Canteen Samosa (2 Pcs) Recipe

Make the dough

In a mixing bowl, combine 1 cup all-purpose flour, 2 tbsp fine semolina, 0.5 tsp salt, 2 tbsp vegetable oil and 1 tsp ghee. Rub the oil and ghee into the flour with your fingertips until the mixture resembles coarse crumbs.

Gradually add warm water (about 1/4 cup) a little at a time and bring the mixture together to form a stiff but pliable dough. Knead for 3–4 minutes until smooth. Cover the dough with a damp cloth and rest for at least 20 minutes while you prepare the filling.

Prepare potatoes and peas

If not already done, boil peeled potatoes until tender (about 15–20 minutes), drain and mash coarsely. If using frozen peas, blanch in boiling water 1–2 minutes then drain. Measure 2 cups mashed potatoes and 1/2 cup peas.

Cook the spice base

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/2 tsp cumin seeds and 1/4 tsp mustard seeds (if using). When they begin to pop, add 1 finely chopped green chili and 1/2 tsp grated ginger; sauté 20–30 seconds until fragrant.

Combine filling

Add 1/2 cup peas to the skillet and cook 1–2 minutes. Add the mashed potatoes and stir to combine. Sprinkle 1/4 tsp turmeric, 1/4 tsp garam masala, 1/4 tsp ground coriander, 1/4 tsp red chili powder, 1/2 tsp amchur (or 1/2 tsp lemon juice) and 3/4 tsp salt. Mix thoroughly and cook for 2–3 minutes to let flavors meld. Taste and adjust seasoning.

Turn off heat and fold in 2 tbsp chopped cilantro. Allow the filling to cool completely before filling the samosa dough (cooling prevents dough from getting soggy).

Portion dough

Divide the rested dough into 2 equal portions (this recipe makes 2 samosas). Roll each portion into a smooth ball and flatten slightly. Dust lightly with flour and roll each ball into an oval about 6–7 inches long and 4–5 inches wide, about 1/8 inch thick.

Form cones

Cut each oval in half lengthwise to create two semi-circles for two samosas. Take one semi-circle, apply a little flour slurry (1 tbsp flour mixed with 1 tsp water) along the straight edge, fold the straight edge over to form a cone, overlapping edges and sealing by pressing firmly. Repeat with the second semi-circle and remaining dough portion.

Fill and seal

Hold the cone open and spoon half of the cooled potato-pea filling into the cone, leaving a small top margin. Dip your finger into the flour slurry and run along the open edge; fold and press to completely seal the top. Ensure there are no gaps or cracks. Repeat to fill and seal the second samosa.

Heat oil

Heat 2 cups oil in a deep frying pan or kadai over medium heat until it reaches about 175–180°C (350–360°F) or a small piece of dough sizzles and rises slowly to the surface.

Fry samosas

Gently slide the samosas into the hot oil seam-side down. Fry in batches (here, two) on medium heat, turning occasionally for even browning, about 6–8 minutes total, until golden brown and crisp. If they brown too quickly, reduce heat slightly so the filling heats through without burning the exterior.

Using a slotted spoon, transfer the samosas to a plate lined with paper towels to drain excess oil. Let them rest 2–3 minutes before serving so the pastry sets and is crisp.

Serve the two hot samosas with green chutney, tamarind chutney, or ketchup as desired. They are traditionally enjoyed with a cup of chai.