Samosa Recipe

January 27, 2026

$2$ large Potatoes (approx. $300$ g), boiled, peeled, and roughly mashed/cubed
$1/2$ cup Green Peas (fresh or frozen)
$1$ tablespoon Vegetable Oil
$1$ teaspoon Cumin Seeds (Jeera)
$1/2$ teaspoon Fennel Seeds (Saunf)
$1/2$ teaspoon Coriander Seeds (Dhania) (optional, use $1$ tsp powder if not using whole)
$1$ teaspoon Ginger, finely chopped or minced
$1$ Green Chili, finely chopped (adjust to your spice preference)
$1$ teaspoon Coriander Powder
$1/2$ teaspoon Turmeric Powder (Haldi)
$1/2$ teaspoon Garam Masala
$1/2$ teaspoon Dry Mango Powder (Amchur) (for tanginess)
Salt to taste
$2$ tablespoons Fresh Coriander Leaves (Cilantro), chopped

Mix Dry Ingredients: In a large bowl, mix the flour, salt, and carom seeds (if using).
Add Fat: Add the ghee or oil to the flour. Use your fingertips to rub the fat into the flour until the mixture resembles coarse breadcrumbs. When you press a handful, it should hold its shape.
Knead: Gradually add the cold water, little by little, and mix to form a stiff, firm dough. Do not knead it too much; you only need to bring the dough together. Over-kneading results in tough, non-flaky samosas.
Rest: Roll the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes.

Cook Spices: Heat $1$ tablespoon of oil in a pan over medium-low heat. Add cumin seeds, fennel seeds, and coriander seeds (if using). Let them splutter and become fragrant (about $30$ seconds).
Add Aromatics: Add the chopped ginger and green chili. Sauté for about a minute until the raw smell of ginger disappears.
Add Peas and Spices: Add the green peas, coriander powder, turmeric powder, garam masala, dry mango powder, and salt. Cook for $2-3$ minutes.
Add Potatoes: Add the roughly mashed/cubed potatoes. Mix everything gently but thoroughly until the potatoes are well coated with the spices.
Cool: Turn off the heat, stir in the chopped fresh coriander leaves, and set the filling aside to cool completely.

Divide Dough: Give the rested dough a quick knead and divide it into $6$ to $8$ equal pieces. Roll each into a smooth ball. Keep the dough balls covered to prevent them from drying out.
Roll and Cut: Take one ball and roll it into an oval or circle shape, about $6$ inches in diameter and relatively thin ( $2-3$ mm thickness). Cut the rolled shape into two equal semicircles.
Form the Cone: Take one semicircle. Dampen the straight edge with a little water. Bring the two ends of the straight edge together, overlapping them slightly (about $1/4$ inch), and pinch the seam to form a cone shape. Make sure the bottom point is tightly sealed.
Fill and Seal: Hold the cone and fill it about $2/3$ full with the cooled potato filling (about $1-2$ tablespoons).Dampen the open edges of the cone with water, then pinch the edges together to seal the top, creating the classic triangular shape. You can fold a small pleat into the seam to help it stand upright. Repeat with the remaining dough and filling.

Heat Oil: Heat the oil for deep frying in a deep pan or wok ( $Kadai$ ) over low heat. The oil should be moderately hot, about $300-325^{\circ}F$ ( $150-160^{\circ}C$ ). Frying on low heat is the secret to a crispy, flaky crust.
Fry: Gently place a batch of samosas into the oil (do not overcrowd the pan). Fry on low heat for about $10-15$ minutes, turning occasionally, until they turn a light golden color and the pastry is firm.
Crisp: Increase the heat to medium and fry for another $2-3$ minutes until the samosas reach a deep golden-brown color and are perfectly crisp.
Drain: Remove the samosas with a slotted spoon and drain them on paper towels to remove excess oil.
Serve: Serve hot with your favorite chutney (like mint-coriander chutney or tamarind chutney).

Would you like me to find a recipe for a dipping sauce, like tamarind chutney, to go with your samosas?

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