← Nouns Cooking · Indian

Ingredients

• 200 g plain (all-purpose) flour
• ½ tsp Carom seeds (ajwain)
• ½ tsp Salt
• 4 tbsp ghee or oil, melted
• 6 tbsp cold water, plus a little more if needed
• 500 g floury potatoes, boiled, peeled and roughly mashed
• 2 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds, crushed
• ½ tsp Fennel seeds (optional)
• 1 tbsp Ginger, finely chopped
• 1 Green chilli, finely chopped
• 80 g Peas, thawed if frozen
• 1 tsp Ground coriander
• 1 tsp Garam masala
• ½ tsp Amchur (dried mango powder)
• ½ tsp Kashmiri chilli powder
• 1 pinch Asafoetida (hing) (optional)
• 1 tsp Salt
• 2 tbsp Coriander (cilantro), chopped
• oil, for deep-frying

Method

1. Mix the flour, ajwain and salt, then rub in the ghee until the mix holds together when squeezed, like damp sand. Add the cold water gradually and knead into a firm, smooth dough (stiffer than chapati dough). Cover and rest for 30 min.
2. For the filling, heat the oil over medium heat and add the cumin, crushed coriander and fennel. After 30 seconds add the ginger, chilli and asafoetida, then the peas, and cook for 2 min.
3. Add the potatoes, ground spices and salt and toss for 3 min so the potatoes take on the colour. Stir in the coriander and leave to cool completely.
4. Divide the dough into 6 balls and roll each into an oval about 2 mm thick. Cut in half across the middle.
5. Take one half, wet the straight edge with water and fold it into a cone, overlapping and pressing the seam firmly. Fill with about 2 tbsp of potato, then wet the top edge, pinch it closed and press into a flat base. Repeat.
6. Heat the oil to about 150°C (300°F); it should be warm, not hot, when the samosas go in. Fry 4–5 at a time on low heat for 12–15 min, turning, until small blisters cover the pastry and it is deep golden and crisp.
7. Drain on paper and serve warm with mint chutney and tamarind chutney.

Tips

• Low, slow frying is the secret to blistered, flaky pastry; hot oil gives a smooth, soft crust that turns soggy.
• Contains wheat. Shaped, unfried samosas freeze well; fry them straight from frozen, a little longer.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Cook With Manali