Crispy Instant Samosa

Ingredients

• 2 tablespoons Vegetable Oil (for tempering the spices, medium‑high heat)
• 0.5 teaspoon Cumin Seeds (tempering)
• 0.25 teaspoon Kalonji (Nigella Seeds) (tempering)
• 0.5 teaspoon Mustard Seeds (tempering)
• 0.5 teaspoon Coriander Seeds (tempering)
• 1 teaspoon Mint Paste (fresh mint blended with a little water)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 1 teaspoon Coriander Paste (fresh cilantro blended with water)
• 1 tablespoon Green Chili Paste (adjust heat to taste)
• 2 tablespoons Water (for cooking pastes) (only a splash to prevent sticking)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy, bright red)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Roasted Cumin Powder (also called bhuna jeera powder)
• 0.5 teaspoon Salt (plain table salt)
• 0.5 teaspoon Garam Masala
• 4 large Potatoes (peeled, boiled until tender, then mashed lightly)
• 0.5 cup Frozen Green Peas (thawed before adding)
• 1 tablespoon Roasted Peanuts, coarsely chopped (adds crunch; optional cashews for nut‑allergy alternative)
• 1 tablespoon Fresh Cilantro (finely chopped)
• 1 cup All‑Purpose Flour (sifted)
• 1 cup Whole Wheat Flour (optional; can use all‑purpose only)
• 1 pinch Ajwain (Carom Seeds) (adds subtle flavor to dough)
• 0.5 teaspoon Salt (for dough)
• 0.25 cup Ghee (plus 1 tablespoon extra for dough)
• 1 tablespoon Plain Yogurt (room temperature, no curdling)
• 2 tablespoons Ice‑Cold Water (add dropwise to form a tight dough; use ice cubes if needed)

Instructions

1. Temper Whole Spices

   Heat 2 tbsp oil in a kadai over medium‑high heat. Add ½ tsp cumin seeds, ¼ tsp kalonji, ½ tsp mustard seeds, and ½ tsp coriander seeds. Stir until they sizzle and become fragrant, about 30 seconds.

   Time: PT30S

   Temperature: Medium‑high

2. Add Aromatic Pastes

   Add 1 tsp mint paste, 1 tbsp ginger‑garlic paste, 1 tsp coriander paste, 1 tbsp green‑chili paste and a splash (2 tbsp) water. Cook, stirring continuously, until the raw smell disappears, about 1 minute.

   Time: PT1M

   Temperature: Medium

3. Incorporate Dry Spices

   Stir in 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 1 tsp coriander powder, ½ tsp roasted cumin powder, ½ tsp salt, and ½ tsp garam masala. Mix well and cook for another 30 seconds.

   Time: PT30S

   Temperature: Medium

4. Prepare Boiled Potatoes

   In a pressure cooker, add 4 large peeled potatoes, enough water to cover, a pinch of salt, and a few drops of oil. Cook for 3 whistles (≈15 minutes). Drain and let cool slightly, then mash roughly.

   Time: PT15M

   Temperature: High (pressure)

5. Cook Potato‑Pea Filling

   Add the mashed potatoes to the spiced mixture in the kadai. Toss in ½ cup thawed green peas, 1 tbsp coarsely chopped roasted peanuts (or cashews), and 1 tbsp chopped cilantro. Fry on medium heat for 3‑4 minutes, stirring constantly, until everything is well coated and the raw flour taste disappears.

   Time: PT4M

   Temperature: Medium

6. Cool the Filling

   Transfer the hot filling to a plate and spread it out to cool completely (about 5 minutes).

   Time: PT5M

7. Make the Dough

   In a large mixing bowl combine 1 cup all‑purpose flour, 1 cup whole wheat flour, a pinch of ajwain, and ½ tsp salt. Add ¼ cup + 1 tbsp ghee and rub in until the mixture resembles coarse crumbs. Stir in 1 tbsp yogurt. Gradually add ice‑cold water, a few drops at a time, kneading until a tight, non‑sticky dough forms.

   Time: PT10M

8. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 10‑12 minutes at room temperature.

   Time: PT12M

9. Shape Lukmi Discs

   Divide the dough into equal portions (~60‑65 g each). Roll each portion into a thin circle (≈12 cm diameter), dusting the surface with a little dry flour to prevent sticking.

   Time: PT15M

10. Add Filling and Seal

    Brush the edge of each disc with a few drops of water. Place about 1‑2 tbsp of the cooled potato‑pea filling in the center, leaving a small border. Fold the disc over to form a semi‑circle, press the edges together, and seal by pinching or folding the rim inward.

    Time: PT10M

11. Shallow Fry Lukmi

    Heat oil in the kadai over medium heat (≈350°F/175°C). Gently slide a few lukmi into the oil, seam side down. Fry each side for 5‑6 minutes on low‑medium flame until golden brown and crisp. Flip once, fry the other side similarly, then remove with a slotted spoon onto paper towels.

    Time: PT12M

    Temperature: Medium (≈350°F)

12. Serve

    Serve lukmi hot, optionally with tamarind chutney or mint‑yogurt dip.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g