Samosa

Samosa vegetarian recipe

Make classic samosas from scratch. They have that perfectly flaky, crispy crust and a warmly spiced potato and pea filling. Great for a snack or appetizer.

Ingredients

  • 250 grams all-purpose flour
  • 0.5 teaspoon carom seeds (ajwain)
  • 0.5 teaspoon salt
  • 50 grams ghee
  • 2 medium potatoes
  • 0.75 cup green peas (fresh or frozen)
  • 1 medium onion
  • 3 cloves garlic
  • 0.5 inch ginger
  • 1 green chili
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon coriander powder
  • 0.25 teaspoon red chili powder
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander leaves
  • 0.5 teaspoon salt
  • 500 ml vegetable oil (for frying)

Instructions

  1. To make the dough for the samosa crust, add 250 grams all-purpose flour, 0.5 teaspoon carom seeds, and 0.5 teaspoon salt to a large mixing bowl. Mix them together well.
  2. Add 50 grams melted ghee to the flour mixture. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. When you press a handful of the mixture, it should hold its shape.
  3. Gradually add about 0.5 cup water, a little at a time, and knead to form a firm and smooth dough. The dough should not be too soft or sticky. Cover the dough with a damp cloth and let it rest for 30 minutes.
  4. While the dough rests, prepare the filling. Wash 2 medium potatoes thoroughly. Place the potatoes in a pot and cover them with water. Boil the potatoes until they are tender when pierced with a fork, which will take about 15-20 minutes. Drain the water, let the potatoes cool slightly, then peel and mash them coarsely using a fork.
  5. If using fresh green peas, boil 0.75 cup green peas in water for 3-5 minutes until tender. If using frozen peas, thaw them. Drain any excess water.
  6. Peel and finely dice 1 medium onion. Peel and finely chop 3 cloves garlic. Peel and grate 0.5 inch ginger. Wash 1 green chili and finely chop it.
  7. Heat 1 tablespoon vegetable oil in a pan over medium heat. Add 0.5 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
  8. Add the finely diced 1 medium onion and cook until it turns translucent and light golden brown, about 5-7 minutes.
  9. Add the finely chopped 3 cloves garlic, grated 0.5 inch ginger, and finely chopped 1 green chili to the pan. Sauté for 1-2 minutes until the raw smell disappears.
  10. Add 0.5 teaspoon turmeric powder, 0.5 teaspoon garam masala, 0.5 teaspoon coriander powder, and 0.25 teaspoon red chili powder to the pan. Mix well and cook for 30 seconds, stirring consistently.
  11. Add the mashed 2 medium potatoes and the 0.75 cup green peas to the spiced mixture. Add 0.5 teaspoon salt and 1 tablespoon lemon juice. Mix all ingredients thoroughly, ensuring the spices are well distributed. Cook for another 2-3 minutes, gently stirring. Remove the pan from heat.
  12. Wash and finely chop 2 tablespoons fresh coriander leaves. Stir the chopped coriander leaves into the potato and pea filling.
  13. Divide the rested dough into 8 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 4-5 inches wide. Cut each oval in half using a knife, creating two semicircles.
  14. Take one semicircle, moisten the straight edge with a little water. Bring the two ends of the straight edge together, overlapping them slightly to form a cone shape. Press the seam firmly to seal.
  15. Spoon about 2 tablespoons of the potato and pea filling into the cone. Moisten the top edge of the cone with water. Bring the sealed seam to the center and press the edges together firmly to close the samosa, creating a crimped edge or a triangular shape. Ensure there are no gaps for the filling to escape. Repeat with the remaining dough and filling.
  16. Heat 500 ml vegetable oil in a deep pan or kadai over medium-low heat. The oil should be hot enough to fry but not smoking, approximately 160-170°C (325-340°F).
  17. Carefully place 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry on medium-low heat, turning occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes per batch. Low heat is crucial for thorough cooking and a crispy crust.
  18. Remove the fried samosas from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
  19. Serve the hot samosas with your favorite chutney or ketchup.

View the interactive Samosa recipe