IndiaSouth Asia

Samosas

Name: Samosas
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 cups All-purpose flour, for the dough; 1½ tsp Table salt, divided; ¼ cup Vegetable oil, for the dough; 680 g Russet potatoes, boiled, peeled, and roughly mashed; ½ cup Frozen peas; 1 tbsp Vegetable oil, for the filling; 1 tsp Cumin seeds; 1 tbsp Ginger root, grated; 10 g Serrano peppers, minced; 1 tsp Ground coriander; 1 tsp Garam masala; ½ tsp Cayenne pepper (ground); 1 Lemon, juiced; ¼ cup Cilantro, chopped; 4 cups Vegetable oil, for deep-frying

1 hr 30 minServes 6$51.59

A short dough of flour, oil, and salt is shaped into cones around a filling of potatoes and peas cooked with cumin, ginger, green chile, coriander, and garam masala, then fried slowly until crisp and blistered. Lemon juice supplies the tartness of dried mango powder (amchur), and carom seeds are omitted; neither is a canonical ingredient.

Ingredients

2 cupsAll-purpose flourfor the doughBuy 1 bag
1½ tspTable saltdividedBuy 1 canister
¼ cupVegetable oilfor the doughBuy 3 bottles
680 gRusset potatoesboiled, peeled, and roughly mashedBuy 1.5 lb
½ cupFrozen peasBuy 1 bag
1 tbspVegetable oilfor the filling
1 tspCumin seedsBuy 1 jar
1 tbspGinger rootgratedBuy 0.02 lb
10 gSerrano peppersmincedBuy 0.03 lb
1 tspGround corianderBuy 1 jar
1 tspGaram masalaBuy 1 jar
½ tspCayenne pepper (ground)Buy 1 jar
1Lemonjuiced
¼ cupCilantrochoppedBuy 1 bunch
4 cupsVegetable oilfor deep-frying

Substitution

Lemon in place of “Amchur (dried mango powder), 1 tsp”. Lemon juice supplies the tartness of amchur, which is not a canonical ingredient; it is brighter and adds a little moisture to the filling.

Method

Rub the flour, 1/2 tsp salt, and 1/4 cup oil together until the mixture holds when pressed, then knead with about 6 tbsp cold water into a firm dough; rest 30 minutes.
Fry the cumin seeds in 1 tbsp oil until they crackle, add the ginger and chile, then the potatoes, peas, coriander, garam masala, cayenne, and remaining salt; cook 3 minutes.
Stir in the lemon juice and cilantro and let the filling cool.
Divide the dough into 6 balls, roll each into an oval, cut it in half, and shape each half into a cone sealed with water; fill and pinch closed.
Heat the oil to about 300°F (150°C) and fry the samosas slowly, turning, until golden and blistered, 12 to 15 minutes.
Drain and serve warm.