Description
Crispy, golden samosas stuffed with a flavorful spiced potato and pea filling, perfect as a snack or appetizer. These traditional Indian pastries are made from a flaky dough, filled with a mixture of potatoes, peas, and aromatic spices, then deep-fried to perfection.
Ingredients
Scale
Dough
- 2 cups all purpose flour
- 1 teaspoon thyme
- 1 teaspoon salt
- ¼ cup ghee (clarified butter)
- 8–12 tablespoons cold water
Filling
- 1 lb russet potatoes
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 tablespoon ginger, minced
- 1 green chili, diced
- 1 cup green peas
- 1 teaspoon lemon juice
- 1 teaspoon fennel powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon cilantro, minced
- Salt to taste
For Frying
- Oil for frying
Instructions
- Make the Dough: In a bowl, whisk together the flour, thyme, and salt. Add the ghee and mix with your fingers until the flour mixture resembles coarse crumbs. Gradually add cold water, kneading until a stiff dough forms that doesn’t stick to your hands.
- Rest the Dough: Cover the dough and let it rest for 30 minutes to relax the gluten, making it easier to roll later.
- Prepare the Potatoes: Peel and cut the potatoes into chunks. Boil until just fork-tender but not mushy. Drain and roughly chop or crumble them without mashing.
- Toast Seeds and Sauté Spices: Heat ghee in a pan over medium-high heat. Add cumin, coriander, and fennel seeds and sauté until fragrant and sizzling.
- Sauté Aromatics and Vegetables: Add minced ginger, diced green chili, and green peas. Sauté for about 2 minutes until peas are tender.
- Add Spices and Potatoes: Stir in lemon juice, turmeric, garam masala, fennel powder, minced cilantro, salt, and the chopped potatoes. Mix well and sauté for another 2 minutes to combine flavors.
- Cool the Filling: Remove the filling from heat and set aside to cool nearly to room temperature.
- Divide and Roll Dough: Divide rested dough into six equal balls. Cover and rest for 10 minutes. Roll each ball into a 7-inch flat disk, using parchment paper to prevent sticking.
- Shape Cones: Cut each disk in half. Wet the straight edge of one half and form into a cone, sealing the edge firmly.
- Fill and Seal: Fill each cone with about two tablespoons of filling, gently packing it in. Wet the open edge and pinch to seal the samosa completely.
- Heat Oil: Heat 2 inches of oil in a heavy-bottom pan over medium heat. Test the oil temperature by dropping in a wooden skewer or toothpick; it should sizzle immediately.
- Fry Samosas: Fry samosas in batches, making sure not to overcrowd the pan. Cook each side for about 1 minute until golden and crispy without dark brown spots.
- Drain Excess Oil: Remove samosas with a slotted spoon and place on paper towels to absorb any excess oil.
- Serve: Serve hot, accompanied by mango chutney or tamarind sauce for dipping.
Notes
- Use cold water gradually when making dough to avoid a sticky texture.
- Do not mash the potatoes; keep a slightly crumbly texture for the filling.
- Ensure oil is hot before frying to achieve crispy samosas without absorbing too much oil.
- Samosas are best enjoyed fresh and hot.
- You can substitute green peas with fresh or frozen peas.
- Adjust chili quantity to your spice preference.
- Store leftovers in an airtight container and reheat in an oven for crispiness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: samosas, Indian snack, potato samosas, fried pastries, vegetarian appetizer
