Authentic Indian Samosas
Crispy, spiced potato and pea-filled pastries, a popular Indian snack.
30 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup ghee or oil
- 1/2 tsp salt
- 1/2 cup water
- 2 large potatoes, boiled and diced
- 1/2 cup peas
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro
- Oil for deep frying
Nutrition Facts
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Instructions
Make the dough: Mix flour, salt, and ghee in a bowl. Gradually add water to form a stiff dough. Knead for 5 minutes, cover, and let rest for 30 minutes.
Prepare the filling: Heat oil in a pan. Add cumin seeds, let them splutter. Add ginger-garlic paste and sauté for 30 seconds.
Add all dry spices (coriander, turmeric, garam masala, chili powder) and stir for 10 seconds. Add peas and potatoes. Mix well and cook for 2 minutes.
Turn off heat. Add lemon juice and cilantro. Mix well and let the filling cool completely.
Divide dough into 6 equal parts. Roll each into a thin oval, cut in half. Form a cone with each half, seal edges with water.
Fill each cone with 1-2 tbsp filling. Seal the top edge with water. Repeat for all samosas.
Heat oil for deep frying on medium heat. Fry samosas in batches until golden brown and crisp, about 4-5 minutes per batch.
Drain on paper towels. Serve hot with mint chutney or tamarind sauce.
Chef's Tips
- Dough Consistency: The dough should be stiff like pie crust for crisp samosas.
- Filling Tip: Ensure filling is completely cool before stuffing to prevent soggy samosas.
- Frying Temperature: Maintain medium heat (350°F) for even cooking without burning.
- Make Ahead: You can prepare the dough and filling a day in advance.
- Baking Option: For healthier version, brush with oil and bake at 375°F for 25-30 minutes.
- Freezing: Freeze uncooked samosas before frying. Fry directly from frozen when needed.
