Indian cuisine · Dough, Pasta & Rice

Samosa

Crispy fried pastry pockets with a spiced potato-pea filling – India's favorite snack.

Ingredients · for 6 servings

• 250 g flour
• 4 tbsp oil (dough)
• 1/2 tsp caraway or ajwain seeds
• 100 ml water
• 400 g potatoes
• 100 g peas (frozen)
• 1 tsp cumin seeds
• 1 piece ginger (2 cm)
• 1 green chili
• 1 tsp garam masala
• 1 tsp amchur (or lemon juice)
• Oil for frying
• Salt

Instructions

1. Rub the flour, salt, ajwain and oil into a crumbly mixture, knead with water into a firm dough; let rest for 30 min.
2. Boil the potatoes, peel and mash coarsely; mix with fried cumin, ginger, chili, peas, garam masala, amchur and salt.
3. Divide the dough into 6 balls, roll each out oval and cut in half.
4. Shape each half into a cone, pack with filling and seal the edges firmly with water.
5. Heat the oil to only 150 °C and fry the samosas slowly for 10–12 min until golden brown – low temperature makes them flaky-crisp instead of blistered.
6. Drain on paper towels and serve hot with mint or tamarind chutney.