Vegetable Samosa
Ingredients
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- 1 1/2 pounds russet potatoes – scrubbed (~3 medium russet potatos)
- water – for boiling potatoes
- 2 cups all-purpose flour – for dough
- 1/2 tsp ajwain seeds
- 3/4 tsp fine salt – for dough
- 4 tbsp neutral oil – for dough
- 1/2 cup water – for dough (as needed to form a stiff dough)
- 2 tbsp all-purpose flour – for sealing slurry
- 2 tbsp water – for sealing slurry
- 2 tbsp neutral oil – for filling
- 1 tsp cumin seeds
- 1 tsp fennel seeds – lightly crushed
- 1 tbsp ginger – finely grated
- 2 green chilies – finely chopped
- 1 cup frozen green peas – thawed
- 2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp amchur powder
- 1 tsp fine salt – for filling
- 1/4 cup cilantro – finely chopped
- 6 cups neutral oil – for deep-frying
- tamarind chutney – for serving
- cilantro-mint chutney – for serving
Instructions
1. Place the russet potatoes in a pot, cover with water (for boiling potatoes), bring to a boil, then simmer until just tender, 15–20 minutes; drain, cool, peel, and crumble into rough 0.5-inch pieces.
2. Make the dough: In a bowl, combine all-purpose flour (for dough), ajwain seeds, and fine salt (for dough). Rub in the neutral oil (for dough) until the flour feels sandy and clumps when pressed. Add the water (for dough) a little at a time to form a stiff dough; knead 3–4 minutes, cover, and rest 30 minutes.
3. Mix the sealing slurry by whisking all-purpose flour (for sealing slurry) with water (for sealing slurry) to a smooth paste; set aside.
4. Cook the filling: Heat neutral oil (for filling) in a skillet over medium heat. Add cumin seeds and fennel seeds and let them sizzle for 30 seconds. Stir in ginger and green chilies; cook until fragrant, 30–60 seconds. Add frozen green peas and cook 2 minutes. Sprinkle in ground coriander, turmeric powder, and red chili powder; stir 30 seconds. Add the prepared potatoes, toss gently, and cook 3–4 minutes. Turn off heat, then fold in garam masala, amchur powder, fine salt (for filling), and cilantro. Let the filling cool completely.
5. Shape the samosas: Divide the rested dough into 6 equal balls. Working with one at a time, roll into a thin oval, 7–8 inches long. Cut the oval in half to make two semicircles. Brush the straight edge lightly with the slurry, overlap the edges to form a cone, and press to seal. Fill the cone with 2–3 tbsp of the cooled filling. Brush the open rim with slurry, pinch to seal, and crimp for a tight closure. Repeat with remaining dough to make 12 samosas.
6. Fry: Heat neutral oil (for deep-frying) in a heavy pot to 300–315°F (150–160°C). Add a few samosas without crowding and fry gently, turning occasionally, until firm, pale golden, and blistered, 10–12 minutes. Increase the oil temperature to 330–340°F (165–170°C) and fry another 3–5 minutes until deep golden brown. Drain on a rack or paper towels and repeat with remaining samosas, allowing the oil to return to 300–315°F before each batch.
7. Serve the samosas hot with tamarind chutney and cilantro-mint chutney.
Vegetable samosa is a crisp, flaky pastry stuffed with a warmly spiced potato and pea filling, fried until golden and shatteringly crunchy. The crust carries the aroma of ajwain, while the filling balances earthy potatoes with bright coriander, fennel, and a tang of amchur. Served hot, it’s typically dipped in sweet-tart tamarind chutney or a fresh cilantro-mint chutney, making each bite savory, spicy, and refreshing.
Originating as a stuffed pastry that traveled along trade routes, the samosa took root across the Indian subcontinent and evolved into a beloved street snack and tea-time companion. Its ancestors, known as sambosa or sanbosag, likely came from Central Asia and Persia before being adapted with local spices and techniques. The now-classic potato and pea filling reflects later New World influences, as potatoes became widely used in South Asia; today, the vegetable samosa is ubiquitous at stalls, canteens, homes, and celebrations worldwide.