Ingredients
For the Dough:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 2 tbsp vegetable oil
- ¾ cup water plus 1 tbsp
For the Potato Samosa Filling:
- 1 lb potatoes, peeled and chopped
- 3 tbsp butter
- 1 medium onion, finely chopped
- 2 tbsp finely chopped jalapeño
- 2 tsp finely grated ginger, packed
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 1 ¼ tsp salt, divided
- ⅓ cup frozen peas
- 2 tbsp finely chopped fresh cilantro
Instructions
- Make the dough: In a large mixing bowl, combine the all-purpose flour and salt. Stir in the vegetable oil, then gradually add the water, a little at a time, mixing until the dough becomes workable. Knead lightly to form a ball, then cover it with a damp kitchen towel and let it rest at room temperature for 30 minutes.
- Prepare the potato filling: Place the chopped potatoes in a medium saucepan and cover with about 1 inch of water. Boil until tender, then drain thoroughly in a colander. Coarsely mash the potatoes with a fork and set aside. In the same saucepan, melt butter over medium heat. Add the finely chopped onion and ½ tsp salt, cooking for about 6 minutes until the onions are translucent and beginning to brown. Stir in jalapeño and ginger, cooking for another minute. Add cumin seeds, garam masala, turmeric, and cayenne pepper; cook for 30 seconds until the spices are aromatic. Mix in the mashed potatoes, the remaining salt, frozen peas, and chopped cilantro. Stir until well combined. Transfer the filling to the refrigerator to cool.
- Shape the samosas: Divide the rested dough into 6 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into a thin circle. Using a sharp knife, cut each circle in half lengthwise to make two semicircles. Take one semicircle and brush water along the edges. Fold it into a cone shape, pressing the edges firmly to seal. Hold the cone upright, fill with about 2 tablespoons of the potato filling, then pinch the top edges to seal completely, shaping it to have a flat bottom so it can stand. Repeat with the remaining dough and filling to make 12 samosas.
- Fry the samosas: Pour vegetable oil into a deep saucepan or Dutch oven to a depth of about 3 inches. Heat the oil over medium heat until it reaches approximately 200ºF (93ºC). Carefully add samosas in batches and fry for about 15 minutes, turning occasionally until they become golden. Increase the heat to high and fry for an additional 5 minutes until they turn a deep golden brown, ensuring crispiness. Remove the samosas with a slotted spoon and drain on paper towels to remove excess oil.
Notes
- Ensure the oil temperature is maintained to prevent the samosas from absorbing too much oil or cooking unevenly.
- The filling can be made a day ahead and stored in the refrigerator for convenience.
- For a lighter version, samosas can be baked instead of fried, but traditional taste and texture come from deep frying.
- Adjust the level of cayenne and jalapeño according to preferred spice tolerance.
- Serve samosas hot with chutney or yogurt for an authentic experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
