Vegetable Samosas
A good samosa balances the crunch of the fried dough against the soft, heat-heavy center. These are best made in a batch, folding them tight so the oil doesn't seep inside while they bubble.
Texture is everything.
Your dough needs to be firm—if it is too soft, the samosas will soak up oil like a sponge. Keep the filling completely cool before you try to fold the pastry.
- Heavy-bottomed pot for frying
- Spider strainer
- Rolling pin
- Cooling rack
What goes in.
- 2 cupsall-purpose flour
- 3 tbspghee or neutral oil
- 1/2 tspcarom seeds (ajwain)
- 3 largerusset potatoes, boiled, peeled, and cubed
- 1/2 cupgreen peas
- 1 tbspginger, grated
- 1 tbspground coriander
- 1 tspcumin seeds
- 1/2 tspred chili powder
- 1 tbspneutral oil for frying
Creating the seal
Use a dab of water on the edges of your dough cone. Press the seam firmly with your thumb to ensure no air pockets remain, otherwise, the samosa will burst in the hot oil.
The method.
Make the dough
Mix flour, carom seeds, salt, and fat. Add water little by little until you have a stiff, smooth dough. Cover it and let it rest for 30 minutes.
Prepare the filling
Heat oil in a pan, add cumin seeds, then ginger and dry spices. Toss in potatoes and peas, mashing lightly so they clump but aren't pureed. Cool completely.
Form the cones
Roll the dough into thin circles, cut each in half. Dampen the straight edge, fold it into a cone, and seal the side seam.
Fill and seal
Stuff the cone with filling, then brush the top edge with water and fold over to seal the final seam tightly.
Fry
Heat oil to medium-low. Fry the samosas in small batches. Turn them occasionally until the crust is pale gold and rigid.
Other turns to take.
Non-Vegetarian
Replace the potato filling with cooked minced lamb seasoned with garam masala and dried pomegranate seeds.
Baked
Brush the shaped samosas with oil and bake at 375°F (190°C) until golden, turning once halfway through.
When it doesn't go to plan.
Test the oil temperature with a tiny scrap of dough; it should bubble gently and rise to the surface slowly, not sizzle violently.
If the dough shrinks back while rolling, it needs more rest time; give it another 10 minutes covered.
Keep the samosas you aren't frying under a damp towel so they don't dry out and crack.
The ones that keep coming up.
Why did my samosa turn out soggy?
The oil temperature was likely too low, or the dough was too wet. Ensure your oil stays steady and the dough is stiff.
Can I prep these ahead?
Yes. Shape them and keep them refrigerated on a tray for up to 4 hours before frying.
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