-
1
Boil and Crumble the Potatoes
25 Mins
Boiling water, 100°C (212°F)
Put the potatoes in a pot, cover with cold water and bring to a boil. Simmer for about 20 minutes until a knife slides in easily, then drain, peel while still warm, and crumble by hand into uneven, pea-sized pieces. Leave to cool completely.
Crumble, do not mash: uneven pieces give the filling its texture and stop it turning into paste.
Done when: A knife slides through the potato with no resistance; the crumbled pieces are dry, not wet or mashed smooth.
-
2
Make and Rest the Pastry Dough
35 Mins
Room temperature, ~21°C (70°F)
Rub the melted ghee into the flour, ajwain and salt until the mixture resembles coarse breadcrumbs. Add the cold water a tablespoon at a time, kneading as you go, until a stiff, smooth dough forms. Cover with a damp cloth and rest for 30 minutes.
Resting relaxes the gluten so the dough rolls thin without springing back. Do not skip it.
Done when: The dough is firm and smooth, holds its shape when pressed, and does not stick to your hands.
-
3
Cook the Spiced Potato-Pea Filling
10 Mins
Medium heat, ~170°C (340°F)
Heat the 1 tbsp oil in a pan over medium heat. Add the cumin seeds and fry for 30 seconds until they crackle, then add the onion and cook for 3 minutes until soft. Stir in the ginger and chilli, cook for 1 minute, then add the ground coriander, garam masala, turmeric and amchur and fry for 30 seconds. Tip in the crumbled potatoes and peas, season with the salt, and stir-fry for 3 minutes until everything is coated and dry. Take off the heat, stir in the fresh coriander, and cool completely.
The filling must be completely dry and completely cool before folding, or steam will soften the pastry from the inside.
Done when: The filling is dry, evenly spiced and holds together when pressed; no liquid pools in the pan.
-
4
Shape the Cones and Fill Them
20 Mins
Room temperature, ~21°C (70°F)
Divide the dough into 6 balls. Roll one ball into an oval about 20 cm (8 inches) long and cut it in half across the middle to make two half-moons. Take one half-moon, brush the straight edge with sealing paste, and fold it into a cone, pressing the seam firmly. Hold the cone in your palm, spoon in about 2 tbsp of cold filling, and press the open edge closed with sealing paste, pinching the seam flat. Stand the samosa upright so the seam sits underneath. Repeat to make 12 samosas.
Keep the finished samosas under a damp cloth while you shape the rest, so the pastry does not dry and crack.
Done when: Each samosa is a firm triangle with sealed edges and no filling escaping; the base sits flat.
-
5
Fry Low and Slow Until Golden
15 Mins
Oil at 160°C (320°F)
Pour the frying oil into a deep pan to a depth of about 5 cm (2 inches) and heat to 160°C (320°F). A small piece of dough dropped in should rise slowly with gentle bubbles. Fry the samosas in batches of 4, for 4–5 minutes per batch, turning once, until deep golden and crisp with tiny blisters on the surface. Lift out with a slotted spoon and drain on paper towels.
Low and slow is the secret: hot oil browns the outside before the pastry crisps through, so keep the oil at 160°C (320°F) and do not crowd the pan.
Done when: The crust is deep golden, blistered and crisp; it sounds hollow when tapped.
-
6
Serve Hot with Chutneys
2 Mins
Serve hot, ~60°C (140°F)
Serve the samosas hot, straight from the paper towels, with tamarind chutney and mint chutney in small bowls on the side and a few fresh green chillies if you like them.
Samosas are at their best in the first 15 minutes, while the pastry is still crackling.
Done when: The pastry is crisp and hot all the way through; the filling is steaming.
auto_awesome Finishing Touches & Plating
Eat the samosas while they are still hot and crisp, breaking one open to let the steam out, then dipping it in tamarind chutney for sweetness and mint chutney for a cool, herby bite.
India
1h 5m
