Classic Indian Samosas
Traditional dish · Indian
Crispy, golden-brown triangular pastries filled with a savory mixture of spiced potatoes, peas, and sometimes onions. A beloved Indian snack, perfect for tea time or as an appetizer.
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Ingredients
- All-purpose flour (Maida)2 cups
- Ghee or Oil1/4 cup
- Carom seeds (Ajwain)1/2 tsp
- Salt1 tsp
- Water1/2 cup (approx)
- Potatoes3 medium
- Green peas1/2 cup
- Onion1 small, finely chopped
- Ginger, grated1 tsp
- Green chilies, finely chopped1-2
- Cumin seeds1 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Turmeric powder1/4 tsp
- Amchur (dry mango powder)1/2 tsp
- Oil for deep fryingas needed
Steps
- 1
For the dough: Mix flour, carom seeds, salt, and ghee/oil. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
- 2
For the filling: Boil and mash potatoes. Heat 1 tbsp oil, add cumin seeds, then chopped onion, ginger, and green chilies. Sauté until onions are translucent.
- 3
Add mashed potatoes, green peas, coriander powder, garam masala, turmeric powder, amchur, and salt. Mix well and cook for 5 minutes. Let the filling cool.
- 4
Divide the dough into equal portions. Roll each portion into a small circle, then cut in half. Take one half-circle, moisten the straight edge with water, and form a cone shape.
- 5
Fill the cone with the potato mixture and seal the edges firmly with water.
- 6
Heat oil for deep frying over medium heat. Carefully fry the samosas until golden brown and crisp on all sides. Drain on paper towels.
