Punjabi samosa

Method

1. 1 Boil the potatoes and then mash them roughly by hand, not puree them.
2. 2 The Punjabi version is roughly mashed, leaving chunks of potato, unlike the Bengali version which cuts it into small cubes and stir-fries it.
3. 3 Sauté the filling with peas, cumin seeds, coriander powder, and ginger for 8 minutes.
4. 4 Knead the flour with ghee until a firm dough forms, then let it rest for 40 minutes.
5. 5 Roll the dough to a thickness of 3 mm, thicker than the Bengal version; a thicker crust creates a bubbly, frothy texture when fried.
6. 6 Fry in warm oil at 120 degrees for 20 minutes, then raise the temperature to 170 degrees until the crust is bubbly and crispy.

With an appliance

• Air fryer 1 hr

  Replace step 6: spray oil evenly, then heat in a 180-degree hot air oven for 22 minutes; the crust will not bubble up like when deep-fried.