Samosa Recipe

Make the dough

In a large bowl combine 2.5 cups all-purpose flour and 1 tsp salt. Add 3 tablespoons vegetable oil and 1 tablespoon ghee or melted butter. Rub the fat into the flour with fingertips until the mixture resembles coarse breadcrumbs. Gradually add about 3/4 cup ice-cold water, mixing with a fork or your hand until a firm, slightly stiff dough forms. Knead lightly for 1–2 minutes to bring it together (do not overwork). Cover the dough with a damp cloth or plastic wrap and let rest for 30 minutes.

After resting, divide the dough into 8 equal portions (for medium-size samosas). Roll each portion into a smooth ball and keep covered while you prepare the filling.

Prepare potatoes

If using raw potatoes: place peeled potatoes in a pot, cover with water, bring to a boil and cook until fork tender (12–15 minutes). Drain and either dice small or roughly mash to keep some texture. If using leftover boiled potatoes, mash or dice to 3 cups.

Cook the filling

Heat 2 tablespoons oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they begin to sputter, add 1/4 cup finely chopped onion (optional) and sauté 2–3 minutes until translucent. Stir in 1 finely chopped green chili and 1 tsp grated ginger and sauté 30 seconds. Add 1/2 tsp turmeric, 1 tsp ground coriander and 1/2 tsp garam masala; toast spices 20–30 seconds. Add the cooked potatoes and 3/4 cup peas to the pan. Mix gently to combine so spices coat the potatoes. Cook 2–3 minutes until peas are heated through. Season with 1 tsp salt and 1/2 tsp amchur (or 1 tsp lemon juice). Stir in 2 tablespoons chopped cilantro. Taste and adjust salt or tang. Remove from heat and let filling cool to warm or room temperature.

Prepare sealing paste

Mix 2 tablespoons all-purpose flour with 2 teaspoons water to make a thick paste (use more flour or water to reach a glue-like consistency). Keep nearby.

Roll and shape wrappers

Take one dough ball and roll it into a thin oval about 6–7 inches long and 4–5 inches wide, using a lightly floured surface. With a sharp knife or bench scraper, cut the oval in half lengthwise to form two semi-circles. Keep the other dough balls covered to prevent drying.

Form cones

Take one semi-circle with the straight edge facing you. Apply a little flour paste along one straight edge. Fold the straight edge over to form a cone so that the open side remains at the top. Press to seal the edge firmly with your fingers so the cone holds its shape. Repeat with remaining semi-circles.

Fill cones

Spoon about 2–3 tablespoons of the cooled potato-pea filling into each cone (enough to fill without overstuffing). Leave space at the top. Dab a little flour paste along the open edge and pinch or press to seal, forming a triangular samosa. Ensure there are no gaps; use extra paste if needed. Repeat until all samosas are formed.

Heat oil

Pour about 3 cups vegetable oil into a deep, heavy-bottomed pan or pot to a depth of 2–3 inches. Heat over medium heat until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should rise slowly and bubble steadily without darkening immediately.

Fry samosas

Fry samosas in batches without overcrowding the pan. Carefully slide 3–4 samosas into the oil. Fry at medium heat for 7–9 minutes, turning occasionally, until golden brown and crisp on all sides. If they brown too quickly, lower the heat so they cook through without burning. Remove with a slotted spoon and drain on paper towels. Repeat with remaining samosas.

Let samosas rest for 2–3 minutes; they will crisp more as they cool slightly. Serve hot with chutney (mint-coriander chutney or tamarind chutney) or ketchup.