Introduction

Samosas are the quintessential Indian snack—crispy on the outside, flavorful on the inside. These triangular pastries filled with spiced potatoes and peas are perfect for parties, tea time, or as an appetizer.

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1/4 cup oil or ghee
• 1/2 tsp salt
• 1/2 tsp carom seeds (ajwain)
• 1/2 cup cold water (approximately)

For the Filling

• 3 large potatoes, boiled and mashed
• 1 cup green peas (frozen or fresh)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds, crushed
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp fresh cilantro, chopped

For Frying

• Oil for deep frying

Instructions

1. Make the dough: Mix flour, salt, and ajwain in a bowl. Add oil and rub with fingers until mixture resembles breadcrumbs. Gradually add water and knead into a stiff dough. Cover and rest for 30 minutes.

2. Prepare the filling: Heat oil in a pan. Add cumin seeds and let them splutter. Add crushed coriander seeds, ginger, and green chilies. Sauté for 1 minute.

3. Add peas: Add green peas and cook for 3-4 minutes until tender.

4. Add spices: Mix in turmeric, chili powder, garam masala, and amchur. Cook for 1 minute.

5. Combine with potatoes: Add mashed potatoes and salt. Mix well and cook for 2-3 minutes. Add cilantro. Remove from heat and let cool completely.

6. Shape the samosas: Divide dough into 6 equal balls. Roll each ball into a thin oval. Cut in half to make two semicircles.

7. Form cones: Take one semicircle and form a cone shape, sealing the straight edge with water.

8. Fill: Fill the cone with 2-3 tablespoons of potato filling. Don’t overfill.

9. Seal: Wet the edges and press firmly to seal. Make sure there are no gaps. Repeat with remaining dough and filling.

10. Fry: Heat oil in a deep pan to 325°F (165°C). Fry samosas in batches on medium-low heat until golden brown, about 8-10 minutes per batch. Don’t rush—slow frying ensures crispy samosas.

11. Serve: Drain on paper towels. Serve hot with mint chutney and tamarind chutney.

Tips

• Dough consistency: The dough should be stiff, not soft. This ensures crispy samosas.
• Temperature matters: Fry on medium-low heat. Too hot and they’ll brown quickly but remain raw inside.
• Make ahead: Assemble samosas and freeze uncooked. Fry directly from frozen when ready.
• Baking option: Brush with oil and bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
• Serving suggestions: Pair with mint-cilantro chutney, tamarind chutney, or ketchup.
• Storage: Store fried samosas in an airtight container for 2-3 days. Reheat in oven for crispiness.