Recipe needs around 10 minutes of preparation and 25 minutes of cooking

Celebrity chef and MasterChef India judge Ranveer Brar has shared a step-by-step recipe for making Punjabi-style samosas at home in about 35 minutes, offering a crunchy snack option for evening tea.

Samosas are a favourite evening snack across India, and Brar's version follows the traditional Punjabi style, with a flaky, crisp crust and a spiced potato-and-peas filling. According to the recipe, preparation takes around 10 minutes, while cooking takes about 25 minutes. The dough needs to rest for 15 to 20 minutes before use.

Ingredients

For the dough: 1 cup maida, salt to taste, ½ tsp carom seeds, 2 tbsp ghee, and cold water as required.

For the samosa masala: 1 tbsp coriander seeds, 1 tbsp fennel seeds, and ½ tbsp cumin seeds.

For the filling: 1 tbsp ghee, 1 inch ginger (chopped), 2 fresh green chillies (chopped), 10-12 raisins, 1 tsp turmeric powder, ½ tsp degi red chilli powder, ¼ tsp asafoetida (hing), 4-5 boiled and roughly diced potatoes, ¼ cup green peas, 1½ tbsp of the prepared masala, ½ tsp black pepper powder, 1 tsp dry mango powder and salt to taste.

Other: Oil for deep frying.

Method

Preparing the dough: Mix maida, salt, carom seeds, and ghee in a bowl until the mixture resembles breadcrumbs. Add cold water and knead a stiff dough. Cover it and let it rest for at least 15 to 20 minutes.

Making the masala: Lightly roast the coriander, cumin, and fennel seeds in a pan. Crush them coarsely using a mortar and pestle and set aside.

Preparing the filling: Heat ghee in a pan and sauté the ginger and green chillies for a minute. Add the raisins, turmeric, degi red chilli powder, asafoetida, potatoes, and green peas, and mash them coarsely. Mix well, cover and cook on medium heat for four to five minutes. Remove the lid and cook on high heat for three to four minutes, or until lightly charred. Add the prepared masala, black pepper, dry mango powder, and salt, mix well, and set aside.

Assembling the samosas: Take a medium portion of dough, shape it into a round peda and roll it thin into an oval. Cut it from the centre and take one half. Shape it into a cone and add the filling. Apply water to the open edges, fold the flap towards you and press gently so the samosa can stand upright. Repeat with the remaining dough.

Frying: Heat oil in a kadhai over medium heat and fry the samosas until golden brown on all sides. Drain them on absorbent paper and serve hot with tomato ketchup.

Note: Rozana Spokesman does not verify this article; this information has been sourced from the internet.