📝 About This Recipe
Celebrate the Festival of Lights with these iconic, pyramid-shaped pastries, featuring a shatteringly crisp crust and a fragrant, spiced potato and pea filling. Samosas are the heartbeat of Diwali hospitality, representing the warmth and richness of Indian street food culture brought into the home. Each bite delivers a harmonious blend of earthy cumin, zesty amchur, and warming garam masala, making them the perfect centerpiece for your festive snack platter.
🥗 Ingredients
For the Pastry (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 1 teaspoon Ajwain (Carom seeds) (crushed between palms to release aroma)
- 4 tablespoons Ghee (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Cold water (added gradually)
For the Potato Filling
- 3-4 large Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green peas (fresh or frozen)
- 2 tablespoons Vegetable oil (for tempering)
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger-Green Chili paste (freshly pounded)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder (adjust to heat preference)
- 1 teaspoon Garam Masala
- 1 teaspoon Amchur (Dry Mango Powder) (for tanginess)
- 1/4 cup Fresh Cilantro (finely chopped)
For Frying
- 3-4 cups Neutral vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain. Pour in the warm ghee and rub it 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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2
Gradually add cold water, a tablespoon at a time, kneading into a firm, stiff dough. Do not over-knead; the dough should be smooth but quite tight. Cover with a damp cloth and rest for at least 30 minutes.
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3
Prepare the filling by heating 2 tablespoons 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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4
Add the green peas and cook for 2 minutes. Lower the heat and stir in the turmeric, red chili powder, garam masala, and amchur.
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5
Fold in the mashed potatoes and salt. Mix well, mashing some pieces further while leaving some chunks for texture. Cook for 3-4 minutes, then stir in the fresh cilantro. Remove from heat and let the filling cool completely.
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6
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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7
Cut the oval in half horizontally with a sharp knife to create two semi-circles.
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8
Lightly moisten the straight edge of one semi-circle with water. Bring the two ends of the straight edge together to form a cone, overlapping them slightly and pressing firmly to seal the seam.
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9
Stuff the cone with 2-3 tablespoons of the cooled potato filling, leaving the top 1/2 inch clear. Do not overfill or the samosa might burst.
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10
Apply water to the inside circular edge. Make a small pleat on the back side (opposite the seam) and press the edges together to seal the samosa into a triangle. Ensure it can sit upright on its base.
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11
Heat the frying oil in a deep kadai or heavy-bottomed pot. Test the temperature: a small piece of dough should rise slowly to the surface. The oil should be medium-low, not smoking hot.
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12
Gently slide 3-4 samosas into the oil. Fry on low heat for 12-15 minutes, turning occasionally. The slow fry is the secret to a crisp, bubble-free crust.
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13
Once the samosas are a deep golden brown and the crust feels hard, remove them with a slotted spoon and drain on paper towels.
💡 Chef's Tips
The 'Moyon' (ghee-to-flour ratio) is critical; if the flour doesn't hold its shape when pressed before adding water, add a little more ghee for a flakier crust. Always fry on low-medium heat; high heat causes tiny bubbles on the surface and leaves the inside dough raw. Ensure the filling is completely cool before stuffing to prevent the pastry from becoming soggy or steaming from the inside. If you prefer a healthier version, these can be air-fried at 350°F (180°C) for 15-20 minutes, brushed liberally with oil. If the dough is too soft, the samosas will be oily; if too hard, they will be difficult to roll.
🍽️ Serving Suggestions
Serve hot with a side of spicy Green Mint-Coriander Chutney and sweet Tamarind Date Chutney. Pair with a steaming cup of Masala Chai for the quintessential Indian tea-time experience. Serve alongside other Diwali sweets like Gulab Jamun or Jalebi to balance the savory and sweet flavors. For a 'Samosa Chaat,' crush two samosas on a plate and top with whisked yogurt, chutneys, chopped onions, and sev. Accompanied by fried salted green chilies for those who crave an extra spicy kick.