Samosas

Name: Samosas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 300 g flour; 4 potatoes; 100 g peas; 1 tsp cumin seeds; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Samosas, a beloved staple in Pakistani cuisine, often grace the table during festive occasions and casual teatimes alike. Typically found at chai stalls, they embody the essence of street food culture in Pakistan—salty, crispy, and rich. This home version captures that essence, translating the vibrant flavors into a more personal setting, where the salt is carefully measured by hand and the oil flows generously.

A perfectly crafted samosa should deliver a satisfying crunch, followed by a burst of spiced potato and pea filling, accented with hints of cumin. The interplay of textures—crisp pastry and soft, savory filling—invites a shared experience, whether enjoyed with family or friends. Its simple yet bold flavors make it an irresistible accompaniment to a steaming cup of chai.

Ingredients

300 gflour
4potatoes
100 gpeas
1 tspcumin seeds
as neededoil — for frying
to tastefine sea salt

Method

Start by peeling and dicing the 4 potatoes into small, even cubes. This ensures they cook evenly. Boil the diced potatoes in a pot of water over medium heat until they are fork-tender but not mushy, which should take about 10-12 minutes. Drain and set them aside to cool slightly.
In a large mixing bowl, combine 300 g of flour with a pinch of fine sea salt. Gradually add water, about a tablespoon at a time, and knead the mixture until it forms a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 15 minutes to relax the gluten, making it easier to roll out later.
Heat a tablespoon of oil in a large frying pan over medium heat. Add 1 tsp of cumin seeds and sauté until they become fragrant and start to pop, releasing their aroma. This step enhances the flavor of the filling.
Add the boiled potatoes and 100 g of peas to the pan with the cumin seeds. Stir well to coat the vegetables in the oil and spices. Cook for about 5 minutes, stirring occasionally, until the peas are tender and the potatoes are lightly golden.
Season the potato and pea mixture with fine sea salt to taste. Taste and adjust the seasoning as needed, ensuring the flavors are balanced. Remove the pan from heat and let the filling cool to room temperature.
Divide the rested dough into small, equal portions and roll each into a ball. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter. Cut each circle in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a little water. Fill the cone with the potato and pea mixture, then seal the open edge by pressing it firmly with your fingers. Repeat with the remaining dough and filling.
In a deep frying pan, heat enough oil to submerge the samosas over medium-high heat. Once the oil is hot, carefully add the samosas in batches, frying them until they are golden brown and crispy on all sides. This should take about 3-4 minutes per side.
Remove the samosas from the oil and drain them on paper towels to remove excess oil. Serve the samosas hot, garnished with a sprinkle of fine sea salt if desired, and enjoy them while they're fresh and crisp.