Crispy fried pastry filled with spiced potatoes and peas.

Samosa

A popular Indian snack consisting of a crispy, deep-fried pastry shell filled with a savory mixture, typically spiced potatoes and peas.

Yields: 8-10 samosas Prep time: 45 minutes Cook time: 20-30 minutes

Ingredients:

• For Dough:
  • 1 cup all-purpose flour (maida)
  • 1/4 tsp ajwain seeds (carom seeds, optional)
  • 1/4 tsp salt
  • 2 tbsp oil or ghee
  • 1/4 cup cold water (approximately)
• For Filling:
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 1 green chili, finely chopped (optional)
  • 2 medium potatoes, boiled, peeled, and crumbled/diced small
  • 1/2 cup green peas (fresh or frozen)
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder (optional)
  • 1/2 tsp amchur powder (dried mango powder) or lemon juice
  • Salt to taste
  • 2 tbsp chopped cilantro
• Other:
  • Oil for deep frying

Instructions:

1. Make Dough: In a bowl, mix flour, ajwain (if using), and salt. Rub in the 2 tbsp oil/ghee until mixture resembles breadcrumbs. Gradually add cold water and knead into a stiff dough. Cover and let rest for 20-30 minutes.
2. Make Filling: Heat 2 tbsp oil in a pan. Add cumin seeds; once they splutter, add grated ginger and green chili. Sauté for 30 seconds. Add peas and cook for 2-3 minutes. Add crumbled potatoes, all the spice powders (coriander, garam masala, turmeric, chili powder), amchur/lemon juice, and salt. Mix well and cook for 3-4 minutes, mashing potatoes slightly. Stir in cilantro. Let the filling cool completely.
3. Assemble Samosas: Divide dough into 4-5 equal balls. Roll one ball into a thin oval (about 4x6 inches). Cut it in half crosswise. Take one half, form a cone by overlapping the straight edges slightly and sealing with a dab of water. Fill the cone with about 1-2 tbsp of the potato filling (don't overfill). Apply water to the top edges of the cone and pinch firmly to seal, creating the classic triangular shape. Repeat with remaining dough and filling.
4. Fry Samosas: Heat oil for deep frying in a kadai or deep pan over medium-low heat (around 300-325°F or 150-160°C). Carefully slide 3-4 samosas into the hot oil. Fry on low heat for 10-15 minutes, turning occasionally, until they are golden brown and crisp. Frying on low heat is crucial for a crisp crust.
5. Drain & Serve: Remove samosas with a slotted spoon and drain on paper towels. Serve hot with mint chutney, tamarind chutney, or ketchup.

### What makes it special?:*

The irresistible combination of a flaky, crispy pastry exterior and a warm, flavorful, spiced potato filling makes samosas a universally loved snack or appetizer across India and beyond. They are a staple street food and festive treat.