Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Filling
Frying
Equipment
Bowl; saucepan; rolling pin; heavy pan; thermometer; slotted spoon; rack.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Make pastry · About 30 min
- Rub 50 ml neutral oil into 250 g plain flour; add 100 ml water and ½ tsp salt. Knead briefly into a firm dough. Cover and rest for 30 minutes.
Cook the filling · About 15 min
- Boil 400 g potatoes, diced in water for 12 minutes; add 100 g peas for the final 3 minutes. Drain. Heat 15 ml neutral oil; add 1 tsp cumin seeds for 30 seconds. Add potatoes, peas, 1 tsp ground coriander, ½ tsp chili powder, ½ tsp garam masala, ¾ tsp salt and 15 g coriander leaves; crush roughly. Cool.
Fill · About 15 min
- Divide dough into 4 balls. Roll each into a thin oval and cut in half. Form cones; seal the edges with water. Fill, leaving space at the top, and seal.
Fry · About 20 min
- Heat 1000 ml neutral oil to 160°C / 320°F. Fry in small batches for 12–15 minutes, turning gently. Drain on a rack.
Check: Pastry is golden and cooked through. Keep the pan no more than halfway full of oil.
Tips
- Cool the filling before shaping.
- Fry at moderate heat so the pastry cooks before browning deeply.
Substitutions
- Use cooked lentils instead of some potatoes for a different filling.
- Use ghee instead of dough oil.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Make filling one day ahead; refrigerate.
- Shape ahead and keep chilled until frying.
FAQ
Why are there bubbles on the pastry?
Very soft dough or hot oil can cause surface blisters.
Why did a samosa open?
The seam may have been wet or poorly sealed. Press edges firmly.
Can I bake them?
Baking needs different timing and gives a different crust. This draft is for frying.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
