These deep fried Samosas—Indian potato-and-pea filled pastry pockets with a crispy crust—are a great appetizer for parties. They are also a great snack or even a meal. This samosa recipe is easy to make and goes great with Indian chutneys and Kachumber Salad.
Course Appetizer Recipes
Cuisine Indian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour
Author Robin Donovan
Ingredients
For the dough
2 1/2cupsall-purpose flour
½teaspoonsalt
½teaspoonajwain seedsoptional
¾cupoilsuch as safflower oil, corn oil, canola oil, or vegetable oil
½cupwarm water
For the filling
2medium potatoescut into 1-inch cubes
1 ½teaspoonssaltdivided
2tablespoonsoilsuch as safflower oil, corn oil, canola oil, or vegetable oil, plus oil for deep frying
½oniondiced
1tablespoonminced ginger
1 to 2green chilessuch as jalapeno or serrano, diced (remove the seeds and ribs for less heat)
1teaspoongaram masala
1teaspoonground corianderor use 2 teaspoons coriander seeds roasted in a skillet and ground
1teaspoonground cuminor use 2 teaspoons cumin seeds roasted in a skillet and ground
1cupfrozen green peas
Juice of ½ lemon
½cupchopped cilantro
Instructions
First, make the dough by combining the flour, oil, warmwater, and salt. You’ll mix the ingredients until they come together into anice, smooth ball. Wrap the dough in plastic wrap, put it on a plate, andrefrigerate for at least 30 minutes. Be sure to put the dough on a platebecause the oil may seep out a bit.
Heat a pot of water with ½ teaspoon of the salt to a boil. Add the potatoes and cook until they are tender, about 12 minutes. Drain.
Heat oil in a large skillet and add the onion. Cook, stirring frequently, until the onion softens, then stir in the ginger, chiles, garam masala, coriander, cumin, and the remaining teaspoon of salt.
Add the potatoes to the skillet and cook, mashing with a spatula, until the potatoes begin to turn golden in parts. Stir in the green peas and remove from the heat.
Let the mixture cool for a few minutes and then stir in the lemon juice and cilantro.
Divide the dough into golf ball size balls and roll or pat them out into thin rounds, about 4 inches across (you can use a tortilla press for this part! Put the dough balls between the two sides of a cut-open resealable plastic bag and press to flatten).
Put about a tablespoon of the spiced potato filling in the center of the dough round and fold two sides up until they meet. Press those sides together into a seam. Bring up the third side and press together to make two more seams. The samosas will be shaped like pyramids (sort of!).
In a dutch oven or another heavy pot with high sides, heat the oil for deep frying until it begins to shimmer. Fry samosa in batches, cooking each batch for about 3 to 4 minutes, turning once, until the crust is crispy and deep golden brown. Transfer the fried samosas to a paper towel-lined plate.
Serve hot or warm.
Notes
1. You can store leftover samosas at room temperature for up to 2 days. To reheat samosas, pop them back in the air fryer and heat them at 380°F for 6 to 8 minutes.2. You can freeze samosas, too, after cooking them. Frozen samosas will keep for up to 3 months. Cook frozen samosas in air fryer by cooking on at 380°F for 10 to 12 minutes.3. f you don't want to make homemade samosa pastry, you can substitute frozen puff pastry or even make filo pastry samosas.