Samosa

Nutrition · per serving

Steps

1. 1

   Peel the potatoes and cut them into 2 cm chunks so they cook quickly. In a saucepan, cover with water, bring to a boil, and simmer for 10-12 minutes until just tender but not waterlogged. Drain well and let the steam escape; drier potatoes make a less soggy filling.

   300 g potatoes
2. 2

   While the potatoes cook, make the dough. In a bowl, rub the neutral oil into the plain flour, fine salt, and ajwain seeds until the mixture resembles coarse crumbs. Add the water and bring together into a firm dough; do not knead until smooth like bread dough, or the crust can turn bready instead of flaky. Cover and rest for 15 minutes.

   150 g plain flour1/2 tsp fine salt1/2 tsp ajwain seeds30 ml neutral oil55 ml water
3. 3

   Mash the drained potatoes roughly, keeping some small chunks for texture. Heat 15 ml neutral oil in a frying pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant, then add the fresh ginger and green chilli and cook briefly without browning.

   300 g potatoes15 ml neutral oil1 tsp cumin seeds10 g fresh ginger, finely grated1 small green chilli, finely chopped
4. 4

   Add the green peas, ground coriander, garam masala, turmeric, red chilli powder, and fine salt. Stir for 1 minute to bloom the spices. Add the mashed potatoes and toss well so the spices coat everything evenly. Finish with fresh coriander leaves and lemon juice. Cook 1 more minute, then spread the filling on a plate to cool quickly; cool filling prevents the pastry from softening.

   80 g green peas1 tsp ground coriander3/4 tsp garam masala1/4 tsp turmeric1/4 tsp red chilli powder3/4 tsp fine salt300 g potatoes2 tbsp fresh coriander leaves, chopped2 tsp lemon juice
5. 5

   Mix the plain flour and water into a thick paste for sealing. Divide the rested dough into 4 equal balls. Roll each ball into an oval about 16 cm long and 2 mm thick, then cut each oval in half crosswise to make 8 semicircles total.

   1 tbsp plain flour1 tbsp water
6. 6

   Take one semicircle and lightly moisten the straight edge with a little flour paste. Form it into a cone, overlapping the straight sides and pressing firmly to seal. Fill with about 2 tablespoons of potato mixture, leaving a small border. Seal the open top with more paste, pressing out any trapped air. Repeat with the remaining pastry and filling.

   1 tbsp plain flour1 tbsp water300 g potatoes80 g green peas
7. 7

   Heat the 600 ml neutral oil in a deep pan over low-medium heat to about 150-160°C. Fry the samosas in small batches for 10-12 minutes, turning occasionally, until evenly golden and crisp. Start at a moderate temperature rather than very hot oil; this helps the pastry blister gently and cook through without burning. Increase the heat slightly near the end if needed for colour.

   600 ml neutral oil
8. 8

   Drain the samosas on a rack or paper towel for 2 minutes. Serve hot, ideally with mint chutney or tamarind chutney.

Origin & History

Samosa has a long history that traces back to Central and West Asia before becoming deeply rooted in the Indian subcontinent. In India, it evolved into the beloved fried pastry filled with spiced vegetables or meat, with potato versions becoming especially popular after potatoes were introduced to the region. Today it is one of the most iconic street snacks across South Asia.