📝 About This Recipe
The quintessential Indian comfort food, these samosas feature a shatteringly crisp, 'khasta' (flaky) pastry shell filled with a savory, aromatic blend of spiced potatoes and tender green peas. Originating from Central Asian trade routes and perfected on the streets of India, this recipe captures the perfect balance of earthy cumin, tangy amchur, and a hint of heat. Whether served as a rainy-day snack or a festive appetizer, these golden triangles are the ultimate labor of love.
🥗 Ingredients
The Flaky Pastry (Dough)
- 2 cups All-purpose flour (Maida) (sifted)
- 1 teaspoon Ajwain (Carom seeds) (crushed slightly between palms)
- 4 tablespoons Ghee (melted and slightly warm)
- 1/2 teaspoon Salt
- 1/2 cup Chilled water (added gradually)
The Spiced Filling
- 3-4 medium Russet potatoes (boiled, peeled, and crumbled into small chunks)
- 1/2 cup Green peas (fresh or frozen)
- 1 inch Ginger (finely grated)
- 2 Green chilies (finely chopped)
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 1/2 teaspoon Garam masala
- 1 teaspoon Amchur (Dried mango powder) (for tanginess)
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Fresh cilantro (finely chopped)
For Frying
- 3-4 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain seeds. Add the melted 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
Slowly add chilled water, a tablespoon at a time, and knead into a very firm, stiff dough. Do not over-knead; the dough should be smooth but tough. Cover with a damp cloth and rest for at least 30 minutes.
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3
While the dough rests, heat 1 tablespoon of oil in a pan. Add cumin seeds and let them crackle. Add the grated ginger and green chilies, sautéing for 30 seconds until fragrant.
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4
Lower the heat and add coriander powder, turmeric, and garam masala. Quickly add the crumbled potatoes and peas, stirring well to coat with the spices.
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5
Add the amchur powder and salt. Cook for 3-5 minutes, mashing the potatoes slightly with the back of the spoon, but leaving some chunks for texture. Stir in 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 a ball into a smooth circle, then use a rolling pin to flatten it into an oval shape about 6-7 inches long and 1/8th inch thick.
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7
Cut the oval in half horizontally with a sharp knife to create two semi-circles. Each semi-circle will make one samosa.
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8
Lightly moisten the straight edge of the semi-circle with water. Fold one corner to the center and overlap with the other corner to form a cone. Press the seam firmly to seal.
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9
Stuff the cone with 2 tablespoons of the cooled potato filling. Do not overfill. Moisten the top circular edge with water.
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10
Make a small fold (pleat) in the back edge of the cone before pinching the front and back edges together to seal the samosa. It should be able to stand upright on its base.
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11
Heat oil in a deep heavy-bottomed pot over LOW heat. To test, drop a small piece of dough; it should rise slowly to the surface after a few seconds without sizzling violently.
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12
Gently 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 bubble-free, crunchy crust.
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13
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batches.
💡 Chef's Tips
The secret to a 'khasta' (flaky) crust is the 'Moyan'—rubbing the ghee into the flour thoroughly before adding water. Always fry samosas on low heat; if the oil is too hot, the crust will develop bubbles and the inside will remain doughy. Ensure the potato filling is completely cool before stuffing, otherwise the steam will make the pastry soggy. If you don't have amchur, a squeeze of lemon juice added at the very end of the filling preparation works as a substitute. To store, you can freeze the shaped, uncooked samosas in a single layer and fry them directly from frozen (adding a few extra minutes to the fry time).
🍽️ Serving Suggestions
Serve piping hot with a side of sweet and tangy Tamarind (Imli) Chutney. Pair with a vibrant Mint-Coriander Green Chutney for a spicy kick. Enjoy alongside a steaming cup of Masala Chai for the ultimate afternoon snack. For a 'Samosa Chaat,' break a samosa into a bowl and top with spiced chickpeas, yogurt, and sev. Serve as an appetizer with a simple red onion and cucumber salad.