South Indian Crispy Samsa (2pcs) With Masala Chai (or) Filter Coffee Recipe

Make the dough

In a large bowl, sift together 3 cups all-purpose flour, 1/2 cup semolina and 1 tsp salt. Add 3 tbsp warm ghee and rub into flour until crumbly. Pour 1 cup hot water (not boiling) gradually and mix with a spoon until a shaggy dough forms. Add up to 1/4 cup cold water, little by little, to bring dough together. Knead for 4–5 minutes until smooth and pliable. Cover with a damp cloth and rest for 30 minutes.

Prepare the filling

While dough rests, heat 1 tbsp oil in a small skillet over medium heat. Add 1/2 tsp mustard seeds; when they sputter, add 1/2 tsp urad dal and 1/2 tsp chana dal and fry until light golden (about 30–45 seconds). Add finely chopped 1 small onion and sauté 2–3 minutes until softened. Add 1 finely chopped green chili, 1/2 tsp grated ginger, and shredded 6 curry leaves; sauté 30 seconds. Stir in 1/4 tsp turmeric, 1/4 tsp red chili powder and 1/2 tsp coriander powder; cook 20–30 seconds to bloom spices. Add the mashed flesh of 2 boiled medium potatoes and 3/4 tsp salt. Mix thoroughly, breaking any lumps. Cook for 1–2 minutes so flavors combine. Remove from heat, stir in 2 tbsp chopped coriander, 1 tsp lemon juice and 1/4 tsp garam masala (optional). Adjust seasoning. Let filling cool to near room temperature.

Shape and laminate rounds

Divide rested dough into 2 equal portions (for 2 samsas). Roll each portion into a thin rectangle about 10 x 6 inches on a lightly floured surface. Brush the surface with 1.5 tbsp warm ghee over each rectangle (laminate). Fold the rectangle into thirds like a letter or roll tightly into a cylinder and seal the seam. Roll each folded piece gently into a flat circle (about 5–6 inch diameter) keeping layers intact. These laminated rounds create the crisp, flaky exterior.

Form the samsas

Cut each round into two semicircles. Take one semicircle, apply a little water along the straight edge and roll it into a cone shape, sealing the edge by pressing. Fill the cone with half of the cooled potato filling (about 1/4 of the total filling per samsa) leaving a small top gap. Wet the open edge and pinch or fold to seal completely, ensuring no gaps. Repeat with remaining semicircles so you have 2 filled samsas (or 2 large if making 2pcs as served). Smooth any seams and reshape gently into a triangular/almond shape if desired.

Fry to crispy perfection

Heat vegetable oil in a deep pan to medium heat (approx. 350°F / 175°C). To test, drop a small piece of dough; it should sizzle and rise slowly. Fry samsas in batches (do not overcrowd), turning gently, 3–5 minutes per side until deep golden brown and crisp, total 7–9 minutes depending on size. Maintain medium heat so the interior cooks without burning the exterior. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (100°C / 210°F) if making ahead. Garnish with chopped coriander and serve with lemon wedges and chutney/ketchup.

Brew masala chai

In a small saucepan, bring 1.5 cups water, crushed 3 cardamom pods and 1/2 inch smashed ginger to a boil. Add 2 tsp strong tea leaves and simmer 1 minute. Add 1 cup milk and 2 tsp sugar (adjust to taste). Bring to a gentle boil, then reduce heat and simmer 2 minutes so flavors meld and color deepens. Strain into cups and serve hot alongside samsas.

Filter coffee option

If choosing filter coffee instead: heat 1/2 cup hot boiled milk. In each cup place 1/4 cup coffee decoction (adjust strength to taste), add sugar to taste (about 1 tsp per cup) and pour hot milk slowly, creating a frothy top by pouring from a height if desired. Serve immediately with the samsas.

Arrange 2 crispy south Indian samsas on a plate, sprinkle 1 tbsp chopped coriander, and place lemon wedges and 2 tbsp chutney or ketchup at the side. Serve immediately with hot masala chai or fresh filter coffee. For happy hours presentation, serve on a small banana leaf or wooden board with napkins.