Equipment
Ingredients
Samosa Dough
- 250 g all-purpose flour
- 2 g ajwain seeds
- 4 g salt
- 45 ml vegetable oil
- 80 ml water, cold
Potato & Pea Filling
- 400 g starchy potatoes
- 80 g green peas, fresh or frozen
- 15 ml vegetable oil
- 2 g cumin seeds
- 2 g coriander seeds, lightly crushed
- 10 g ginger, freshly minced
- 5 g green chili, finely minced
- 3 g garam masala
- 3 g amchur
- 5 g salt
- 10 g fresh cilantro, finely chopped
Frying
- 1000 ml vegetable oil
Method
In a mixing bowl, combine the all-purpose flour, ajwain seeds, and salt. Whisk briefly to distribute the ingredients.
Add 45ml of vegetable oil to the dry ingredients. Rub the oil into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when squeezed.
Gradually add the cold water, a few tablespoons at a time, and knead until a stiff, firm dough forms. Do not overwork it.
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
While the dough rests, place the potatoes in a large pot of water. Bring to a boil and cook until just fork-tender. Drain, peel, and cut into small 1cm cubes.
Heat 15ml of vegetable oil in a frying pan over medium heat. Add the cumin seeds and crushed coriander seeds, sautéing until they sizzle and release their aroma.
Stir in the minced ginger and green chili, cooking for 30 seconds until fragrant.
Add the green peas, cubed potatoes, garam masala, amchur, and salt. Stir gently to coat everything in spices, and cook for 4 to 5 minutes.
Remove the pan from the heat. Fold in the chopped fresh cilantro and spread the mixture on a plate to cool completely.
Divide the rested dough into 6 equal portions. Roll each portion into a smooth ball between your palms.
Using a rolling pin, roll out one dough ball into a thin oval shape, roughly 15cm to 18cm long. Cut it evenly in half across the center to form two semi-circles.
Take one semi-circle and lightly dampen the straight edge with water. Fold the edge over to form a cone shape, pressing the seam firmly so it overlaps slightly and seals tight.
Hold the cone like a cup and fill it with about 30g of the cooled potato mixture. Dampen the inner edges of the open top with water and pinch firmly to seal the base of the samosa.
Pour the 1000ml of vegetable oil into a deep frying pan and heat it to 160C/320F.
Carefully slide 4 to 5 samosas into the moderately hot oil. Fry on low to medium-low heat for 12 to 15 minutes, turning occasionally, until the pastry is uniformly golden brown and crisp.
Remove the samosas with a slotted spoon and place them on a wire rack to drain excess oil. Serve warm.
Chef's Notes
- The process of rubbing fat into the flour, known as moyan, coats the gluten proteins and ensures a short, flaky pastry rather than a chewy one.
- A stiff dough is non-negotiable. If the dough is soft like bread dough, the crust will be soggy, absorb excessive oil, and blister heavily.
- Always allow your filling to cool completely before stuffing. Warm filling creates steam inside the dough, compromising the seal and making the inside layer gummy.
- Starchy potatoes like Russets are best because they hold their cubed shape without turning into a wet mash when tossed with the spices.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat in an oven or air fryer to retain crispness.
Freezer: 2 months — Freeze un-fried samosas on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding a few extra minutes to the fry time.
Reheating: Bake at 180C for 10 minutes or use an air fryer at 170C for 5 minutes.
