Crispy Indian Samosa Recipe

Ingredients

• For the Dough:
• 2 cups all-purpose flour (maida)
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp salt
• 4 tbsp ghee or oil
• 1/2 cup cold water (as needed)
• For the Filling:
• 3 large potatoes, boiled, peeled, and mashed coarsely
• 1/2 cup green peas (fresh or frozen)
• 1 tbsp oil
• 1 tsp ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhaniya powder)
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 tsp dry mango powder (amchur)
• Salt to taste
• 2 tbsp chopped fresh coriander leaves
• Oil for deep frying

Instructions

1. 1

   Step 1: Prepare the Dough. In a large bowl, combine all-purpose flour, carom seeds, and salt. Add ghee or oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs and holds shape when pressed. Gradually add cold water and knead into a firm, non-sticky dough. Cover with a damp cloth and let it rest for 20-30 minutes.

2. 2

   Step 2: Make the Samosa Filling. Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add asafoetida, ginger-garlic paste, and chopped green chili. Sauté for a minute until fragrant. Add turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 30 seconds on low heat.

3. 3

   Step 3: Add Potatoes and Peas. Add mashed potatoes and green peas to the pan. Mix well, ensuring all spices are evenly coated. Add dry mango powder and salt to taste. Cook for 5-7 minutes, mashing occasionally, until the mixture is relatively dry. Stir in fresh coriander leaves. Let the filling cool completely.

4. 4

   Step 4: Shape the Samosas. Divide the dough into 8 equal parts. Roll each part into an oval shape, approximately 6-7 inches long. Cut each oval in half to form two semi-circles. Take one semi-circle, wet the straight edge with water. Bring both straight edges together to form a cone, sealing the seam tightly. Fill the cone with 2-3 tablespoons of the prepared potato filling. Wet the top circular edge and pinch it to seal, forming pleats if desired. Ensure no gaps.

5. 5

   Step 5: Fry the Samosas. Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-low heat. The oil should not be too hot, as this will prevent the samosas from cooking thoroughly and becoming crispy. Gently slide 3-4 samosas into the oil. Fry on medium-low heat for 15-20 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain excess oil on paper towels. Repeat with the remaining samosas.

6. 6

   Step 6: Serve. Serve hot crispy Samosas with mint chutney, tamarind chutney, or tomato ketchup.