🥟 Classic Samosa Recipe (Makes 10–12 medium samosas)

🔸 Ingredients

For the Dough (Outer Covering):

  • 2 cups all-purpose flour (maida)
  • ¼ cup oil or ghee
  • ½ tsp ajwain (carom seeds)
  • ½ tsp salt (or to taste)
  • Water (as needed to knead stiff dough)

For the Potato Filling:

  • 3–4 medium potatoes (boiled, peeled & mashed or cubed)
  • ½ cup green peas (boiled or frozen)
  • 1–2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp amchur (dry mango powder) or lemon juice
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
  • 1 tbsp oil
  • Fresh coriander (chopped, optional)

For Frying:

  • Oil, as needed

🔸 Instructions

✅ 1. Make the Dough:

  1. In a mixing bowl, add flour, salt, ajwain, and oil/ghee.
  2. Rub with fingers until it resembles breadcrumbs.
  3. Add water slowly and knead into a firm and smooth dough.
  4. Cover with a damp cloth and rest for 30 minutes.

✅ 2. Prepare the Filling:

  1. Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter.
  2. Add ginger and green chilies. Sauté for 30 seconds.
  3. Add boiled peas and mash them lightly.
  4. Add mashed potatoes, spices, and salt. Mix well.
  5. Cook for 2–3 minutes. Add chopped coriander and amchur/lemon juice.
  6. Let it cool completely.

✅ 3. Shape the Samosas:

  1. Divide dough into equal lemon-sized balls.
  2. Roll out each ball into an oval (~6 inches).
  3. Cut the oval in half to form two semi-circles.
  4. Take one half and form a cone by joining the straight edge with water.
  5. Fill the cone with 1–2 tbsp of the potato filling.
  6. Seal the open edge using water, pinching tightly.

✅ 4. Fry the Samosas:

  1. Heat oil in a kadai or deep pan on medium-low heat.
  2. Once hot, gently slide in the samosas.
  3. Fry on low to medium heat until golden and crispy.
  4. Don’t rush – frying slowly ensures crispiness.
  5. Drain on paper towels.

🔸 Serving Suggestions

  • Serve hot with tamarind chutney, green chutney, or ketchup.
  • Goes great with masala chai!