Handmade Samosas
A good samosa is all about the contrast between the brittle, flaky shell and the seasoned, warm interior. The dough needs to be worked until smooth but stiff, and the filling should be textured—never mashed into a paste.
Patience is your primary tool
The dough needs time to rest after kneading, which relaxes the gluten so you can roll the wrappers thin without them springing back.
- large mixing bowl
- rolling pin
- heavy-bottomed pot for frying
- slotted spoon
- wire cooling rack
What goes in.
- 2 cupsall-purpose flour
- 3 tbspghee or neutral oil
- 1/2 tspcarom seeds (ajwain)
- 1/2 cupwarm water
- 3 largerusset potatoes, boiled and coarsely crushed
- 1/2 cupgreen peas
- 1 tspcumin seeds
- 1 tspcoriander seeds, crushed
- 1 tspginger, finely grated
- to tastesalt and chili powder
Creating the cone
Brush the edge of your dough semicircle with a little water and overlap the straight ends to form a tight cone. Pinch the seam firmly to ensure no oil leaks into the filling during the fry.
The method.
Prepare the dough
Rub the ghee and carom seeds into the flour until it resembles wet sand. Gradually add water to form a stiff, dry-feeling dough. Knead for 5 minutes, cover, and let rest for 30 minutes.
Make the filling
Toast cumin and coriander seeds in a dry pan until aromatic. Add ginger and spices, then fold in the potatoes and peas. Cook just enough to meld the flavors; keep the mixture chunky.
Roll and shape
Divide the dough into six balls. Roll each into an oval, cut in half, and shape into a cone. Fill with 2 tablespoons of the potato mixture, then seal the top edge with water, pressing to close.
The fry
Heat oil to a low temperature—if you drop a small piece of dough in, it should rise slowly with tiny bubbles. Fry 3 to 4 samosas at a time for 12–15 minutes, turning occasionally until the crust is pale gold and rigid.
Other turns to take.
Minced Meat
Substitute the potato filling with finely ground lamb or chicken cooked with toasted whole spices and onions.
When it doesn't go to plan.
If your crust bubbles rapidly (blisters) upon hitting the oil, the oil is too hot; remove from heat for a minute.
Do not overfill; leave a half-inch of empty dough at the top to ensure a proper seal.
Place the finished samosas on a wire rack rather than paper towels to keep the bottoms from becoming soggy.
The ones that keep coming up.
Why is my crust soft after frying?
The oil was likely too hot. A high temperature cooks the outside too fast while the inside stays doughy. Keep the flame low to let the moisture evaporate slowly.
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