📝 About This Recipe
Transport your kitchen to the vibrant streets of Mumbai with these quintessential hand-held pastries. Featuring a buttery, flaky crust that shatters upon impact, these samosas are stuffed with a fragrant medley of tender potatoes and sweet garden peas, elevated by a sophisticated blend of garam masala and toasted cumin. They represent the perfect marriage of texture and spice, offering a satisfying plant-based protein snack that is as comforting as it is exotic.
🥗 Ingredients
The Pastry (Crust)
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoons Ajwain (Carom seeds) (crushed between palms to release oils)
- 1/2 teaspoons Salt
- 4 tablespoons Vegetable oil or Ghee (melted if using ghee)
- 1/2 cups Cold water (added gradually)
The Spiced Filling
- 3 large Russet potatoes (boiled, peeled, and roughly mashed)
- 1 cup Green peas (fresh or frozen)
- 1 tablespoon Ginger-Green Chili paste (freshly ground)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Amchur (Dried mango powder) (for tanginess)
- 1/4 cup Fresh cilantro (finely chopped)
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil (for sautéing)
For Frying
- 3-4 cups Neutral frying oil (such as peanut or canola oil)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the flour, salt, and ajwain seeds. Rub the 4 tablespoons of oil or ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs; this 'moyan' process is crucial for a flaky crust.
-
2
Slowly add cold water, a tablespoon at a time, kneading into a firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
-
3
While the dough rests, heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and wait until they sizzle and become aromatic.
-
4
Stir in the ginger-chili paste and sauté for 30 seconds. Add the peas and cook for 2 minutes until tender.
-
5
Add the mashed potatoes along with the turmeric, coriander, garam masala, amchur, and salt. Mix thoroughly, mashing slightly to ensure the spices are evenly distributed.
-
6
Fold in the fresh cilantro, remove from heat, and let the filling cool completely to room temperature.
-
7
Divide the rested dough into 6 or 7 equal-sized balls. Roll each ball into a smooth circle, then use a rolling pin to create an oval shape about 6-7 inches long.
-
8
Cut the oval in half crosswise to create two semi-circles. Lightly moisten the straight edge of one semi-circle with water.
-
9
Bring the two ends of the straight edge together to form a cone, overlapping them slightly and pressing firmly to seal the seam.
-
10
Stuff the cone with 2-3 tablespoons of the potato-pea filling, leaving enough room at the top to seal. Moisten the inside top edges with water.
-
11
Make a small fold (pleat) in the back edge of the pastry, then press the front and back edges together to seal the samosa into a triangle that can stand upright.
-
12
Heat the frying oil in a deep pan or kadai over low-medium heat. Test the temperature by dropping a small piece of dough; it should rise slowly to the surface.
-
13
Slide 3-4 samosas into the oil. Fry on low heat for 12-15 minutes, turning occasionally, until they are a deep golden brown and the crust is crisp. Low heat is the secret to a blister-free, crunchy crust.
-
14
Drain on paper towels and serve hot.
💡 Chef's Tips
The dough must be stiff; if it is too soft, the samosas will be oily and soggy. Never fry samosas in hot oil; starting with medium-low heat ensures the crust cooks through evenly without forming air bubbles. If you don't have amchur, a squeeze of fresh lemon juice added at the very end of the filling preparation works as a substitute. Ensure the potato filling is completely cool before stuffing, otherwise the steam will soften the pastry from the inside. For a healthier twist, you can brush them with oil and bake at 375°F (190°C) for 25-30 minutes until golden.
🍽️ Serving Suggestions
Serve with a side of zesty Mint-Coriander Chutney for a refreshing bite. Pair with a sweet and tangy Tamarind (Imli) Chutney to balance the spices. Enjoy alongside a steaming cup of Masala Chai for the ultimate afternoon snack. Serve as part of a 'Samosa Chaat' by crushing them and topping with yogurt, chickpeas, and sev. A side of thinly sliced red onions soaked in lemon juice adds a wonderful crunch.