📝 About This Recipe
Tracing its lineage from the ancient trade routes of Central Asia to the vibrant streets of India, the samosa is the ultimate global comfort food. These hand-folded pastries feature a shatteringly crisp, buttery crust that gives way to a fragrant, savory filling of spiced potatoes and peas or seasoned ground meat. Perfectly balanced with warming aromatics like garam masala and ginger, they are a masterclass in texture and spice.
🥗 Ingredients
For the Pastry (Crust)
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms to release oils)
- 4 tablespoons Ghee or Vegetable Oil (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Water (cold, added incrementally)
For the Vegetable Filling
- 3 large Russet Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green Peas (fresh or thawed frozen)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala (high quality)
- 1 teaspoon Amchur (Dried Mango Powder) (for tanginess)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and carom seeds. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when squeezed in your palm.
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2
Slowly add cold water, a tablespoon at a time, kneading into a stiff, firm dough. It shouldn't be soft like bread dough. Cover with a damp cloth and let it rest for 30 minutes.
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3
While the dough rests, heat 1 tablespoon of oil in a pan. Add cumin seeds; when they 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. Stir in the mashed potatoes, garam masala, amchur, and salt. Mix well, mashing slightly so the spices coat the vegetables evenly.
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5
Turn off the heat and stir in the fresh cilantro. Allow the filling to cool completely to room temperature before attempting to fill the pastry.
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6
Divide the rested dough into 6 or 7 equal-sized balls. Roll each ball into a smooth oval shape about 6-7 inches in length and 1/8 inch thick.
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7
Cut the oval in half crosswise with a sharp knife to create two semi-circles. Each semi-circle will become one samosa.
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8
Lightly moisten the straight edge of the semi-circle with water. Fold it to form a cone, overlapping the edges slightly and pressing firmly to seal the seam.
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9
Hold the cone in your hand and stuff it with 2 tablespoons of the cooled filling. Do not overfill, or it will burst during frying.
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10
Moisten the circular top edge with water. Make a small pleat in the back edge (opposite the seam) and press the front and back edges together to seal the samosa into a triangle that can stand upright.
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11
Heat oil in a deep heavy-bottomed pot to low-medium heat (approx 320°F/160°C). If the oil is too hot, the crust will be bubbly and undercooked inside.
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12
Slide 3-4 samosas into the oil. Fry slowly for 12-15 minutes, turning occasionally, until they reach a deep, uniform golden brown and the crust is crisp.
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13
Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite chutneys.
💡 Chef's Tips
The secret to a flaky crust is 'Moyen'—rubbing the fat into the flour thoroughly before adding water. Always fry on low-medium heat; high heat causes unsightly bubbles on the surface and a chewy texture. Ensure the filling is completely cool; warm filling creates steam which softens the pastry from the inside out. If you prefer a meat version, swap potatoes for sautéed ground lamb or beef seasoned with the same spices. To make ahead, you can freeze the shaped, uncooked samosas on a tray and then bag them for up to a month.
🍽️ Serving Suggestions
Serve with a side of spicy Mint-Coriander Chutney and sweet Tamarind Date Chutney. Pair with a hot cup of Masala Chai for the quintessential afternoon snack experience. Serve as part of a 'Chaat' platter by crushing the samosa and topping with yogurt, chickpeas, and sev. Accompany with a crisp lager or a dry Riesling to cut through the richness of the fried pastry. A side of pickled red onions adds a bright, acidic crunch to the meal.