Samosa

Method

1. 1

   About Samosa: The beloved triangular pastry stuffed with spiced potatoes and peas is perhaps India most famous snack. Making samosas at home is a project but deeply rewarding. The pastry should be flaky and crisp, the filling fragrant and well seasoned.

2. 2

   Make the pastry dough: In a bowl combine 2 cups maida (all-purpose flour), half tsp salt, half tsp ajwain seeds (carom seeds — they aid digestion and give samosa its distinctive flavour), and 4 tbsp oil or ghee. The oil or ghee must be rubbed into the flour until it resembles coarse breadcrumbs — this is called moyan and creates the flaky layered texture. Now add cold water gradually, just enough to bring the dough together into a stiff, tight dough. Do not add too much water. Knead for 5 minutes. Cover and rest 30 minutes.

3. 3

   Make the filling: Boil 4 large potatoes until completely soft. Peel and mash roughly keeping some small chunks. Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them sizzle. Add 1 tsp ginger finely grated, 2 green chillies finely chopped. Add half cup green peas (boiled or frozen and thawed). Fry 2 minutes. Add the mashed potatoes and mix well.

4. 4

   Season the filling: Add 1 tsp coriander powder, half tsp cumin powder, 1 tsp amchur (dried mango powder — essential for the tangy taste), half tsp garam masala, salt and 2 tbsp fresh coriander chopped. Mix well and cook 3 minutes. Taste — the filling should be well seasoned, tangy and slightly spicy. Cool completely before filling.

5. 5

   Shape the samosas: Divide dough into 10 equal balls. Roll each ball into a thin oval about 20cm long. Cut in half to make 2 semi-circles. Take one semi-circle, fold it into a cone shape sealing the straight edge with water to form a tight seal. Fill the cone with 2 tbsp of potato filling — do not overfill.

6. 6

   Seal the samosa: Moisten the top curved edge with water. Bring the two corners together and press firmly to seal, making a triangle shape. Press all the edges very firmly — any unsealed edge will open during frying. You can crimp the edges by pinching for a decorative seal.

7. 7

   Heat the oil: Pour oil in a deep pan to 10cm depth. Heat on medium heat. Test by dropping a tiny piece of dough — it should rise to the surface slowly and steadily.

8. 8

   Fry the samosas: Fry samosas in batches of 4-5 on medium-low heat for 12-15 minutes total, turning regularly. Do not rush on high heat — the pastry needs time to become completely crispy and the inside needs to heat through. They should be golden to deep golden brown.

9. 9

   Drain: Remove with a slotted spoon and drain on paper towels. They will crisp up further as they cool slightly.

10. 10

    Serve: Serve hot with green mint chutney and sweet tamarind chutney (both available ready-made at Indian stores). Samosas are best eaten within 30 minutes of frying while still hot and crispy.