north_indianMediumvegetariannut free

Samosa

Name: Samosa
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 2 cup all-purpose flour; 0.5 tsp carom seeds; 0.5 tsp salt (for dough and filling); 4 tbsp ghee (for dough); 0.5 cup water (for kneading, add as needed); 400 g potato (medium, peeled and cubed); 0.5 cup green peas; 1 tbsp oil (for the filling); 1 tsp cumin seeds; 1 inch ginger (finely chopped); 2 pcs green chili (finely chopped); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch red chili powder; 0.5 tsp dry mango powder; 2 tbsp cilantro (chopped)

RATING

4.6/5(185)

TASTE SCORE

10/10

Crisp, flaky pastry parcels filled with a warmly spiced potato and pea mixture. These classic Indian samosas are folded by hand and fried until deeply golden, making them perfect for tea time or as a snack platter favorite.

PREP

35m

COOK

35m

SERVES

1 PIECE

239 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Boil the potatoes.
Cook the potato in water until just tender, then drain well and let it cool. Lightly mash it, keeping a few small chunks for texture.
TIPDo not overboil the potato or the filling turns pasty.
knead · ~25 min
Make the dough.
1.Mix 2 cups all-purpose flour, carom seeds, 0.25 tsp salt, and ghee in a bowl.
2.Rub the ghee into the flour until the mixture looks sandy and holds shape when pressed.
3.Add water little by little and knead into a firm dough.
4.Cover and let the dough rest for 20 minutes.
TIPA firm dough gives samosas their flaky crust, so avoid making it soft.
saute · ~7 min
Cook the filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add cumin seeds, ginger, and green chili; cook until fragrant, about 30 seconds.
3.Add green peas and cook for 2 minutes.
4.Add potato, coriander powder, cumin powder, garam masala, red chili powder, dry mango powder, and the remaining salt.
5.Mix well and cook for 3 to 4 minutes, then stir in cilantro and let the filling cool.
mix · ~1 min
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water into a smooth thick paste. Keep it ready for sealing the samosas.
assemble · ~15 min
Shape the samosas.
1.Divide the dough into 4 equal balls and roll each into an oval.
2.Cut each oval in half to make 8 pieces.
3.Brush the straight edge with sealing paste and form each half into a cone.
4.Fill with a spoonful of potato mixture.
5.Seal the open edge firmly to make a samosa shape.
TIPPress the seams well so the samosas do not open while frying.
fry · ~20 min
Fry the samosas until crisp.
1.Heat oil for deep frying on low to medium-low heat.
2.Slide in the samosas without overcrowding the pan.
3.Fry slowly, turning occasionally, until golden brown and crisp on all sides.
4.Lift them out and drain briefly before the next batch.
TIPStart frying in moderately warm oil, not very hot oil, so the crust cooks evenly and stays blistered and crisp.
serve
Serve the samosas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough firm, not elastic; a soft dough makes samosas bubble unevenly and lose their flaky bite.
2
Drain the boiled potatoes very well before mashing so the filling stays dry and the pastry does not turn soggy.
3
Cool the potato-pea filling completely before shaping, or steam will soften the wrapper and weaken the seal.
4
Rub the ghee thoroughly into the flour until it feels sandy; this is what creates the short, khasta-style crust.
5
Do not overfill each cone, or the seams can split open while frying.
6
Start frying in medium-warm oil and keep the heat low to medium-low so the shell crisps slowly and evenly.
7
If making ahead, shape the samosas and refrigerate them uncovered for 20 to 30 minutes before frying for a sturdier crust.