Crispy Spiced Potato Samosas
Shatteringly crisp, golden-brown pastry triangles stuffed with a warmly spiced filling of fluffy potatoes, sweet peas, and toasted cumin that shatters at first bite and gives way to a soft, savory center. These iconic Indian parcels are the ultimate street food elevated to a lunch-worthy feast when served with tangy tamarind and cool mint chutney.
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons oil or ghee (for dough)
- 1/2 teaspoon carom seeds (ajwain)
- 4 large potatoes, boiled, peeled, and roughly mashed
+ 13 more ingredients
Instructions
Make the dough: Combine flour, 1/2 teaspoon salt, and carom seeds. Rub in the 4 tablespoons of oil with your fingertips until the mixture resembles coarse breadcrumbs. Add water a tablespoon at a time (about 1/3 cup total) and knead into a firm, smooth dough. It should be stiffer than roti dough. Cover with a damp cloth and rest for 30 minutes.
Prepare the filling: Heat 2 tablespoons oil in a pan. Add cumin seeds and fennel seeds, letting them crackle for 15 seconds. Add minced ginger and green chilies, sauteing for 1 minute.
Add the green peas and cook for 2-3 minutes. Stir in all the dry spice powders (coriander, garam masala, amchur, red chili) and cook for 30 seconds until fragrant.
Add the mashed potatoes and salt. Mix everything thoroughly, ensuring the spices are evenly distributed. The filling should be well-seasoned and slightly chunky, not a smooth puree. Fold in the cilantro. Let the filling cool completely.
Divide the dough into 6 equal balls. Roll each ball into an oval about 7 inches long. Cut each oval in half to create two semicircles.
Take one semicircle, moisten the straight edge with water, and fold it into a cone shape, pressing the seam firmly to seal. Fill the cone about 3/4 full with the potato mixture. Moisten the open edge and pinch it closed, crimping with a fork for a tight seal. Repeat with all pieces.
Heat oil in a deep pot to 300F (150C). Yes, start at a lower temperature. Gently slide in 3-4 samosas and fry on low-medium heat for 8-10 minutes, turning occasionally, until the pastry is cooked through and pale golden. Then increase heat to 350F (175C) and fry for 2-3 more minutes until deeply golden and crisp. Drain on paper towels.
Serve hot with tamarind chutney, mint-cilantro chutney, and thinly sliced onion rings.
Nutrition Estimate
Per serving • Estimated by Blinner AI