📝 About This Recipe
Transport your kitchen to the bustling streets of India with these quintessential vegetable samosas, featuring a crisp, buttery pastry and a soul-warming potato-and-pea filling. Infused with aromatic spices like cumin, coriander, and garam masala, each parcel offers a perfect balance of textures—from the shatteringly thin crust to the soft, savory interior. Whether served as a festive appetizer or a cozy afternoon snack, these hand-crafted treasures are the gold standard of savory dumplings.
🥗 Ingredients
For the Pastry (Dough)
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms to release oils)
- 4 tablespoons Ghee (melted and warm)
- 1/2 teaspoon Salt
- 1/2 cup Water (cool, added gradually)
For the Potato Filling
- 3 large Potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green peas (fresh or thawed)
- 1 inch Ginger (finely grated)
- 2 Green chilies (finely chopped)
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Amchur (Dried mango powder) (for a signature tang)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 tablespoon Vegetable oil (for sautéing)
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. Pour in the melted ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. When you squeeze a handful of flour, it should hold its shape.
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2
Slowly add water, a tablespoon at a time, and knead into a firm, stiff dough. It is crucial not to over-water; a stiff dough ensures a crisp crust. Cover with a damp cloth and let it rest for at least 30 minutes.
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3
While the dough rests, prepare the filling. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 10 seconds.
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4
Add the grated ginger and green chilies, sautéing for 1 minute until fragrant. Stir in the green peas and cook for 2 minutes.
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5
Add the mashed potatoes along with the coriander powder, garam masala, amchur, and salt. Mix well, mashing some potatoes further while leaving some small chunks for texture.
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6
Cook the filling for 3-4 minutes, stirring constantly. Fold in the fresh cilantro, remove from heat, and let the filling cool completely to room temperature.
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7
After the dough has rested, knead it briefly and divide 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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8
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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9
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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10
Stuff the cone with 2-3 tablespoons of the cooled potato filling. Do not overfill, or the samosa may burst during frying.
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11
Moisten the inside top edges of the cone with water. Make a small pleat on the back side (the side opposite the seam) and press the edges together to seal the samosa into a triangle shape. Ensure there are no gaps.
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12
Heat the frying oil in a deep pan or kadai over low-medium heat. To test, drop a tiny piece of dough; it should rise slowly to the surface without bubbling aggressively.
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13
Carefully slide 3-4 samosas into the oil. Fry on low heat for 12-15 minutes, turning occasionally, until they are a uniform golden brown and the crust is crisp. Frying slowly is the secret to a bubble-free, crunchy crust.
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14
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining samosas.
💡 Chef's Tips
The secret to a flaky crust is 'Moyen'—the process of rubbing fat into the flour before adding water. Always fry samosas on low to medium-low heat; if the oil is too hot, the crust will develop bubbles and remain soft inside. Ensure the filling is completely cool before stuffing, as steam from warm filling will soften the dough. If you don't have amchur, a squeeze of fresh lemon juice added to the filling at the very end works perfectly. For a healthier twist, you can bake these at 375°F (190°C) for 25-30 minutes, though the texture will be more biscuit-like than fried.
🍽️ Serving Suggestions
Serve hot with a side of sweet and tangy Tamarind Chutney. Pair with a vibrant Mint-Coriander Chutney for a refreshing spicy kick. Enjoy alongside a steaming cup of Masala Chai for the ultimate afternoon tea experience. Serve as part of a 'Samosa Chaat' by crushing them and topping with yogurt, chickpeas, and sev. Accompany with thin slices of red onion and fried salted green chilies for an authentic street-food vibe.