Piece Vegetable Samosa Recipe

Prep and cook potatoes and peas

Place diced potatoes in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until just tender (about 8–10 minutes). In the last 3 minutes add frozen peas to the same pot. Drain and mash lightly with a fork — keep some small chunks for texture. Let cool slightly.

Temper spices

Heat 2 tbs vegetable oil in a skillet over medium heat. When hot, add mustard seeds and let them pop (about 20–30 seconds). Add cumin seeds, and sauté 10–15 seconds until fragrant.

Build the filling

Add chopped green chili and grated ginger to the skillet and sauté 30 seconds. Add turmeric, ground coriander and cook 10–15 seconds to bloom the spices. Add the mashed potato-pea mixture, salt, garam masala and amchur (or lemon juice). Mix thoroughly and cook 2–3 minutes, stirring so flavors meld and excess moisture evaporates. Stir in chopped cilantro. Taste and adjust salt or lemon. Remove from heat and let the filling cool to room temperature (10–15 minutes).

Make dough

In a bowl combine 1 cup all-purpose flour, 1 tbs semolina, and 1/4 tsp salt. Rub 2 tbs oil into the flour with fingertips until mixture resembles coarse crumbs. Gradually add warm water (about 1/4 cup) and mix to form a smooth, firm dough. Knead 3–4 minutes until elastic. Cover with a damp cloth and rest 20 minutes.

Divide and shape

After resting, divide the dough into 2 equal portions (one portion for each samosa). Roll each portion into an oval about 6–7 inches long and cut it in half lengthwise to make two semicircles (you will make 2 samosas per menu portion total two pieces: use both semicircles, see assembly). Keep the cut edges smooth by using a little dry flour if needed.

Make sealing slurry

Mix 1 tbs flour with 2 tbs water to a thin paste; this will act as glue for sealing the samosas.

Form cones

Take one dough semicircle with the straight edge facing you. Fold the straight edge into a cone by bringing the two corners together overlapping slightly; seal the overlapping edge with a little flour slurry so the cone holds shape. Press the seam firmly.

Fill cones

Hold the cone open and spoon in the potato-pea filling, filling almost to the top but leaving room to seal. Do not overfill. Use about half the filling for two samosas (adjust so you make 2 pieces total).

Seal samosas

Brush the open edge with the flour slurry and press edges together to completely seal the parcel. Ensure there are no openings. Tuck and press seams so the samosa holds a neat triangular shape.

Heat oil

For deep frying: pour oil into a wide saucepan to a depth of 2 inches and heat to 350°F (175°C) or until a small piece of dough sizzles and rises slowly. For shallow frying/pan-frying: heat 2 tbs oil in a skillet over medium heat and fry samosas turning often; use a lid and a couple of tbs water splashed and covered briefly to cook through if needed.

Fry until golden

Carefully lower samosas into hot oil (do not overcrowd) and fry, turning occasionally, until evenly golden brown and crisp, about 4–6 minutes. If shallow frying, cook 3–4 minutes per side over medium heat, adding a little oil as needed. Remove with a slotted spoon and drain on paper towels for 1–2 minutes.

Rest and serve

Let samosas rest 2–3 minutes to firm up. Serve warm as starters with chutney (mint chutney or tamarind chutney) or ketchup.