A homemade samosa is a lovely weekend project: crisp pastry wrapped around a warmly spiced filling. The folding takes a little practice, but the first batch doesn’t need to look perfect to taste good. Here’s a potato-and-pea version that makes about eight medium samosas.
Ingredients
For the pastry: 250 g plain flour, ½ teaspoon salt, 50 ml neutral oil and roughly 90–110 ml water, added gradually.
For the filling: about 350 g potatoes, peeled and cut into chunks; 100 g peas; 1 tablespoon oil; 1 teaspoon cumin seeds; 1 teaspoon grated ginger; ½ teaspoon ground coriander; ½ teaspoon garam masala; chilli to taste; and salt to taste. You’ll also need extra oil for frying and a little flour mixed with water to seal the edges.
1. Make a firm dough
Mix the flour and salt, then rub in the oil until the mixture feels slightly crumbly. Add water a little at a time and knead into a firm, smooth dough. Cover and rest for about 30 minutes. A firm dough helps the pastry hold its shape when filled.
2. Cook the filling
Boil the potatoes until tender, drain well and roughly mash. Cook the peas if needed. In a pan, warm 1 tablespoon oil, briefly sizzle the cumin seeds, then add the ginger and ground coriander. Stir in the potatoes and peas, followed by garam masala, chilli and salt. Cook for a few minutes, taste, and let the filling cool fully before shaping.
3. Shape the samosas
Divide the dough into four balls. Roll each into a thin oval and cut it in half. Form each half-circle into a cone, sealing the straight edge with a little flour-and-water paste. Add filling without overstuffing, then pinch the opening shut firmly. Keep the remaining dough covered so it doesn’t dry out.
4. Fry until golden
Heat oil in a deep, stable pan to a moderate temperature, around 160–170°C if you have a thermometer. Fry in small batches, turning as needed, until the pastry is golden and crisp, roughly 10–15 minutes depending on size and oil temperature. Drain on kitchen paper. Never leave hot oil unattended, and let it cool before moving or disposing of it.
Serve and make it your own
Serve warm with mint or tamarind chutney, or with masala chai. Once you’ve mastered the fold, try other cooked, fairly dry fillings. Avoid a wet filling, which can soften the pastry and make the seams harder to seal.
Would you give it a go? Set aside a little time for the dough to rest and the filling to cool, and enjoy the first crisp bite of a samosa you made yourself.