Samosa (समोसा) — Indian Crispy Spiced Potato and Pea Pastry

• 250 gall-purpose flour (plus 10 g extra for dusting)
• 5 gfine salt (about 1 tsp)
• 2 tspcarom seeds (ajwain) (lightly crushed)
• 60 mlneutral oil (for shortening (moyan))
• 140 mlwater (room temperature)
• 600 grusset potatoes (peeled weight; cut into 3 cm chunks)
• 150 ggreen peas (fresh or frozen)
• 2 tspcumin seeds
• 1 tspfennel seeds (lightly crushed)
• 2 tspcoriander seeds (coarsely crushed)
• 2green chili (finely chopped (about 20 g total))
• 15 gginger (finely grated)
• 1 tspground turmeric
• 1.5 tspKashmiri chili powder (for color and mild heat)
• 1 tspground cumin
• 2 tspamchur (dried mango powder) (adds tang)
• 1 tspgaram masala
• 15 gcilantro (finely chopped)

Instructions

1. 1

   Make the dough by mixing flour, salt, and crushed ajwain in a bowl until evenly combined. Add 60 ml oil and rub it into the flour for 2–3 minutes until the mixture looks sandy and holds a clump when pressed.

2. 2

   Add 140 ml water gradually and bring the dough together into a firm, smooth ball; it should feel stiffer than chapati dough. Knead for 6 minutes, cover tightly, and rest for 30 minutes so the gluten relaxes and rolling becomes easier.

3. 3

   Cook the potatoes by simmering them in salted water until just tender, about 12–15 minutes, then drain well. Let them steam-dry for 5 minutes, then roughly mash so you still have small chunks for a better texture.

4. 4

   Heat 30 ml oil in a skillet over medium heat and add cumin seeds, fennel seeds, and crushed coriander seeds. Fry for 30–45 seconds until fragrant, then stir in green chili and ginger and cook for 30 seconds to remove raw sharpness.

5. 5

   Add turmeric, Kashmiri chili powder, and ground cumin and stir for 10 seconds so the spices bloom without burning. Add potatoes, peas, salt, amchur, and garam masala, then cook 3–4 minutes, stirring and lightly pressing to combine.

6. 6

   Turn off the heat and fold in chopped cilantro, then spread the filling on a plate to cool completely. Cooling is essential because warm filling creates steam that can crack the pastry and soften the crust.

7. 7

   Make a sealing paste by whisking 15 g flour with 30 ml water until smooth and thick like glue. Cover it so it does not dry out while you shape the samosas.

8. 8

   Divide the rested dough into 6 equal pieces and keep them covered to prevent drying. Roll one piece into an oval about 18 cm long and 2 mm thick, then cut it in half to form two semicircles.

9. 9

   Form a cone by folding one semicircle into a cone shape, overlapping the straight edges by about 1.5 cm. Brush the overlap with sealing paste, press firmly to seal, and ensure the cone tip is closed so filling cannot leak.

10. 10

    Fill the cone with 55–60 g of cooled potato-pea filling, leaving 1.5 cm space at the top for sealing. Brush the inside edge with sealing paste, pinch the top closed, then create a small pleat on one side and press again to form the classic triangular samosa.

11. 11

    Repeat shaping with the remaining dough and filling, keeping finished samosas covered with a towel. If any seams look dry, dab a small amount of paste and reseal so they stay intact during frying.

12. 12

    Heat 1200 ml oil in a deep pot to 160°C and maintain this lower temperature for the first stage of frying. Fry 4–5 samosas at a time for 8 minutes, turning occasionally, until they are set and pale golden; this slow fry prevents blistering and helps crisp the shell.

13. 13

    Increase the oil temperature to 180°C and fry the same batch for 2–3 minutes until deep golden and very crisp. Drain on a rack for 3 minutes before serving so steam escapes and the crust stays crunchy.