Samosas Recipe

Mix dry ingredients

In a large bowl combine 2 cups all-purpose flour, 2 tablespoons semolina, and 1 teaspoon salt. Whisk to distribute evenly.

Incorporate fat

Add 3 tablespoons vegetable oil and 1 tablespoon ghee (or melted butter). Use fingertips to rub the oil/ghee into the flour until the mixture resembles coarse breadcrumbs; semolina should be evenly distributed. This step gives a slightly crisp samosa crust.

Form dough

Gradually add about 1/2 cup cold water a few tablespoons at a time, mixing until a firm, slightly stiff dough forms. Knead briefly (about 1–2 minutes) until smooth. If sticky, dust with a bit more flour. Cover the dough with a damp cloth and rest for 30 minutes while you make the filling.

Cook potatoes

Place the peeled cubed potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and cook until just tender (10–12 minutes). Drain well and let cool slightly. Alternatively, steam the potatoes to avoid waterlogging the filling.

Prepare filling base

Heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds (if using). When they start to pop (10–20 seconds), add 1 finely chopped green chili and 1 teaspoon grated ginger; sauté 30 seconds until fragrant.

Spice and combine

Add 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon ground coriander and 3/4 teaspoon salt to the pan. Stir briefly to bloom the spices (10–15 seconds). Add the drained potatoes and 1/2 cup peas to the skillet. Gently mash about a third of the potatoes with the back of a spoon to create some binding, leaving the rest in small chunks for texture.

Finish filling

Cook the mixture 3–4 minutes, stirring gently, until peas are heated through and flavors are combined. Stir in 1/2 teaspoon amchur (or 1/2 teaspoon lemon juice) and 2 tablespoons chopped cilantro. Taste and adjust salt or tang as needed. Remove from heat and let the filling cool to room temperature (about 15–20 minutes) before stuffing the dough.

Divide dough

After resting, divide the dough into 8 equal portions for two samosas per serving (total 8 samosas). Roll each portion into a smooth ball and keep covered with a cloth to prevent drying.

Roll and cut

On a lightly floured surface, take one dough ball and roll into an oval about 5–6 inches long and 3–4 mm thick. Using a knife or bench scraper, cut the oval in half lengthwise to create two semicircles.

Form cone

Take one semicircle with the straight edge nearest you. Brush the straight edge lightly with a little water. Fold the straight edge over to form a cone shape, overlapping to create a pocket. Press the seam to seal; leave the top of the cone open to fill.

Fill and seal

Spoon 2–3 tablespoons of the cooled potato-pea filling into the cone, leaving room at the top. Wet the open edges with water and pinch or fold them together to seal the samosa completely, ensuring no gaps. Tuck and press the edges to form a neat triangular pocket. Repeat with remaining dough and filling. If seams will be fried immediately, a thin slurry of flour+water (1 tbsp flour + 1 tbsp water) can be used to reinforce seals.

Heat oil

In a deep, heavy-bottomed pan or wok, add about 2–3 cups neutral frying oil (enough for shallow to medium-deep frying). Heat the oil to 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without browning immediately.

Fry samosas

Fry samosas in batches of 3–4 (do not overcrowd) on medium heat. Gently slide each samosa seam-side up into the oil. Cook 3–4 minutes, turning occasionally, until golden brown and crisp on all sides (about 6–8 minutes total per batch). Adjust heat as needed so they cook through without burning the exterior. Use a slotted spoon to transfer to paper towels to drain excess oil.

Serve

Let samosas rest 2–3 minutes then serve warm with the prepared mint-coriander chutney and tamarind chutney on the side. Two samosas per serving as described.

Mint-coriander chutney

In a blender, combine 1/2 cup packed fresh mint leaves, 1/2 cup packed fresh cilantro leaves, 1/2 green chili (optional), 2 tablespoons plain yogurt or water, 1 teaspoon lemon juice and 1/4 teaspoon salt. Blend until smooth, adding small amounts of water or yogurt to reach a spoonable consistency. Taste and adjust salt or lemon.

Tamarind chutney

In a small bowl whisk together 2 teaspoons tamarind paste, 1 teaspoon jaggery (or brown sugar), 2 tablespoons water, and 1/8 teaspoon red chili powder. Adjust sweetness/tang to taste — add a bit more water for a thinner dipping sauce. If using concentrated tamarind paste, dilute to balance sweetness and acidity.