Samosas: Okay, real talk – I’m obsessed with samosas. There’s something magical about that first bite when the crust shatters and the spicy potato filling hits you. My mom makes the best ones, and after years of watching her (and messing up a few batches myself), I finally got it right. These days, whenever it’s raining or we have people coming over, I just whip up a batch. They disappear in minutes.
This recipe makes about a dozen decent-sized samosas – enough for a small gathering or a greedy family like mine.
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Stuff You Need for the Dough
- 2 cups maida (plain flour)
- ¼ cup oil (or ghee if you’re feeling fancy)
- 1 teaspoon ajwain (carom seeds) – I never skip this, it adds that little something
- 1 teaspoon salt
- Water – around half a cup, but add it slowly
Plus oil for frying, obviously.
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For the Filling
- 4 medium potatoes, boiled and roughly mashed (leave some chunks, trust me)
- Half cup peas (frozen ones work fine)
- 2 tablespoons oil
- 1 teaspoon jeera
- A 1-inch piece of ginger, chopped fine
- 2-3 green chillies (more if you like it hot)
- 1 teaspoon dhania powder
- 1 teaspoon garam masala
- Half teaspoon amchur (or just squeeze some lemon)
- Salt
- Some fresh dhania (coriander leaves)
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How I Actually Do It
The Dough First
Dump the flour, salt, and ajwain in a big bowl. Add the oil and start rubbing it in with your fingers. Keep going till it feels like wet sand or breadcrumbs. That’s the secret to the flakiness – don’t rush this part.
Then add water little by little and knead till you get a tight dough. It should be harder than chapati dough. Once it’s smooth, cover it with a damp cloth and forget about it for 30-40 minutes. I usually use that time to boil the potatoes if I haven’t already.
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The Filling
Heat oil in a kadhai or pan. Throw in the jeera, let it crackle, then add ginger and chillies. Quick stir, then the dry masalas so they don’t burn.
Add the potatoes and peas. Mash it all together lightly – you want texture, not paste. Season with salt and amchur, cook for a few minutes so everything gets friendly. Toss in chopped coriander, mix, and turn off the gas. Let it cool down completely. This is important – hot filling = soggy samosas.
Shaping Them
Take the rested dough, divide into 6-7 balls. Roll each into an oval (not too thin). Cut it down the middle so you get two halves.
Take one half, wet the straight edge with a little water, fold it into a cone and press to seal. Stuff with a couple of spoons of filling – don’t get greedy or they’ll burst.
Wet the top edge, pinch it shut, and give it those little pleats on the back if you want to show off. Keep the ready ones covered so they don’t dry out.
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Frying (The Tricky Bit)
Here’s where I used to go wrong. Heat the oil on medium-low first. It shouldn’t be screaming hot. Drop a tiny pinch of dough – if it rises slowly, you’re good.
Put in the samosas (don’t crowd), fry on low for 8-10 minutes till they firm up and get pale golden. Then turn the heat up a bit and fry till they’re proper golden brown and crispy.
Take them out, let them drain on tissue, and try not to burn your fingers eating the first one.
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Read More Recipes: Chicken Momos Magic: Why This Nepali Dumpling Has Taken Over the World (And My Heart)
Random Tips I’ve Picked Up
- Dough too soft = soft samosas. Keep it stiff.
- You can make them ahead, freeze on a tray, then bag them. Fry straight from frozen.
- If frying feels like too much work, I sometimes bake them – brush with oil, 180°C till golden. Not the same, but still tasty.
- Serve with green chutney and imli chutney. Or just chilli sauce if you’re lazy.
Honestly, once you make these a couple of times, it becomes second nature. They taste way better than the shop ones, and you can adjust the spice exactly how you like it. Next rainy day, give it a shot and thank me later. 😄
Let me know if yours turn out crispy!
