Recipe Details
"These golden, triangular pockets of joy feature a perfectly flaky, thin crust encasing a robustly spiced medley of potatoes and green peas. Served piping hot with tangy tamarind or mint chutney, they are the quintessential comfort snack for any gathering."
1 Ingredients
| Qty | Item |
|---|---|
| 2 cups | All-purpose flour (Maida) |
| 1/2 tsp | Carom seeds (Ajwain) |
| 4 tbsp | Ghee or Vegetable Oil (for dough) |
| 3 large | Potatoes, boiled and peeled |
| 1/2 cup | Green peas |
| 1 inch | Ginger, finely minced |
| 2 pieces | Green chilies, chopped |
| 1 tsp | Cumin seeds |
| 1 tsp | Garam masala |
| 1 tsp | Amchur (Dry mango powder) |
| 2 cups | Vegetable oil for deep frying |
2 Instructions
Prepare the dough by mixing flour, salt, carom seeds, and ghee. Rub the fat into the flour until it resembles breadcrumbs. Gradually add cold water to form a very stiff dough. Cover and rest for 30 minutes.
To make the filling, heat 1 tablespoon of oil in a pan. Add cumin seeds, ginger, and green chilies. Sauté for a minute, then add peas and roughly mashed boiled potatoes.
Stir in the garam masala, amchur, turmeric, and salt. Cook for 5 minutes, mashing slightly. Let the filling cool completely.
Divide the dough into equal-sized balls. Roll each ball into a thin oval shape and cut it in half to form two semi-circles.
Lightly moisten the straight edge of a semi-circle with water. Fold into a cone shape, overlapping the edges. Fill with 2 tablespoons of the potato mixture.
Seal the top edge firmly by pinching it together. Repeat with the remaining dough.
Heat oil in a deep pan over low-medium heat. Fry the samosas slowly for 12-15 minutes, turning occasionally, until they are deep golden brown and crispy.
Drain on paper towels and serve hot with chutney.
💡 Tips & Tricks
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·
The secret to a crispy, non-greasy crust is a very stiff dough and slow frying on low heat.
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Ensure the potato filling is completely cool before stuffing to prevent the dough from getting soggy.
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Do not over-crowd the frying pan, as this drops the oil temperature and makes the samosas oily.
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Rubbing the ghee into the flour until it holds shape when pressed is essential for a flaky texture.
? Frequently Asked Questions
Can I bake these instead of frying?
How do I store leftover samosas?
Can I freeze samosas?
Why are there bubbles on my samosa crust?
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