Samosa
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
30
Cook Time
12
Servings
reviews
Hard
Difficulty
Instructions
Make the dough
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.
Prepare the filling
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.
Shape the samosas
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.
Rest before frying
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.
Deep fry samosas
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.