Samosa Recipe
Deep-fried crispy pastry turnover filled with potatoes, peas, spices, and herbs served with chutneys.
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Ingredients
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Dough
Filling
Assembly & Serving
Method
Dough
- 1
Mix dry ingredients
In a large bowl combine 2.5 cups all-purpose flour, 1/4 cup semolina, 1 tsp salt and 1/2 tsp ajwain; whisk to distribute evenly.
- 2
Incorporate fat
Add 3 tbs vegetable oil and 1 tbs ghee (if using). Rub the oil and ghee into the flour with fingertips until the mixture resembles coarse crumbs (pea-sized granules). This helps create a crisp flaky crust.
- 3
Form dough
Gradually add about 3/4 cup cold water, a few tablespoons at a time, mixing until a firm but pliable dough forms. Knead lightly for 2–3 minutes until smooth. Cover the dough with a damp cloth or plastic wrap and rest for 30 minutes to relax the gluten.
Filling
- 4
- 5
- 6
Spice and combine
Add 1/2 tsp turmeric, 1 tsp ground coriander and 1/2 tsp garam masala to the skillet; stir for 10 seconds to bloom the spices. Add the mashed potatoes and peas, 1 tsp salt, 1/2 tsp amchur (or 1/2 tsp lemon juice) and mix thoroughly. Cook, stirring gently, for 2–3 minutes to let flavors meld and to dry excess moisture. Taste and adjust seasoning. Stir in 3 tbs chopped cilantro and 2 tbs crushed roasted peanuts or cashews (if using). Remove from heat and let the filling cool completely (important so pastry doesn't get soggy).
Assembly & Frying
- 7
Prepare sealing paste
Mix 1 tsp all-purpose flour with 1 tsp water to make a thick paste; set aside. This will act as the glue to seal samosas.
- 8
Divide and roll dough
After resting, divide the dough into 8 equal portions (for medium-sized samosas). Keep portions you aren't working with covered to prevent drying. Roll each portion into a smooth ball, then flatten into an oval about 6–7 inches long and 3–4 mm thick.
- 9
Form cones
Using a sharp knife or bench scraper, cut each oval in half lengthwise to make two semi-circles. Take one semi-circle, fold it into a cone by bringing the straight edges together so they overlap slightly; brush the overlap with the flour paste and press to seal, forming a cone with an open top.
- 10
Fill and seal samosa
Spoon 1.5–2 tbs (or enough) of the cooled potato-pea mixture into the cone so it is about 3/4 full, leaving room at the top to fold. Brush the open edge with flour paste, fold the top edge down and seal firmly, ensuring there are no gaps. Repeat with remaining dough and filling.
- 11
Heat oil for frying
In a deep, heavy-bottomed pan or wok, add enough oil for deep frying (about 3–4 inches). Heat over medium flame until the oil reaches 350°F (175°C) or when a small piece of dough sizzles and rises to the surface steadily. Maintain a medium-low to medium heat to cook samosas evenly without burning.
- 12
Fry samosas
Carefully slide 3–4 samosas into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown and crisp on all sides, about 6–8 minutes depending on size and oil temperature. Adjust heat as needed so they brown slowly and cook through. Remove with a slotted spoon and drain on paper towels. Repeat with remaining samosas.
- 13
Serve
Arrange samosas on a serving platter. Serve hot or warm with mint chutney, tamarind chutney and lemon wedges. Samosas can be kept in a warm oven (about 200°F / 95°C) for a short time to retain crispness.