Indian
Samosa
Flaky ajwain pastry encloses dry-spiced potato-pea filling before a slow fry builds crisp, layered shells.
12 servings · 80 minutes prep · 40 minutes cook
Ingredients
Pastry
- 2 cups all-purpose flour
- 1/2 tsp ajwain seeds
- 3/4 tsp kosher salt
- 1/4 cup ghee, melted
- 1/2 cup cold water, plus more as needed
Filling
- 1 1/2 lb Yukon Gold potatoes, boiled, peeled, and roughly crushed
- 1/2 cup green peas
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 1 tbsp minced ginger, fresh
- 2 green chiles, minced
- 1/2 tsp ground turmeric
- 1 tsp amchur
- 1/2 tsp garam masala
- 1 1/4 tsp kosher salt
- 2 tbsp chopped cilantro
- 6 cups avocado oil, for frying
Directions
Mix and Rest the Pastry
- In a mixing bowl, combine the all-purpose flour, ajwain seeds, and first kosher salt.
- Rub in the ghee until the flour looks sandy and holds together when squeezed.
- Add the cold water gradually and knead into a firm dough. Cover and rest for 30 minutes.
Cook and Cool the Filling
- Heat the first avocado oil in a large skillet. Add the cumin seeds and crushed coriander seeds and cook until the whole spices deepen slightly in color and smell distinctly toasted, stopping before they scorch, 30 seconds.
- Add the fresh ginger and green chiles and cook for 30 seconds.
- Add the green peas, turmeric, amchur, garam masala, and second kosher salt and cook for 1 minute.
- Add the Yukon Gold potatoes and cook, crushing lightly, until the filling is dry and evenly seasoned, 3-4 minutes. Stir in the cilantro and cool completely.
Shape and Fill
- Divide the dough into 6 balls. Roll each into a thin 7-inch oval and cut in half.
- Form each half into a cone, fill with the cooled potato mixture, moisten the edge with water, and seal tightly with firm pressure.
Fry in Two Stages
- Fry slowly in 300F frying oil until pale golden and crisp, 8-10 minutes.
- Increase the oil to 350F and fry until deep golden, 1-2 minutes. Drain and rest briefly before serving.
