Samosas — Crispy Pastry
Crispy, spiced potato pastries – a beloved Indian street food. Master the hot oil seal for perfect, flaky layers and an unforgettable flavor experience.
Samosas — Crispy Pastry
Crispy, spiced potato pastries – a beloved Indian street food. Master the hot oil seal for perfect, flaky layers and an unforgettable flavor experience.
The Key Move
Seal the edges of the samosa with hot oil to create distinct, crispy layers during frying.
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The Setup
- Mixing Bowllarge
- Frying Pandeep
- Rolling Pin
The Mise en Place
5 of 14Your prep station before cooking begins
Samosas are not crispy.
Ensure the oil is hot enough and don't overcrowd the pan. Fry in batches.
Samosas are breaking apart during frying.
Make sure the dough is sealed properly with hot oil.
The Method
COMBINE
In a large bowl, combine flour and salt (1 tsp)salt (½ tsp).
ADD
Add vegetable oil (¼ cups) and gradually add water while kneading to form a stiff dough.
COVER
Cover the dough with a damp cloth and let it rest for 30 minutes.
HEAT
Prep aheadHeat vegetable oil (¼ cups) in a pan over medium heat.
Aromatic spices filling the air
SAUTE
Prep aheadAdd chopped onion (½ cups) and saute until golden brown.
Onions are translucent and golden
ADD
Prep aheadAdd grated ginger (1 tbsp) and chopped green chilies (1 tbsp), saute for a minute.
ADD
Prep aheadAdd cumin powder (1 tsp), coriander powder (1 tsp), garam masala (½ tsp), amchur, and salt (1 tsp)salt (½ tsp). Saute for another minute.
Aromatic spices filling the air
ADD
Prep aheadAdd mashed potatoes (2 cups) and green peas (½ cups). Mix well and cook for 5 minutes.
STIR
Prep aheadStir in chopped cilantro (2 tbsp) and remove from heat. Let the filling cool.
DIVIDE
Divide the dough into 8 equal portions. Roll each portion into a small circle.
CUT
Time-sensitiveCut each circle in half. Form a cone shape with each half and seal the edges with hot oil.
Ensure the oil is hot enough to seal the dough quickly. • The scent of hot oil
FILL
Fill each cone with the potato filling.
SEAL
Time-sensitiveSeal the top edges with hot oil to form a samosa.
Ensure the oil is hot enough to seal the dough quickly. • The scent of hot oil
HEAT
Heat vegetable oil (¼ cups) in a deep frying pan over medium heat.
FRY
Fry the samosas until golden brown and crispy. About 5-7 minutes.
Samosas are golden brown and crispy
DRAIN
Drain excess oil on paper towels.
SERVE
Serve hot with your favorite chutney.
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