How to make Indian potato samosa

Ingredients

1. For the dough:

- 1 cup all-purpose flour

- 2 tablespoon oil or ghee

- 1/4 teaspoon salt

- 1/4 cup water (adjust as needed)

2. For the filling:

- 2 large potatoes, boiled, peeled, and diced

- 1/2 cup green peas (fresh or frozen)

- 1 tablespoon oil

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon mustard seeds (optional)

- 1/2 teaspoon fennel seeds (optional)

- 1/2 teaspoon garam masala

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 1/4 teaspoon red chili powder (adjust to taste)

- Salt, to taste

- 1 tablespoon fresh cilantro, chopped

- 1 tablespoon lemon juice (optional)

3. For frying: Oil for deep frying

Four samosas are served on a basket. Photo by Pexels/Satyam Verma

Instructions

1. Prepare the dough

- In a mixing bowl, combine the flour, salt, and oil or ghee. Rub the oil into the flour until the mixture resembles breadcrumbs.

- Add water a little at a time, kneading until it forms a smooth, stiff dough. Cover with a damp cloth and set aside for 20–30 minutes.

2. Make the filling

- Heat oil in a pan over medium heat. Add cumin seeds (and mustard or fennel seeds if using) and let them sizzle for a few seconds.

- Add diced potatoes and green peas, and sauté for 2-3 minutes.

- Add turmeric, coriander powder, cumin powder, garam masala, and red chili powder. Stir well to coat the potatoes and peas with spices.

- Add salt to taste, cilantro, and lemon juice if desired. Mix well and cook for another 1–2 minutes. Set aside to cool.

3. Shape the samosas

- Divide the dough into small balls (about the size of a golf ball). Roll each ball into a circle, about 5-6 inches in diameter.

- Cut the circle in half to form two semi-circles. Take one semi-circle and form a cone by folding it and sealing the edge with a little water.

- Fill the cone with 1-2 tablespoon of the potato mixture, then seal the open edge with water to close the samosa. Repeat with the remaining dough and filling.

4. Fry the samosas

- Heat oil in a deep pan over medium heat. Fry the samosas in batches until golden brown and crispy, turning occasionally for even cooking. This usually takes about 5-7 minutes per batch.

- Remove the samosas and drain them on a paper towel.

5. Serve

Serve hot with mint chutney, tamarind sauce, or ketchup.

Tips

- For extra flavor, add a pinch of chaat masala to the filling.

- To ensure crispy samosas, fry on medium heat so they cook evenly without browning too quickly.

*This recipe was created with the assistance of AI.