Crispy Indian Samosas with Potato and Pea Filling
shared by המטבח של Nibblore
These golden samosas have a thin, crisp pastry shell filled with warmly spiced potatoes, peas, and fresh cilantro. Resting the dough and blooming the spices build better texture and deeper flavor, while frying gently before a final high-heat crisping helps prevent large bubbles and cracks. Serve them hot as an appetizer or snack with your favorite chutney. • The filling must be cool and dry before shaping; warm filling softens the dough and can cause the seams to open. • Do not flour the rolling surface unless the dough is truly sticking, as excess flour makes the samosas harder to seal. • The first fry at a moderate temperature creates small, even pastry layers; oil that is too hot will brown the shell before it becomes crisp. • Check the oil temperature between batches and avoid crowding the pot, which quickly lowers the temperature. • Replace the ajwain seeds with the same amount of cumin seeds for a different but aromatic flavor. • Use the same amount of blanched fresh peas instead of frozen peas. • For a milder filling, omit the green chili and add a pinch of black pepper. • Replace the lemon juice with the same amount of lime juice. Store cooled, fried samosas in an airtight container in the refrigerator for up to 3 days. To freeze for up to 2 months, freeze them in a single layer before transferring them to an airtight freezer bag. Reheat on a wire rack in a 190°C oven for 8-10 minutes from the refrigerator or 15-18 minutes from frozen; microwaving will soften the pastry.
- Total time
- 80 min
- Servings
- 12
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 250 gall-purpose flour
- ½ tspfine salt
- ½ tspajwain seeds
- 60 mlvegetable oil
- 80–95 mlcold water
- 500 gpotatoes, peeled and cut into 3 cm cubes
- 120 gfrozen green peas, thawed
- 1 tbspvegetable oil
- 1 tspcumin seeds
- 2 tspfresh ginger, finely grated
- 1green chili, finely chopped
- 1 tspground coriander
- ½ tspground cumin
- ¼ tspground turmeric
- ¾ tspgaram masala
- ¾ tspfine salt
- 1 tbsplemon juice
- 15 gfresh cilantro leaves, chopped
- 1 tbspall-purpose flour, for sealing paste
- 2 tbspwater, for sealing paste
- 1 lvegetable oil, for deep-frying
Instructions
- 1Make the dough: Combine the 250 g flour, salt, and ajwain seeds in a bowl. Add 60 ml oil and rub it into the flour with your fingertips for 2 minutes, until the mixture resembles crumbs and holds together when a handful is squeezed in your palm.
- 2Add 80 ml cold water and knead for 5 minutes to form a stiff but uniform dough. If any dry flour remains, add the remaining water 1 teaspoon at a time. Cover and let the dough rest at room temperature for 30 minutes.
- 3Meanwhile, place the potatoes in a saucepan and cover with cold water by 3 cm. Bring to a boil and cook for 10-12 minutes, until a knife slides in easily but the cubes are not falling apart. Drain thoroughly, cool for 5 minutes, and mash coarsely, leaving small chunks.
- 4Heat 1 tablespoon oil in a wide skillet over medium heat. Add the cumin seeds and fry for 30 seconds, until fragrant. Add the ginger and chili and stir for another 30 seconds.
- 5Reduce the heat to medium-low, add the ground coriander, ground cumin, and turmeric, and stir for 15 seconds. Immediately add the potatoes, peas, and salt; cook, stirring and folding, for 4-5 minutes, until the peas are hot and the filling is dry and evenly mixed.
- 6Remove from the heat and stir in the garam masala, lemon juice, and cilantro. Taste and adjust the salt, then spread the filling on a plate and let it cool completely for about 15 minutes.
- 7Mix 1 tablespoon flour and 2 tablespoons water in a small bowl to make a smooth paste. Divide the dough into 6 equal balls and keep them covered. On an unfloured surface, roll one ball into a thin oval about 18 × 14 cm, then cut it crosswise into two semicircles.
- 8Brush a little flour paste along the straight edge of one semicircle. Bring the two corners of the straight edge together, overlapping them by about 1 cm to form a cone, and press the seam firmly. Fill with about 2 tablespoons filling, leaving a 1.5 cm border; brush paste around the open edge and pinch tightly to seal. Repeat to make 12 samosas, keeping them covered with a towel.
- 9Pour the frying oil into a heavy, deep pot to a depth of at least 6 cm and heat to 155°C. Fry 3-4 samosas at a time for 6-8 minutes, turning occasionally and keeping the oil between 150-160°C, until the pastry is firm and evenly golden.
- 10Increase the oil temperature to 175°C and fry the golden samosas again in batches for 45-60 seconds, until crisp and deep golden brown. Transfer to a wire rack, rest for 5 minutes, and serve hot.