Samosas can be prepared ahead of time and can be frozen for a month. Before freezing fry them until they change colour to a very light golden brown. Once at room temperature place them in airtight bags to freeze.
Mix the flour, semolina flour, salt, salt, oil and water together to make a soft dough. Add more water, if needed. Knead the dough for about 1-2 minutes to make the dough smooth and pliable. Keep in mind that the dough has to be kneaded well; otherwise, the samosas will not come out crisp. Set the dough aside and cover with damp cloth. Let the dough rest for at least 15 minutes.
Boil the potatoes just until tender. Be careful not to pierce the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, oil is ready. Add cumin seeds as cumin seeds crack, add green chillies and coriander powder and stir for few seconds. Next add green peas and turn heat to medium. Stir until tender. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Let the filling cool to room temperature.
Assembling the samosa:
Take 2 Tbsp of water and 1 Tbsp of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls. Roll each ball into 15cm diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick the semicircle up with both hands and fold it into a cone shape. Pinch the side of the cone so that it is completely sealed. Fill the cone with 3 Tbsp of filling. Press the filling down with your fingers. Now close the top of the cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas. If the filled samosas sit for too long, they will dry out. To avoid this, cover with a damp cloth.
Frying the samosa:
Add oil to frying pan so that it is about 4cm deep and warm on medium heat. If you use a high heat, the samosa crust will be too soft and not crispy. To check if oil is hot enough, place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place a few samosas in the frying pan at a time. After samosas are floating on top of the oil, turn them slowly. Fry the samosas until the samosas turn a light golden-brown colour on all sides.
Recipe courtesy of Manjula’s Kitchen.
- 1/2 C all purpose flour
- 1/2 Tbsp semolina flour
- 1/4 tsp salt
- 1 1/2 Tbsp oil
- 1/4 C and 2 Tbsp lukewarm water
- 3 large boiled potatoes, peeled and chopped into very small cubes
- 1/2 tsp cumin seeds
- 2 chopped green chillies
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 1 tsp amchur (mango powder)
- 1 tsp salt
- 2 Tbsp oil
- 1/2 C green peas (frozen)