Samosa Recipe

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1. 1Step 1: In a large bowl, mix 2 cups flour (260 grams), 1 teaspoon ajwain, and ¼ teaspoon salt. Add 4 tablespoons + 1 teaspoon oil (65 ml) and mix the oil into the flour.
2. 2Step 2: Rub the flour and oil together with your fingers for 2 to 3 minutes until the oil is well incorporated and the mixture resembles crumbs. Press some flour in your palm; it should hold its shape without crumbling, indicating the oil is enough.
3. 3Step 3: Add water little by little and mix to form a stiff dough. Use about 6 tablespoons water, but the amount may vary. The dough should be stiff, not soft. Do not knead much.
4. 4Step 4: Cover the dough with a moist cloth and let it rest for 40 minutes. While resting, prepare the filling.
5. 5Step 5: Boil 4-5 medium potatoes (500-550 grams) until done: in a stovetop pressure cooker, cook for 8-9 whistles on high heat with natural pressure release; in an Instant Pot, add 1 cup water, place a trivet, put potatoes on top, and cook on high pressure for 12 minutes with natural pressure release. Let cool slightly, peel, and mash with a potato masher. Set aside.
6. 6Step 6: Heat 2 tablespoons oil in a pan over medium heat. Add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and 2 teaspoons crushed coriander seeds. Let them sizzle for a few seconds, then add 1 teaspoon chopped ginger, 1 green chili (chopped), and ¼ teaspoon hing. Cook for 1 minute.
7. 7Step 7: Add the mashed potatoes and ½ cup + 2 tablespoons green peas to the pan. Turn heat to low-medium. Add 1 teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon amchur, ¼ teaspoon red chili powder (or to taste), and ¾ teaspoon salt (or to taste).
8. 8Step 8: Mix everything together with a spatula, using a potato masher to combine the spices well. Remove from heat and let the filling cool slightly.
9. 9Step 9: After the dough has rested, give it a quick knead and divide into 7 equal parts (about 58-60 grams each). Roll one piece into a thin circle, about 6-7 inches in diameter and 1/16 inch (or less) thick, then cut into two equal halves. Keep the remaining dough covered with a moist cloth.
10. 10Step 10: Take one half of the cut circle, apply water on the straight edge (mix some flour with water to make a glue). Bring the two ends of the straight edge together and pinch to form a cone. Pinch the pointed ends to make a perfect cone shape.
11. 11Step 11: Fill the cone with 1 to 2 tablespoons of the potato filling. Do not overfill. Apply water around the circumference of the cone, pinch the opposite side to form a flat base, then pinch the edges to seal the samosa.
12. 12Step 12: Repeat with the remaining dough to make all samosas. Keep the filled samosas covered with a moist cloth while working.
13. 13Step 13: Heat oil in a kadai on low heat (around 285-300°F). To check readiness, drop a small piece of dough into the oil; it should take a few seconds to come to the surface. Alternatively, use a kitchen thermometer.
14. 14Step 14: Drop the shaped samosas into the oil. Fry on low heat for about 10-12 minutes until firm and light brown. Then increase heat to medium (around 350°F) and fry until nicely browned. Do not overcrowd; fry 4-5 samosas at a time. Each batch takes 15-20 minutes.
15. 15Step 15: After frying one batch, lower the heat to low and wait for the oil temperature to drop before adding the next batch. Frying on high heat will prevent crispiness and leave the dough uncooked. Fry all samosas and serve hot with chutney.