Veg. Samosa Recipe

Make the dough

In a large mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 3 tbsp vegetable oil and 1 tbsp ghee (or melted butter). Rub the fat into the flour with fingertips until the mixture resembles coarse crumbs.

Gradually add about 1/2 cup water, a little at a time, and mix until a firm but pliable dough forms. Knead for 3–4 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes while you prepare the filling.

Prepare potatoes and peas

If using raw potatoes, boil or pressure-cook 3 medium potatoes until tender. Drain, cool slightly and roughly mash or dice into small pieces so they hold texture. If using frozen peas, blanch in boiling water for 1–2 minutes and drain.

Cook the spice base

Heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When the seeds begin to sputter, add 1 tsp grated ginger and 1 minced green chili. Sauté 30 seconds until fragrant.

Add 1/2 tsp turmeric powder and 1 tsp ground coriander. Stir for 10–15 seconds to bloom the spices.

Add the potatoes and peas to the skillet. Toss to coat with the spices and cook 3–4 minutes so the flavors combine. Add 1/2 tsp amchur (or 1 tsp lemon juice), 1 tsp salt (adjust to taste) and 1/2 tsp garam masala. Mix well and cook another 1–2 minutes to evaporate excess moisture.

Remove from heat and stir in 2 tbsp chopped fresh cilantro. Taste and adjust seasoning. Let the filling cool to room temperature before assembling (important to prevent soggy dough).

Divide and roll dough

After resting, divide the dough into 8 equal portions (for about 8 medium samosas). Roll each portion into a smooth ball. Lightly dust a work surface and roll each ball into an oval about 5–6 inches long and 3–4 inches wide, roughly 2 mm thick.

Form cones

Cut each oval in half lengthwise to make two semi-ovals. Take one semi-oval, form into a cone by bringing the straight edges together with a slight overlap and press to seal. Seal the edge using a little of the flour paste (mix 2 tbsp flour with 2 tsp water to make a thick glue).

Fill and seal

Fill each cone with 2–3 tablespoons of the cooled potato-pea filling (enough to leave room at top to seal). Dab the open edge with flour paste and pinch to seal completely, ensuring there are no gaps. Shape the samosa slightly by pressing gently to make a flat base so it sits upright while frying.

Heat oil

Pour about 3 cups vegetable oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 2 inches. Heat the oil over medium heat to 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should rise steadily and sizzle without browning immediately.

Fry samosas

Carefully slide a few samosas at a time into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch. Maintain moderate heat so the samosas cook through without burning on the outside. Adjust heat as needed.

Using a slotted spoon, transfer cooked samosas to a paper towel–lined tray to drain excess oil. Let rest 2–3 minutes before serving so the interior sets.

Serve

Serve hot with tamarind chutney, mint-coriander chutney, or ketchup. Leftover samosas can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven at 350°F (175°C) for 8–10 minutes to restore crispness.