Samosas Recipe

In a large bowl, whisk together the flour and salt until evenly combined.

Add 3 tbsp vegetable oil and 2 tbsp melted butter/ghee to the flour. Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs (some larger crumbs are fine).

Gradually add cold water, 1–2 tbsp at a time, mixing with your hand or a spoon until a firm, slightly stiff dough comes together. You may not need all the water; the dough should be smooth and not sticky.

Knead the dough on a lightly floured surface for 3–4 minutes until smooth. Shape into a ball, coat lightly with oil, cover with a damp cloth or plastic wrap, and rest for 30 minutes.

Prepare the potatoes: either boil diced potatoes in salted water until tender (about 8–10 minutes), drain and mash slightly with a fork, or microwave/steam until soft. If using whole potatoes, peel and dice before cooking. Let cool slightly.

Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and mustard seeds (if using). When they begin to crackle (about 30 seconds), add finely chopped onion.

Sauté the onion until translucent, about 3–4 minutes. Add chopped green chilies and grated ginger and cook 1 minute more.

Add turmeric, ground coriander, red chili powder and stir for 20–30 seconds to bloom the spices.

Add the cooked potatoes and peas to the skillet. Break up large potato pieces and mix thoroughly with the spiced onion mixture. Cook 3–4 minutes to let flavors combine and excess moisture evaporate.

Season with salt, garam masala and amchur or lemon juice. Stir in chopped cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before assembling (important to prevent soggy dough).

Prepare flange (sealing paste)

Mix 2 tsp flour with 2 tsp water to form a smooth paste; set aside.

Divide the rested dough into 10 equal portions (for medium samosas). Keep portions covered to prevent drying.

On a lightly floured surface, roll each portion into a circle about 6–7 inches in diameter and 1/16–1/8 inch thick.

Cut each circle in half to form two semicircles. Take one semicircle, shape it into a cone by bringing the straight edges together and overlapping slightly; seal the edge using the flour-water paste to create a cone with an open top.

Fill the cone with about 2–3 tablespoons of the cooled potato-pea filling, leaving space at the top. Do not overfill.

Brush the open edge of the cone with the flour paste, fold and press to seal tightly so no filling escapes. Ensure edges are well sealed; pinch firmly or press with a fork for extra security.

Repeat with remaining dough and filling. Place assembled samosas on a tray lined with parchment and keep covered with a damp cloth until frying to prevent drying cracks.

Heat oil in a deep, heavy-bottomed pan to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and rises steadily, oil is ready.

Fry samosas in batches (do not overcrowd) on medium heat until golden brown and crisp, turning occasionally for even color, about 4–6 minutes per batch depending on size.

Use a slotted spoon to transfer fried samosas to a plate lined with paper towels to drain excess oil. Let cool slightly before serving.