📝 About This Recipe
A quintessential centerpiece of the Ramadan Iftar table and Eid celebrations, these samosas feature a shatteringly crisp, handmade crust and a fragrant, savory filling. Each triangle is packed with a perfectly balanced mixture of buttery potatoes, sweet peas, and a symphony of warm Indian spices. Whether shared with family during the breaking of the fast or served as a festive appetizer for Eid al-Fitr, these golden parcels represent the ultimate comfort food and a labor of love.
🥗 Ingredients
The Pastry (Dough)
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms to release oils)
- 4 tablespoons Ghee or Oil (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Water (cold, added gradually)
The Spiced Filling
- 3 large Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green peas (fresh or frozen)
- 1 tablespoon Ginger-Green Chili paste (finely minced)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Amchur (Dry Mango Powder) (for a tangy kick)
- 1/4 teaspoon Turmeric powder
- 1/4 cup 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 crushed ajwain seeds. Mix well to distribute the aromatics.
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2
Add the melted ghee or oil to the flour. Rub the fat into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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3
Gradually add cold water, a tablespoon at a time, and knead into a firm, stiff dough. Do not over-knead; the dough should be smooth but quite tight.
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4
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
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5
While the dough rests, heat 1 tablespoon of oil in a pan. Add cumin seeds and let them sizzle. Add the ginger-chili paste and sauté for 30 seconds until fragrant.
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6
Add the peas and cook for 2 minutes. Lower the heat and stir in the coriander powder, turmeric, garam masala, and amchur.
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7
Add the mashed potatoes and salt. Mix thoroughly, mashing any large chunks, and cook for 3-4 minutes to allow the flavors to meld. Stir in fresh cilantro and let the filling cool completely.
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8
Divide the rested dough into 6 or 7 equal-sized balls. Roll each ball into a smooth circle, then use a rolling pin to flatten into an oval shape about 6-7 inches long.
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9
Cut the oval in half crosswise with a sharp knife to create two semi-circles.
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10
Lightly moisten the straight edge of one semi-circle with water. Fold it into a cone shape, overlapping the edges by about half an inch and pressing firmly to seal.
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11
Stuff the cone with 2 tablespoons of the potato filling. Moisten the circular top edge with water, make a small pleat in the back edge, and pinch the front and back together tightly to seal the samosa.
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12
Heat the frying oil in a deep pan over low-medium heat. The oil is ready when a small piece of dough dropped in rises slowly to the surface without bubbling aggressively.
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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 the secret to a bubble-free, crunchy crust.
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14
Drain the samosas on a wire rack or paper towels and serve hot.
💡 Chef's Tips
Rubbing the ghee into the flour (the 'moyan' technique) is essential for a flaky, khasta texture. Always fry samosas on low to medium-low heat; if the oil is too hot, the crust will develop bubbles and stay soft inside. Make sure the potato filling is completely cooled before stuffing, otherwise the steam will make the pastry soggy. If you don't have amchur, a squeeze of fresh lemon juice added to the filling at the very end works perfectly. You can prepare the samosas up to a day in advance and keep them refrigerated under a damp cloth before frying.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Date Chutney. Pair with a steaming cup of Masala Chai for a classic afternoon snack. Serve alongside a bowl of Chole (spicy chickpeas) to turn it into a 'Samosa Chaat'. Arrange on a festive platter with sliced red onions and fried green chilies for an authentic look. Offer a cooling yogurt raita to balance the warmth of the spices.