Samosa Recipe

Make dough

In a large mixing bowl, combine 4 cups all-purpose flour and 1 tsp salt. Add 6 tbs vegetable oil and rub into the flour with fingertips until mixture resembles coarse crumbs. Gradually add 1 cup water and mix until a shaggy dough forms. If dough is dry, add up to 1/4 cup warm water, 1 tablespoon at a time, until dough comes together. Knead the dough for 6–8 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes.

Prepare potatoes and peas

Place peeled potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil and cook until tender when pierced (about 12–15 minutes). Drain, cool slightly, and roughly mash so there are no large lumps. If using frozen peas, blanch in boiling water 2 minutes and drain; if fresh, cook until tender and drain. Combine mashed potatoes and peas in a bowl and set aside.

Cook spice tempering

Heat 3 tbs vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds. When seeds begin to pop (30–45 seconds), add 2 finely chopped green chilies and 1 tbs grated ginger; sauté 30 seconds until fragrant. Add 1/2 tsp turmeric, 1 tsp ground coriander, and 1 tsp garam masala; stir 15–20 seconds to bloom spices.

Combine filling

Add the mashed potato-pea mixture to the skillet, stir to coat with the spiced oil. Add 1 tsp amchur (or 1 tsp lemon juice), 1.5 tsp salt (adjust to taste), and cook 3–4 minutes, stirring occasionally so the mixture dries slightly. Remove from heat and stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning. Let cool completely before filling samosas (hot filling can make pastry soggy).

Portion dough

Divide rested dough into 25 equal portions (about 1.5–2 tablespoons of dough each). Roll each portion into a small ball, then flatten into an oval of about 3–4 inches long using a rolling pin—thin but not paper-thin (about 1/16–1/8 inch). Keep rolled pieces covered with a damp cloth to prevent drying.

Form cones

Take one oval, fold it in half lengthwise to form a half-moon. With a finger, brush the inner long edge with the flour-water slurry (mix 2 tbs flour with 2 tbs water to make a paste). Open the half-moon and form a cone by overlapping the straight edges so the cone holds; press seam to seal.

Fill and seal

Spoon about 1 to 1 1/2 tbs of cooled potato-pea filling into the cone. Wet the top inside edges with slurry and pinch to seal into a triangular samosa shape, ensuring there are no gaps. Repeat with remaining dough and filling. If you run out of filling before wrappers, adjust proportions—you should have enough for ~25 samosas.

Heat oil

Pour vegetable oil for deep frying into a heavy-bottomed pot to a depth of about 2 inches (use a thermometer if available). Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough—if it sizzles and rises steadily, oil is ready.

Fry samosas

Fry samosas in batches, 4–6 at a time, turning gently so they brown evenly. Maintain oil temperature at 325–350°F (160–175°C). Fry for 4–6 minutes per batch until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep samosas warm in a low oven (200°F / 95°C) if making ahead.

Green mint-cilantro chutney

In a blender, combine 1 cup mint leaves, 1/2 cup fresh cilantro, 1 green chili, 2 tbs lemon juice, 1 tsp sugar and 1/2 tsp salt with about 2–3 tbs water. Blend to a smooth paste, scraping down sides as needed. Adjust salt, lemon, and chili to taste. Chill until serving.

Tamarind-date sweet chutney

In a small saucepan, combine 2 tbs tamarind paste, 2 tbs jaggery (or brown sugar), 1/2 tsp cumin powder and 1/4 cup water. Bring to a gentle simmer, stirring until sugar dissolves and mixture slightly thickens (3–5 minutes). Taste and adjust sweetness or acidity. Cool to room temperature before serving.