Step 1: Prepare the Dough

In a large bowl, combine refined flour, semolina, crushed carom seeds, and a pinch of salt. Mix well. Add 3 tbsp of ghee and rub it into the flour until the mixture resembles breadcrumbs and holds its shape when pressed. Gradually add cold water and knead into a stiff dough. Knead on a work surface for 4-5 minutes, then cover with a damp cloth and rest for 30 minutes.

Step 2: Prepare Spice Pastes and Powders

In a grinder, blend ginger, green chillies, and a little water to a smooth paste. In a mortar and pestle, coarsely crush cumin seeds, coriander seeds, and fennel seeds together.

Step 3: Cook the Filling

Roughly chop the boiled potatoes into small, uneven chunks. Heat ghee in a pan, add the crushed spices, and sauté for 1 minute. Add the ginger-chilli paste and cook for 1-2 minutes. Add the potatoes, boiled green peas, salt, chaat masala, black pepper powder, crushed kasuri methi, and fresh coriander. Mix and cook on high heat for 7-8 minutes, allowing the potatoes to roast slightly. Lightly mash some potatoes with a masher, leaving some chunks. Adjust seasoning, transfer to a bowl, and let it cool completely.

Step 4: Shape the Samosas

Take a portion of the rested dough and roll it into a thin, oblong shape. Cut it in half. Take one half, apply water along the straight edge, and form a cone by overlapping the corners. Press firmly to seal the seam and the tip.

Step 5: Fill and Seal the Samosas

Hold the cone and fill it with the cooled potato mixture, pressing down gently. Apply water on the inner rim. Make a small pleat on the open curved edge and press it against the straight edge to seal the samosa completely. Ensure it can stand on its base. Keep the shaped samosas covered with a damp cloth.

Step 6: Deep Fry the Samosas

Heat oil in a kadai to about 150°C (moderately hot). Gently add the samosas. Fry on high flame for 1-2 minutes, then reduce to low flame. Fry for about 15 minutes, stirring and turning occasionally, until they are golden brown and crispy. Drain on a wire rack.

Step 7: Air Fry the Samosas (Optional)

Preheat the air fryer to 180°C. Place the samosas in the basket, brush them with ghee or oil, and air fry for 20-25 minutes, flipping them halfway through, until golden and crisp.

Step 8: Serve

Serve the hot Punjabi samosas with green chutney, tamarind chutney, fried green chillies, and a hot cup of tea.

• Use cold water to knead a stiff dough, which is essential for making crispy samosas.

• The 'moyan' (fat mixed into the flour) is crucial for a flaky crust. The flour should hold its shape when pressed in your fist.

• Rest the dough for at least 30 minutes before shaping.

• Do not mash the potatoes completely; keep them in rough, uneven chunks for better texture.

• Fry the samosas on a low flame for about 15 minutes to ensure they are crispy and cooked through without developing blisters on the surface.

• Do not overcrowd the pan while frying; fry in batches.

• After frying, let the samosas rest for 5-10 minutes before serving to enhance the flavor.

• The samosas can be deep-fried for a traditional taste and texture or air-fried for a healthier, less oily version.