Samosa (समोसा) — Indian Crispy Fried Pastry with Spiced Potato Filling

• 250 gAll-purpose flour
• 4 gFine salt (About 3/4 tsp)
• 2 gAjwain (carom seeds) (About 1 tsp)
• 45 mlNeutral oil (About 3 tbsp)
• 120 mlWater (Add exactly as needed for a stiff dough; this amount is typical)
• 3 tbspvegetable oil or ghee (for cooking the filling)
• 650 gYukon Gold potatoes, peeled and cut into 2 cm chunks
• 120 gGreen peas (fresh or frozen)
• 2 gCumin seeds (About 1 tsp)
• 2 gFennel seeds (About 1 tsp)
• 10 gGreen chili, finely chopped (About 1 medium; reduces heat if deseeded)
• 12 gGinger, finely grated (About 1 tbsp)
• 6 gGround coriander (About 2 tsp)
• 3 gGaram masala (About 1 tsp)
• 1 gGround turmeric (About 1/2 tsp)
• 2 gKashmiri chili powder (About 1 tsp for color and mild heat)
• 3 gAmchur (dried mango powder) (About 1 tsp)
• 15 gCilantro, finely chopped (About 1/2 cup loosely packed)
• 15 mlLemon juice (About 1 tbsp)

Instructions

1. 1

   Make the dough: In a bowl, mix flour, salt, and ajwain until evenly distributed. Add 45 ml oil and rub it into the flour with your fingertips for 2–3 minutes until the mixture looks like coarse sand and holds its shape when squeezed.

2. 2

   Add 120 ml water and mix to form a stiff, not-sticky dough; knead for 6–8 minutes until smooth and firm. Cover the dough and rest it for 30 minutes at room temperature so the gluten relaxes and the crust fries up flaky instead of shrinking.

3. 3

   Cook the potatoes: Boil the potato chunks in lightly salted water until just tender, 10–12 minutes, then drain very well. Let them steam-dry in the colander for 5 minutes so the filling stays dry and the samosas stay crisp.

4. 4

   Build the filling base: Heat 30 ml oil in a skillet over medium heat and add cumin and fennel seeds; let them sizzle for 20–30 seconds until fragrant. Stir in ginger and green chili and cook for 30 seconds, keeping the heat moderate so the aromatics do not scorch.

5. 5

   Heat 3 tablespoons of oil or ghee in a skillet over medium heat. Season the filling: Add ground coriander, turmeric, Kashmiri chili powder, and garam masala and toast for 15 seconds to bloom the spices. Add peas and cook for 2 minutes, then add the drained potatoes and salt.

6. 6

   Finish the filling: Gently crush the potatoes with a spatula so you have a mix of small chunks and mash; avoid turning it into a smooth puree. Turn off the heat and mix in amchur, cilantro, and lemon juice, then cool the filling completely to room temperature before shaping.

7. 7

   Make sealing paste: Whisk 30 g flour with 45 ml water until smooth and thick like glue. Keep it covered so it does not form lumps or dry out while you shape the samosas.

8. 8

   Divide and roll: Divide the rested dough into 6 equal pieces (about 70 g each) and keep them covered. Roll one piece into an oval about 20 cm long and 2 mm thick, using minimal dry flour so the edges seal cleanly.

9. 9

   Form the cone: Cut the oval in half to make two semicircles. Brush sealing paste along the straight edge, then overlap the edges to form a cone with a tight seam; press firmly so there are no gaps that could leak oil inside.

10. 10

    Fill and seal: Fill the cone with 55–60 g cooled potato mixture, leaving 1.5 cm headspace at the top. Brush sealing paste on the inside rim, pinch closed, and create a small pleat in the center for the classic samosa shape; seal firmly and keep the shaped samosa covered while repeating.

11. 11

    Fry low and slow: Heat 900 ml oil in a deep pot to 160°C; this lower temperature helps the crust cook through and turn blistered and flaky. Fry 3–4 samosas at a time for 8–10 minutes, turning often, until they are set and pale golden.

12. 12

    Finish crisping: Increase oil temperature to 180°C and fry the same batch for 2–3 minutes until deep golden brown and very crisp. Drain on a rack for 2 minutes before serving so steam does not soften the crust, then repeat with remaining samosas.