Description
This classic Samosa recipe features a crispy, flaky pastry filled with a spiced potato and pea mixture. Perfect as a savory snack or appetizer, these golden brown fried samosas combine traditional Indian spices and fresh ingredients to create a flavorful treat. Serve with tamarind dipping sauce for an authentic experience.
Ingredients
Scale
Dough
- 1 1/2 cups plain/all purpose flour
- 1 tsp ajwain seeds
- 1/2 tsp salt (kosher/cooking)
- 4 tbsp ghee (melted and cooled) or any vegetable oil
- 6 tbsp cold tap water
Filling
- 500g/1 lb starchy potatoes (all-rounder variety)
- 2 tbsp vegetable/canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp green chilli (finely chopped, serrano or cayenne)
- 1/2 cup frozen green peas (thawed)
- 1 tsp garam masala
- 1/4 tsp amchur (dry mango powder)
- 1/2 tsp asafoetida
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp salt (kosher/cooking)
- 2 tbsp coriander/cilantro leaves (finely chopped)
For Frying and Serving
- Vegetable/canola oil for frying (at least 1 litre/1 quart)
- Tamarind Dipping Sauce (see separate recipe card)
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour, ajwain seeds, and salt. Add the melted ghee or oil and mix thoroughly until the mixture resembles coarse crumbs. Gradually add cold water and knead to form a firm, smooth dough. Cover and let it rest for at least 20 minutes.
- Make the Filling: Boil the potatoes until tender, then peel and mash them coarsely. Heat oil in a pan over medium heat, add cumin seeds, mustard seeds, and coriander seeds. When the seeds begin to crackle and release aroma, add grated ginger and green chilli, sauté for a minute. Add the mashed potatoes, green peas, garam masala, amchur, asafoetida, cumin powder, turmeric powder, salt, and chopped coriander leaves. Mix well and cook for 3-4 minutes to combine flavors. Remove from heat and let the filling cool slightly.
- Assemble the Samosas: Divide the dough into 12 equal portions. Roll each portion into a thin oval or circle and cut it in half to form two semi-circles. Take one semi-circle, brush the edges lightly with water, and form a cone by bringing the straight edges together and sealing them well. Fill the cone with 1-2 tablespoons of the potato filling. Moisten the open edges with water and press them together firmly to seal completely. Repeat with remaining dough and filling.
- Fry the Samosas: Heat vegetable oil in a deep, heavy-bottomed frying pan or kadai over medium heat to about 350°F (175°C). Carefully slide in a few samosas at a time, avoiding overcrowding. Fry, turning occasionally, until the samosas are golden brown and crisp on all sides, about 12-15 minutes. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Allow the samosas to cool slightly before serving warm with tamarind dipping sauce or your favorite chutney.
Notes
- Note 1: Ajwain seeds add a distinctive aromatic flavor and aid digestion.
- Note 2: Ghee produces a richer dough but vegetable oil can be used for a lighter texture.
- Note 3: Use starchy or all-purpose potatoes for the best texture in the filling.
- Note 4: Amchur (dry mango powder) adds a subtle tanginess; can be substituted with a squeeze of lemon juice if unavailable.
- Note 5: Asafoetida provides depth to the spice blend, but use sparingly due to its strong flavor.
- Be sure the oil is at the correct temperature before frying to avoid greasy samosas.
- Leftover samosas can be reheated in an oven to retain crispness.
