Samosa Recipe

In a large bowl combine 2.5 cups all-purpose flour and 0.5 tsp salt. Mix well.

Add 3 tbs vegetable oil and 1 tbs melted ghee or butter. Rub the fat into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add ~3/4 cup water a little at a time and knead to form a stiff, smooth dough (not sticky). You may not need all the water. Knead 4–5 minutes.

Cover the dough with a damp cloth or plastic wrap and rest for 30 minutes at room temperature.

While dough rests, parboil or steam 4 cups cubed potatoes until tender but not falling apart, about 10–12 minutes. Drain and let cool slightly. Alternatively, boil whole potatoes, peel, and mash coarsely.

Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds. When they sputter and become fragrant (10–20 seconds), add 1 small finely chopped onion and sauté until translucent, 2–3 minutes.

Add 2 finely chopped green chilies and 1 tsp grated ginger; sauté 30 seconds.

Add 1/2 tsp turmeric powder and 1 tsp coriander powder; stir 20–30 seconds to roast the spices lightly without burning.

Add the cooked potatoes to the pan. Use a potato masher or back of spoon to lightly crush so there are still some small chunks. Stir to coat with the spiced onion mixture.

Season with 0.5 tsp garam masala, 0.5 tsp amchur (or 1 tsp lemon juice), and 1 tsp salt (adjust to taste). Mix well and cook for 2–3 minutes so flavors marry. Remove from heat and fold in 1/4 cup chopped cilantro. Taste and adjust seasoning. Let mixture cool to room temperature before filling.

Mix 2 tbs all-purpose flour with 2 tsp water to make a thick paste. Set aside; this acts as the sealant for samosa edges.

Divide rested dough into 10 equal portions (for medium samosas). 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 2 mm thick. Use a knife or pastry cutter to cut the oval in half lengthwise to make two semicircles.

Take one semicircle with the straight edge facing you. Fold the straight edge to form a cone: bring the cut straight edges together overlapping slightly and press to seal along the long edge using the flour paste to help. The open end should form a small cup.

Fill the cone with 2–3 tablespoons of the cooled potato filling (do not overfill). Brush the inner rim with the flour paste, fold the open edge over and press firmly to seal, ensuring no gaps. Repeat to make remaining samosas. Keep finished samosas covered with a cloth to avoid drying.

Heat 4 cups neutral oil in a deep, heavy-bottomed pan to medium heat. The oil should be around 325–350°F (160–175°C). Test by dropping a small piece of dough — it should rise slowly and create small bubbles.

Fry samosas in batches, 3–4 at a time depending on pan size. Maintain medium heat: if oil is too hot samosas will brown outside and remain raw inside; too cool and they absorb oil and become greasy.

Gently slide samosas into oil seam-side down and fry, turning occasionally, until evenly golden brown and crisp, about 5–7 minutes per batch.

Remove with a slotted spoon and drain on paper towels. Let sit 2–3 minutes to crisp further before serving.

Serve hot or warm with tamarind chutney, mint-coriander chutney, or ketchup. Samosas can be kept warm in a low oven (200°F / 95°C) for up to 30 minutes.