How To Make Samosas with Chintan Pandya

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.

Start by boiling whole potatoes in cold water with a little salt for 20-30 minutes until tender.

While the potatoes are boiling, prepare the dough by adding oil to pre-measured all-purpose flour and crumble it like short-crust pastry.

Add ajwain and salt to the flour mixture and mix well to achieve a crumbly texture.

Rest the dough at room temperature for a few minutes without chilling it.

Check if the potatoes are done by inserting a knife; if it slides through easily, they are ready.

Let the boiled potatoes cool, then peel and mash them, leaving some chunks for texture.

In a pan, heat a little oil and add crushed roasted coriander and cumin seeds to infuse the oil with flavor.

Add green peas to the pan and sauté briefly, then add salt and turmeric, mixing well.

Add the mashed potatoes to the pan and mix everything together, tasting for seasoning as you go.

Once the filling is ready, let it cool down before assembling the samosas.

Roll out the dough using a KitchenAid pasta roller to achieve an even thickness.

Cut the rolled dough into halves to form semi-circles, then shape each half into a cone by applying water to the edge and sealing it.

Fill the cone with the potato mixture and seal the top edges with water, ensuring the filling is centered for even frying.

Fry the samosas at a low temperature (225-250°F) for 15-20 minutes to cook through, then increase the heat to finish frying until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens