I love Indian samosa and regularly buy them from outside. Actually, I have eaten samosas from all over India like Delhi, Mumbai, Goa, Hyderabad, Bangalore, Pune… Samosas are a national passion. where ever you go, you will be able to get samosas in India. They are also a popular street food. The combo of samosa with masala chai is irresistible. It took me 3 failures to get a perfect samosa crust and the credit goes to a few of my friends. They were generous enough to share the tricks of making the samosa pastry and how to fry them, so that the crust is flaky and no tiny air bubble pockets are formed on the crust. To get the right texture and flakiness in the samosa pastry cover, there are two ways they are fried. apart from frying, they can be baked too for a low fat version.
INGREDIENTS
3 cups flour 8 tbsp. unsalted butter, cubed and chilled Kosher salt, to taste 3⁄4 cup ice-cold water 1⁄2 lb. russet potatoes, peeled and roughly chopped 2 carrots, roughly chopped 2 tbsp. canola oil, plus more 1 tsp. cumin seeds 1 small yellow onion, minced 3⁄4 cup frozen peas, defrosted 1⁄4 cup minced cilantro 1⁄4 cup minced mint 1⁄2 tsp. garam masala 2 small green Thai chiles or 1 serrano, minced 1 (1″) piece of ginger, peeled and minced
Tamarind and coconut-cilantro chutneys, for serving (optional)
DIRECTIONS
Make the dough: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, garam masala, chiles, and salt.
Form and fry samosas: Working with 1 ball at a time, roll dough into a 6″ round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1⁄4″ to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry Indian samosa until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.
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