Crispy Fried Samosas Snack (Printable Version)

Golden, flaky pastry filled with flavorful spiced potatoes, peas, or meat—irresistibly crispy and perfect for sharing.

# What You'll Need:

→ Dough

01 - 250 g all-purpose flour
02 - 2 tablespoons neutral oil or ghee
03 - 0.5 teaspoon salt
04 - 120 ml water, as needed

→ Vegetarian Filling

05 - 2 medium potatoes, boiled and mashed
06 - 80 g green peas (optional)
07 - 1 small onion, finely chopped
08 - 1 green chili, finely chopped
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon garam masala
11 - 0.5 teaspoon ground turmeric
12 - Salt to taste
13 - 1 tablespoon oil

→ For Frying

14 - Neutral oil, for deep-frying

# Steps To Follow:

01 - Combine flour, salt, and oil in a large bowl. Gradually add water while mixing to form a stiff, cohesive dough. Knead for 5 minutes until smooth. Cover with a cloth and rest for 30 minutes.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Add cumin seeds and toast until fragrant. Stir in chopped onion and green chili, sauté until onion turns translucent. Add turmeric and garam masala, cooking for 30 seconds. Mix in peas and mashed potatoes, season with salt, and cook for 2–3 minutes, stirring well. Remove from heat and let the filling cool completely.
03 - Divide dough into equal portions and roll each into a ball. Roll each ball into a 15 cm circle. Cut circle in half to create two semi-circles. Form a cone with one semi-circle, sealing the edge with water. Stuff with 1 tablespoon cooled filling, then pinch and fold remaining edge to seal tightly.
04 - Heat enough oil in a deep pan to 170°C. Fry samosas in small batches, turning occasionally, until uniformly golden and crisp, about 5–7 minutes per batch. Drain on paper towels.
05 - Enjoy hot with mint chutney, tamarind sauce, or plain yogurt for dipping.

# Notes and Tips:

01 - Ensure dough is firm to achieve optimal crispiness after frying.
02 - Allow filling to cool fully before assembling to prevent soggy, torn pastry.
03 - Fry at moderate temperature to ensure even browning and crisp texture.
04 - For a meat version, substitute mashed potatoes with 200 g ground beef or lamb and cook thoroughly before filling.
05 - Uncooked samosas freeze well; fry directly from frozen when needed.
06 - Baking option: Brush samosas with oil and bake at 190°C for 25–30 minutes, turning halfway.

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