Vegetable Samosas

Crisp, blistered pastry triangles filled with a dry, warmly spiced potato-and-pea mixture, with clear shaping and frying guidance.

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Good samosas depend on a firm, rested dough and a filling that is completely cool and dry. Folding slowly at first makes neat, sealed triangles that do not open in the oil.

Ingredients

• 300 g Plain flour (plus a little for rolling)
• 1.25 tsp Fine salt (divided)
• 0.5 tsp Ajwain seeds (lightly crushed)
• 60 ml Neutral oil or melted ghee (for the pastry)
• 110 ml Cold water (approximately; add gradually)
• 500 g Floury potatoes (boiled in their skins, cooled, peeled and roughly crushed)
• 120 g Green peas (thawed if frozen)
• 1.5 tbsp Neutral oil (for the filling)
• 1 tsp Cumin seeds
• 15 g Ginger (finely grated)
• 1 Green chilli (finely chopped; optional)
• 1.5 tsp Ground coriander
• 0.75 tsp Garam masala
• 1 tsp Amchur powder (or 2 teaspoons lemon juice)
• 3 tbsp Fresh coriander (finely chopped)
• 1.5 litres Neutral oil (approximately, for deep-frying)

Step-by-step method

1. Mix the flour, 3/4 teaspoon salt and ajwain in a large bowl. Add the 60 ml oil or ghee and rub it into the flour with your fingertips for 3 minutes. Squeeze a handful: it should hold together briefly, which shows there is enough fat for a crisp shell.
2. Add cold water one tablespoon at a time and press the mixture into a firm dough. Do not make it as soft as chapati dough. Knead only for 2 minutes, cover with a damp cloth and rest for 30 minutes while you make the filling.
3. Heat 1.5 tablespoons oil in a pan over medium heat. Add cumin seeds; when they sizzle, add ginger and optional chilli. Stir for 30 seconds, add peas, coriander powder and garam masala, then cook for 2 minutes.
4. Add the crushed potatoes, remaining salt and amchur. Fold and press for 4 to 5 minutes until the spices are evenly mixed and no steam or free moisture remains. Turn off the heat, mix in coriander, taste, and cool the filling completely.
5. Divide the rested dough into 8 equal balls. Keep them covered. Roll one ball into a thin oval about 18 cm long, cut it across the middle, and brush the straight edge of one half lightly with water.
6. Bring the two ends of the straight edge together to form a cone and press the overlap firmly. Hold the cone upright, fill with about 2 tablespoons potato mixture, leaving 1 cm clear at the top. Moisten the rim, make one small pleat and pinch the opening shut without trapping air.
7. Shape all 16 samosas and keep them beneath a barely damp cloth. Inspect every seam and pinch any weak spots closed. Let them stand uncovered for 5 minutes so the surface is not wet when it enters the oil.
8. Heat frying oil in a deep heavy pan to 150°C. Lower in 4 to 5 samosas without crowding. Fry on medium-low for 8 to 10 minutes, turning occasionally, until the pastry feels firm and pale golden; slow frying creates bubbles and prevents a raw inner layer.
9. Raise the heat slightly to bring the oil to about 170°C and fry for 2 to 3 minutes more until evenly deep golden. Drain on a rack, not a sealed container. Check the oil temperature before each batch and cool for 5 minutes before serving.