Once you’ve tasted a good samosa, you’ll understand why samosas are the most popular of all Indian savories. For variations, mix fresh paneer into the filling and try different blends of spices.
Preparation and cooking time: 1 hr 15 min
- 4 cups (400 g) white flour
- 1/2 tsp salt
- 1/2 cup (100 g) melted butter or ghee
- 2/3 cup (150 ml) cold water
- 2 or 3 medium-sized potatoes
- 1/2 cauliflower, separated into flowerets
- 1 1/2 cups (200 g) fresh peas
- 4 tbs ghee or vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp grated fresh ginger
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp asafetida
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 2 tsp salt
- 1/4 tsp pepper
- ghee or vegetable oil for deep-frying
1Put the white flour and salt in a bowl and dribble the melted butter or ghee over the top. Rub the butter or ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Slowly mix in the water and gather the flour together to make a dough. Knead vigorously for 5 minutes, until it is smooth and soft but doesn’t stick to your fingers. Gather the dough into a ball, sprinkle with a few drops of water, and cover with a damp cloth while you prepare the filling.
2Peel the potatoes and dice them. Either grate the cauliflower flowerets through the largest holes of a metal grater or cut them into tiny flowerets. Boil the peas until they are tender; then drain and set them aside.
3Place a large frying pan over medium heat, and fry the cumin and fenugreek seeds in 2 tablespoons of ghee or oil. When they begin to darken, toss in the grated ginger and the powdered spices and fry for a few seconds more. Now put in the potato cubes; stir-fry for 3 or 4 minutes, then add the cauliflower. Stir-fry for another 3 or 4 minutes. Add 2 tablespoons of water, cover, and cook for about 15 minutes, until the vegetables are tender (watch closely to prevent burning). Stir the peas into the mixture, season with the salt and pepper, then spread the contents of the pan on a clean surface to cool while you roll out the dough.
4Dust the rolling surface with flour. Form the dough into 10 balls. Roll out each ball to make a 6-inch (15 cm) circle. Cut each circle in half. Take each half-circle and moisten the edge of its straight side from the center to one end. Bring the two ends of the straight side together to make a cone. Firmly press the dry side over the wet side to seal the cone tight. Stuff the cone to two-thirds with filling. Then close the opening by pinching and folding the two edges together to form a pleated top.
5Heat the ghee or oil in a deep-frying vessel over medium heat. Fry a few samosas at a time (as many as will cover the surface of the ghee in one layer). Fry them for 10 to 15 minutes, turning them often until both sides are golden-brown. Remove and drain.