Chana Samosa Recipe

Combine flour and salt in a large bowl. Add carom seeds (or cumin seeds) and mix.

Add 6 tbsp oil or melted ghee. Rub into the flour using fingertips until mixture resembles coarse crumbs.

Gradually sprinkle 1/2 cup cold water and mix to form a stiff dough. Add additional 1–2 tbsp water only if needed. Knead briefly (about 2 minutes) into a smooth but firm dough.

Cover dough with a damp cloth and rest for 20–30 minutes to relax the gluten.

If using frozen peas, blanch for 1–2 minutes in boiling water, drain and set aside. If using fresh, cook until tender and drain.

Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and mustard seeds; when they begin to pop (about 20–30 seconds) add chopped green chili and grated ginger and sauté 30 seconds until fragrant.

Add turmeric, ground coriander, red chili powder and stir for 10–15 seconds to bloom the spices.

Add the mashed potatoes, peas and the drained chickpeas (reserve 1 cup warm chana masala for serving if desired). Mix thoroughly to combine with the spiced oil.

Stir in garam masala, salt, amchur (or lemon juice), chopped cilantro and optional chopped roasted peanuts. Cook together 2–3 minutes, pressing and folding the mixture so it is evenly seasoned. Adjust salt and tang to taste.

Remove from heat and let the filling cool to room temperature before stuffing (at least 15 minutes).

Prepare the sealing paste by mixing 2 tbsp flour with 2 tbsp water to a smooth, slightly thick paste.

Divide rested dough into 10 equal portions (about 2.5–3 tablespoons each). Roll each portion into a ball and flatten slightly.

On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, about 1.5–2 mm thick.

Using a sharp knife or pizza cutter, cut the oval in half lengthwise to make two semi-circles.

Take one semi-circle, apply a little sealing paste along the straight edge, form into a cone by bringing the straight edges together and pressing to seal. The cone should be open at the top.

Fill the cone with 1 heaping tablespoon (about 2–3 tbsp) of the cooled potato-pea-chickpea filling. Do not overfill. Moisten the open edges of the cone with the paste and fold to seal, pressing firmly to eliminate air pockets and ensure a tight seam.

Repeat with remaining dough and filling. Keep assembled samosas covered with a damp cloth while working to prevent drying.

Heat 3 cups oil in a deep heavy-bottomed pan or kadai to 350°F (175°C) — medium-high heat. To test without thermometer, drop a small dough scrap: it should sizzle and rise slowly without browning immediately.

Fry samosas in batches, 3–4 at a time depending on pan size, turning frequently for even color. Fry until golden brown and crisp, about 5–7 minutes per batch. Maintain oil temperature; lower heat slightly if browning too quickly.

Use a slotted spoon to transfer fried samosas to a wire rack or paper towels to drain excess oil. Let rest 2–3 minutes before serving so they crisp up.

Heat the prepared chana masala (2 cups) until warm. If you reserved a cup of the drained chickpeas earlier, stir them into the chana masala to serve alongside the samosas.

Arrange 3–4 samosas per serving on a plate. Spoon warm chana masala alongside or under the samosas as desired.

Garnish with chopped cilantro, a drizzle of tamarind or mint chutney if using, and lime wedges. Serve immediately while samosas are hot and crisp.