Ingredients
Equipment
Method
- Bring a pot of water to a boil and cook the cubed potatoes and peas until tender, about 10 minutes. Drain and set aside.1/2 cup peas, 2 large potatoes
- In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and cook until they start to crackle, about 30 seconds. Add chopped onion and sauté until translucent and fragrant, about 3-4 minutes.1 medium onion, 1 tsp cumin seeds
- Add turmeric, garam masala, chili powder, and a pinch of salt to the skillet. Stir until spices are fragrant, about 30 seconds.1 tsp turmeric powder, 1 tsp garam masala, 1 tsp chili powder
- Mix in cooked potatoes and peas, mashing slightly with the spatula to combine all flavors. Cook until mixture is heated through and slightly golden around the edges, about 5 minutes.2 large potatoes, 1/2 cup peas
- In a large mixing bowl, combine flour and salt. Add 4 tablespoons of vegetable oil and rub into the flour until crumbly. Pour in warm water gradually, mixing with a spoon or your hands, until a firm dough forms. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes.2 cups all-purpose flour, 1/2 tsp salt, 4 tbsp vegetable oil, 1/2 cup warm water
- Divide the dough into 8 equal portions. Roll each into a thin oval, about 6 inches in diameter. Place a spoonful of the filling on one side of each oval, fold over, and pinch the edges to seal, forming a triangular pocket.2 cups all-purpose flour
- Heat enough vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the samosas into the hot oil in batches. Fry until golden brown and crispy on all sides, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Notes
Ensure the oil is hot enough before frying to achieve crispy shells. You can customize the filling with other vegetables or cheeses. Serve hot with chutney or yogurt dip.