Veg Samosa (2) Recipe

In a mixing bowl, combine 1.5 cups all-purpose flour, 2 tsp semolina and 1 tsp salt. Mix well.

Add 2 tbsp ghee or oil and rub into the flour with fingertips until the mixture resembles coarse crumbs.

Gradually add about 5 tbsp cold water, a tablespoon at a time, and bring dough together. Knead briefly to form a smooth, firm dough (do not over-knead).

Coat the dough with a few drops of oil, cover with a damp cloth or plastic wrap, and rest for 30 minutes while you prepare the filling.

If using fresh potatoes and peas: place diced potatoes in a pot, cover with water, add a pinch of salt and boil until fork-tender (8–10 minutes). Add peas for the last 2–3 minutes if fresh. If using frozen peas, thaw or blanch briefly. Drain thoroughly. If using pre-cooked potatoes, mash lightly so there are still small chunks.

Heat 2 tbsp oil in a skillet over medium heat. Add 0.5 tsp mustard seeds and let them splutter. Add 0.5 tsp cumin seeds and 1/8 tsp asafoetida; stir for a few seconds.

Add 1 finely chopped green chili and 1 tsp grated ginger; sauté 20–30 seconds until aromatic.

Add the boiled potatoes and 1/2 cup peas to the pan. Stir to combine and gently break larger potato pieces with the back of a spoon.

Sprinkle 1/4 tsp turmeric, 3/4 tsp ground coriander, 1/2 tsp garam masala and 3/4 tsp salt. Mix well and cook 2–3 minutes so spices coat the potatoes and excess moisture evaporates.

Stir in 1/2 tsp amchur (or 1/2 tsp lemon juice) and 2 tbsp chopped cilantro. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature.

After dough has rested, divide it into four equal portions (for two samosas each, since recipe title is Veg Samosa (2) — use two portions to make two samosas and refrigerate remaining dough for another use). Roll each portion into a smooth ball.

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

Using a knife or pastry cutter, cut the oval down the middle lengthwise to make two semicircles.

Make a thin paste by mixing 2 tsp flour with 1 tsp water (for sealing).

Take one semicircle with the straight edge facing you. Apply a little flour paste along the curved edge if needed. Fold the semicircle into a cone by bringing the straight edges together and overlapping slightly; press edges to seal, creating a cone with an open top.

Fill the cone with 2–3 tbsp of the cooled potato-pea mixture, pressing gently to compact. Leave a small gap at the top so you can seal.

Brush the open edge with the flour paste and pinch firmly to seal the samosa into a triangular pocket. Ensure there are no gaps.

Repeat with remaining dough and filling to make the desired number of samosas (use two samosas for serving as labeled).

Heat 2 cups of oil in a deep frying pan or kadhai over medium heat. To test, drop a small piece of dough — it should sizzle and rise slowly without browning too fast. Adjust heat so oil is at medium (around 325–350°F / 160–175°C).

Slide 1–2 samosas into the hot oil (do not overcrowd). Fry, turning occasionally, until evenly golden brown and crisp, about 5–7 minutes per batch.

Use a slotted spoon to transfer fried samosas onto a plate lined with paper towels to drain excess oil. Let cool for a minute or two; they crisp further as they rest.

Serve hot with mint-coriander chutney or tamarind chutney.