Ingredients
- 1 1/2 cups plain/all-purpose flour
- 1 tsp ajwain seeds
- 1/2 tsp salt (kosher/cooking)
- 4 tbsp ghee (melted and cooled) or vegetable oil
- 6 tbsp cold water
- 500g (1 lb) starchy/all-rounder potatoes
- 2 tbsp vegetable/canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp fresh ginger (finely grated)
- 1 tbsp green chili (finely chopped, serrano or cayenne)
- 1/2 cup frozen green peas (thawed)
- 1 tsp garam masala
- 1/4 tsp amchur (dry mango powder)
- 1/2 tsp asafoetida
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp salt (kosher/cooking)
- 2 tbsp fresh coriander/cilantro leaves (finely chopped)
- Vegetable/canola oil for frying
- Tamarind dipping sauce (optional, see separate recipe)
Instructions
- Potato Filling: Boil the potatoes until very soft, about 10 minutes. Mash them roughly, leaving some larger chunks for texture. In a skillet, heat oil and cook the cumin seeds, mustard seeds, and coriander seeds until fragrant. Add ginger, chili, and peas, then cook for another minute. Add the spices (garam masala, amchur, asafoetida, cumin powder, turmeric, and salt) and cook for another 30 seconds. Mix in the mashed potatoes, stir to coat, and cook for 1 minute. Stir in fresh coriander and let the mixture cool completely.
- Samosa Dough: Combine flour, salt, and ajwain seeds in a bowl. Rub ghee (or oil) into the flour mixture until it resembles breadcrumbs. Add cold water and mix until you form a soft, pliable dough. Rest the dough covered for 30 minutes.
- Shaping the Samosas: Divide the dough into 6 equal portions and roll into balls. Roll each ball into a 16cm (6.5”) diameter circle. Cut in half to form two semicircles. Fold into a cone, brush with water to seal, and fill with about 2 tbsp of the cooled potato filling. Seal the open edge, flatten the bottom, and pinch the top to form a point. Repeat with the remaining dough and filling to make 12 samosas.
- Frying: Heat oil in a deep pan to 160°C/320°F. Fry 3–4 samosas at a time for 3 minutes, turning occasionally. Remove and drain. Increase the oil temperature to 190°C/375°F and fry the samosas for an additional 1.5 to 2 minutes until golden and crispy. Drain on paper towels.
- Serve: Serve the samosas hot with tamarind dipping sauce or mint raita.
Notes
- Ajwain Seeds: Optional, but they add a unique flavor. You can skip them if unavailable.
- Resting the Dough: It is crucial for achieving a flaky, crispy texture in the final samosa.
- Frying Temperature: Keep the oil at the correct temperature for perfect crispiness – too hot will burn them, too cold will make them soggy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Starter
- Method: undefined
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
