Vegetable Samosa (2) Recipe

In a small bowl, combine the all-purpose flour, whole wheat flour and salt. Add the oil and ghee; rub into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together into a firm but pliable ball. You may not need all the water.

Knead briefly on a lightly floured surface for 1–2 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes while you make the filling.

Prepare potatoes: boil or steam the medium potato until tender. Peel and mash coarsely with a fork so there are small chunks (not a fine puree).

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add cumin seeds and mustard seeds (if using). When they begin to sizzle and pop (10–20 seconds), add chopped green chili and grated ginger; sauté 20–30 seconds until fragrant.

Add turmeric, ground coriander and garam masala; stir for 10 seconds to bloom the spices.

Add the thawed peas and sauté 1–2 minutes until heated through. Add the mashed potato, amchur or lemon juice, chopped cilantro, salt and black pepper. Mix thoroughly so spices and herbs are evenly distributed; taste and adjust salt.

Turn off heat and let the filling cool to room temperature (5–10 minutes). The filling should be dry-ish so it does not make the pastry soggy—if it seems wet, cook a minute longer to evaporate moisture.

Divide rested dough into two equal portions. Roll each portion lightly into a ball and flatten into an oval about 5 inches long on a lightly floured surface.

Using a rolling pin, roll each oval to about 1/16–1/8 inch thickness and about 6 inches long. Cut each oval in half lengthwise to make two semi-circles (you will have 2 samosa wrappers total).

Take one semi-circle with the straight edge facing you. Apply a little water along the straight edge or use the flour paste (mix 1 tsp flour with 1 tsp water) to moisten. Fold the semi-circle into a cone shape by bringing the straight edges together and overlapping slightly; press to seal the seam.

Hold the cone open and spoon 2–3 tablespoons of the cooled filling into the cone so it is comfortably full but not over-packed. Wet the open edge of the cone and press together to seal, forming a triangular turnover. Make sure all seams are well sealed to avoid opening during frying. Repeat with the remaining wrapper and filling.

Heat oil for deep frying in a small heavy-bottomed pan to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of dough— it should sizzle and rise slowly without browning instantly.

Fry samosas in batches (here, two at most) turning occasionally, until golden brown and crisp on all sides, about 3–5 minutes per batch. Keep heat moderate so pastry cooks through without burning.

Remove with a slotted spoon and drain on paper towels. Let rest 1–2 minutes before serving to crisp up further.

Arrange the two vegetable samosas on a plate. Serve hot with 2 tablespoons tamarind chutney and 2 tablespoons mint chutney on the side.

Optional: garnish with a few fresh cilantro leaves and a squeeze of lemon if desired.