Quick Recipe Version (TL;DR)
Quick Ingredients
- Flour 2 cups (260 g), salt 1/2 tsp, ajwain 1/2 tsp (optional), neutral oil 4 tbsp, water 1/2 cup + up to 2 tbsp
- Potatoes 600 g (3 medium), peas 3/4 cup, carrot 1 medium, onion 1 small, oil/ghee 2 tbsp
- Spices: cumin seeds 1 tsp, ground coriander 1 1/2 tsp, ground cumin 1 tsp, turmeric 1/2 tsp, garam masala 1 tsp, chili powder 1/2 tsp, fennel seeds 1/2 tsp (optional), amchur 1 tsp or lemon juice 2 tsp, salt
- Ginger 1 tsp, garlic 1 tsp, green chili 1–2 (optional), cilantro 2 tbsp, mint 1 tbsp (optional)
- Mint-cilantro chutney: cilantro 1 cup, mint 1/2 cup, green chili 1, lime juice 1 tbsp, yogurt 2 tbsp, sugar 1/2 tsp, salt 1/4 tsp, water 2–3 tbsp
- Tamarind-date: seedless dates 1/2 cup, tamarind concentrate 1/4 cup, water 1 cup, jaggery/brown sugar 2 tbsp, roasted cumin 1/2 tsp, black salt 1/4 tsp (optional), chili 1/4 tsp
- Kachumber: cucumber 1 large, tomatoes 2, red onion 1/2, lemon juice 1 tbsp, olive oil 1 tbsp, cilantro 2 tbsp, mint 1 tbsp, roasted cumin 1/4 tsp, chaat masala 1/4 tsp, salt
- For sealing/frying: flour 2 tbsp + water 2 tbsp (paste), neutral oil 4–5 cups (1.5–2 L)
Do This
- 1. Make a stiff dough from flour, salt, ajwain, oil, and water; knead 5 minutes. Rest covered 30 minutes.
- 2. Boil diced potatoes and carrot until tender; add peas last 2 minutes. Drain.
- 3. Bloom cumin seeds in oil, sauté onion, ginger, garlic; add spices, then potatoes/peas/carrots, amchur/lemon, herbs, and salt. Cool.
- 4. Blend green chutney ingredients until smooth; thin with cold water.
- 5. Simmer tamarind, dates, water, sugar, and spices 10–12 minutes; blend smooth.
- 6. Mix kachumber salad with lemon, oil, spices, and herbs.
- 7. Roll dough into 9 rounds (7 in/18 cm), cut in half, fill, and seal to make 18 samosas. Fry at 315°F (157°C) for 14–16 minutes until deep golden. Serve hot with chutneys and salad.
Why You’ll Love This Recipe
- Classic, ultra-crisp samosa shells with a fragrant, cumin–coriander–spiced potato, pea, and carrot filling.
- Balanced platter: zesty mint-cilantro chutney, sweet-tart tamarind-date sauce, and a refreshing kachumber salad.
- Clear, no-stress instructions with exact times, temperatures, and measurements for consistent results.
- Make-ahead and freezer-friendly so you can fry whenever you crave a fresh, golden batch.
Grocery List
- Produce: Potatoes, carrot, frozen peas, small onion, garlic, ginger, green chilies, cilantro, mint, limes, lemon, cucumber, tomatoes, red onion
- Dairy: Plain yogurt (or plant-based yogurt)
- Pantry: All-purpose flour, neutral frying oil, ajwain (optional), cumin seeds, ground cumin, ground coriander, turmeric, garam masala, fennel seeds (optional), Kashmiri chili or cayenne, amchur (or lemon), chaat masala, roasted cumin powder, tamarind concentrate, seedless dates, jaggery/brown sugar, black salt (optional), fine salt, black pepper
Full Ingredients
Samosa Dough
- All-purpose flour: 2 cups (260 g)
- Fine salt: 1/2 tsp
- Ajwain (carom) seeds: 1/2 tsp (optional but traditional)
- Neutral oil (or ghee): 4 tbsp, slightly warm
- Water: 1/2 cup (120 ml) plus up to 2 tbsp (30 ml) as needed to form a stiff dough
Potato–Pea–Carrot Filling
- Potatoes: 600 g (about 3 medium), peeled and 1/2-inch diced
- Carrot: 1 medium (120 g), 1/4-inch diced
- Frozen peas: 3/4 cup (100 g)
- Small onion: 1 (about 100 g), finely chopped
- Neutral oil or ghee: 2 tbsp
- Cumin seeds: 1 tsp
- Fresh ginger: 1 tsp, grated
- Garlic: 1 tsp, minced
- Green chilies: 1–2, finely chopped (optional)
- Ground coriander: 1 1/2 tsp
- Ground cumin: 1 tsp
- Turmeric: 1/2 tsp
- Garam masala: 1 tsp
- Kashmiri chili powder (or cayenne): 1/2 tsp
- Fennel seeds: 1/2 tsp, lightly crushed (optional)
- Amchur (dry mango powder): 1 tsp (or fresh lemon juice 2 tsp)
- Salt: 1/2–3/4 tsp, to taste
- Fresh cilantro: 2 tbsp, chopped
- Fresh mint: 1 tbsp, chopped (optional)
Mint–Cilantro Chutney
- Packed cilantro leaves and tender stems: 1 cup (25 g)
- Packed mint leaves: 1/2 cup (10 g)
- Green chili: 1 small, seeded for mild
- Lime juice: 1 tbsp
- Plain yogurt: 2 tbsp (or plant-based yogurt)
- Sugar: 1/2 tsp
- Fine salt: 1/4 tsp
- Ice-cold water: 2–3 tbsp, to blend
Tamarind–Date Sauce
- Seedless dates: 1/2 cup (90 g), chopped
- Tamarind concentrate: 1/4 cup (60 ml) (or 1/2 cup thick tamarind pulp)
- Water: 1 cup (240 ml)
- Jaggery or brown sugar: 2 tbsp (add more to taste)
- Roasted cumin powder: 1/2 tsp
- Black salt (kala namak): 1/4 tsp (optional)
- Kashmiri chili powder: 1/4 tsp
- Fine salt: pinch
Kachumber Salad
- English cucumber: 1 large (300 g), diced
- Tomatoes: 2 medium (240 g), deseeded and diced
- Red onion: 1/2 small (70 g), finely chopped
- Fresh cilantro: 2 tbsp, chopped
- Fresh mint: 1 tbsp, chopped
- Lemon juice: 1 tbsp
- Extra-virgin olive oil: 1 tbsp
- Roasted cumin powder: 1/4 tsp
- Chaat masala: 1/4 tsp
- Fine salt: 1/4 tsp (or to taste)
For Sealing & Frying
- Flour-water paste: 2 tbsp flour + 2 tbsp water
- Neutral oil for deep-frying: 4–5 cups (1.5–2 L)
- Frying temperature: 315°F (157°C)
Step-by-Step Instructions
Step 1: Make a stiff, shortcrust-style dough
In a bowl, combine flour, salt, and ajwain. Drizzle in 4 tbsp warm oil and rub it into the flour with your fingertips for 2–3 minutes until the mixture looks like damp sand and holds a clump when pressed. Add 1/2 cup water and mix, adding up to 2 tbsp more only if needed, to form a stiff dough. Knead for 5 minutes until smooth but firm. Cover with a damp towel and rest 30 minutes.
Step 2: Cook vegetables and build the spiced filling
Bring a medium pot of salted water to a boil. Add diced potatoes and carrot; cook 8–10 minutes until just tender. Add peas for the final 2 minutes. Drain well and let steam off.
In a wide skillet, heat 2 tbsp oil over medium. Add cumin seeds; when they sizzle (about 30 seconds), add onion and cook 3–4 minutes until translucent. Stir in ginger, garlic, and green chilies; cook 30–45 seconds. Sprinkle in ground coriander, ground cumin, turmeric, chili, fennel (optional), and 2 tbsp water; stir 30 seconds to bloom the spices. Fold in the drained vegetables, salt, and garam masala. Lightly mash about one-third of the potatoes to help the filling bind. Finish with amchur (or lemon), cilantro, and mint. Cool completely. Taste and adjust salt and tang.
Step 3: Blend the mint–cilantro chutney
Add cilantro, mint, green chili, lime juice, yogurt, sugar, salt, and 2 tbsp ice-cold water to a blender. Blend smooth, adding the final 1 tbsp water only if needed for a pourable consistency. Refrigerate until serving.
Step 4: Simmer and blend the tamarind–date sauce
In a small saucepan, combine dates, tamarind concentrate, water, jaggery, roasted cumin, black salt (if using), chili, and a pinch of salt. Bring to a simmer over medium heat and cook 10–12 minutes, stirring, until the dates are soft and the liquid is syrupy. Cool slightly, then blend until silky-smooth. Adjust sweetness or tang to taste. Chill.
Step 5: Toss the kachumber salad
In a bowl, combine cucumber, tomatoes, red onion, cilantro, and mint. Drizzle with lemon juice and olive oil; sprinkle roasted cumin, chaat masala, and salt. Toss gently. Refrigerate until serving. For best texture, dress within 30 minutes of serving.
Step 6: Roll, fill, and seal the samosas
Divide dough into 9 equal balls. Working with one ball at a time (keep the rest covered), roll into a 7-inch (18 cm) circle, about 1–2 mm thick. Cut the circle in half to form two semicircles. Brush a thin line of flour paste along the straight edge; bring the corners together to form a cone, pressing to seal. Fill each cone with about 2 heaping tbsp of cooled filling, leaving headspace. Pinch to seal the top, pressing firmly and crimping for a tight seam. Repeat to make 18 samosas. Keep shaped samosas covered with a slightly damp towel so the dough doesn’t dry out.
Step 7: Fry low and slow for maximum crispness
Heat 4–5 cups oil in a deep, heavy pot to 315°F (157°C). Add 5–6 samosas without crowding. Fry for 14–16 minutes, turning occasionally, until evenly deep golden with small blistered bubbles. Maintain the oil at 315°F; adjust heat as needed. Drain on a rack. Repeat with remaining samosas, letting the oil recover between batches. Serve hot with mint–cilantro chutney, tamarind–date sauce, and kachumber salad.
Pro Tips
- Stiff dough is key: it should feel firm, not soft. This prevents greasy shells and creates a shattering, blistered crust.
- Cool the filling completely before shaping; warm filling causes steam and leaks.
- Seal tightly with flour paste and expel air from the cone before closing to avoid bursting.
- Fry at a steady 315°F for an even golden color and crisp texture all the way through.
- Patch tiny cracks with a dab of flour paste before frying.
Variations
- Baked: Brush samosas with oil and bake at 400°F (205°C) on a parchment-lined sheet for 28–32 minutes, flipping once.
- Air-fried: Spray with oil and air-fry at 360°F (182°C) for 16–20 minutes, turning halfway.
- Alternate fillings: Add crumbled paneer and peas, or swap potatoes for roasted sweet potato and chickpeas with extra amchur.
Storage & Make-Ahead
Shape and freeze uncooked samosas on a tray until firm, then transfer to a freezer bag for up to 2 months. Fry from frozen at 315°F (157°C) for 16–18 minutes. Cooked samosas keep refrigerated 3 days; reheat at 375°F (190°C) for 12–15 minutes. Chutneys keep refrigerated up to 5 days; the tamarind-date sauce also freezes well. Kachumber is best within 24 hours.
Nutrition (per serving)
Approximate for 3 samosas with 2 tbsp each chutney and 1/2 cup kachumber: 720 calories; 95 g carbohydrates; 12 g protein; 32 g fat; 9 g fiber; 560 mg sodium. Values will vary with frying oil absorption and portion size.
