Samosa Recipe

Mix and Knead

In a large mixing bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 tsp carom or cumin seeds and mix. Pour in 2 tbsp oil and 1 tbsp ghee (or melted butter). Rub the fat into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add about 1/2 cup cold water, a little at a time, and knead into a firm, smooth dough (similar to pie dough, slightly stiffer than chapati dough). Total kneading time ~5–7 minutes.

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes at room temperature to relax the gluten and make rolling easier.

Cook Potatoes and Peas

Place the peeled cubed potatoes in a pot and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 10–12 minutes. Add the frozen peas during the last 2–3 minutes to heat through. Drain well and mash coarsely with a fork or potato masher; leave some small chunks for texture. Set aside to cool slightly.

Temper Spices

Heat 2 tbsp vegetable oil in a skillet over medium heat. When hot, add 1/2 tsp mustard seeds. When they begin to pop, add 1/2 tsp cumin seeds and 1/8 tsp asafoetida (if using). Sauté for a few seconds until fragrant.

Build the Masala

Add 1 finely chopped green chili (optional) and 1 tsp grated ginger to the skillet and sauté 30–45 seconds. Add 1/2 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp garam masala; stir for 15–20 seconds to bloom the spices. Add the cooled, mashed potatoes and peas to the skillet and mix thoroughly to combine with the spices.

Season the filling with 1/2 tsp amchur (or 1/2 tsp lemon juice) and 3/4 tsp salt. Cook for 2–3 minutes, stirring, to allow flavors to meld and any excess moisture to evaporate. Taste and adjust salt or tang. Stir in 2 tbsp chopped fresh cilantro. Remove from heat and let the filling cool completely before assembling samosas.

Divide Dough and Roll

Divide rested dough into 8 equal portions (for medium-sized samosas). Keep portions covered to prevent drying. Take one portion and roll it into a ball, then flatten slightly and roll into an oval about 6–7 inches long and 4–5 inches wide, roughly 2 mm thick.

Cut and Shape

Using a knife or pizza cutter, cut the rolled oval in half lengthwise to make two semi-ovals. Take one semi-oval and form a cone by bringing the straight (cut) edges together with about a 1/2 inch overlap; seal the overlap by brushing a little water or the flour-water slurry on the edge and pressing firmly to stick. Make sure the cone has a bottom (pinch the point closed).

Fill and Seal

Hold the cone upright and spoon about 2–3 tablespoons of the potato-pea filling into the cone, leaving space at the top for sealing. Brush the top edges with the flour-water slurry (mix 1 tsp flour with 1 tsp water into a paste) and fold the open edge down, pressing firmly to seal. Ensure there are no gaps or holes. Shape the sealed samosa slightly into a neat triangular pillow by pressing edges gently.

Repeat with remaining dough and filling. Keep assembled samosas covered with a cloth to prevent drying before frying.

Heat Oil

Pour 3–4 cups neutral oil into a deep, heavy-bottomed pan or kadai to a depth of about 2–3 inches. Heat over medium heat until oil reaches approximately 350°F (175°C) — a small piece of dough should sizzle and rise steadily when dropped in. If you don't have a thermometer, test by dropping a small scrap of dough; it should brown in about 60 seconds.

Fry Samosas

Gently slide 3–4 samosas into the oil (do not overcrowd). Maintain a medium heat so they cook through without burning — adjust heat to keep oil temperature steady. Fry, turning occasionally, until samosas are golden brown and crisp on all sides, about 6–8 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest 2–3 minutes before serving so filling firms up slightly.

Repeat with remaining samosas. If oil gets too hot, lower heat; if samosas absorb too much oil, increase heat slightly. Serve warm with chutneys or ketchup.