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Street vendors fry samosas in two stages - low heat first to cook the pastry all the way through, then a blast of higher heat to turn the outside deep golden and blistered. Skip the first stage and you get raw, doughy pastry under a browned shell; skip the second and the samosas stay pale and soft instead of properly crisp and flaky.
Prep Time
45 min
Cook Time
15 min
Servings
8 people
Difficulty
hard
Per serving
250kcal
Calories
4g
Protein
30g
Carbs
13g
Fat
3g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
For the dough, combine the flour, salt, and ajwain in a bowl. Rub in the melted ghee with your fingers until the mixture resembles coarse breadcrumbs.
Gradually add water, bringing the dough together into a firm, smooth ball. Cover and rest for 20-30 minutes.
For the filling, boil the potatoes until fork-tender, then drain and mash coarsely, leaving some texture.
Heat the oil in a pan over medium heat. Add the cumin seeds, letting them sizzle, then add the chopped green chilies and ginger, cooking for 1 minute.
Add the mashed potatoes, boiled peas, red chili powder, chaat masala, roasted cumin-coriander powder, and salt, stirring to combine. Cook for 3-4 minutes, then stir in the chopped coriander leaves. Remove from heat and let cool.
Divide the dough into portions and roll each into a thin circle, then cut in half to form two semicircles.
Take one semicircle, fold it into a cone shape, sealing the straight edge with a little water.
Fill the cone with 1-2 tablespoons of the potato filling, then seal the top edge with water, pressing firmly to close.
Heat the oil in a deep pan to about 150°C (300°F) for the first frying stage. Fry the samosas on low heat for 8-10 minutes, until the pastry is cooked through but still pale.
Increase the oil temperature to around 175°C (350°F) and continue frying for another 3-4 minutes, until deep golden and crisp.
Drain on a wire rack and serve hot with mint or tamarind chutney.
Fry in Two Stages: Starting at a lower temperature cooks the pastry through without burning the outside, then increasing the heat at the end crisps and browns it properly - skipping either stage results in raw dough or an unevenly cooked shell. Seal the Edges Thoroughly: Use water generously along every seam and press firmly, since any gaps will let oil seep into the filling or cause the samosa to burst open while frying. Leave Some Texture in the Potatoes: Mashing them coarsely rather than completely smooth gives the filling a more satisfying bite, closer to the texture found at authentic Pakistani samosa stalls.
Frying first on low heat cooks the pastry all the way through without burning the exterior, then increasing the temperature for the final minutes crisps and browns the outside - single-stage frying at high heat leaves the pastry raw inside while the outside burns.
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