📝 About This Recipe
Transport your taste buds to the bustling streets of India with these quintessential Vegetable Samosas, featuring a shatteringly crisp, hand-kneaded pastry shell. The heart of this dish is a fragrant, savory filling of tempered potatoes and sweet green peas, seasoned with a sophisticated blend of cumin, garam masala, and tangy amchur. Perfectly golden and impossibly flaky, these samosas are the gold standard of savory small sides and a testament to the beauty of traditional spice-tempering techniques.
🥗 Ingredients
For the Pastry (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms)
- 4 tablespoons Ghee or Vegetable oil (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Water (cold, use as needed)
For the Savory Filling
- 3-4 medium Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green Peas (fresh or frozen)
- 1 inch piece Ginger (finely grated)
- 2 Green Chilies (finely chopped)
- 1 teaspoon Cumin Seeds (whole)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Amchur (Dry Mango Powder) (for tanginess)
- 1/4 teaspoon Turmeric Powder
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain. Rub the warm ghee or oil into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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2
Gradually add cold water, a tablespoon at a time, kneading to form a very stiff, firm dough. Do not over-knead; cover with a damp cloth and let it rest for at least 30 minutes.
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3
While the dough rests, heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle until fragrant.
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4
Add the grated ginger and green chilies, sautéing for 30 seconds. Stir in the green peas and cook for 2 minutes.
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5
Add the turmeric, coriander powder, garam masala, and amchur. Toss in the mashed potatoes and salt. Mix well, mashing slightly to ensure the spices are evenly distributed.
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6
Turn off the heat and stir in the fresh cilantro. Transfer the filling to a plate and allow it to cool completely to room temperature.
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7
Divide the rested dough into 6-7 equal-sized balls. Roll each ball into a smooth round, then roll it out into an oval shape about 6-7 inches long.
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8
Cut the oval in half crosswise to create two semi-circles. Lightly brush the straight edge of one semi-circle with water.
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9
Join the two ends of the straight edge to form a cone, overlapping them slightly and pressing firmly to seal the seam.
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10
Hold the cone in your hand and fill it with 2 tablespoons of the potato mixture. Do not overfill.
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11
Moisten the circular edges with water. Make a small fold (pleat) in the back edge before pressing the front and back edges together to seal the samosa completely. It should be able to stand upright.
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12
Heat the frying oil in a deep pan on low-medium heat. To test, drop a tiny piece of dough; it should rise slowly to the surface.
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13
Gently slide 3-4 samosas into the oil. Fry on low heat for 10-12 minutes, turning occasionally, until they are a deep golden brown and the crust is crisp. Low heat is essential for a bubble-free, crunchy crust.
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14
Drain the samosas on paper towels and serve hot.
💡 Chef's Tips
The secret to a flaky crust is 'Moyen'—the process of rubbing fat into the flour until it looks like crumbs before adding water. Always fry samosas on low to medium-low heat; high heat causes the crust to develop unsightly air bubbles and stay soft inside. Ensure the potato filling is completely cold before stuffing; warm filling creates steam that will make the pastry soggy. For an extra crunch, you can add a tablespoon of semolina (sooji) to the flour mixture. If the dough is too soft, the samosas will be oily; aim for a texture much stiffer than pizza or bread dough.
🍽️ Serving Suggestions
Serve hot with a side of sweet and tangy Tamarind (Imli) Chutney. Pair with a vibrant Mint-Coriander Chutney for a refreshing, spicy contrast. Accompany with a hot cup of Masala Chai for a traditional Indian afternoon tea experience. Serve alongside a bowl of Chole (spiced chickpeas) and chopped onions for 'Samosa Chaat'. Arrange on a platter with sliced red onions and fried salted green chilies for an authentic street-food presentation.