Vegetarian Samosas - Indian Style

Step 1: Prepare the Dough

In a bowl, combine 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 teaspoon of Ajwain (carom seeds). Stir the dry ingredients until evenly mixed. Add 1/4 cup of vegetable oil and mix it into the flour using your hands until the mixture is crumbly. Gradually add 6-7 tablespoons of water, one tablespoon at a time, mixing with your hands until a stiff but pliable dough forms. The dough should not break apart when squeezed. Cover the dough and let it rest on the countertop for about 30 minutes to prevent it from drying out.

Step 2: Prepare the Potato and Pea Filling

Steam 3 medium potatoes until they are nice and tender. Peel and roughly mash the potatoes in a bowl. To the mashed potatoes, add 1 tablespoon of Garam Masala, 1/2 teaspoon of Amchoor (dried mango powder), 1/2 teaspoon of ground coriander, 1/2 teaspoon of salt, and 1 tablespoon of fresh squeezed lemon juice. In a separate pan, heat 2-3 tablespoons of vegetable oil. Add 1 teaspoon of cumin seeds, 1 tablespoon of chopped ginger, and 1/4 cup of chopped green chilies (jalapeño). Stir for about 30 seconds until fragrant, then turn off the heat and pour this mixture directly into the potato bowl. Add 1/2 cup of peas to the potato mixture. Stir everything together until well combined. Taste the filling and adjust seasonings (salt, lemon juice, Garam Masala) as needed. Set the filling aside to cool down.

Step 3: Form the Samosas

Divide the rested dough into 6 equal pieces. Take one piece of dough and roll it into a ball. Flatten the dough ball and then use a rolling pin to roll it into a circle, approximately 6 inches in diameter and 1/8 inch thick. Cut the circle in half using a knife or pizza cutter. Take one half-circle, moisten the straight edge with a little water using your finger, and fold it over to form a cone shape, pressing the seam to seal. Fill the cone with about 1-2 tablespoons of the potato and pea mixture, packing it in gently. Moisten the remaining open edge of the cone with water and press it together to seal the samosa, forming a triangular shape. Repeat with the remaining dough and filling.

Step 4: Fry the Samosas

Heat 2-3 cups of vegetable oil in a pan until it shimmers. Test the oil temperature by dropping a small pinch of dough into it; if it sizzles and floats to the top, the oil is hot enough. Carefully place 2-3 samosas into the hot oil, ensuring not to overcrowd the pan. Fry the samosas, flipping them when one side is golden brown, until both sides are golden brown. Once cooked, carefully lift the samosas out of the oil with tongs, tap off any excess oil, and place them on a baking sheet lined with paper towels to drain. Serve hot with mango chutney.

• Mix the oil into the flour thoroughly with your hands until the mixture is crumbly, ensuring even distribution.

• Add water gradually to the dough until it forms a stiff but pliable consistency that holds its shape without breaking.

• Do not overfill the samosas, as this can prevent them from sealing properly and cause them to break during frying.

• Fry only 2-3 samosas at a time to maintain the oil temperature and ensure even cooking.

• Fry until the samosas are golden brown on both sides for a perfectly crispy texture.

• For a non-vegetarian option, you can use ground lamb or chicken in the filling.

• Experiment with other vegetables like carrots, corn, or cauliflower in the potato filling.