Canteen Samosa Recipe
Potato samosa treat! Peas, potatoes, spices in a crispy patty filling.
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Ingredients
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Dough
Filling
Assembly & Frying
Method
Dough
- 1
Make dough
In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbs oil and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add about 1/2 cup ice-cold water, a few tablespoons at a time, and bring dough together until just smooth. Do not overwork. Cover with a damp cloth and rest 30 minutes while making the filling.
Filling
- 2
Cook potatoes
Boil or steam whole peeled potatoes until tender (20–25 minutes) or cook in a pressure cooker 2–3 whistles. Drain and allow to cool slightly, then mash coarsely to yield about 3 cups mashed potato with some small chunks for texture.
- 3
Cook peas (if frozen)
If using frozen peas, blanch in boiling water for 2 minutes, drain and set aside. If using fresh peas, lightly cook until tender.
- 4
Make spiced filling
Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds; when they splutter (10–15 seconds), add 1/4 tsp asafoetida, 1 chopped green chili and 1 tsp grated ginger. Sauté 30 seconds until fragrant. Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala and 1/2 tsp red chili powder; toast spices 10–15 seconds. Add the mashed potatoes and 1 cup peas, stirring to combine. Add 1 tsp salt and 1/2 tsp amchur (or 1/2 tsp lemon juice); cook 2–3 minutes to remove raw spice flavor and allow moisture to evaporate slightly. Stir in 2 tbs chopped cilantro. Taste and adjust salt or lemon. Remove from heat and let filling cool completely (about 15–20 minutes) before stuffing.
Assembly & Frying
- 5
Prepare sealing slurry
Whisk together 2 tbs flour with 3 tbs water to make a smooth paste; set aside. This will act as glue to seal samosas.
- 6
Divide dough and roll
Divide rested dough into 8 equal portions (for medium samosas). Keep portions covered to prevent drying. Take one portion and roll into a 5–6 inch diameter oval on a lightly floured surface, about 1.5–2 mm thick.
- 7
Shape cones
Cut the rolled oval in half lengthwise to form two semi-circles. Take one semi-circle, form a cone by bringing the straight edge ends together and overlapping slightly, sealing the overlap with the flour slurry. Press the seam gently to secure.
- 8
Stuff cones
Fill each cone with about 2–3 tbs of the cooled potato-pea filling (enough to form a firm but not overstuffed samosa). Leave space at the top. Dab the open rim with slurry and fold/press to seal completely, ensuring there are no gaps. Repeat to make 8 samosas.
- 9
Heat oil
Pour 2 cups oil into a deep, heavy-bottomed pan and heat over medium heat until oil reaches 170–180°C (340–355°F) or a small piece of dough sizzles and rises slowly to the surface (test with a tiny scrap). Maintain moderate heat to cook through without burning.
- 10
Fry samosas
Fry samosas in batches (do not overcrowd) for 4–6 minutes, turning occasionally so all sides brown evenly. Adjust heat as needed so they become golden brown and crisp while cooking through. Remove with a slotted spoon and drain on paper towels.
- 11
Serve
Let samosas rest 3–5 minutes to set, then serve hot with mint chutney, tamarind chutney or ketchup. Leftovers can be reheated in an oven at 180°C (350°F) for 8–10 minutes to re-crisp.