Samosa

FOLLOW ALONG

4 simple steps.
One delicious result.

1. STEP 1 / 48 min plus 20 min rest

   Make pastry

   No heat

   Have ready

   Flour, ajwain, half salt, 3 tbsp oil, 1/3 cup water

   1. Rub 3 tablespoons oil into flour, ajwain and half the salt before kneading with 1/3 cup water and resting covered.

   Next: Cook filling ↓

2. STEP 2 / 45 min

   Cook filling

   Medium-low

   Have ready

   Cumin, potato, peas, coriander, garam masala, remaining salt and oil

   1. Sauté cumin, crumbled potato, peas, coriander, garam masala and remaining salt in remaining tablespoon oil.

   SPICE MAGICAjwain Seeds WholeView this spice →Next: Shape ↓

3. STEP 3 / 420 min

   Shape

   No heat

   Have ready

   Dough, cooled filling, 1 tbsp sealing water

   1. Roll six dough balls into ovals, halve each, seal into cones with reserved water and fill with cooled potato mixture.

   Next: Fry ↓

4. STEP 4 / 46–8 min per batch; 18–24 min total

   Fry

   325°F (165°C)

   Have ready

   Frying oil, samosas

   1. Fry samosas in three batches in a pot no more than half full of oil.