Samosa
India's beloved triangular pastries with a savory spiced potato and pea filling, deep-fried to a perfect crispy golden brown.
🧂 Ingredients
- 2 cups All-purpose flour (Maida)(For the dough)
- 4 tbsp Ghee or clarified butter(For the dough, melted)
- 1/2 tsp Ajwain seeds (carom seeds)(For the dough)
- 1/2 tsp Salt(For the dough)
- 3 medium Potatoes(Boiled until tender, peeled, and mashed)
- 1/2 cup Green peas(Fresh or frozen)
- 1 tsp Cumin seeds
- 1 tsp Ginger(Finely grated or minced)
- 2 Green chilies(Finely chopped, adjust to taste)
- 1 tsp Garam masala
- 1 tsp Amchur (dried mango powder)(For tanginess)
- 1 tsp Coriander powder(Optional, for added flavor)
- to taste Salt(For the filling)
- for frying Oil(Vegetable oil or any neutral oil)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine the flour, ajwain seeds, and salt. Add the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add cold water, a little at a time, and knead to form a firm, stiff dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 minutes (plus 30 minutes resting) - 2
Prepare the filling: Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the grated ginger and chopped green chilies, and sauté for about 30 seconds until fragrant. Add the mashed potatoes and green peas. Stir in the garam masala, amchur, coriander powder (if using), and salt to taste. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry. Remove from heat and let it cool completely.
⏱️ 20 minutes - 3
Shape and fill the samosas: Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. Take one ball and roll it into a thin, slightly oval disc (about 6 inches in diameter). Cut the disc in half. Take one half-circle, moisten the straight edge with a little water, and form it into a cone shape by overlapping the edges. Pinch to seal firmly. Fill the cone with about 1-2 tablespoons of the cooled potato filling. Moisten the inner edges of the cone opening with water and press firmly to seal the samosa, ensuring no gaps. You can crimp the edges for a decorative finish. Repeat with the remaining dough and filling.
⏱️ 30 minutes - 4
Fry the samosas: Heat sufficient oil in a deep pan or kadai over medium-low heat. The oil should be hot but not smoking. Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry them on medium-low heat for about 10-15 minutes, turning them occasionally, until they are evenly golden brown and crisp. This slow frying process ensures the pastry cooks through and becomes flaky. Once golden and crisp, remove the samosas with a slotted spoon and drain them on paper towels. Repeat with the remaining samosas.
⏱️ 15-20 minutes (per batch)
💡 Pro Tips
- ✓Ensure the dough is firm and not soft; a stiff dough yields crispier, flakier samosas.
- ✓Fry the samosas on medium-low heat for an extended period to ensure the outer crust is cooked through and crispy, and the filling is heated properly.
- ✓Seal the edges of the samosas very well to prevent the filling from leaking out during frying.
- ✓Allow the filling to cool completely before stuffing the samosas to prevent the dough from becoming soggy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Keema samosa: Replace potato filling with spiced ground lamb or chicken.
- Paneer samosa: Add crumbled paneer to the potato and pea filling.
- Vegetable samosa: Include finely chopped vegetables like carrots, onions, or cauliflower in the filling.
🏷️ Tags
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