Description

Ingredients

• Dough
• 🌾 All-purpose flour: 300 g (2½ cups / 10.6 oz)
• 🧂 Fine salt: 1 tsp (6 g / 0.21 oz)
• 🛢 Neutral oil or ghee: 45 ml (3 tbsp / 1.5 fl oz)
• 💧 Water (room temp): 120–140 ml (½–⅔ cup / 4–4.7 fl oz)
• Filling
• 🥔 Potatoes, peeled & diced: 400 g (14 oz)
• 🥕 Carrot, small dice: 80 g (2.8 oz)
• 🌿 Green peas (frozen): 120 g (4.2 oz)
• 🧅 Onion, finely chopped: 1 small (80 g / 2.8 oz)
• 🫚 Fresh ginger, grated: 1 tsp (5 g / 0.18 oz)
• 🧄 Garlic, minced: 1 clove
• 🧈 Oil: 1 tbsp (15 ml / 0.5 fl oz)
• Spices
• 🌿 Ground coriander: 1 tsp (3 g / 0.1 oz)
• 🌱 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌶 Kashmiri chili or mild chili powder: ½–1 tsp (1.5–3 g)
• 🌕 Turmeric: ¼ tsp (0.8 g)
• 🧂 Salt: to taste
• 🍋 Lemon juice: 1 tbsp (15 ml / 0.5 fl oz)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
• For frying
• 🛢 Oil for deep-frying, 175°C (350°F)

Preparation

• Make the dough: Mix flour and salt. Rub in oil until sandy. Add water gradually; knead 6–8 min to a smooth, firm dough. Rest covered 20 min.
• Cook veg: Boil potatoes & carrots until just tender; drain.
• Spice the filling: Heat 1 tbsp oil; sauté onion 2 min. Add ginger & garlic 30 s. Stir in spices, then potatoes, carrots, and peas. Season with salt, lemon juice, and cilantro. Cool completely.
• Shape: Divide dough into 8 balls. Roll each to an oval 16–18 cm (6–7 in). Halve the oval to get two semi-circles. Brush straight edge with water, form a cone, pinch to seal. Fill with 2–3 tbsp filling; seal top with tight pleats and a firm pinch.
• Fry: Heat oil to 175°C (350°F). Fry samosas in batches 6–8 min, turning until deep golden. Drain on rack.
• Serve: Hot with mint–coriander chutney and tamarind chutney.

Total Time

🕒 Prep: 30 min

🔥 Cook: 25 min

⏳ Total: 55 min

Nutritional Value

Advice

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