Classic Potato and Pea Samosas
A samosa is defined by the contrast between its shattering, bubble-flecked crust and the dense, warm interior. Mastering the fold is how you ensure the seal holds in the hot oil.
Control your oil temperature.
If the oil is too hot, the pastry browns instantly while the center stays raw. Aim for a steady medium-low heat throughout the frying process.
- heavy-bottomed kadai or dutch oven
- slotted spoon
- rolling pin
- pastry brush
What goes in.
- 2 cupsall-purpose flour
- 3 tbspghee, melted
- 1/2 tspcarom seeds (ajwain)
- 3 largerusset potatoes, boiled and cubed
- 1/2 cupgreen peas
- 1 tspcumin seeds
- 1 tspcoriander seeds, crushed
- 1 tspgaram masala
- 1/2 tspred chili powder
- to tastesalt
Creating the cone
When rolling out the dough, aim for a thick oval. Cutting it in half and wetting one straight edge allows you to overlap the sides and create a tight, cone-shaped pocket that won't leak.
The method.
Make the dough
Rub the melted ghee into the flour and carom seeds until it looks like wet sand. Add cold water, a tablespoon at a time, until you have a very stiff, hard dough. Let it rest under a damp cloth for 30 minutes.
Prepare the filling
Temper the cumin and coriander seeds in a teaspoon of oil. Add the peas and potatoes, folding gently so the potatoes stay in chunks rather than turning into mash. Stir in the spices and salt, then set aside to cool completely.
Shape and fold
Roll a small ball of dough into a thin oval. Cut in half. Brush the straight edge with water, fold into a cone, and press the seam to seal. Fill with two tablespoons of the potato mixture.
Seal
Apply water to the inside rim of the cone. Bring the back seam to the center front and press firmly to close, ensuring no air bubbles are trapped.
Fry
Heat oil to 300°F (150°C). Slide the samosas in—do not crowd the pan. Fry for 10–12 minutes, turning occasionally, until the crust is pale gold and rigid.
Other turns to take.
Keema Samosa
Replace the potato and pea filling with spiced, sautéed ground lamb or beef.
Paneer Samosa
Add finely diced, pan-fried paneer cubes to the potato mixture for a chewy, protein-rich bite.
When it doesn't go to plan.
Use cold water for the dough to keep the pastry flaky rather than chewy.
If the dough shrinks while rolling, let it rest for another 5 minutes to relax the gluten.
Never add the filling while it is still warm; it will steam the inside of the pastry and make it soggy.
The ones that keep coming up.
Why did my samosa crust blister?
Blisters happen when the oil is too hot or the dough was kneaded too much. A smooth dough kept under a damp cloth prevents this.
Can I bake them?
You can, though the texture will be closer to a biscuit than the traditional fried crust. Brush with oil and bake at 375°F until golden.
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