To begin making the Punjabi Samosa Recipe, keep all the ingredients prepped and ready.

Method for the crust

Combine the flour, salt, ajwain and oil until the flour resembles coarse crumbs. Make a well in the centre and add water little at a time and knead well for five minutes to make firm dough.

Cover the dough and allow it to rest for 20 minutes. Knead it once again and divide the dough into 10 to 12 portions and keep the portions covered to prevent them from drying.

Method for the filling

Heat one teaspoon of oil in a pan; add the cumin seeds and allow it to crackle.

On low heat add the ginger and turmeric powder; after a few seconds add the potatoes, fennel seeds, garam masala, chaat masala, red chilli powder, amchur powder, black salt and regular salt. 

Gently toss them so the potatoes get evenly coated with the spices.

Stir for 3-4 minutes on low flame and finally add the peas, peanuts and coriander leaves  and combine it with the potato mixture. Set aside to cool. 

Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone.

On a floured surface, roll each portion into a 6 inch diameter circle and cut each circle into half.

Spread the water lightly all along the edge of the semicircle. 

Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone.

Pick the cone up in your hands and fill the cone with one or two tablespoons of potato filling. 

Press down the samosa filling gently into the cone with your fingers. 

Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue to make similar filled cones.

Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat. 

Turn the samosas around in the oil once they come floating to the top.

Fry them till they turn into a light golden-brown colour on all sides. 

Keep the heat on medium all along and ensure you fry the Samosas on medium heat and not on high heat. 

This will ensure the Samosa crust gets evenly cooked from the inside and perfectly crisp.

High heat can brown the crust faster but not make the crust crispier. Continue the procedure with the remaining filled cones and drain the Samosas on absorbent paper.

Serve the Samosas with Mint Chutney and Date Tamarind Chutney as a tea time snack or appetizer for your parties.