Samosas are the world’s perfect snack. Crunchy, flaky pastry wrapped around spicy, cumin-scented potatoes and peas. Dunked in sweet-tangy tamarind chutney or cooling mint sauce. Yes, they take some work. No, you won’t regret a single fold.
Ingredients
Makes 12–15 samosas.
For the Dough:
- 2 cups (250g) all-purpose flour
- ½ tsp salt
- ¼ cup (60ml) oil or ghee
- ½ cup (120ml) cold water (approx)
For the Filling:
- 3 medium potatoes (boiled, peeled, mashed)
- ½ cup frozen peas (thawed)
- 1 small onion, finely chopped
- 2 green chilies, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp turmeric
- 1 tsp salt
- 2 tbsp oil
- Fresh cilantro, chopped
For Frying:
- Oil for deep frying
Step-by-Step Instructions
Step 1: Make Dough
- Mix flour and salt. Rub in oil until crumbly.
- Add water gradually, kneading into a stiff dough. Cover and rest 30 minutes.
Step 2: Make Filling
- Heat oil in a pan. Add cumin seeds. Let them sizzle.
- Add onions and chilies. Cook 2 minutes.
- Add spices. Cook 1 minute. Add mashed potatoes and peas. Mix well. Cook 2 minutes.
- Stir in cilantro. Cool completely.
Step 3: Shape Samosas
- Divide dough into 6 balls. Roll each into a 6-inch circle. Cut in half.
- Take one half-circle. Form a cone by overlapping the straight edges (use water to seal).
- Fill cone with 1–2 tbsp filling. Seal the top edge with water. Press to seal completely.
Step 4: Fry
- Heat oil to 350°F (175°C). Fry samosas in batches, 4–5 minutes, turning occasionally, until golden and crispy.
- Drain on paper towels.
Step 5: Serve
- Serve hot with tamarind chutney and mint chutney. Fight over the last one.
Summary
Prep Time: 30 min | Cook Time: 20 min | Total: 50 min + rest
Yield: 12–15 samosas | Difficulty: Medium (folding practice)
Storage Notes
Uncooked samosas: Freeze on a tray, then bag. Fry from frozen (add 2–3 minutes). Cooked samosas: Reheat in oven or air fryer at 375°F for 5–7 minutes. Never microwave (soggy tragedy).
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