Classic Samosas
Crispy, triangular pastries filled with a delicious and aromatic mixture of spiced potatoes and green peas. Perfect as a flavorful snack or appetizer for two.
Make the samosa dough
In a large bowl, combine 1 cup all-purpose flour and 1/4 teaspoon salt. Add 2 tablespoons vegetable oil and use your fingertips to rub it into the flour until the mixture looks like coarse breadcrumbs. Gradually add 1/4 cup + 1 tablespoon warm water, mixing until a firm dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. Resting makes the dough easier to roll.
💡 Pro Tips:
- •Rubbing the oil into the flour properly helps create a flaky crust.
- •Letting the dough rest is important for a pliable (easy to bend) dough.
Prepare the filling
Boil and mash 1 large potato, leaving some small chunks for texture. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/2 teaspoon whole cumin seeds and cook for 30 seconds until they sizzle. Add 1/4 teaspoon asafoetida (if using). Add the finely chopped 1/2 onion, 1 teaspoon grated ginger, and 1/2 green chili (finely minced). Cook for 5-7 minutes until the onion is soft and translucent. Stir in 1/2 cup green peas, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala, 1/4 teaspoon amchur (if using), and 1/4 teaspoon salt. Cook for 1-2 minutes, stirring. Add the mashed potato and 2 tablespoons chopped fresh cilantro. Mix everything well and let the filling cool completely.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it's soft.
- •Cooling the filling is important to prevent the dough from tearing when shaping.
Shape the samosas
Divide the rested dough into 2-3 equal portions. Take one portion and roll it into a thin oval shape, about 6-7 inches long. Cut the oval in half lengthwise to create two semicircles. Take one semicircle and moisten one straight edge with a little water. Bring the two straight edges together to form a cone shape, pressing them firmly to seal. Fill the cone with 1-2 tablespoons of the cooled potato filling, filling it about two-thirds full. Moisten the remaining open edge with water and press firmly to seal the samosa into a triangle shape. You can create a small pleat on the back edge to help it stand. Repeat with remaining dough and filling. Keep shaped samosas covered with a damp cloth.
💡 Pro Tips:
- •Roll the dough as thinly and evenly as possible for a crisp samosa.
- •Sealing well is crucial to prevent the samosas from opening during frying.
Fry the samosas
Pour 3-4 cups vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-low heat to 300-325°F (150-165°C). Carefully lower 2-3 samosas into the hot oil. Do not overcrowd the pot. Fry for 8-12 minutes per batch, turning occasionally, until they are golden brown and crispy all over. The relatively lower heat cooks the inside dough without burning the outside. Remove cooked samosas and place them on a wire rack set over paper towels to drain any extra oil. Repeat with remaining samosas.
💡 Pro Tips:
- •Frying at a lower temperature first helps cook the dough inside and makes it flaky.
- •A wire rack helps drain oil and keeps samosas crispy.
Serve
Serve the classic samosas hot with your favorite chutney, such as tamarind chutney or mint chutney.
💡 Pro Tips:
- •Samosas are best enjoyed fresh and hot.
- •Pair with a sweet and tangy chutney for a traditional experience.
- Large mixing bowl
- Rolling pin
- Medium skillet (for filling)
- Deep pot or Dutch oven (for frying)
- Cooking thermometer (for oil, recommended)
- Wire rack
- Baking sheet (to set wire rack over)
- Paper towels
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a gluten-free option, you would need to use a gluten-free flour blend for the dough, though the texture may vary.
- 💡You can make the filling and dough ahead of time. Store the dough in the refrigerator (wrapped tightly) for up to 2 days, and the filling for up to 3 days.
- 💡Unfried samosas can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag. Fry from frozen, adjusting time slightly.
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