For the Covering
- 1 cup all Purpose Flour
- 1 teaspoon Carom seeds (Ajwain)
- 1/4 teaspoon Salt (adjust to taste)
- 4 Tablespoons Ghee (clarified butter)
- 1/3 cup Water
For the filling – you can either make the traditional potato filling or any filling of your choice
- 4–5 large Potatoes – well cooked, cooled, peeled & mashed roughly
- 1/2 cup Peas, cooked (fresh or defrosted – just microwave or boil in salted water for 3–4 minutes)
- 2 Tablespoons Oil
- 2–4 Green Chilli, finely chopped (adjust for spice)
- 1 inch Ginger, grated
- 1 teaspoon Cumin seeds (jeera)
- 1 teaspoon Aamchur powder (Dry Mango Powder)
- 1 teaspoon Garam Masala Powder
- 1/4 teaspoon Turmeric powder (haldi)
- 2–3 teaspoons Salt (adjust to taste)
- 1 teaspoon Coriander seeds, roasted and crushed (dhania)
- 1 tablespoon Coriander leaves, chopped finely
- Oil, to deep fry
- Chutneys or Ketchups to serve
Substitutes – It is best to use above ingredients. However, you can also use following substitutes –
- All Purpose Flour — Wheat Flour (although the texture would differ)
- Carom Seeds – Nothing or Cumin Seeds
- Ghee – Softened Butter / Shortening / Oil
- Aamchur powder – Skip (this lends a wonderfully tangy flavor that cannot be got by anything else!)
To make the dough
- Add flour, salt, carom seeds and Ghee in a large bowl. Mix well until the Ghee is combined with the dough and resembles wet sand. Add water little bit at a time and keep mixing.
- Knead by hand to make a stiff and soft dough. Cover with a wet cloth and let it rest for a minimum of 30 minutes to 1 hour to help the gluten in the flour develop.
- Make equal sized dough balls and roll them well. Again cover with a cloth and rest for 10-15 minutes.
Meanwhile, make the filling
- Dry roast coriander seeds and crush them coarsely. – Or skip and use coriander powder
- Heat oil and add the cumin seeds. Once that splutters, add ginger, chilli, turmeric powder, aamchur powder, garam masala powder and mix for a second.
- Add the mashed potatoes and mix well. Add salt to taste and crushed coriander powder.
- Also add the cup of cooked peas. Mashed everything well together with a potato masher. Taste and adjust for seasoning.
- Add the chopped coriander leaves and mix well. Set it aside to cool.
Forming the samosa
- Take each ball of dough and roll into a thin, large round disk. There would be no need to add flour while rolling since this is a stiff dough. Cut each disk in the middle to make 2 semi circles. You can make 2 Samosas from each disk.
- Set one semicircle aside while you work on the other one. Apply some water with your fingers on all the edges to help stick better.
- Bring on end of the semi circle diagnolly towards you and stick it on the dough, Similarly, bring the other end to the opposite direction and stick. This would make a cone.
- Open the cone and fill it with as much filling as you can manage.
- Seal the opening of the cone well. Set the prepared samosa aside on an oiled plate
- Continue to form all Samosas
- Heat oil in a pan with high sides. Once the oil comes to temperature, reduce the heat to minimum. Gently drop the Samosas one at a time and let them deep fry on low. This helps in crisping up the samosas
- Fry well for 3-4 minutes on each side or until golden brown. Remove with a slotted spoon onto a paper towel.
- Serve hot with ketchup, chutneys or as is!
Important Tips & Notes for Homemade Samosa
- Deep frying samosa at a low temperature makes it crispy. Never drop samosa into a very hot oil. The insides wont be cooked otherwise
- You can make any filling you want. However, this is the most traditional and popular samosa filling.
- Make sure your dough is stiff so that you don’t have to use flour to roll out the disks.