Samosas
Samosas are India's iconic deep-fried pastry: a flaky, crisp shell filled with spiced mashed potatoes, peas, and warm masala. Crunchy on the outside, soft and savory within, best enjoyed hot with mint or tamarind chutney.
By YumYum Editorial · Indian
Prep: 30 min · Cook: 40 min · Total: 70 min · Serves 4
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup ghee or vegetable oil, plus more for frying
- 6-7 tbsp cold water
- 3 medium potatoes, boiled and diced
- 1/2 cup green peas, boiled
- 2 tbsp oil (for filling)
- 1 tsp cumin seeds
- 1 tbsp ginger, minced
- 2 green chilies, finely chopped
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp amchur (dry mango powder)
- to taste Salt to taste
- 2 tbsp chopped fresh cilantro
Instructions
- In a bowl, combine flour and salt, then rub in the ghee until the mixture resembles coarse breadcrumbs.
- Gradually add cold water and knead into a firm, smooth dough; cover and rest for 20-30 minutes.
- Heat oil in a pan and add cumin seeds until they sizzle, then add ginger and green chilies and cook 1 minute.
- Add the boiled potatoes and peas, coriander powder, garam masala, amchur, and salt; mash lightly and cook 4-5 minutes to combine flavors, then stir in cilantro. Let the filling cool.
- Divide the dough into 6 balls and roll each into a thin oval, then cut in half to make two semi-circles per ball.
- Fold each semi-circle into a cone shape, sealing the straight edge with a little water, and fill with 2 tablespoons of the potato mixture.
- Seal the top edge of the cone firmly, pressing to remove air pockets and pinching to close completely.
- Heat oil in a deep pan to 325°F (medium-low) and fry samosas in batches, turning occasionally, until golden and crisp all over, 12-15 minutes per batch — a lower, steady temperature ensures a flaky, fully cooked shell.
- Drain on paper towels and serve hot with mint chutney and tamarind chutney.