Crispy triangular pastries filled with spiced potatoes and peas — India's most loved street food.
Samosas are India's iconic snack — crispy fried triangular pastries with golden flaky shells encasing spiced mashed potatoes, peas, and fragrant masala. Served with mint chutney and tamarind sauce, they're perfect for tea time, parties, or any occasion. The contrast of shatteringly crisp shell and warm spicy filling is utterly addictive.
Serves 8
Combine flour, ghee, ajwain, and salt. Rub with fingers until crumbly. Add cold water gradually to form firm dough. Cover and rest 30 minutes.
Heat ghee. Add cumin seeds. When sizzling, add ginger and chilies. Cook 30 seconds.
Add cumin, coriander, garam masala, amchur, chili powder. Cook 30 seconds.
Add potatoes, peas, salt, and cilantro. Mix well. Cool completely.
Divide dough into 8 balls. Roll each into 18cm oval. Cut in half.
Take half-circle. Form into cone by sealing straight edge with water. Fill with 2 tbsp filling. Seal top edge with water to make triangle.
Heat oil to 150°C — lower than typical frying for samosas.
Fry samosas slowly for 8-10 minutes, turning occasionally, until deep golden and bubbly. Low heat creates crispy, flaky shell.
Drain on paper towels. Serve hot with mint chutney and tamarind sauce.
Low oil temperature creates flaky shell — high heat makes them oily and tough.
Filling must be cold and dry to seal samosas properly.
Add boiled lentils to filling for more protein.
Keema samosa: use ground meat filling.
Best fresh. Reheat in oven at 200°C for 8 minutes.
Samosas originated in Central Asia and were brought to India by traders. They've been a beloved Indian snack for centuries.
Yes — brush with oil and bake at 200°C for 25 minutes. Less flaky but works.
Per serving (130g / 4.6 oz) · 8 servings total
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