. Always taste and adjust seasoning just before serving.