Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!
This recipe will serve 4.
- 1 cup all-purpose flour (plain flour, maida)
- 1 Tbsp fine sooji (samolina)
- ½ tsp salt
- 1 ½ Tbsp oil
- 2 drops of lemon juice
- ¼ cup water (Adjust as needed)
For the Filling
- 3 medium size potatoes (boiled, peeled and chopped into small pieces, will make about 2 cups)
- ½ cup green peas (I am using frozen peas)
- 1 ½ Tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 Tbsp coriander powder (dhania)
- 1 Tbsp green chilies (chopped)
- 2 Tbsp cilantro (chopped, hara dhania)
- ¼ tsp red chili powder
- ½ tsp garam masala
- 1 tsp mango powder (amchoor)
- 1 tsp salt
Making the Dough
Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.
Making the Filling
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Take 2 Tbsps of water and keep aside.
Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.
- Do not over boil the potatoes.
- Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.
- Drain immediately and keep aside until cool off.
- If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
- Samosa can be prepared ahead of time and can be freeze for a month.
- Before freezing, fry them enough until samosa changes the color to light gold brown.
- After samosas are on room temperature bag them in zip lock bags and freeze them.
- To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying.