Samosas (Potato and Pea)

Crispy fried pastry triangles filled with spiced potatoes and peas.

Ingredients

• Dough: 2 cups flour, 1/4 cup oil, 1/2 tsp salt, 1/2 tsp ajwain seeds (optional), water to bind
• Filling: 3 potatoes boiled and mashed, 1/2 cup peas, 1 tsp cumin seeds, 1 tsp garam masala, 1/2 tsp amchur, 1 green chile minced, 2 tbsp cilantro, salt
• Oil for deep frying
• Tamarind chutney, mint chutney

Method

1. Dough: mix flour, oil, salt, ajwain. Add water gradually until a firm dough forms. Rest 30 min.

2. Filling: fry cumin seeds in oil. Add mashed potato, peas, spices, chile, cilantro. Cool.

3. Roll dough into circles, cut in half. Form each half into a cone, fill with potato mixture, seal.

4. Fry at 325°F (low heat) for 8-10 min until golden and crispy. Low temperature is key — it cooks the dough through without burning.

5. Serve with tamarind and mint chutneys.

What You're Practicing

• Low frying temperature (325°F) is essential — samosas need time for the thick dough to cook through.
• The dough should be firm, not soft — it needs to hold its shape during frying.
• Ajwain seeds in the dough add a subtle thyme-like flavor that is traditional.