Samosas
Crispy triangular pastries filled with spiced potato and peas — India's greatest street food snack. Cooling the potato filling completely before it goes into the pastry keeps the wrapper crisp instead of turning soggy from trapped steam.
Ingredients
Instructions
Mix flour with ghee until breadcrumb texture, add water and knead into a firm dough.
Rest 30 minutes.
Fry cumin seeds in 1 tbsp oil, add ginger and chilli.
Add potatoes and peas, garam masala, amchur and coriander.
Cool filling completely.
Divide dough into balls, roll each into an oval, cut in half.
Form each half into a cone, fill with potato mixture, seal the top edge.
Deep fry at 170C for 8 minutes until deep golden and very crispy.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.