About this recipe

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Recipe highlight

Why you’ll love it

Sturdy dough + low-temp fry = shatteringly crisp pockets ⚡

Ingredients

• Dough
• 🌾 All-purpose flour: 300 g (2½ cups / 10.6 oz) gluten
• 🌿 Ajwain (carom seeds): ½ tsp (1.5 g)
• 🧂 Salt: ¾ tsp (4.5 g)
• 🧈 Oil or ghee: 45 ml (3 tbsp / 1.5 fl oz) dairy
• 💧 Water (stiff dough): 110–130 ml (7–9 tbsp / 3.7–4.4 fl oz)
• Filling
• 🥔 Potatoes, boiled & diced: 600 g (4 medium / 1.3 lb)
• 🌱 Green peas: 120 g (1 cup / 4.2 oz)
• 🛢 Oil: 1 tbsp (15 ml / 0.5 fl oz)
• 🌰 Cumin seeds: 1 tsp (3 g)
• 🫚 Grated ginger: 2 tsp (10 g / 0.35 oz)
• 🌶 Green chili, chopped: 1
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌱 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌕 Turmeric: ¼ tsp (0.8 g)
• 🌶 Kashmiri chili powder: ½ tsp (1.5 g)
• 🌿 Garam masala: 1 tsp (3 g)
• 🍋 Amchur 1 tsp (3 g) or lemon juice 2 tsp (10 ml)
• 🧂 Salt: to taste
• 🌿 Cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
• To fry & seal
• 🛢 Neutral oil, for deep-frying
• 🌾 Flour–water paste (1 tbsp flour + 1½ tbsp water) gluten

Preparation

• 1 Make dough Mix 🌾 flour, 🌿 ajwain, 🧂 salt. Rub in 🧈 oil until it looks like coarse breadcrumbs. Add 💧 water to form a firm, non-sticky dough. Cover; rest 30 min.
• 2 Filling Heat 🛢 oil; crackle 🌰 cumin. Add 🫚 ginger + 🌶 chili 30 s. Stir in spices; add 🥔 potatoes + 🌱 peas, 🧂 salt, 🍋 amchur. Toss 3–4 min. Cool; fold in 🌿 cilantro.
• 3 Shape Divide dough into 6 balls; roll each to 18–19 cm (7–7½ in) oval. Cut in half. Brush straight edges with paste; form a cone. Fill with 2–3 tbsp filling, press down, and pinch to seal tightly.
• 4 Fry (low & slow) Heat oil to 160–165°C / 320–330°F. Fry samosas 10–13 min until deep golden (don’t overcrowd). Drain on a rack. (For extra crisp, refry 30–40 s at 175°C / 345°F just before serving.)

Timing details

Nutrition

Estimated values per serving.

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