Equipment
Ingredients
Pastry Dough
- 250 g all-purpose flour
- 2 g ajwain seeds
- 3 g salt
- 45 g ghee, melted
- 120 ml water, cold
Potato Filling
- 500 g potatoes, boiled, peeled, and roughly mashed
- 80 g green peas, fresh or frozen
- 15 ml vegetable oil
- 2 g cumin seeds
- 2 g coriander seeds, coarsely crushed
- 3 g garam masala
- 2 g amchur powder
- 5 g green chili, finely chopped
- 10 g ginger, grated
- 5 g salt
Mint Chutney
- 50 g fresh mint leaves
- 50 g fresh coriander leaves
- 5 g green chili, roughly chopped
- 5 g ginger, peeled
- 15 ml lemon juice
- 2 g roasted cumin powder
- 2 g salt
- 30 ml water
Frying
- 1000 ml vegetable oil
Nutrition (per serving)
Method
In a mixing bowl, combine the flour, ajwain seeds, and salt. Add the melted ghee and rub the mixture between your fingers until it resembles coarse breadcrumbs. Gradually add cold water and knead into a stiff, firm dough.
Cover the dough tightly with a damp cloth and allow it to rest at room temperature.
Heat 15ml of vegetable oil in a pan over medium heat. Add the cumin seeds and crushed coriander seeds, cooking until they sizzle and release their aroma.
Add the grated ginger, green chili, and peas to the pan. Cook for 2 minutes. Stir in the roughly mashed potatoes, garam masala, amchur powder, and salt. Mix thoroughly to combine the flavors.
Remove the filling from the heat and spread it out on a plate to cool completely before assembling the samosas.
Place the mint leaves, coriander leaves, green chili, ginger, lemon juice, roasted cumin powder, salt, and water into a blender. Process until a smooth, vibrant green chutney forms. Transfer to a bowl.
Divide the rested dough into 6 equal portions. Roll each portion into a smooth ball, then flatten and roll out into a thin oval shape, about 15cm long. Cut each oval in half horizontally to create two semi-circles.
Take a semi-circle, lightly brush the straight edge with water, and fold it into a cone shape, overlapping the straight edge to seal. Fill the cone with 2 tablespoons of the cooled potato filling, brush the open top edge with water, and pinch firmly to close.
Heat the deep frying oil in a heavy-bottomed pot to 160C/320F. Carefully slide the samosas into the warm oil and fry on a low to medium heat, turning occasionally, until perfectly crisp and golden brown.
Chef's Notes
- The process of rubbing fat into the flour is called moyan. It coats the gluten strands and is the absolute non-negotiable secret to a flaky, short pastry crust.
- A stiff dough absorbs less oil during frying. Resist the temptation to add extra water during the kneading phase.
- Do not over-mash the potatoes. Leaving distinct chunks adds wonderful textural contrast to the final filling.
- Frying must be an exercise in patience. Starting the samosas in warm oil and slowly raising the heat ensures a perfectly crisp crust that remains crunchy long after cooling.
Storage
Refrigerator: 3 days — Store chutney separately from samosas in an airtight container.
Freezer: 2 months — Freeze assembled, uncooked samosas on a baking sheet before transferring to a freezer bag.
Reheating: Bake in a 180C/350F oven or air fryer for 10-15 minutes until heated through and crispy.
