Samosas #2 Recipe

In a large bowl, combine 3 cups all-purpose flour, 1 tsp salt and 1 tsp carom or cumin seeds. Mix well.

Add 3 tbsp oil to the flour and rub it in with fingertips until the mixture resembles coarse crumbs.

Gradually add about 3 tbsp water (add a little at a time) and bring the mixture together to form a stiff, smooth dough. Knead for 5–7 minutes until elastic. If needed, add up to 1–2 tbsp more water but keep dough firm — not soft.

Cover the dough with a damp cloth or plastic wrap and rest for 30–45 minutes to relax the gluten. While dough rests, prepare the filling and sealing paste.

If using frozen peas, blanch or microwave them for 1–2 minutes until tender; drain. If using fresh peas, cook until tender. Set aside.

Heat 2 tbsp oil or ghee in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; when they begin to pop, add a pinch of asafoetida.

Add 1 medium finely chopped onion and sauté until translucent, about 3–4 minutes.

Add 1 tbsp chopped ginger and 2 chopped green chilies; sauté for 1 minute until aromatic.

Stir in 1 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala and 0.5 tsp red chili powder. Cook the spices for 30–45 seconds to release aroma.

Add the cooked peas and 4 cups diced or roughly mashed boiled potatoes to the pan. Mix thoroughly to coat with spices.

Season with 1.5 tsp salt and 1 tsp amchur or lemon juice. Cook the mixture 3–4 minutes, stirring, to dry out excess moisture so the filling isn't soggy.

Remove from heat and fold in 0.5 cup chopped fresh cilantro. Let the filling cool to room temperature before stuffing (about 10–15 minutes). Taste and adjust salt or spices as needed.

Whisk 2 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste. Keep ready to seal samosas.

Divide the rested dough into 12 equal portions (about 3–3.5 tbsp each). Roll each portion into a smooth ball and keep covered to prevent drying.

Take one dough ball and roll into an oval about 6–7 inches long and 4–5 inches wide, roughly 1.5–2 mm thick. Dust lightly with flour if needed.

Cut the rolled oval in half lengthwise to make two semi-ovals.

Take one semi-oval and shape it into a cone by bringing the straight edge ends together, overlapping slightly, and sealing the edge with a little of the flour paste. Ensure the cone is sealed along the long seam.

Fill the cone with 2–3 tablespoons of the cooled potato-pea filling (enough to form a slightly rounded mound but not overstuffing).

Brush the open edge of the cone with the flour paste and pinch to seal into a triangular samosa shape. Press and crimp edges firmly so no filling is exposed. Repeat with remaining dough and filling.

Place assembled samosas on a tray, seam-side down. Let them rest 10 minutes to set; this helps seals hold while frying.

Pour about 6 cups vegetable oil into a heavy-bottomed deep pan or kadai, filling to about one-third depth. Heat oil over medium heat to 350°F (175°C) — if you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and slowly rise without browning immediately.

Fry samosas in batches (4–5 at a time depending on pan size) seam-side down. Maintain medium heat: the oil should be hot enough to cook through but not so hot that the exterior browns too quickly.

Turn samosas gently with a slotted spoon so they brown evenly on all sides. Total frying time per batch should be about 6–8 minutes, until golden brown and crisp. Adjust heat as needed to prevent burning.

Remove with a slotted spoon and drain on paper towels or a wire rack. Let cool for 2–3 minutes before serving.

Serve hot samosas with green coriander-mint chutney and sweet tamarind (red) chutney. Samosas are commonly accompanied by a wedge of lemon or additional chutney on the side.