Samosas - 10 Recipe

Mix dry ingredients

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Stir to distribute the salt evenly.

Add fats

Add 3 tablespoons vegetable oil and 2 tablespoons ghee (or melted butter) to the flour. Use your fingertips to rub the fat into the flour until the mixture resembles coarse crumbs (like coarse sand).

Form dough

Gradually add about 3/4 to 1 cup warm water, mixing with your hand or a spoon until the dough comes together. Knead for 4–5 minutes until smooth and slightly firm but not stiff. If too sticky, add a little flour; if too dry, add a teaspoon of water at a time.

Rest dough

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.

Cook potatoes

Place diced potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil. Cook until tender but not falling apart, about 8–10 minutes. Drain well and let cool slightly. Alternatively, steam or boil whole potatoes, then peel and roughly mash; aim for small chunks rather than a smooth mash.

Prepare peas

If using frozen peas, blanch in boiling water for 1 minute then drain. If fresh, cook until tender. Drain and set aside.

Sauté aromatics and spices

Heat 3 tablespoons oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When they begin to sputter, add 1 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 2 cloves minced garlic, 1 tsp minced ginger, and 1 tsp chopped green chilies; sauté 30–45 seconds until fragrant.

Add spices and potatoes

Stir in 1 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala, and 1 tsp red chili powder (if using). Cook spices 30 seconds. Add cooked potatoes and 1 cup peas. Gently mash some potatoes with the back of a spoon to bind, leaving some texture. Cook 3–4 minutes, stirring so spices coat the potatoes evenly.

Finish filling

Stir in 1 tsp amchur (or 1 tsp lemon juice), 1.5 tsp salt (adjust to taste), and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before assembling (at least 15 minutes).

Divide dough

After resting, divide the dough into 10 equal portions (about 2-inch balls). Keep the unused balls covered to prevent drying.

Roll and cut

Take one dough ball and roll into a circle about 5–6 inches in diameter and roughly 1.5–2 mm thick. Use a knife or pizza cutter to cut the circle in half to form two semi-circles.

Shape pockets

Take one semi-circle with the straight edge toward you. Brush the straight edge with the flour-and-water paste (mix 2 tablespoons flour with 2 tablespoons water to a thick paste). Fold the semi-circle into a cone by bringing the straight edges together and sealing them with the paste, overlapping slightly to form a cone with an open top.

Fill and seal

Fill the cone with about 2–3 tablespoons of the cooled potato-pea filling. Do not overfill. Brush the open edges of the cone with the paste and press to seal the top, ensuring there are no gaps. Tuck or press the edges firmly so the samosa holds its shape. Repeat with remaining dough and filling to make 10 samosas.

Heat oil

Pour 3–4 cups vegetable oil into a heavy-bottomed deep skillet or pot to a depth of 2–3 inches. Heat over medium heat until oil reaches 350°F (175°C) or a small piece of dough sizzles and rises slowly to the surface.

Fry samosas

Carefully slide 2–3 samosas into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crisp on all sides, about 6–8 minutes per batch. Adjust heat to maintain a steady 325–350°F (160–175°C) — too hot browns outside before heating through; too cool makes them absorb oil.

Drain and keep warm

Use a slotted spoon to transfer fried samosas to a paper towel–lined tray to drain excess oil. Keep in a warm oven (200°F / 95°C) while you fry remaining samosas so they stay crisp.

Serve the hot samosas with mint chutney and tamarind chutney. They are also good with plain yogurt or a squeeze of lemon. For best texture, serve within 1 hour of frying.