Recipe Index

Ingredients

• 1 1/2 cups flour (plain/all purpose)
• 1 tsp ajwain seeds
• 1/2 tsp salt (cooking/kosher)
• 4 tbsp ghee ((melted and cooled) or oil (any vegetable))
• 6 tbsp water ((cold tap water))
• 17¾ oz/1 potatoes (starchy/all-rounder)
• 2 tbsp vegetable/canola oil
• 1 tsp cumin seeds
• 1/4 tsp black mustard seeds
• 1/2 tsp coriander seeds
• 1 tbsp fresh ginger (finely grated)
• 1 tbsp green chilli (finely chopped (serrano or cayenne))
• 1/2 cup frozen green peas ((thawed))
• 1 tsp garam masala
• 1/4 tsp amchur
• 1/2 tsp asafoetida
• 1/4 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp salt (kosher/cooking)
• 2 tbsp coriander/cilantro leaves (finely chopped)
• Vegetable/Canola oil for frying ((at least 1 quart))
• Tamarind Dipping Sauce (- see separate recipe card below)

Method

1. Peel the potatoes, halve them, cover them with cold water in a pot, bring them to the boil and cook them for about 10 minutes until very soft.
2. Drain the potatoes onto a plate and mash them roughly with a fork, leaving some large chunks for texture.
3. Heat the vegetable or canola oil in a large skillet over medium heat and stir the cumin seeds, black mustard seeds and coriander seeds for about 30 seconds until fragrant, without letting them burn.
4. Add the finely grated fresh ginger, finely chopped green chilli and thawed frozen green peas and stir them for another minute or so until the chilli softens.
5. Stir in the garam masala, amchur, asafoetida, cumin powder, turmeric powder and salt and cook the spices for 30 seconds.
6. Add the mashed potato and stir it gently through the spiced oil for about 1 minute, then take the filling off the stove, fold in the finely chopped coriander leaves, spread it on a plate and let it cool completely.
7. Stir the flour, salt and ajwain seeds together in a bowl, rub the melted and cooled ghee or oil in with your fingertips until the mixture looks like breadcrumbs, then mix in the cold water to form a pliable, soft ball of dough.
8. Cover the dough and rest it for 30 minutes, then cut it into 6 equal portions and roll each one into a ball, keeping them covered so they do not dry out.
9. Roll each ball between sheets of baking paper, without flouring the surface, into a disc about ⅛ in thick and 6¼ in across, and cut each disc in half to make two semicircles.
10. Brush the straight edge of a semicircle with water, fold it into a cone with about ½ in of overlap, press the seam to seal, hold the cone in the O of your thumb and forefinger and fill it with about 2 tablespoons of the cooled potato mixture.
11. Brush the open pastry edge with water, press it shut, set the samosa sealed edge down, fold that edge over, trim any excess pastry, fold in the corners and pinch the top corner to a point; repeat until you have 12 samosas.
12. Heat 2 in of vegetable or canola oil in a deep pan to 320F and fry 3 or 4 samosas at a time for 3 minutes, moving them so they do not catch brown spots on the base; drain them on paper towels and repeat with the rest.
13. Raise the oil to 375F and fry the samosas a second time, 3 or 4 at a time, for one and a half to 2 minutes until deep golden, then drain them again on paper towels.
14. Serve the hot samosas with the tamarind dipping sauce for dunking.

Prep: 30 min · Cook: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data