Samosa Recipe

Mix dry and fats

Place 2 cups all-purpose flour and 1 tsp salt in a large bowl. Add the cold cubed butter and 2 tbsp vegetable oil. Using a pastry cutter, two forks, or fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.

Bind dough

Sprinkle 6 tbsp cold water over the flour-butter mixture a tablespoon at a time, gently bringing the dough together with a fork or your hands. Do not overwork; the dough should be just cohesive and slightly crumbly but hold when pressed.

Rest and divide

Gather dough into a ball, flatten to a disk, wrap in plastic, and refrigerate 30 minutes. After resting, divide the dough into 8 equal portions (for ~16 medium samosas you can use halves). Keep portions covered to prevent drying.

In a mortar and pestle or small blender, combine 2 chopped green chilies, 1 inch chopped ginger, 3 garlic cloves, 1/2 tsp garam masala and 1/2 tsp amchur (or 1/2 tsp extra lemon juice). Pound or blitz to a coarse paste. The paste should be aromatic and slightly coarse — set aside.

Cook potatoes and peas

Place the 2.5 cups diced potatoes into a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender, about 8–10 minutes. Add 1 cup peas in the last 2 minutes if using frozen. Drain thoroughly and spread on a tray to steam off excess moisture and cool slightly.

Temper spices

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds; when they begin to pop, add 1 tsp cumin seeds and cook 10–15 seconds until fragrant.

Combine filling

Add the cooked potatoes and peas to the skillet with the tempered seeds. Add 1 tsp turmeric, 1 tsp salt, 1/2 tsp sugar, and the prepared fresh spice paste. Gently mash and stir over medium-low heat for 3–4 minutes so flavors meld and any excess moisture evaporates. Taste and adjust seasoning. Remove from heat, stir in 3 tbsp chopped cilantro and 1 tsp lemon juice. Let filling cool to lukewarm.

Prepare sealing paste

Mix 2 tbsp all-purpose flour with 1 tbsp water to make a thin paste; set aside.

Roll and cut dough

On a lightly floured surface, roll each dough portion into a 6–7 inch oval. Using a sharp knife or cutter, slice each oval in half lengthwise to create two semi-circles. Keep unused pieces covered.

Form cones

Take one semi-circle, hold with the straight edge nearest you. Brush a little flour paste along one straight edge. Fold the straight edge over to form a cone, pressing lightly to seal the vertical seam. You should have a small open cone pocket.

Fill cones

Spoon about 1.5–2 tbsp (adjust to cone size) of the cooled potato-pea filling into the cone, leaving space at the top so you can seal. Do not overfill.

Seal samosas

Brush the open edges with the flour paste and fold the top edges together, pressing firmly to seal. Ensure there are no gaps. Repeat with remaining dough and filling.

Heat oil

Heat 3 cups vegetable oil in a deep heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise slowly without browning immediately.

Fry samosas

Fry samosas in batches (do not crowd) for 4–6 minutes, turning frequently so they brown evenly to a golden-crisp color. Maintain oil temperature around 325–350°F by adjusting heat.

Drain and rest

Remove samosas with a slotted spoon and drain on paper towels or a wire rack. Let them rest 5 minutes before serving so pastry crisps completely.