Samosa

Ingredients

• 3 medium russet potatoes, boiled and roughly mashed
• 1 cup frozen peas, thawed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 2 cups all-purpose flour
• 1/4 cup ghee or neutral oil (for dough)
• 1/2 tsp ajwain (carom seeds)
• Neutral oil, for deep frying

Steps

1. 1

   1. Make the dough: combine flour, ajwain, a pinch of salt, and ghee, rubbing until the mixture resembles coarse breadcrumbs, then add cold water a tablespoon at a time until a firm, non-sticky dough forms. Rest covered for 30 minutes.

2. 2

   2. Cook the filling: heat a splash of oil in a pan over medium heat, fry cumin seeds until they pop, then add onion and cook until golden. Add garlic and ginger and stir for one minute, then fold in the mashed potato, peas, and all spices, cooking for 3 minutes. Remove from heat, stir in cilantro and lemon juice, and let cool completely.

3. 3

   3. Divide the dough into 8 equal balls and roll each into a thin oval, then cut in half to form two semicircles. Fold each semicircle into a cone, seal the straight edge with a dab of water, and fill with a heaped tablespoon of the cooled potato mixture.

4. 4

   4. Press the open top firmly shut, crimping the edges with your fingers or a fork to ensure a tight seal, forming the classic triangular shape.

5. 5

   5. Heat oil in a deep heavy pot to 160°C (325°F) and fry samosas in batches for 8–10 minutes, turning occasionally, until deeply golden and crisp. Keep the heat low and steady — rushing with high heat leaves the pastry pale and greasy.

6. 6

   6. Drain on a wire rack or paper towels and serve hot with green chutney or tamarind sauce.