Halwai-Style Punjabi Samosas with Two Chutneys

Method

1. Tamarind chutney: put the tamarind, jaggery, water, toasted cumin, ground ginger, Kashmiri chili powder and salt in a small 14 cm saucepan and simmer over low heat for 6 min, stirring, until it thinly coats the back of a spoon. Take it off the heat and let it cool; it thickens as it cools.

   Add in this stepTamarind paste (pulp) 25 gJaggery or dark brown sugar 35 gWater (tamarind chutney) 100 mlToasted ground cumin ¼ tspGround ginger ¼ tspKashmiri chili powder (chutney) ¼ tspSalt (tamarind chutney) 1 pinch

   low heat

2. Mint chutney: blend the mint, coriander, green chili, lemon juice, salt and ice-cold water until smooth. Using ice water and short pulses keeps it bright green. Keep it in the fridge.

   Add in this stepFresh mint leaves 15 gFresh coriander leaves and tender stems 25 gGreen chili (chutney) 1Lemon juice 2 tspSalt (mint chutney) 1 pinchIce-cold water 2 tbsp

3. Dough: rub the melted ghee into the flour, crushed ajwain and salt with your fingertips for 4 to 5 minutes, until a squeezed handful holds firmly together. The higher the ghee ratio, the more biscuit-like and flaky the crust. Add the cold water a little at a time and press into a very stiff dough without over-kneading. Cover with a damp cloth and rest for 40 minutes.

   Add in this stepAll-purpose flour 100 gAjwain (carom seeds) ½ tspSalt (dough) ¼ tspGhee, melted 24 gCold water (dough) 35 ml

4. Put the potatoes, skins on, in a 18 cm pot, cover with cold water, bring to the boil over high heat, then lower to medium heat and simmer for 20 min, until a skewer slides in easily. Drain, cool, peel and break into 1 cm pieces by hand.

   Add in this stepFloury potatoes 260 g

   high heat→medium heat

5. Melt the ghee in a 22 cm pan over medium heat and fry the cumin seeds and crushed coriander and fennel seeds for 20 seconds. Add the ginger, green chili and cashews and fry for 1 minute until the cashews are golden, then add the peas for 1 minute. Add the potato, Kashmiri chili powder, garam masala, amchur, raisins and salt and toss gently for 5 min, so the potato is coated in spices. Stir in the coriander, spread out and let it cool completely.

   Add in this stepGhee (filling) 2 tspCumin seeds ½ tspCoriander seeds, coarsely crushed 1 tspFennel seeds, coarsely crushed ½ tspGrated fresh ginger 1½ tspGreen chili, finely chopped 1Cashews, chopped 15 gFrozen green peas 40 gKashmiri chili powder ½ tspGaram masala ½ tspAmchur (dried mango powder) ½ tspRaisins 12 gSalt (filling) ½ tspFresh coriander (cilantro), chopped 2 tbsp

   medium heat

6. Divide the dough into one ball per serving (about 80 g), roll each into an 18×13 cm oval and cut in half. Wet the straight edge, form a cone, fill it, pleat the back and seal tightly. Tap the base on the board to flatten it so the samosa stands upright. Leave the shaped samosas under a dry cloth for 10 minutes; the slightly dried surface fries smoother and firmer.

7. Pour the frying oil into a deep 16 cm pot or wok (at least 4 cm deep, no more than half full) and heat over medium-low heat for about 5 min to 130°C. A piece of dough should rest on the bottom, then rise slowly with very fine bubbles. Keep water away and the lid within reach.

   Add in this stepVegetable oil for frying 800 ml

   medium-low heat

8. Lower the samosas in gently and fry in 2 batch(es). Fry over low heat for 15 min, keeping the oil at 125–135°C and turning every 3 to 4 minutes: they should barely colour but turn hard, with dense pinprick blisters. This slow stage is the secret of the halwai crunch. Raise to medium heat and fry for 3 min more, until evenly golden brown, then stand them on a rack. Let the oil cool back to 130°C before the next batch. Serve with both chutneys.

   low heat→medium heat