Ingredients
Method
- Make the dough: In a mixing bowl, combine the flour and salt. Add the 2 tablespoons of oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add warm water, a tablespoon at a time, kneading until you have a firm, smooth dough that does not stick to your hands. Cover with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This relaxation step is crucial for rolling thin sheets without tearing.
- Prepare the filling: While the dough rests, heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for 10 seconds until fragrant. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Stir in the ginger, garlic, and green chilies, cooking for another minute until aromatic.
- Spice it up: Lower the heat slightly. Add turmeric, coriander powder, garam masala, and salt. Stir constantly for 10 seconds to toast the spices without burning them. If you burn the spices, the filling will taste bitter.
- Cook the vegetables: Increase heat to medium-high. Add the diced potatoes and green peas. Stir well to coat with the spice mixture. Cover the pan and let it steam-fry for about 10 minutes, or until the potatoes are fork-tender. Uncover and cook any remaining liquid off the pan. Remove from heat and stir in fresh cilantro. Let the filling cool completely before assembling; hot filling will make the dough soggy.
- Shape the samosas: Divide the rested dough into two equal balls. On a lightly floured surface, roll one ball out into an oval or rectangle about 1/8-inch thick. Cut it in half vertically to create two semi-circles. Take one semi-circle and form a cone shape by overlapping the straight edges slightly. Seal the seam using the cornstarch paste brush. Fill the cone with cooled potato mixture (leave some room at the top). Fold the bottom corners of the open end inward toward the center, then seal the final edge tightly with the cornstarch paste. Repeat with the remaining dough and filling.
- Fry: Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C). Carefully slide the samosas into the hot oil. Fry on medium-low heat, turning occasionally, until golden brown and crisp on all sides, about 8-10 minutes. Do not overcrowd the pan; fry in batches if necessary.
- Drain and serve: Remove samosas with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
Nutrition
Notes
These savory triangles have earned a permanent slot in my rotation because they freeze beautifully before cooking. You can make a double batch, flash-freeze them on a baking sheet, and store them in bags for up to three months. When hunger strikes, you fry straight from frozen without thawing.