How to Make Samosas with an Authentic Indian Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide vitamins and a different flavor.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers protein while being easy to find.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is more accessible and easier to use.

In a mixing bowl, combine 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 teaspoon of ajwain.

Stir the dry ingredients until evenly mixed.

Add vegetable oil to the mixture, using your fingers to mix it in until crumbly.

Gradually add 6-7 tablespoons of water, mixing with your hands to form a stiff dough that holds together without breaking.

Knead the dough until smooth, then cover and let it rest for about 30 minutes on the countertop.

While the dough is resting, steam 2 large floury potatoes until tender, then mash them roughly in a bowl.

To the mashed potatoes, add 1 tablespoon of garam masala, 1 teaspoon of amchur, 1 teaspoon of ground coriander, salt to taste, and fresh squeezed lemon juice; mix well.

Heat oil in a pan and add chopped ginger and chopped green chilies along with cumin seeds, stirring for about 30 seconds until fragrant.

Pour the hot oil mixture into the potato filling and add green peas; stir to combine and taste for seasoning.

Divide the rested dough into about 6 equal pieces and roll each into a ball.

Roll out each ball into a thin oval shape and cut it in half.

Form a cone by folding each half and sealing the edge with water.

Fill the cone with the potato mixture and seal the top edges with water.

Heat oil in a deep pan over medium heat until shimmering.

Fry the samosas in batches until golden brown, about 4-5 minutes, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens