Vegetable Samosa (2) (v) (g) Recipe

Cook potatoes and peas

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer 8–10 minutes until just tender but not falling apart. Add peas for the last 2 minutes if using frozen. Drain and let cool slightly; lightly mash so there are still small chunks for texture.

Temper spices and cook filling

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add cumin seeds and mustard seeds (if using). When they sputter, add grated ginger and chopped green chili; sauté 30 seconds. Add ground coriander, ground cumin, turmeric and sauté 20–30 seconds until fragrant. Add the drained, mashed potatoes and peas, salt, and amchur or lemon juice. Stir to combine and cook 2–3 minutes so spices coat the mixture. Stir in garam masala and chopped cilantro. Taste and adjust salt or lemon. Remove from heat and let the filling cool completely (important so pastry doesn't become soggy).

Make dough

In a bowl combine 1 cup all-purpose flour, 1 tablespoon semolina (or cornflour), and 1/4 teaspoon salt. Add 2 tablespoons oil or melted ghee and rub into the flour with your fingertips until mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, and knead to form a firm but pliable dough (about 2–3 minutes). Cover dough with a damp cloth and rest 20–30 minutes.

Divide and roll

After resting, divide dough into 2 equal portions (one for each samosa). Lightly flour work surface and roll each portion into a circle about 6–7 inches (15–18 cm) in diameter. Using a knife or pizza cutter, cut each circle in half to form two semicircles.

Form cones

Take one semicircle with the straight edge facing you. Make a thin line of flour slurry (1 tsp flour + 1 tsp water) along the straight edge. Fold the straight edge over to form a cone, sealing the straight edge with the slurry. Press to seal and shape the cone so the base is closed and there is an open pocket at the top for filling.

Fill and seal samosas

Spoon the cooled potato-pea filling into the cone pocket, filling about 3/4 full (do not overfill). Brush the open edges with slurry and fold/seal the top by pressing firmly to create a triangular shape. Ensure edges are well sealed; if necessary, crimp slightly or press with a fork to reinforce.

Heat oil

Pour 3/4 cup vegetable oil into a medium heavy-bottomed skillet or saucepan (enough to come about 1 inch up the sides). Heat over medium heat until oil reaches 170–180°C (340–355°F) or until a small piece of dough sizzles and slowly rises to the surface. Avoid very high heat which browns outside before cooking inside.

Fry samosas

Gently lower samosas into the hot oil, 1–2 at a time, without overcrowding. Keep heat at medium; fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch. Adjust heat as needed so they cook through evenly. Use a slotted spoon to transfer to a paper towel-lined rack to drain excess oil.

Alternative oven method (optional)

If you prefer baked samosas: preheat oven to 200°C (400°F). Brush samosas lightly with oil, place on a parchment-lined baking sheet, and bake 20–25 minutes, turning once, until golden and crisp.

Arrange two samosas on a plate and serve hot with 2 tablespoons tamarind chutney and 2 tablespoons mint chutney on the side. Garnish with a few sprigs of cilantro if desired.