Vegetable Samosas
A good samosa is defined by the contrast between a shattered-glass crust and a soft, cumin-forward potato filling. Treat the folding process like origami, ensuring the seams are pinched tight to prevent filling from leaking into the oil.
The dough needs time to rest.
Do not skip the 30-minute resting period for the dough, or it will snap back when you try to roll it out.
- heavy-bottomed pot for frying
- slotted spoon
- rolling pin
- small bowl for water
What goes in.
- 2 cupsall-purpose flour
- 3 tbspghee or neutral oil
- 1/2 tspajwain seeds
- 3 largepotatoes, boiled, peeled, and cubed
- 1/2 cupgreen peas
- 1 tspcumin seeds
- 1 tspground coriander
- 1/2 tspred chili powder
- 1 tbspfresh ginger, minced
Sealing the package
Cut your rolled-out dough into semi-circles. Brush the straight edge with water, fold it to meet itself, and press the seam to form a sturdy cone before filling.
The method.
Make the dough
Rub the ghee into the flour and ajwain with your fingers until it resembles breadcrumbs. Add cold water slowly until a stiff, smooth dough forms. Cover and set aside.
Prepare the filling
Heat oil in a pan, add cumin seeds until they sizzle, then sauté the ginger. Add the potatoes, peas, and spices. Toss until well coated, mash slightly so some potatoes remain chunky, and cool completely.
Roll and fill
Divide dough into 6 balls. Roll each into a circle and cut in half. Form the cone, fill with two spoonfuls of potato mix, and seal the top edge with water, pressing firmly with the tines of a fork.
Fry
Heat oil to medium-low. Fry the samosas in batches. If the oil is too hot, the crust will blister; keep the heat steady until they reach a deep, uniform tan.
Other turns to take.
Non-Vegetarian
Add minced lamb cooked with garam masala to the potato base.
Baked
Brush the assembled samosas with melted ghee and bake at 400°F (200°C) until brown, flipping halfway.
When it doesn't go to plan.
Always cool the potato filling completely before filling the dough to prevent the crust from becoming soggy.
If your samosas leak during frying, the seal isn't tight enough; use more water on the edges next time.
Keep the rolled-out dough covered with a damp cloth while you work to prevent it from drying out.
The ones that keep coming up.
Why is my crust bubbling?
The oil is likely too hot. Keep the temperature low and steady so the pastry cooks through evenly without blistering.
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