Samosa

In a large bowl, combine all-purpose flour, carom seeds, and salt. Add melted ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for at least 15-20 minutes.

Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Add chopped onion and saute until translucent. Then add ginger-garlic paste and green chilies, cooking for another minute until fragrant.

Add coriander powder, turmeric powder, red chili powder, garam masala, and amchur (if using) to the pan. Cook for 30 seconds, stirring constantly. Add the mashed potatoes and green peas. Mix well, ensuring the spices are evenly distributed. Cook for 5-7 minutes, stirring occasionally, until the flavors meld. Remove from heat and stir in fresh coriander leaves. Let the filling cool completely.

Divide the rested dough into equal small balls, about the size of a golf ball. Roll each ball into an oval shape, about 6-7 inches long and 4 inches wide. Cut each oval in half lengthwise to create two semi-circles.

Take one semi-circle. Moisten the straight edge with water. Bring the two ends of the straight edge together to form a cone. Press firmly to seal the seam. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the top edges of the cone with water. Bring the back seam towards the front, creating a pleat, and press to seal the samosa into a triangular shape. Ensure there are no gaps.

Heat oil in a deep pan or wok over medium-low heat. The oil should not be too hot, as this will prevent the samosas from cooking thoroughly and becoming crispy. Gently slide the samosas into the hot oil, frying a few at a time to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.

Serve the authentic Pakistani Samosas hot with mint chutney, tamarind chutney, or ketchup. Enjoy this classic appetizer!