samosas
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ajwain (carom seeds)
- 3 tbsp ghee, melted
- 1/2 cup warm water
- 1.5 lbs russet potatoes, peeled and cut into 1/4-inch dice
- 2 tbsp ghee for filling
- 1 tbsp minced ginger
- 3 green chilies, minced
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 3/4 cup frozen peas
- 1 tsp garam masala
- 1/2 tsp amchur (dried mango powder)
- 1 tbsp fresh cilantro, chopped
- Salt and black pepper to taste
- Oil for deep frying (2-3 cups vegetable or peanut oil)
Instructions
- Make the dough: Mix flour, salt, and ajwain in a bowl. Add 3 tbsp melted ghee and rub between fingers until breadcrumb texture forms. Add warm water gradually, kneading for 8 minutes until smooth, elastic dough forms. Cover and rest 15 minutes.
- Prepare filling: Boil diced potatoes in salted water for 6-7 minutes until just tender but not soft. Drain completely and set aside.
- Temper and cook aromatics: Heat 2 tbsp ghee in a large pan over medium heat. Add cumin and mustard seeds; toast 30 seconds until fragrant. Add minced ginger and green chilies; cook 1 minute. Add potatoes and peas; stir constantly for 2 minutes. Season with garam masala, amchur, salt, and pepper. Fold in cilantro. Cool completely before assembling.
- Shape samosas: Divide dough into 12 equal balls. Roll each to 5-inch circle on lightly oiled surface. Cut circle in half. Wet the straight edge with water, roll into cone shape, overlapping edges by 1/4 inch and sealing. Fill cone with 1.5 tbsp potato mixture, leaving 1/2 inch at top. Wet top edges and fold to seal into triangle.
- Heat oil to 325°F in a heavy-bottomed pot or deep fryer. Fry 4-5 samosas at a time, 4-5 minutes per batch, rotating halfway through, until deep golden brown and crisp. Oil temperature must not exceed 350°F or samosas will brown too fast outside while staying raw inside.
- Drain fried samosas on paper towels for 2 minutes. Serve immediately while still warm and crispy with tamarind chutney, cilantro chutney, or fresh lime wedge.
Inspired by Vijay Sadhu’s winning samosas. This is a plausible recreation, not the chef’s original recipe.