Crispy Samosa Recipe: Perfecting the Indian Snack

Directions

• POTATO FILLING:
• Boil the potatoes until soft: Start by peeling the potatoes, cutting them in half, and placing them in a pot of cold water. Bring the water to a boil and cook until the potatoes are very soft, about 10 minutes.
• Mash roughly: Remove the cooked potatoes onto a plate and use a fork to roughly mash them, leaving some larger chunks for added texture.
• Cook the spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, black mustard seeds, and coriander seeds. Stir the spices for approximately 30 seconds or until they become fragrant, making sure not to let them burn.
• Add the ginger, chili, and peas: Continue to stir for an additional minute or so until the chili softens.
• Add the remaining spices: Incorporate the garam masala, amchur, asafoetida, cumin powder, turmeric, and salt. Cook for an extra 30 seconds.
• Add the mashed potatoes: Gently stir to coat the potatoes in the spices for about 1 minute.
• Let it cool: Remove the skillet from the stove and stir in the chopped coriander leaves. Spread the potato mixture on a plate and allow it to cool completely before using.
• SAMOSA DOUGH:
• Mix dry ingredients: Place the flour, salt, and ajwain seeds into a bowl and stir to combine.
• Rub ghee into flour: Add the ghee or oil and use your fingertips to blend until the dough reaches a breadcrumb-like consistency (this step is crucial for creating flaky samosa pastry).
• Form a ball: Incorporate the water and mix until you form a ball of dough. It should be pliable and soft, but not so sticky that it adheres to your hands.
• Rest for 30 minutes: Cover the dough in the bowl with plastic wrap and let it rest for 30 minutes.
• MAKING THE SAMOSAS:
• Cut into 6 portions: Divide the dough into 6 equal portions, then roll each into a ball. Keep them covered with plastic wrap to prevent drying out.
• Place between paper: Set one ball on a sheet of parchment or baking paper. Flatten it, then cover with another sheet of paper. Avoid using flour on the work surface to prevent the pastry from drying out.
• Roll out: Roll the dough into a disc approximately 2mm (1/10″) thick, measuring around 16cm (6.5″) in diameter.
• Cut in half: Slice through the center to create two semicircles (yielding 2 samosas per disc).
• Make a cone: Brush the straight edge with water, then fold the straight edge over to join itself and create a cone. Overlap the edges by about 1 cm (2/5″) and press to seal.
• Fill with potato: Create an “O” shape with your forefinger and thumb, then hold the cone within the “O.” Fill with about 2 tablespoons of the potato mixture, lightly pressing it in.
• Seal: Brush the open pastry edge with water, then press it together to fully seal the samosa. Place the sealed edge down on the work surface and press down to fold. Trim off any excess pastry and fold in the corners. Pinch the top corner to make it pointy.Repeat with the remaining samosas – you should make a total of 12.
• FRYING:
• Heat oil to medium: In a deep pan or pot, heat 5cm (2″) of oil to 160°C/320°F (Note 7).
• Fry 1: Carefully place 3 – 4 samosas into the oil and cook for 3 minutes, occasionally moving them to avoid over-browning in one spot.
  Drain and repeat: Remove from the oil and drain on paper towels. Repeat the process with the remaining samosas.
• Increase oil heat: Increase the oil temperature to 190°C/375°F.
• Fry 2: Carefully add 3 – 4 samosas at a time into the oil, and cook for 1 1/2 to 2 minutes until they turn deep golden. Remove from the oil and drain on paper towels. Repeat with the remaining samosas.
  Serve hot with Tamarind Sauce or a Mint Raita (see a separate recipe card below this one).
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