Mama's Samosa
Potato, peas, a pastry cone. The ingredient list fits on a card. The fold is worth learning beside someone.
India · Punjab style · A studio recipe, not a contributed family memory
Recipe card · India
Mama's Samosa
The studio kitchen version of Samosa, written so it can be cooked from. This is not a contributed family recipe card.
Punjab Style · Makes 16 · Chai on the Side
- Rub the ghee in until the dough holds its shape in a fist.
- Fry low and slow — 12 minutes, until the pastry blisters.
Crisp edges, big flavor
01 · The card
A card can keep the words. It can't fold the pastry.
It isn't a family's handwritten card. It's the studio's recipe — somewhere to begin, not permission to invent the people who taught it. The fist test is the line to underline.
02 · The hands
The cone is a question worth asking in person.
Roll an oval. Cut it in half. Fold a cone. Fill it. Then the questions start: how thin, how much filling, where does the seam go?
If your family makes them, stand beside the cook: watch one, try one, ask what a sealed edge looks like before the oil. Write theirs down — don't correct it to this card.
03 · The table
Four o'clock. Chai on the side.
Chai time, a cup beside a plate, and room to sit down and eat.
The filling is seasoned warmly. The pastry fries low and slow — 12 minutes, until blistered. This is our studio version, not the definition of samosa.
04 · The recipe
Makes 16. Leave time for the folding.
Makes 16 · Chai on the side
Recipe card · India
Mama's Samosa
The studio kitchen version of Samosa, written so it can be cooked from. This is not a contributed family recipe card.
Punjab Style · Makes 16 · Chai on the Side
Crisp edges, big flavor
Read the recipe
Ingredients
- 2 cups all-purpose flour
- 4 tbsp ghee
- 1 tsp ajwain seeds
- 1 tsp salt
- 1/2 cup cold water
- 4 potatoes, boiled
- 1 cup green peas
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp garam masala
- 1 tsp amchur
- 2 green chilies
- 1 tbsp ginger, grated
- 1 handful cilantro
- Oil for frying
- Mint and tamarind chutneys, plenty
Method
- Rub the ghee into the flour, ajwain and salt.
- Add the water, knead stiff, and rest 30 minutes.
- Pop the cumin and coriander in hot oil.
- Crush in the potatoes, peas, chili and ginger.
- Season with amchur, garam masala and cilantro.
- Roll ovals, halve, fold into cones, and fill.
- Fry low and slow for 12 minutes, until blistered.
What we hold: the studio's Punjab-style samosa kitchen version and shirt design. No family card, interview or memory was contributed. Chai time here is editorial scene-setting, not a family memory. The photograph is credited separately and documents neither this recipe nor a contributing family's kitchen.
Ask to make the next batch together.
My free guide covers what a card leaves out: the handfuls, the fold, the pan, rescuing a batch.
How to ask your mom for the recipeNothing you send is published or made into a product without your separate permission.
05 · From the card to the shirt
The recipe stays here. The shirt is optional.
The design names the dish and the style — Punjab Style — and doesn't speak for every kitchen. If you came to cook, you have what you need; nothing requires a purchase.
Mama's Samosa
Punjab Style · 1974
Short-sleeve tee · $33 S–L · XL $35
Shop the tee on EtsyLong sleeve · $43 S–L · XL $45
Shop the long sleeve on EtsyBoth formats available now. Photo shows the design on the tee.