How to make it
6 steps. Take it one step at a time.
Combine flour, carom seeds, and salt
In a large bowl, combine flour, carom seeds, and salt. Add the oil and rub it into the flour with your fingertips until it resembles breadcrumbs. Gradually add water and knead into a stiff, firm dough. Cover and rest for 30 minutes.
30 minMash the boiled potatoes roughly, leaving some small chunks
Mash the boiled potatoes roughly, leaving some small chunks. Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them sizzle. Add ginger and green chilies, and sauté for a minute.
Add green peas, coriander powder, garam masala, and amchur
Add green peas, coriander powder, garam masala, and amchur. Stir in the mashed potatoes. Cook for 2-3 minutes, stirring constantly. Let the filling cool completely.
3 minDivide the dough
Divide the dough into 6 equal balls. Roll each ball into an oval shape about 6 inches long. Cut the oval in half horizontally to make two semi-circles.
Fold one semi-circle
Fold one semi-circle into a cone, sealing the edge with a little water. Stuff with 2 tablespoons of filling. Seal the bottom edge by pinching it together. Repeat with the remaining dough.
Heat oil in a deep pan
Heat oil in a deep pan to 320°F (160°C). Deep fry the samosas in batches on low to medium heat until they are golden brown and crisp. This should take about 10-12 minutes per batch.
12 min
A little kitchen wisdom
Ensure the oil for frying is at a medium-low temperature to start; this makes the crust crisp and prevents bubbles. Use 'Maida' (refined flour) for the most authentic texture.
