Veg Samosa Recipe

In a large bowl, combine 2.5 cups all-purpose flour, 3/4 tsp salt and 1/2 tsp carom seeds. Mix evenly.

Add 3 tablespoons oil and rub into the flour with fingertips until the mixture resembles coarse crumbs.

Gradually add about 1/2 cup water, mixing until a firm but pliable dough forms. You may need 1–2 tablespoons extra water depending on flour. Knead 1–2 minutes to make smooth. Cover with a damp cloth and rest for 20–30 minutes.

Prepare the potatoes: boil medium potatoes until tender, peel and mash coarsely to make about 4 cups. If using leftover potatoes, reheat slightly so they’re easy to mix.

If using frozen peas, blanch in boiling water for 2 minutes then drain. Combine peas with mashed potatoes.

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds. When they begin to pop, add 2 finely chopped green chilies and 1 teaspoon grated ginger. Sauté 30 seconds until fragrant.

Add 1/2 teaspoon turmeric powder and stir for a few seconds, then add the potato-pea mixture. Mix well and cook 2–3 minutes to blend flavors.

Season with 1 teaspoon salt, 1/2 teaspoon garam masala and 1 teaspoon amchur powder (or lemon juice). Stir thoroughly and taste; adjust salt or tang to preference.

Turn off heat and fold in 1/4 cup finely chopped cilantro and 1/4 cup coarsely chopped roasted peanuts or cashews if using. Let the filling cool to room temperature.

Prepare sealing paste: mix 2 tablespoons flour with 2 tablespoons water to a smooth, slightly runny paste. Set aside.

Divide rested dough into 10 equal portions (about 45–50 g each) and roll into smooth balls. Keep covered with a damp cloth to prevent drying.

Work with one dough ball at a time. Roll into an oval about 5–6 inches long and 4–5 inches wide, about 1.5–2 mm thick. Dust lightly with flour as needed.

Using a sharp knife or bench scraper, cut the oval in half lengthwise to form two semi-circles.

Take one semi-circle with the straight edge nearest you. Apply a little flour-water paste along the outer edge. Form a cone by bringing the straight edges together and pressing to seal, leaving the top open.

Fill the cone with 2–3 tablespoons of the cooled potato filling, pressing lightly to remove air and form a compact filling. Do not overfill—leave room to seal the top.

Brush the open rim with the flour paste and fold down the top edges to seal the samosa completely, pressing firmly to close any gaps. Repeat to make remaining samosas.

Heat 2 cups oil in a deep heavy-bottomed pan or kadai to 175–180°C (350–360°F) for deep frying. If you don't have a thermometer, test with a small piece of dough: it should sizzle and rise steadily.

Fry samosas in batches, 3–4 at a time depending on pan size. Keep heat at medium to maintain even cooking. Fry, turning occasionally, until golden brown and crisp on all sides, about 6–8 minutes per batch.

Use a slotted spoon to transfer fried samosas to a plate lined with paper towels to drain excess oil. Let rest 2–3 minutes before serving so pastry firms up and becomes crisp.

Serve warm with tamarind chutney, green chutney or ketchup.