All time favourite Samosa

Classic Samosa Recipe

Ingredients

For the dough (crust):

• 2 cups all-purpose flour

• 4 tbsp oil or ghee

• ½ tsp salt

• Water (about ⅓ to ½ cup, as needed)

For the filling:

• 3 medium potatoes, boiled and mashed

• ½ cup green peas (optional)

• 1–2 green chilies, finely chopped

• 1 tsp grated ginger

• 1 tsp cumin seeds

• 1 tsp mustard seeds (optional)

• 1 tsp garam masala

• ½ tsp turmeric

• 1 tsp coriander powder

• ½ tsp red chili powder

• 1 tbsp oil

• Salt to taste

• Fresh coriander leaves, chopped

• Lemon juice or amchur (dry mango powder) to taste

For frying:

• Oil (for deep frying)

---

🧑‍🍳 Instructions

1. Make the dough:

1. In a large bowl, mix flour, salt, and oil/ghee until crumbly.

2. Slowly add water and knead into a stiff dough.

3. Cover with a damp cloth and let it rest for 30 minutes.

2. Prepare the filling:

1. Heat oil in a pan. Add cumin seeds (and mustard seeds if using).

2. Once they splutter, add ginger and green chilies. Sauté for a few seconds.

3. Add green peas, turmeric, chili powder, coriander powder, and garam masala.

4. Add mashed potatoes and salt. Mix well.

5. Stir in chopped coriander leaves and lemon juice or amchur.

6. Let the filling cool.

3. Shape the samosas:

1. Divide dough into small balls. Roll each into an oval (~6 inches).

2. Cut the oval in half to make two pieces.

3. Take one half, fold into a cone shape, sealing the edge with water.

4. Fill the cone with potato mixture, then seal the top edge.

4. Fry the samosas:

1. Heat oil in a deep pan on medium-low heat.

2. Fry samosas in batches until golden and crispy.

3. Drain on paper towels.

---

🍽️ Serve with:

• Mint chutney

• Tamarind chutney

• Hot chai (for the perfect combo!)

Would you like a baked or air-fried version to