Samosa Recipe

Combine flour, cornmeal/semolina (if using) and salt in a large bowl. Add 3 tablespoons vegetable oil and 2 tablespoons neutral oil (or melted ghee). Rub into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add cold water and bring dough together, kneading until smooth and firm but not sticky, about 4–5 minutes. Cover with a damp cloth and rest at room temperature for 20–30 minutes.

Cook the potatoes: either boil diced potatoes until just tender (8–10 minutes) and drain, or parboil/steam. Pat dry and roughly mash or break into small pieces; set aside.

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add cumin seeds and mustard seeds (if using) and fry 15–30 seconds until fragrant and seeds sizzle.

Add chopped onion and sauté 3–4 minutes until translucent. Add chopped green chili and grated ginger, cook 30 seconds.

Stir in ground coriander, ground cumin, turmeric and cook 20–30 seconds to bloom the spices.

Add peas and the cooked potatoes to the pan. Mix gently to combine, then add salt, garam masala and amchur (or lemon juice). Cook 2–3 minutes until peas are heated through and flavors meld. Taste and adjust salt or lemon. Remove from heat and fold in chopped cilantro. Let filling cool to near room temperature before stuffing (about 10 minutes).

Make a sealing paste by mixing 2 teaspoons flour with 1 teaspoon water into a thick paste; set aside.

Divide rested dough into 8 equal portions. Roll each portion into a ball and flatten slightly. On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, 1–2 mm thick.

Cut each oval in half lengthwise to make two semicircles. Take one semicircle, hold with straight edge towards you. Brush the straight edge lightly with the flour paste. Fold the semicircle into a cone by bringing the straight edges together and overlapping slightly; press to seal the seam vertically. Ensure cone base is open for filling.

Fill each cone with 2–3 tablespoons of the potato-pea mixture (do not overfill). Brush the open edge of the cone with paste and fold the top edges together to seal completely, creating a triangular samosa shape. Press edges firmly to seal; if needed, crimp lightly with fingers to ensure no gaps.

Heat oil in a deep heavy-bottomed saucepan or deep-fryer to 175–180°C (350–360°F). To test, drop a small piece of dough—if it rises steadily with bubbles, oil is ready.

Fry samosas in batches (3–4 at a time depending on pot size) for 5–7 minutes, turning gently, until golden brown and crisp on all sides. Keep heat at medium to medium-high so they cook through without burning outside. Adjust heat as needed.

Use a slotted spoon to transfer fried samosas to a paper towel–lined tray to drain briefly. Let cool 2–3 minutes before serving so filling firms slightly.

Serve hot with chutneys (mint chutney, tamarind chutney) or ketchup as desired.