Crispy Vegetable Samosas
A good samosa balances a shattering, brittle crust against a warm, cumin-forward center. It is a lesson in geometry and patience, demanding that you fold the dough into a cone that holds its shape long enough to be submerged in hot oil.
Control your moisture
The filling must be completely cool before you fill the dough, otherwise, the steam will turn the pastry soggy from the inside out.
- heavy-bottomed pot for frying
- slotted spoon
- rolling pin
- mesh strainer
What goes in.
- 2 cupsall-purpose flour
- 3 tbspghee or neutral oil
- 1/2 tspcarom seeds
- 3large potatoes, boiled and cubed
- 1/2 cupfrozen peas
- 1 tbspfresh ginger, minced
- 1 tspcumin seeds
- 1 tspgaram masala
- 1/2 tspturmeric powder
- 1green chili, finely chopped
The Seal of the Cone
Overlap the dough edges slightly and press firmly with your thumb; if the seam isn't airtight, the oil will seep in and the samosa will shatter.
The method.
Make the dough
Rub the ghee into the flour and carom seeds until it resembles coarse sand. Add just enough water to form a stiff, non-sticky ball. Cover and rest for 30 minutes.
Cook the filling
Toast cumin seeds in a pan until fragrant, then add ginger and chili. Toss in the potatoes and peas, crushing the potatoes only slightly so chunks remain. Season with spices and let it cool entirely.
Roll and cut
Divide dough into six balls. Roll each into a 6-inch circle and cut in half to make two semi-circles.
Assemble
Moisten the straight edge of the semi-circle, fold to form a cone, and pinch the seam. Fill with two tablespoons of potato mixture, then seal the top opening.
Fry
Heat oil to medium-low. Fry the samosas in batches for 8–10 minutes, turning once, until they reach a pale gold color.
Other turns to take.
Meat Samosas
Substitute half the potato volume with finely minced lamb or beef cooked with browned onions.
Baked
Brush the exterior with oil and bake at 400°F (200°C) for 25 minutes, though the crust will be matte rather than glass-like.
When it doesn't go to plan.
If the oil is too hot, the crust will brown immediately while the dough inside remains raw.
Do not overfill; leave a half-inch margin at the top to ensure a clean seal.
Place finished samosas on a wire rack rather than paper towels to keep the bottoms crisp.
The ones that keep coming up.
Why is my crust bubbling?
Bubbles happen when the dough hasn't been kneaded enough or if the oil temperature is too high. Ensure the dough is smooth before rolling.
Can I prep these ahead?
You can shape them and keep them in the fridge for a few hours before frying, provided they are covered to prevent the dough from drying out.
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