Shatteringly crispy, golden pyramids of flaky pastry concealing a warmly spiced filling of potatoes, peas, and aromatic cumin. Each bite crackles with satisfying crunch before giving way to the soft, fragrant filling within. The ultimate Indian street food that has conquered the entire world.
Ingredients
250g all-purpose flour
60g ghee or vegetable shortening
1/2 teaspoon salt
60-80ml cold water
1 teaspoon ajwain (carom) seeds
4 medium potatoes, boiled and roughly mashed
100g green peas
2 green chilies, finely chopped
1 tablespoon ginger, grated
2 teaspoons cumin seeds
1 teaspoon garam masala
1 teaspoon amchur (dried mango powder)
Fresh cilantro, chopped
Vegetable oil for deep frying
Tamarind and mint chutneys for serving
Instructions
1Make the dough: rub ghee into flour with salt and ajwain seeds until it resembles coarse breadcrumbs. Add cold water gradually, kneading into a firm, stiff dough (not soft). Rest for 20 minutes.
2Prepare the filling: heat oil in a pan, add cumin seeds until they splutter. Add green chilies and ginger, then the mashed potatoes and peas. Season with garam masala, amchur, salt, and cilantro. Let cool completely.
3Divide the dough into 6 balls. Roll each into an oval and cut in half to create 12 semi-circles.
4Form each semi-circle into a cone by folding one edge over the other and sealing the seam with a paste of flour and water. Fill the cone with the potato mixture, then seal the top edge, pressing with a fork for a decorative crimp.
5Heat oil to 150C (300F) for the first fry. This lower temperature is the secret to flaky, layered pastry. Fry the samosas in batches for 8-10 minutes, turning frequently, until light golden.
6Increase oil temperature to 180C (350F) and fry again for 2-3 minutes until deeply golden and shatteringly crispy. This double-fry technique ensures maximum crunch.
7Drain on paper towels and serve hot with tamarind chutney and mint-cilantro chutney. The samosas should audibly crackle when bitten.
Did You Know?
Samosas originated in the Middle East as 'sambusak' and were brought to India by Central Asian traders in the 13th century. The great poet Amir Khusrau described samosas being served at the royal court of the Delhi Sultanate in 1300.