Description
This classic Indian snack features crispy, golden samosas filled with a flavorful mixture of spiced potatoes and peas. The dough is made with all-purpose flour and ghee, creating a flaky texture when fried. The filling combines cumin, coriander, fennel seeds, ginger, green chili, garam masala, and fresh cilantro for a well-balanced, aromatic bite. Perfect as an appetizer or snack, these samosas pair beautifully with mango chutney or tamarind sauce.
Ingredients
Scale
Dough
- 2 cups all purpose flour
- 1 teaspoon thyme
- 1 teaspoon salt
- ¼ cup ghee (clarified butter)
- 8–12 tablespoons cold water
Filling
- 1 lb russet potatoes
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 tablespoon ginger, minced
- 1 green chili, diced
- 1 cup green peas
- 1 teaspoon lemon juice
- 1 teaspoon fennel powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon cilantro, minced
- Salt to taste
For Frying
- Oil for frying (about 2 inches deep)
Instructions
- Make the Dough: In a bowl, whisk together 2 cups all purpose flour, 1 teaspoon thyme, and 1 teaspoon salt. Add ¼ cup ghee and mix with your fingers until incorporated into a shaggy dough.
- Knead the Dough: Add 8-12 tablespoons cold water, one tablespoon at a time, kneading until a fairly stiff dough forms that does not stick to your hands.
- Rest Dough: Cover the dough and let it rest for 30 minutes to relax the gluten.
- Boil Potatoes: Peel and cut 1 lb russet potatoes into 2-inch chunks. Boil until just fork-tender, then drain and roughly chop or crumble; avoid mashing.
- Prepare Filling Spices: Heat 1 tablespoon ghee in a medium pan over medium-high heat. Add cumin seeds, coriander seeds, and fennel seeds; sauté until fragrant and sizzling.
- Sauté Aromatics and Vegetables: Add minced ginger, diced green chili, and green peas to the pan. Sauté for about 2 minutes to soften and blend flavors.
- Combine Spices and Potatoes: Add lemon juice, turmeric, garam masala, fennel powder, minced cilantro, salt to taste, and the prepared potatoes. Mix well and cook another 2 minutes. Remove from heat and cool.
- Divide Dough: Divide rested dough into six equal portions, shape into balls, cover, and rest for 10 more minutes.
- Roll Dough: Roll each ball into a flat disk about 7 inches in diameter between parchment paper. Keep rolled dough covered to prevent drying.
- Form Cones: Cut the circle in half. Moisten the straight edge of one half and fold into a cone shape, pressing edges to seal.
- Fill Cones: Fill each cone with about two tablespoons of the filling, gently packing it. Moisten the open edge and seal completely.
- Heat Oil for Frying: Heat 2 inches of oil in a heavy-bottom pan over medium heat. Test readiness with a toothpick; it should sizzle upon contact.
- Fry Samosas: Fry samosas in batches with space between them, about 1 minute per side, until golden and crispy without dark spots.
- Drain Excess Oil: Remove samosas and place on paper towel-lined plates to absorb oil.
- Serve: Serve hot with mango chutney or tamarind sauce for dipping.
Notes
- Ensure the dough is stiff enough to avoid tearing when forming samosas.
- Potatoes should be fork-tender but firm to give texture to the filling.
- Use medium heat when frying to ensure samosas cook through without burning.
- Keep rolled dough covered to prevent drying out, which can cause cracks when folding.
- Adjust chili quantity to suit your spice preference.
- Ghee can be substituted with vegetable oil in the dough for a different flavor profile.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Samosas, Indian snack, fried snack, potato samosas, vegetarian appetizer
