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Gujarat · Snack

Samosa (Potatoes & Peas)

Traditional 3. Samosa recipe

🧺 Ingredients

• All-purpose flour (maida): 200g (1.5 cups + 2 tbsp)
• Salt: 3g (½ tsp)
• Oil: 20ml (1.5 tbsp) + 500ml for frying
• Water: 70-90ml for dough
• Asafoetida (hing): pinch
• Potatoes: 300g, boiled, peeled, mashed coarsely
• Green peas: 100g (cooked)
• Ginger: 10g, finely minced
• Green chili: 2, minced
• Coriander powder: 3g (½ tsp)
• Cumin powder: 2g (⅜ tsp)
• Red chili powder: 2g (⅜ tsp)
• Garam masala: 1g (⅛ tsp)
• Dry mango powder (amchur): 2g (⅜ tsp)
• Sugar: 3g (½ tsp)
• Salt: 3g (½ tsp)
• Lemon juice: 10ml (½ tbsp)
• Oil: 10ml (½ tbsp)
• Mustard seeds: 2g (⅜ tsp)
• Asafoetida (hing): pinch
• Fresh coriander: 10g, chopped

👩‍🍳 How to make Samosa

1. *Dough:*
2. Sift maida. Add salt and asafoetida. Mix.
3. Add 20ml oil. Rub in with fingers until breadcrumb texture.
4. Add water gradually, knead into stiff dough (should hold together). Not sticky.
5. Knead for 3 minutes. Oil surface. Cover with damp cloth. Rest 20 minutes.
6. *Filling:*
7. Heat 10ml oil on medium heat (30 seconds).
8. Add mustard seeds. Fry 10 seconds until they crack.
9. Add ginger and green chili. Fry 2 minutes.
10. Add asafoetida, then add spice powders (coriander, cumin, chili, garam masala). Fry 20 seconds.
11. Add coarsely mashed potatoes. Stir well and cook 2 minutes on medium heat.
12. Add peas. Stir and cook 2 minutes.
13. Add dry mango powder, sugar, lemon juice, salt, and fresh coriander. Mix well.
14. Cook 1 minute on high heat to dry out filling. Should be crumbly, not wet.
15. Cool completely (10 minutes).
16. *Shaping:*
17. Divide dough into 12-15 balls (about 18g each). Keep covered.
18. Roll each into thin circle (15cm diameter). Cut circle in half.
19. Wet one straight edge with water. Bring both wet corners together, overlap slightly, and press to seal (forms cone shape).
20. Fill cone with 25g cooled filling. Don't overfill.
21. Fold top edge down. Wet and seal.
22. *Frying:*
23. Heat 500ml oil in deep pan on medium heat (3 minutes). Oil should be 180°C (hot but not smoking).
24. Test oil: Drop dough piece—should sizzle and rise immediately.
25. Gently place samosa in hot oil. Fry 3-4 minutes on low-medium heat, turning once midway.
26. Should float and turn golden-brown.
27. Remove to paper towels.
28. Color: Golden-brown
29. Texture: Crispy, crunchy
30. Float: Immediately to surface
31. Interior: Light, potatoes distinct
32. ---

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