Crisp Punjabi Aloo Samosas

Method

1. Make the doughMix the flour, ajwain and salt. Add the ghee and rub it in with your fingertips for 2–3 minutes, until the mixture holds together in a clump when squeezed. Add water a tablespoon at a time to form a firm, stiff dough — firmer than bread dough. Cover and rest 30 minutes.
2. Cook the fillingHeat the oil in a skillet over medium heat. Add cumin seeds and let them sizzle 20 seconds, then the ginger and green chilies for 30 seconds. Add the peas and cook 2 minutes.
3. SeasonAdd the coriander, garam masala and chili powder, stir 20 seconds, then crumble in the potatoes. Mash lightly, leaving some chunks. Stir in the salt, amchur and cilantro. Spread on a plate to cool completely.
4. Roll and cutDivide the dough into 6 balls. Roll each into a 7–8 inch oval about ⅛ inch thick, then cut in half across the middle to make two half-moons.
5. Shape the conesWet the straight edge of one half-moon with water. Fold it into a cone, overlapping the wet edge by about ¼ inch and pressing firmly to seal. Fill with about 2 heaping tablespoons of filling. Wet the top edge, pinch a small pleat at the back and press closed. Repeat with the rest.
6. Fry slowlyHeat 2 inches of oil in a heavy pot to about 280–300°F — the samosas should sink and only a few small bubbles should rise. Fry 4–5 at a time for 10–12 minutes, turning occasionally, then raise the heat slightly for the last 2 minutes until deep golden. Drain on a rack and serve warm with chutneys.