Samosa
समोसा · sambusa
A triangular filled pastry with deep historical roots across Central and South Asia. South Asian versions commonly contain spiced potato and peas.
About this dish
A triangular filled pastry with deep historical roots across Central and South Asia. South Asian versions commonly contain spiced potato and peas. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Punjabi potato and pea samosas
Dough
- 250 g all-purpose flour
- 50 g ghee
- 100-115 ml water
- 1/2 tsp ajwain
- 1/2 tsp salt
Filling
- 500 g boiled peeled potatoes
- 100 g cooked peas
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1 tsp grated ginger
- 1 green chili, minced
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 tsp amchur
- 1/2 tsp salt
- 2 tbsp chopped cilantro
- 750 ml oil for frying
- 1
Dough: 250 g all-purpose flour; 50 g ghee; 100-115 ml water; plus the remaining ingredients listed for this component. Rub ghee into flour, ajwain and dough salt. Add water gradually to make firm dough; rest covered 30 minutes. Rub ghee evenly through flour until a handful clumps. Use lower water first; firm dough, not bread-soft, gives a crisp shell.
- 2
Filling: 500 g boiled peeled potatoes; 100 g cooked peas; 1 tbsp oil; plus the remaining ingredients listed for this component. Heat filling oil and cumin; add ginger and chili. Add crushed potatoes, peas, coriander, garam masala, amchur and filling salt. Cook 3 minutes; add cilantro and cool. Keep potato pieces small rather than gluey mash. Cook spices briefly and cool filling completely.
- 3
Divide dough into 6. Roll each into an oval and cut across into two halves. Wet the straight edge and join it to form a cone. Fill, moisten the open rim and pinch shut with a folded seam. Roll evenly, seal the straight cone edge firmly and keep the open rim clean before closing. Check seams for leaks.
- 4
Fry at 155-165°C/310-330°F in batches 10-14 minutes, turning until crisp and golden. Drain. Use a thermometer and small batches; slow frying cooks the pastry through. Drain and cool the hot center briefly.
Note
Firm dough and moderate frying heat make crisp pastry without large bubbles. Cool filling completely and seal every seam.