Samosa Recipe

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt until evenly mixed.

Cut in fat

Add 3 tbs cold oil or ghee to the flour. Using fingertips or a pastry cutter, rub the fat into the flour until mixture resembles coarse breadcrumbs with pea-size pieces of fat remaining.

Add liquid and knead

Stir in 2 tsp vegetable oil. Gradually add about 1/2 cup cold water a few tablespoons at a time and mix until a firm, slightly stiff dough forms. You may not need all the water. Knead briefly for 2–3 minutes just until smooth — avoid overworking.

Rest dough

Cover the dough with a damp cloth or plastic wrap and let rest at room temperature for 30 minutes. This relaxes gluten and makes the dough easier to shape.

Prepare potatoes

While dough rests, mash the boiled potatoes coarsely with a fork or potato masher to a chunky texture (no need to be completely smooth). Measure about 3 cups mashed potatoes.

Cook spices and aromatics

Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they begin to sizzle and pop (about 30 seconds), add 1 tbs finely chopped green chili and 1 tsp grated ginger. Sauté for 20–30 seconds until fragrant.

Add peas and spices

Add 1/2 cup peas and sprinkle 1/2 tsp turmeric, 1 tsp ground coriander, and 1/2 tsp garam masala. Sauté for 1–2 minutes until peas are heated through.

Combine potatoes and season

Add the mashed potatoes to the skillet, stir and break up any large lumps so the spices coat the potatoes evenly. Add 1 tsp salt (adjust to taste), 1/2 tsp amchur or 1/2 tsp lemon juice, 2 tbs chopped cilantro, and the optional 2 tbs chopped roasted nuts. Mix thoroughly and cook for 1–2 minutes to let flavors meld.

Cool filling

Transfer the filling to a bowl and let it cool to near room temperature so it doesn't make the dough soggy when assembled.

Make sealing slurry

In a small bowl, mix 1 tsp flour with 2 tsp water to make a thin paste (slurry) to use as glue for sealing samosas. Set aside.

Divide dough and roll

Divide rested dough into 8 equal portions (for medium samosas). Keep unused portions covered. Lightly dust a work surface with flour and roll one portion into an oval about 5–6 inches long and 4–5 inches wide, roughly 1.5–2 mm thick.

Form cone

Cut the oval in half lengthwise to make two semi-circles. Take one semi-circle, hold it with the straight edge horizontal. Brush the straight edge with the flour slurry and fold the straight edge up to form a cone, overlapping edges to seal. Press seam gently to secure.

Fill cone

Hold the cone with the open side up and spoon about 2–3 tbs of the cooled potato filling into each cone. Do not overfill — leave room at the top.

Seal samosa

Brush the open inner edges with the slurry, fold the top flap down and press firmly to seal all edges, ensuring there are no gaps. Tuck the excess dough edges under for a neat finish.

Heat oil

In a deep heavy-bottomed pan or wok, pour about 3 cups oil to reach 2–3 inches depth (or enough for deep frying). Heat over medium heat until oil reaches 325–350°F (160–175°C) — a small piece of dough should sizzle and rise slowly.

Fry samosas

Carefully slide 3–4 samosas into the hot oil without overcrowding. Fry in batches, turning occasionally, until golden brown and crisp, about 6–8 minutes per batch depending on size and oil temperature. If they brown too quickly, reduce heat slightly to cook through without burning.

Drain and rest

Use a slotted spoon to remove samosas and drain on paper towels or a rack for a few minutes. Allow to rest for 5 minutes to crisp up before serving.

Serve

Serve hot or warm with chutneys (mint-coriander chutney, tamarind chutney) or ketchup.