Samosas
Incredibly delicious, these popular Samosas are easy to make. They can be enjoyed as an appetizer, a snack or even a meal!
Ingredients
DOUGH
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp. ajwain aka carom seeds
- 1/2 tsp. ground Himalayan sea salt
- 1/4 cup ghee tips & tricks
- 5 tbsp. cold water, or as needed
POTATO FILLING
- 1 lb. Yukon Gold potatoes (substitute russet), peeled and quartered
- 1 tbsp. coarse sea salt
- 1 tbsp. canola oil, plus more for frying (about 4 cups) tips & tricks
- 1 tbsp. ghee
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds, crushed
- 1/4 tsp. black mustard seeds, crushed
- 1 tbsp. fresh ginger, minced
- 2 tbsp. green chilies (such as jalapeño or serrano pepper), seeded, ribs removed and finely chopped
- 3/4 cup frozen peas
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. garam masala
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/4 tsp. garlic powder Footnote
- 1/4 tsp. onion powder Footnote
- 1/4 tsp. ground Himalayan sea salt, or to taste
Directions
- In a large bowl, combine flour, ajwain, salt and ghee. Mix with fingers until the dough resembles breadcrumbs.
- Add water, a little bit at a time, mix and keep adding until able to form a ball, soft but not sticky. Cover with a damp clean towel and let it rest for 40 minutes.
- In a large pot over high heat, add coarse sea salt to cold water and then potatoes. When it starts boiling, set the timer for 15 minutes.
- Drain the potatoes and mash them with a fork, leaving some little chunks in it; set aside.
- In a large skillet over medium heat, add 1 tablespoon canola oil and 1 tablespoon ghee. When it gets hot, add cumin seeds, coriander seeds and black mustard seeds; quickly stir for 30 seconds. Add minced ginger and sauté for 30 seconds.
- Add green chilies and sauté for just a few seconds before adding frozen peas. Sauté the ingredients for 2 minutes, adding lemon juice halfway through cooking. Season the mixture with garam masala, ground cumin, ground turmeric, onion powder, garlic powder and salt; stir to combine.
- Add somewhat mashed potatoes and stir until everything is nicely blended, about 3 minutes. Remove from the heat to cool off.
- After resting for 40 minutes, form a log with the dough and cut 6 equal pieces before forming them into balls. Cover them with a damp towel while working with one at a time so the rest don’t dry out.
- Place a ball of dough on a piece of wax paper and place another piece of wax paper on top. Roll it into a circle of about 7-inch diameter – make sure it’s not too thin or too thick. Place it on a work surface and cut it in half.
- Take one piece and brush water on half of the longest edge and then, brush under the other half before folding and overlapping the edges, forming a cone shape; press firmly to seal.
- Stuff the cone with about 2 tablespoons of filling, pushing down gently with the back of the spoon to compress. Brush the edges of the cone with water and pinch the top closed with fingers; repeat with the other dough balls.
- In a skillet over medium heat, bring the oil temperature to 320ºF. Working in batches, fry the samosas for 2 to 3 minutes, flipping them a few times. Transfer them to a baking sheet lined with paper towels while working with the others.
- After they’re all done, increase the oil temperature to 380ºF. Again, working in batches, place them in the hot oil and fry them until golden, about 3 to 3 ½ minutes, flipping them occasionally.
- Transfer the samosas to a clean baking sheet lined with paper towels to drain any excess fat and set aside while frying the remaining ones.
Notes
Footnote: If using asafoetida, dismiss garlic and onion powder and use only 1/4 teaspoon.