Samosa (goa) Recipe

In a large bowl combine the all-purpose flour, semolina, salt and sugar. Mix to distribute evenly.

Add the melted ghee and 3 tablespoons oil. Rub the fat into the flour with your fingertips until the mixture resembles coarse breadcrumbs (pea-sized bits).

Gradually add warm water, a little at a time, and bring the dough together. Knead briefly for 4–5 minutes until smooth and firm but not sticky. If dough is too dry add up to 1–2 tablespoons more water; if sticky sprinkle a little flour.

Brush a little oil over the dough, cover with a damp cloth or plastic wrap and rest for at least 30 minutes (up to 1 hour). Resting lets the gluten relax and makes rolling easier.

Heat 2 tablespoons oil in a skillet over medium heat. When hot, add mustard seeds. When they start to pop, add cumin seeds and curry leaves and fry for 10–15 seconds until fragrant.

Add the chopped green chili, minced garlic and ginger. Sauté 30–40 seconds until aromatic but not browned.

Add the thawed peas and mash lightly with the back of a spoon or potato masher so some peas remain whole for texture. Stir and cook 2–3 minutes to heat through.

Stir in the mashed potato to bind the filling. Add vadouvan powder, ground coriander, ground cumin, garam masala, turmeric, salt and black pepper. Cook, stirring, 2–3 minutes to let the spices bloom. Taste and adjust salt, vadouvan or lime juice as needed.

Remove from heat. Fold in chopped cilantro and 1–2 tablespoons finely chopped lemon pickle, and the 1 teaspoon lime juice. The filling should be moist but not wet; if too wet, cook briefly to evaporate excess moisture. Let the filling cool to room temperature before assembling (about 15–20 minutes).

While the filling cools, heat 1 tablespoon butter in a small skillet over medium-low heat. Add the very thinly sliced red onion and a pinch of salt.

Cook slowly, stirring occasionally, until the onions are soft and lightly caramelized, about 8–10 minutes. Stir in 1/2 teaspoon vadouvan powder during the last minute to coat the onions and develop aroma.

Transfer to a plate to cool. The onions will crisp slightly as they cool; reserve for stuffing and as a garnish.

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

Take one portion and roll it into a smooth ball, then flatten into a 4–5 inch (10–12 cm) disc. Roll each disc into an oval about 6–7 inches long and 4–5 inches wide, approximately 1.5–2 mm thick. Dust with flour as needed while rolling.

Using a sharp knife or pizza cutter, cut the oval in half lengthwise to make two semi-circles.

Work with one semi-circle at a time. Brush the straight edge with a little oil. Fold the straight edge over to form a cone (overlap about 1/4 inch/0.5 cm) and press to seal. Use a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) on the final seam to help it stick, if required.

Fill the cone with about 1.5–2 tablespoons of the cooled pea filling, pressing lightly so the filling sits compactly but does not overflow. Add a small spoonful of the vadouvan onions on top of the filling to impart flavor and texture.

Brush the open edges with a little oil and fold the top edge over to seal completely. Press edges firmly to close; you can use a fork to crimp the edges or pleat by hand for a traditional look. Repeat to make 10 samosas.

Heat the oil for deep frying in a deep heavy-bottomed pan to 350–360°F (175–180°C). To test without a thermometer, drop a small piece of dough; it should sizzle and rise steadily without browning immediately.

Fry 2–3 samosas at a time, turning gently, until golden brown and crisp on all sides, about 5–7 minutes per batch. Maintain oil temperature; lower heat slightly if they brown too quickly before cooking through.

Use a slotted spoon to transfer samosas to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) while frying remaining samosas.

Arrange samosas on a platter. Spoon any remaining vadouvan onions over the top for extra flavor and sprinkle with a little extra chopped cilantro if desired.

Serve hot with lemon pickle on the side and chutneys (tamarind or cilantro-mint) for dipping. Samosas are best eaten fresh but can be reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp.