Samosas

Crispy golden pastry triangles stuffed with a warmly spiced potato and pea filling. These iconic Indian snacks are perfect for parties and taste incredible with tamarind or mint chutney.

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• ¼ tsp ajwain (carom seeds)
• 4 tbsp vegetable oil
• ½ cup cold water, as needed
• 4 medium potatoes, boiled, peeled, and roughly mashed
• ¾ cup frozen green peas, thawed
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 inch fresh ginger, grated
• 1 green chili, minced
• 1 tsp ground coriander
• ½ tsp garam masala
• ½ tsp amchur (dried mango powder)
• ½ tsp red chili powder
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 4 cups vegetable oil, for deep frying

Method

1. Make the dough: combine flour, salt, and ajwain in a bowl. Rub in the oil until the mixture resembles coarse breadcrumbs. Gradually add cold water and knead into a firm, smooth dough. Cover with a damp cloth and rest for 30 minutes.
2. Make the filling: heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and fennel seeds, let them splutter.
3. Add ginger and green chili, saute for 30 seconds. Add ground coriander, red chili powder, and salt. Stir for 15 seconds.
4. Add mashed potatoes and peas. Mix well, then stir in garam masala, amchur, and cilantro. Let the filling cool completely.
5. Divide the dough into 8 equal balls. Roll each ball into an oval, then cut in half. Form each half into a cone shape by folding and sealing the straight edge with a dab of water.
6. Fill each cone with about 2 tablespoons of the potato filling. Seal the top edge firmly with water, pressing with a fork to crimp.
7. Heat oil in a deep pot or wok to 325F. Fry samosas in batches of 3-4, turning occasionally, until deep golden brown and crispy, about 8-10 minutes per batch. Do not overheat the oil or the outside will brown before the pastry cooks through.
8. Drain on paper towels and serve hot with tamarind chutney and green mint chutney.

Chef's note: The key to flaky samosas is a firm dough and low-temperature frying. You can freeze uncooked samosas on a tray, then transfer to a bag; fry straight from frozen, adding 2-3 extra minutes of cook time.

Nutrition per serving

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