Samosas - 5 Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Add 6 tbs ghee or vegetable oil and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water, 1 tablespoon at a time, mixing until the dough just comes together into a firm but pliable ball. Do not overwork. Cover with a damp cloth and rest for 30 minutes.

Prepare potatoes

If not already prepared, boil whole peeled potatoes until tender. Drain and mash coarsely so there are small chunks rather than a smooth puree. Measure about 2 cups mashed potatoes.

Cook aromatics

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). When they begin to sizzle and pop (10–20 seconds), add 1 finely chopped green chili, 1 tsp grated ginger and 0.5 cup finely chopped onion. Sauté until onion is translucent, about 3–4 minutes.

Add spices and vegetables

Add 0.5 tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp garam masala and 0.25 tsp red chili powder to the pan. Stir for 30 seconds to toast the spices. Add 0.5 cup thawed peas and cook 1–2 minutes. Add the mashed potatoes and 1 tsp salt; stir to combine and break up any large lumps. Cook for 2–3 minutes so flavors meld and any excess moisture evaporates.

Finish filling

Remove from heat and stir in 1 tsp amchur (or 1 tsp lemon juice) and 2 tbs chopped fresh cilantro. Taste and adjust salt or spice. Let the filling cool to warm or room temperature before assembly.

Shape samosa wrappers

Divide rested dough into 10 equal portions (this recipe yields 10 medium samosas). Roll each portion into a smooth ball and flatten slightly. Using a rolling pin, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, roughly 2 mm thick.

Form cones

Cut each oval in half lengthwise to make two semicircles. Take one semicircle, with the straight edge nearest you, and form into a cone by bringing the straight edges together overlapping by about 1/4 inch; press to seal. Optionally mix 2 tsp flour with 2 tsp water to make a light paste and use it to seal the edge so cones hold during frying.

Fill and seal

Hold the cone upright and spoon about 2–3 tablespoons of the cooled potato-pea filling into the cone (enough to fill but not overstuff). Moisten the open edges with the flour paste (or a little water) and pinch firmly to seal, ensuring there are no gaps. Repeat with remaining wrappers and filling. Lightly press each samosa into a triangular pillow shape if desired.

Heat oil

Pour about 3 cups vegetable oil into a deep, heavy pot or deep-fryer so it reaches about 2–3 inches up the sides. Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into oil — it should sizzle and rise steadily without browning immediately.

Fry samosas

Working in batches (do not overcrowd), carefully add 3–4 samosas to the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch depending on size and oil temperature. Adjust heat as needed to maintain consistent temperature so samosas cook through without burning.

Drain and serve

Use a slotted spoon to remove samosas and drain on a rack or paper towels. Let cool slightly (they will crisp as they rest). Serve warm with chutneys (mint chutney, tamarind chutney) or ketchup.