Samosas Recipe

Cook potatoes

Place the peeled and cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer 10–12 minutes until fork-tender. Drain and let steam-dry for 5 minutes, then roughly mash and set aside.

Prepare peas

If using frozen peas, blanch in boiling water 1–2 minutes, drain, and rinse with cold water. If fresh, briefly cook until tender. Combine with mashed potatoes.

Season filling

Heat 2 tbs oil in a skillet over medium heat. Add cumin seeds and let them sizzle 10–15 seconds. Add chopped onion and sauté until translucent, about 4 minutes. Add grated ginger, minced garlic and chopped green chili; sauté 30–45 seconds until fragrant. Stir in ground coriander, ground cumin, turmeric, garam masala and red chili powder; cook 20–30 seconds to bloom the spices. Add the mashed potatoes and peas, salt, chopped cilantro and lemon juice. Mix thoroughly and cook 2–3 minutes to combine flavors. Taste and adjust salt or spices. Remove from heat and let cool completely before stuffing (at least 15–20 minutes).

Make dough

In a large bowl, whisk together 2 cups flour and 1/2 tsp salt. Add 3 tbs oil or ghee and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add warm water 1 tbs at a time, mixing until a stiff but pliable dough forms. Knead 3–4 minutes to smooth. Cover with a damp cloth and rest 20–30 minutes.

Divide and roll

After resting, divide dough into 8 equal portions and roll each into a smooth ball. Keep covered to prevent drying. Take one ball, flatten into an oval about 4–5 inches long and roll with a rolling pin into a 5–6 inch circle or oval about 1/8 inch thick. If you prefer thinner wrappers, roll slightly thinner.

Form cones

Cut each rolled circle in half to form two semi-circles. Mix 2 tsp flour with 2 tsp water to make a paste for sealing. Take one semi-circle with rounded edge away from you. Brush a little flour paste along the straight edge. Fold the straight edge inward to form a cone, overlapping edges and press to seal; pinch the seam so it holds. Fill the cone with about 2–3 tbs of the cooled potato-pea filling, leaving space at the top. Dab paste on the open edge and press to seal completely, ensuring there are no gaps. Repeat with remaining dough and filling.

Heat oil

In a deep heavy pan or wok, heat 3–4 cups vegetable oil to 350°F (175°C) or until a small piece of dough sizzles and rises slowly to the surface. Maintain medium heat—oil should be hot but not smoking.

Fry samosas

Fry 3–4 samosas at a time (don’t overcrowd) for 5–7 minutes, turning occasionally, until golden brown and crisp. Adjust heat as necessary to keep temperature steady. Use a slotted spoon to remove samosas and drain on paper towels. Repeat with remaining samosas.

Serve

Let samosas rest 2–3 minutes then serve warm with chutney (mint-coriander chutney or tamarind chutney) or yogurt dipping sauce.