Samosa (2pcs) Recipe
White flour, potato, peas, onion, spices, green chili.
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Ingredients
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Dough
Filling
To Assemble & Fry
Method
Dough
- 1
Make dough
In a mixing bowl combine 1 cup all-purpose flour and 1/2 tsp salt. Add 2 tbs ghee or oil and rub into flour with fingertips until mixture resembles coarse crumbs. Gradually add warm water (about 1/4 cup) and bring the dough together. Knead for 3–4 minutes until smooth but firm. Cover with a damp cloth and rest for 20–30 minutes.
Filling
- 2
Prepare potatoes and peas
If using raw potatoes, place the diced potatoes in a small pot of salted water and simmer until tender (8–10 minutes). Drain. If using leftover boiled potatoes, mash lightly so there are some small pieces but not fully smooth. If peas are frozen, blanch in hot water 1–2 minutes and drain; if fresh, cook until tender.
- 3
Cook filling
Heat 1 tbs vegetable oil in a skillet over medium heat. Add 1/2 tsp cumin seeds and 1/4 tsp mustard seeds (if using) and let them sizzle for 10–15 seconds. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 finely chopped green chili and 1/2 tsp grated ginger; sauté 30 seconds. Add turmeric 1/4 tsp, coriander powder 1/2 tsp, garam masala 1/4 tsp and red chili powder 1/4 tsp, stir for 10–15 seconds to bloom the spices. Add the cooked potatoes and 1/2 cup peas, mix well and cook 2–3 minutes so flavors combine. Season with 3/4 tsp salt and 1/4 tsp amchur or a squeeze of lemon juice. Stir in 1 tbs chopped cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature.
To Assemble & Fry
- 4
Divide and roll dough
After resting, divide the dough into two equal pieces (this recipe yields two samosas). Roll each piece into a smooth ball. Lightly dust a surface with flour and roll each ball into an oval about 6–7 inches long and 4–5 inches wide. Using a knife or pizza cutter, cut each oval in half lengthwise to form two semi-circles.
- 5
Form cones and fill
Take one semi-circle, hold it with the straight edge toward you. Fold one straight edge over about 1/2 inch and seal the long edge with a little water to form a cone shape. Press the seam to seal. Fill the cone with half of the prepared filling (for each samosa, use half of the filling divided equally between the two cones made from each semi-circle). Do not overfill; leave space at the top. Moisten the open edges with water and press to seal into a triangular samosa. Use a little extra flour as needed to patch any holes.
- 6
Heat oil
Pour oil for deep frying into a heavy-bottomed pan to a depth of about 1.5–2 inches. Heat over medium heat until oil reaches 350°F (175°C) or when a small piece of dough sizzles and rises slowly to the surface. If you don’t have a thermometer, test with a tiny piece of dough — it should bubble steadily and brown in about 40–60 seconds.
- 7
Fry samosas
Carefully slide the samosas, two at a time depending on pan size, into the hot oil. Do not overcrowd. Fry over medium heat, turning occasionally, until they are golden brown and crisp on all sides (5–7 minutes). Adjust heat as needed so they cook through without burning. Use a slotted spoon to transfer the samosas to a paper towel–lined plate to drain excess oil.
- 8
Serve
Let the samosas rest 2–3 minutes to firm up, then serve hot with tamarind chutney, mint-coriander chutney, or ketchup as desired.