Crispy, golden-fried triangular pastries filled with spiced potatoes and peas. These iconic Indian snacks feature a flaky, crispy pastry shell encasing a savory filling of mashed potatoes, peas, and aromatic spices. Samosas are a beloved street food throughout India and South Asia, traditionally served with tamarind chutney and mint chutney. The combination of the shattering crispy exterior and the soft, spiced filling makes samosas an irresistible appetizer or snack.
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18 items
Combine the all purpose flour and 1/2 teaspoon salt in a large mixing bowl, then add 4 tablespoons vegetable oil and mix with your fingers until the mixture resembles coarse breadcrumbs.
Gradually add the cold water to the flour mixture, mixing and until a firm, smooth dough forms, about 5-7 minutes.
Cover the dough with a damp cloth and at room temperature for 30 minutes while you prepare the filling.
Boil the russet potatoes in salted water for 12-15 minutes until tender when pierced with a fork, then drain and mash roughly, leaving some small chunks for texture.
Heat 2 tablespoons vegetable oil for cooking in a large skillet over medium heat until shimmering, about 2 minutes.
Add the cumin seeds to the hot oil and cook until they sizzle and become fragrant, about 30 seconds.
Add the fresh ginger and finely chopped green chili to the skillet and cook, stirring, for 1 minute until fragrant.
Add the ground coriander, ground cumin, garam masala, ground turmeric, cayenne pepper, and remaining 1/2 teaspoon salt to the skillet and stir for 30 seconds to .
Add the mashed russet potatoes and frozen peas to the spiced oil and mix thoroughly, cooking for 3-4 minutes until the peas are tender and the filling is well combined.
Remove the filling from heat and stir in the chopped fresh cilantro and lemon juice, then let cool completely before assembling, about 10-15 minutes.
Divide the rested dough into 8 equal portions and roll each into a ball, then roll each ball into a thin oval about 6-7 inches long.
Cut each oval in half to create two semi-circles, then take one semi-circle and form a cone shape by bringing the straight edges together and sealing with a little water.
Fill the cone with 1-2 tablespoons of the potato filling, leaving space at the top, then seal the open edge with water and press firmly to close, creating a triangular shape.
Repeat the shaping and filling process with the remaining dough and filling to make 16 indian samosas total, which should take about 15-20 minutes.
Heat the vegetable oil for frying in a deep heavy pot or wok to 350°F over medium heat.
Carefully lower 4-5 indian samosas into the hot oil and fry, turning occasionally, for 6-8 minutes until golden brown and crispy all over.
Remove the fried indian samosas with a slotted spoon to a paper towel-lined plate to drain excess oil, then repeat frying in batches with the remaining samosas.
Serve the indian samosas hot with tamarind chutney and mint chutney for dipping.
