Veg Samosas (2 Pcs) Recipe

Cook potatoes and peas

Place diced potatoes in a pot, cover with water, add a pinch of salt and bring to a boil. Cook until potatoes are tender but hold shape, about 8–10 minutes. In the last 3 minutes add peas if using fresh or frozen. Drain thoroughly and let cool slightly.

Mash and season

Lightly mash the drained potatoes and peas with a fork or masher so there are small chunks for texture. Set aside.

Temper spices and sauté aromatics

Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add cumin seeds and mustard seeds. When they begin to pop (about 30 seconds), add chopped onion and sauté until translucent, 4–5 minutes. Add grated ginger and chopped green chili, sauté 30 seconds more.

Add spices and combine

Lower heat and add turmeric, ground coriander and garam masala. Stir for 20–30 seconds to bloom the spices. Add the mashed potato-pea mixture, salt and amchur (or lemon juice). Cook, stirring gently, for 2–3 minutes so flavors meld and excess moisture evaporates. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro. Let filling cool completely before assembling samosas (important to avoid dough getting soggy).

Make dough

In a bowl combine 1 cup all-purpose flour and 1/4 tsp salt. Add 2 tablespoons ghee or oil and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, mixing until a stiff but smooth dough forms. You may not need all water. Knead 2 minutes to develop a little elasticity. Cover with a damp cloth and rest 20–30 minutes.

Portion and roll

Divide the dough into two equal portions (for 2 samosas) and roll each into a smooth ball. On a lightly floured surface, roll one ball into an oval about 6–7 inches long. Cut the oval in half lengthwise to make two semicircles (you will end up with two wrappers for two samosas).

Shape cones

Take one semicircle and form a cone by bringing the straight edges together, overlapping slightly, and sealing along the edge with a little water. Press seam firmly to seal. Ensure the cone base is closed.

Fill and seal

Hold the cone open with one hand and spoon about 3–4 tablespoons of cooled filling into the cone (enough to form a plump samosa without overfilling). Wet the open edges with water and pinch or fold to seal completely. Use the remaining semicircle to make the second samosa.

Heat oil

Pour 2 cups vegetable oil into a deep, heavy skillet or small deep-fryer and heat over medium heat. Oil temperature should be 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should slowly rise with gentle bubbling.

Fry samosas

Gently slide prepared samosas into the hot oil, two at a time if there is room, seam side up for the first 30 seconds to set the seam. Fry, turning occasionally, until evenly golden brown and crisp, about 5–7 minutes. Adjust heat as needed so they cook through without burning the exterior. Use a slotted spoon to transfer to a plate lined with paper towels to drain.

Rest briefly

Let samosas rest 2–3 minutes so interior finishes steaming and they firm up slightly.

Serve hot or warm with mint-coriander chutney or tamarind chutney. Samosas are best enjoyed fresh and crispy.