Samosa (2 Pcs) Recipe
All purpose flour, spices, onion, potato, herbs, cilantro, mint.
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Ingredients
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Dough
Filling
To Fry / Finish
Method
Dough
- 1
Make dough
In a medium bowl, combine 1 cup all-purpose flour and 1 tsp salt. Rub in 2 tablespoons ghee or oil with fingertips until mixture resembles coarse crumbs. Add 1 tablespoon warm water and knead, adding up to 2 more tablespoons water as needed, to form a firm but pliable dough. Do not over-hydrate — dough should be slightly stiff. Cover with a damp cloth and rest 20–30 minutes.
Filling
- 2
Prepare potatoes
Boil 1 medium potato until tender (about 12–15 minutes), drain, cool slightly, and mash coarsely with a fork; leave some small chunks for texture. Measure about 3/4 to 1 cup mashed potato.
- 3
Tempered spices
Heat 2 tablespoons oil in a small skillet over medium heat. Add 1/2 tsp cumin seeds and 1/4 tsp mustard seeds. When they begin to sizzle and pop (about 20–30 seconds), add 1/4 cup finely chopped onion and 1/2 finely chopped green chili (if using). Sauté until onion is soft and translucent, about 2–3 minutes.
- 4
Season filling
Add 1/4 tsp turmeric, 1/4 tsp garam masala, 1/8 tsp chili powder, and 1/2 tsp amchur (or lemon juice) to the onion-spice mix. Stir for 30 seconds to bloom the spices. Add the mashed potato, 1/2 tsp salt, and mix thoroughly to combine. Cook together 1–2 minutes to warm the filling and let flavors meld. Remove from heat and fold in 2 tablespoons chopped cilantro and 1 tablespoon chopped mint. Taste and adjust salt or amchur/lemon if needed. Let filling cool to room temperature before assembling (5–10 minutes).
Assemble & Fry
- 5
Divide dough and shape
Divide the rested dough into 2 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, approximately 2 mm thick.
- 6
Cut and form cones
Using a sharp knife or knife edge, cut each oval into two equal halves lengthwise to make 4 semi-circles total (you will use 2 per samosa if making 2 pcs; for 2 samosas use 2 semi-circles). Take one semi-circle, brush the straight edge with a little water. Fold the straight edge over to form a cone, overlapping edges and sealing along the side to create a pouch. Pinch or press to seal seam; leave the open cone top for filling.
- 7
Fill and seal
Spoon the cooled potato filling into the cone, filling but not overstuffing (about 2–3 tablespoons). Brush the open edge with a little water and fold the top edge down to seal completely, pressing edges firmly to eliminate any gaps. If needed, use a little flour paste (1 tsp flour + 1 tsp water) to reinforce the seal.
- 8
Heat oil
Heat about 1 cup vegetable oil in a deep skillet or small saucepan over medium heat to 350°F (175°C) or until a small piece of dough sizzles and rises slowly. If shallow frying, use enough oil to cover at least half the samosa and turn during frying.
- 9
Fry samosas
Carefully slide 2 samosas into hot oil, seam side down for the first 10–15 seconds to set the seam, then turn. Fry, turning occasionally, until golden brown and crisp on all sides, about 4–6 minutes total depending on size and oil temperature. Maintain medium heat so they cook through without burning. Remove with a slotted spoon and drain on paper towels.
- 10