Veg Samosa(2) Recipe

Make and rest dough

In a bowl combine 1 cup all-purpose flour, 1 tsp semolina, and 1 tsp salt. Add 2 tablespoons vegetable oil and rub into the flour until mixture resembles coarse crumbs. Gradually add warm water, 1 tablespoon at a time, and bring the dough together until soft but not sticky (you may not need all water). Knead for 3–4 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes.

Prepare potatoes

If not already done, boil 1 medium potato until tender (about 15–20 minutes), drain, peel, and mash coarsely with a fork to yield about 1 cup mashed potato with a few small lumps.

Cook filling

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add 1 teaspoon mustard seeds (if using) and 1 teaspoon cumin seeds. When they start to pop (10–20 seconds), add 1 teaspoon chopped green chili and 1 teaspoon grated ginger and sauté 20–30 seconds until fragrant. Add 2 tablespoons green peas and sauté 1–2 minutes. Add 1 teaspoon turmeric powder and 1 teaspoon garam masala, stir to coat. Add the mashed potatoes, 0.75 teaspoon salt and 0.5 teaspoon amchur or lemon juice. Mix well and cook 1–2 minutes to combine and remove excess moisture. Stir in 1 tablespoon chopped cilantro. Taste and adjust salt or amchur. Remove from heat and let the filling cool to room temperature.

Divide dough

After resting, divide the dough into two equal portions. Roll each portion into a smooth ball, then flatten into a small disc. Using a rolling pin, roll each disc into an oval about 6–7 inches long and 4–5 inches wide, about 1/16 inch thick.

Form cones

Cut each rolled oval in half lengthwise to yield two semi-ovals (total: 4 semi-ovals). Take one semi-oval with the straight edge facing you and form a cone by bringing the straight edges together so they overlap by about 1/4 inch; seal the overlap by brushing a little flour slurry (1 tsp flour mixed with 1 tsp water) along the edge and pressing to seal. Repeat for the remaining semi-ovals to create four cones. Gently open each cone and spoon in an equal amount of cooled potato filling (about 2–3 tablespoons per cone). Do not overfill—leave space at top to fold.

Seal samosas

Moisten the open edges with the flour slurry and press firmly to seal the top of each cone, ensuring there are no gaps. If there are small tears, pinch them closed or patch with a small dough scrap and slurry. Shape the filled cones into the classic triangular samosa by flattening slightly and pressing edges.

Heat oil and fry

Pour about 1 cup neutral oil into a small heavy-bottomed pan to a depth of about 1.5 inches. Heat over medium heat until oil reaches 325–350°F (or a small breadcrumb sizzles and browns slowly). Carefully lower 1–2 samosas (do not overcrowd) and fry, turning occasionally, until golden brown and crisp on all sides, about 6–8 minutes. Keep the heat moderate so the filling heats through without burning the pastry. Remove with a slotted spoon and drain on paper towels. Repeat with remaining samosas.

Serve

Let samosas rest 1–2 minutes. Serve hot with mint chutney or tamarind chutney and a wedge of lemon if desired.