Samosa Recipe
Two pieces. Deep-fried savory pastry stuffed with spiced shredded potatoes and peas.
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Ingredients
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Dough
Filling
Assembly & Frying
Method
Dough
- 1
Mix dry ingredients
Combine 0.75 cups all-purpose flour and 0.25 tsp salt in a medium bowl and whisk briefly to distribute the salt evenly.
- 2
Incorporate fat
Add 1 tbs vegetable oil and 1 tsp ghee to the flour. Using your fingertips, rub the fat into the flour until the mixture resembles coarse crumbs — some pea-sized lumps are fine. This gives a slightly flaky texture to the crust.
- 3
Form the dough
Gradually add about 50 ml cold water, a tablespoon at a time, mixing until the dough just comes together into a soft, smooth ball. Do not overwork — stop when it is pliable and slightly firm.
- 4
Rest the dough
Cover the dough tightly with plastic wrap or a damp cloth and let it rest for 20 minutes. Resting relaxes the gluten and makes rolling easier.
Filling
- 5
Prepare potatoes
Peel and shred or finely grate 1 medium potato. Pat the shredded potato lightly with a kitchen towel to remove excess surface moisture. If the shreds feel very wet, squeeze gently — filling should be fairly dry so the dough does not get soggy.
- 6
Cook spices
Heat 1 tbs oil in a small skillet over medium heat. Add 0.5 tsp cumin seeds and 0.25 tsp mustard seeds; when they sizzle and mustard seeds begin to pop (about 20–30 seconds), add a pinch of asafoetida, 1 tsp grated ginger and 1 finely chopped green chili. Sauté for 20–30 seconds until aromatic.
- 7
Add vegetables and spices
Add the shredded potato and 0.25 cups peas to the skillet. Stir to combine, then add 0.5 tsp ground coriander, 0.25 tsp turmeric, 0.25 tsp red chili powder, 0.25 tsp garam masala and 1 tsp salt. Cook, stirring frequently, 4–6 minutes until the peas are tender and the potato is cooked through. If mixture sticks, add a teaspoon of water, but keep it as dry as possible.
- 8
Finish the filling
Taste and adjust seasoning. Stir in 0.25 tsp amchur (or 1 tsp lemon juice) and 1 tbs chopped cilantro. Remove from heat and spread the filling on a plate to cool to near room temperature before assembling. Cooling prevents the dough from getting soggy.
Assembly & Frying
- 9
Divide and roll dough
Divide the rested dough into 2 equal pieces (one for each samosa). Keep unused pieces covered. On a lightly floured surface (use the 1 tbs extra flour sparingly), roll one piece into an oval about 5–6 inches long and 3–4 inches wide. Try to get an even thickness of about 2 mm.
- 10
Shape the cone
Cut the oval in half lengthwise to form two semi-ovals. Take one semi-oval and fold it into a cone by bringing the straight edges together so they overlap about 1 cm; press the overlapping edge gently and seal by brushing a little water along the edge and pressing. The cone should be open at the top.
- 11
Fill the cone
Spoon half of the cooled potato-pea filling into the cone, pressing gently to compact but not overfill. Leave a small opening at the top to seal easily.
- 12
Seal the samosa
Moisten the open edges of the cone with a little water and fold the top flap down to close; press firmly to seal. If needed, use a little of the reserved flour mixed with water as a paste to reinforce the seal. Repeat the rolling, shaping, filling and sealing steps with the second dough piece and the remaining filling to make two samosas.
- 13
Heat oil
Pour about 500 ml vegetable oil into a deep, heavy-bottomed pan to a depth of 2–3 inches (enough to submerge samosas). Heat over medium heat until the oil reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of dough into the oil — it should sizzle and rise slowly without browning immediately.
- 14
Fry the samosas
Gently slide one or two samosas into the hot oil (do not overcrowd). Fry, turning occasionally, until they are golden brown and crisp all over, about 4–6 minutes. Keep the temperature steady — too hot and the outside will brown before the inside heats through.
- 15
Drain and rest
Remove samosas with a slotted spoon and drain on paper towels or a rack for a minute or two. Let them rest 2–3 minutes to firm up then serve hot.
- 16
