Samosa
Veg
Vegan
Fried pastry filled with spiced potato and peas — a crisp, thick-shelled triangular pastry with a filling of mashed boiled potato, green peas, dried mango powder, garam masala, raisins, and whole coriander seeds. Deep-fried until shatteringly crisp and golden, eaten hot with hari chutney and imli chutney. The Delhi samosa is larger and drier in filling than Lucknow's minced-meat versions. Found at every street corner, railway station, and tea stall across North India.
Cuisines
Haryanvi
Awadhi
Banarasi
Bihari
Mughlai
Punjabi
Delhi
Indian
Best for
Snacks
Breakfast
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 2 tablespoons | ghee or oil |
| 1/4 teaspoon | carom seeds (ajwain) |
| — | salt to taste |
| 1/2 cup | water |
| 2 medium | potatoes, boiled and mashed |
| 1/2 cup | green peas, boiled |
| 1 tablespoon | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | ginger, grated |
| 1 teaspoon | green chili, finely chopped |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | amchur (dry mango) powder |
Instructions
- 1 In a bowl, mix the flour, ghee, carom seeds, and salt. Add water gradually and knead into a firm dough. Cover and set aside for 20 minutes.
- 2 Heat oil in a pan. Add cumin seeds, ginger, and green chili. Sauté for a minute.
- 3 Add boiled potatoes and peas to the pan. Mix well.
- 4 Add turmeric, coriander powder, garam masala, amchur, and salt. Cook for 5 minutes, stirring occasionally.
- 5 Add chopped coriander leaves, mix, and let the filling cool.
- 6 Divide the dough into small balls. Roll each ball into an oval shape and cut in half.
- 7 Form a cone with each half and fill with the potato mixture. Seal the edges with water.
- 8 Heat oil in a deep pan. Fry the samosas on medium heat until golden brown and crispy.
- 9 Drain on paper towels and serve hot.
Tips
Ensure the dough is firm to prevent the samosas from breaking while frying.