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Samosas

Print Recipe
Course Snack
Cuisine Indian

Ingredients
  

Dough

  • 2 cup AP flour
  • 1 tsp ajwain/carom seeds sub dried thyme/oregano, or caraway seeds
  • 3/4 tsp salt
  • 1/4 cup oil/ghee/clarified butter
  • 6 tbsp cold tap water See below.

Filling

  • 1 lb peeled potatoes, Russet, Yukon Gold, Idaho
  • 2 tbsp neutral frying oil
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds sub fennel, cumin, caraway
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp finely grated green chili
  • 1/2 cup frozen green peas (thawed)
  • 1 tsp garam masala make your own - recipe on blog
  • 1/4 tsp amchur (mango powder) sub 1/2 tsp lemon juice
  • 1/2 tsp hing / asafoetida sub 1/4 tsp each garlic and onion powder
  • 1/4 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp finely chopped coriander/cilantro

Instructions
 

Potato Filling

  • Peel, cut the potatoes in half, and boil until just fork tender, approx 10 minutes.
  • Mash thoroughly with a fork, leave some large chunks.
  • Heat oil in a large skillet on medium heat.
  • Fry the cumin, coriander seed until fragrant, approx 30 seconds.
  • Add ginger, chili, peas, and stir until the chili is soft, about a minute.
  • Add the rest of the spices, and cook another 30 seconds.
  • Add the potato, and gently stir for a minute.
  • Remove from heat, stir in coriander/cilantro, spread out on a plate, and let cool completely before using.

Dough

  • Mix dry ingredients.
  • Pour oil/ghee/clarified butter, and use your fingers and palms to rub the oil in until the mixture resembles coarse breadcrumbs.
  • Add 4 tbsp of the water and start working it into a dough. You will likely need all 6 tbsp. Work the dough until it's soft and pliable, not sticky.
  • Form a ball and let rest 30 minutes.
  • Split into 6 pieces.
  • Form balls, and roll out to about 6.5"/16cm in diameter.
  • Cut each circle in half, and brush water along 1/2 of the diameter
  • Fold one side of the diameter into the other, and form a cone, overlapping 1 cm 1/3". Press the overlapping area to secure the shape.
  • Fill the cone with the potato mixture up to 1cm 1/3" from the top.
  • Brush with water along the cone mouth edge, press and seal.
  • Fold the seam side down, and drim off the excess.
  • Pinch the top of the cone to make it pretty and pointy.
  • Fold in the other 2 corners.

Frying

  • Heat oil to 320F.
  • Fry 3-4 samosas at a time, for 3 minutes, flipping halfway through. The pastry should be pale.
  • Let drain on paper towels.
  • Increase heat to 375F fry again for 1.5-2minutes, until golden.
  • Drain on paper towel, serve, and enjoy!

Notes

  • You might need another 4-8 tbsp of water for the dough. Add the water 2 tbsp at a time, and make sure to work it in before adding more.
  • On the first frying, test a pinch of dough : it should barely sputter, and not turn golden and rise quickly.
  • Some people like to cook it thoroughly at the lower temp for 10-12 , and then raise the heat to turn golden and crispy.
  • When the crust becomes firm, raise heat to med, flip over and fry until crispy and golden. You should see very tiny bubbles when you first slide the samosas into the oil.
  • I've tried both methods, and can't tell the difference, other than speed.