Crispy Golden Pastry Samosas (Printable Version)
Crispy pastry filled with spiced potatoes, peas, and aromatic herbs. Ideal Indian appetizer or snack for any occasion.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water, adjusted as needed
→ Filling
05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup green peas, fresh or frozen
07 - 1 small onion, finely chopped
08 - 2 tablespoons vegetable oil
09 - 2 teaspoons fresh ginger, grated
10 - 2 cloves garlic, minced
11 - 1 green chili, finely chopped
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric powder
16 - 1/2 teaspoon chili powder
17 - Salt to taste
18 - 2 tablespoons fresh cilantro, chopped
19 - 1 tablespoon fresh lemon juice
→ Frying
20 - Vegetable oil for deep frying
# Directions:
01 - Combine flour and salt in a mixing bowl. Add vegetable oil and rub into the flour until mixture resembles coarse crumbs. Gradually incorporate water while kneading to form a firm, smooth dough. Cover and let rest for 30 minutes to develop gluten structure.
02 - Boil diced potatoes in a saucepan until tender, approximately 10 minutes. Drain thoroughly and set aside. Heat oil in a skillet over medium heat. Sauté onion, ginger, garlic, and green chili until onion becomes translucent. Add ground spices and cook for 1 minute to release aromatics. Fold in potatoes and peas, seasoning with salt. Cook for 3 to 4 minutes, partially mashing potatoes for texture. Remove from heat, stir in cilantro and lemon juice, and allow to cool completely.
03 - Divide dough into 6 equal portions and roll into balls. Roll each ball into a 6-inch circle, then cut in half to create semi-circles. Lightly moisten straight edges with water, form cones by bringing edges together, and press firmly to seal. Fill each cone with approximately 2 tablespoons of cooled filling. Seal open edges by pressing to form triangular pockets. Repeat process with remaining dough and filling.
04 - Heat oil in a deep pan to 350°F. Fry samosas in small batches, turning occasionally, until golden brown and crispy, about 5 to 6 minutes per batch. Transfer to paper towels to drain excess oil. Serve immediately accompanied by mint chutney or tamarind sauce.
# Expert Advice:
01 -
- That moment you bite through the crispy shell into the spiced, potato filling is absolutely worth the effort
- These freeze beautifully, so you can make a big batch and surprise yourself with homemade snacks on busy days
02 -
- Cool the filling completely before wrapping, otherwise the dough will become soggy and tear
- Seal the edges firmly with water, any gaps will cause the filling to burst out during frying
03 -
- Keep the covered dough nearby while you work, it dries out quickly and becomes difficult to fold
- If the edges will not seal, dab a little more water with your finger and press again