Samosa
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 3 cups all-purpose flour
- 1 tsp carom seeds (ajwain)
- 1 tsp fine salt – for dough
- 6 tbsp neutral oil – for dough
- 3/4 cup water – for dough, added gradually
- 2 tbsp all-purpose flour – for sealing paste
- 2 tbsp water – for sealing paste
- 2 pounds russet potatoes (~4.5 medium russet potatos)
- 2 tbsp neutral oil – for filling
- 1 1/2 tsp cumin seeds
- 2 tsp coriander seeds – lightly crushed
- 1 tsp fennel seeds – lightly crushed
- 1 tbsp fresh ginger – finely grated
- 2 green chilies – finely chopped
- 1/4 tsp ground turmeric
- 1/2 tsp red chili powder
- 1 cup frozen green peas
- 1 1/2 tsp fine salt – for filling
- 1 tsp garam masala
- 1 1/2 tsp amchur (dry mango) powder
- 1 tsp kasuri methi (dried fenugreek leaves) – crushed
- 1/4 cup cilantro – finely chopped
- 2 quarts neutral oil – for deep-frying
- tamarind chutney – for serving
- cilantro-mint chutney – for serving
Instructions
1. Cook the potatoes in their skins until tender when pierced, 15–20 minutes. Drain, let cool until handleable, peel, and crumble into rough 0.5-inch pieces.
2. Make the dough: In a large bowl, combine the 3 cups all-purpose flour, carom seeds, and 1 tsp salt (for dough). Add 6 tbsp neutral oil and rub with fingertips until the flour resembles damp sand and holds a clump when pressed, 2–3 minutes.
3. Drizzle in 0.75 cup water (for dough), a little at a time, mixing and pressing to form a stiff, non-sticky dough. Knead just until smooth, 2–3 minutes. Cover and rest 30 minutes.
4. Make the sealing paste: In a small bowl, whisk 2 tbsp all-purpose flour (for sealing paste) with 2 tbsp water (for sealing paste) to a thick, smooth paste.
5. Make the filling base: Heat 2 tbsp neutral oil (for filling) in a wide skillet over medium heat until shimmering.
6. Add cumin seeds; let them sizzle 30 seconds. Stir in crushed coriander and fennel seeds; toast until fragrant, 30–45 seconds.
7. Add grated ginger and chopped green chilies; sauté until the raw aroma fades, about 1 minute.
8. Sprinkle in turmeric and red chili powder; stir 10 seconds.
9. Add green peas and cook until bright and thawed, 1–2 minutes.
10. Add the crumbled potatoes, 1.5 tsp salt (for filling), garam masala, amchur, and crushed kasuri methi. Toss and lightly mash to combine, leaving some small chunks. Cook, stirring, 2–3 minutes to meld flavors. Remove from heat, cool to room temperature, then fold in chopped cilantro.
11. Divide the rested dough into 6 equal portions. Roll each into a smooth ball, then into a 6–7 inch oval, about 1/16 inch thick. Keep covered so they don’t dry out.
12. Cut each oval in half to make 12 semicircles. Working with one piece at a time, brush a thin line of sealing paste along the straight edge. Shape into a cone by overlapping the straight edges and pressing to seal.
13. Fill the cone with about 2–3 tbsp potato filling, leaving 0.5 inch at the top. Brush paste along the open rim, fold and pinch to seal, pressing out air. Crimp or pleat the edge for a tight seal. Repeat with remaining dough and filling.
14. Heat 2 quarts neutral oil (for deep-frying) in a heavy pot over medium-low heat to 300°F. Fry in batches without crowding.
15. Fry each batch at 300°F, turning occasionally, until the crust is set and pale with small blisters, 10–12 minutes. Increase heat to maintain 325–340°F and continue frying until deep golden brown, 5–7 minutes more. Doneness cue: crisp shell, audible sizzle nearly subsides.
16. Drain on a rack. Rest 5 minutes for the crust to fully crisp, then serve warm with tamarind chutney and cilantro-mint chutney.
Samosa is a beloved South Asian pastry with a shatteringly crisp shell and a warmly spiced potato-pea filling. The crust is sturdy yet flaky, thanks to oil rubbed into the flour and a relatively stiff dough. Inside, crushed whole spices, ginger, and chilies perfume soft potatoes and sweet peas, balancing heat, tang, and herbal notes.
Originating in Central and West Asia as meat-filled sanbosas, the samosa traveled with traders to the Indian subcontinent, where it evolved into the vegetarian potato-pea version that became iconic. North India, especially Punjab and Delhi, popularized the triangular shape, ajwain-scented dough, and slow-fried technique that yields tiny blisters. Today samosas are sold at street stalls and tea shops across India and beyond, served with tangy tamarind and bright green chutneys.