Crispy, triangular deep-fried pastries filled with spiced potatoes and peas. These iconic Indian snacks from North India are perfect with chai and are a street food favorite across the country.
Liam Henderson
1 followers
30
Cook Time
12
Servings
0
0 reviews
Hard
Difficulty
Mix flour, salt, and 4 tablespoons oil until mixture resembles breadcrumbs. Add cold water gradually and knead into a stiff dough. Cover and rest for 30 minutes. The dough should be firm, not soft like roti dough.
Stiff dough is essential for crispy samosas - it should be harder to knead than regular bread dough.
Boil, peel, and roughly mash potatoes. Heat 3 tablespoons oil, add cumin and fennel seeds. When they splutter, add ginger, green chilies, and peas. Cook for 3 minutes. Add potatoes, all spices, salt, and coriander. Mix well and cool completely.
Filling must be completely cool before stuffing or it will make the dough soggy.
Divide dough into 6 balls. Roll each into a 7-inch circle, cut in half. Form a cone with each half by bringing the straight edge together and sealing with water. Fill the cone 3/4 full with filling, seal the top edge with water.
Seal edges very well - any gaps will open during frying and filling will leak out.
Place shaped samosas on a tray and let rest for 10 minutes. This helps the dough relax and prevents them from opening during frying.
Don't skip the resting - it makes a significant difference in preventing breakage while frying.
Heat oil to 160°C (320°F). Fry samosas on medium-low heat for 12-15 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels. Serve hot with mint chutney and tamarind chutney.
Low-medium heat is crucial - high heat will brown them outside while keeping them raw inside.
