Cómo preparar

Combine the flour, 30 ml of the oil, and 1/2 teaspoon of the salt. Rub with your fingertips until the mixture resembles coarse breadcrumbs, then add the water gradually to form a firm dough. Knead for 5 minutes until smooth, cover, and rest for 30 minutes.

Place the potatoes in a saucepan, cover with cold water, and boil for 10 to 12 minutes until just tender but not falling apart. Drain thoroughly and cool for 5 minutes.

Heat 15 ml of oil in a wide skillet over medium heat. Saute the onion for 4 minutes until translucent, then add the ginger and chili and cook for 1 minute until fragrant.

Add the cumin, coriander, garam masala, remaining salt, potatoes, and peas. Saute for 4 to 5 minutes, stirring gently, until the filling is dry and evenly seasoned. Stir in the lemon juice, then cool completely.

Divide the dough into 6 equal balls. Roll each into a thin 18 cm circle, cut it in half, and moisten the straight edge of each semicircle with water.

Shape each semicircle into a cone by overlapping the moistened edges. Fill with about 2 tablespoons of cooled filling, leaving room at the top, then press out excess air and seal the opening firmly. Keep shaped samosas covered while you finish the batch.

A samosa pastry cone being filled with spiced vegetables

Imagen generada por IA

Heat the frying oil in a deep, heavy saucepan to 160°C. Fry 4 to 5 samosas at a time for 8 to 10 minutes, turning occasionally, until the pastry is pale golden and crisp. Raise the oil to 175°C for the final 1 to 2 minutes to deepen the color.

Transfer the samosas to a wire rack set over a tray and cool for 3 minutes so excess oil drains and the shell firms. Serve warm with chutney.

Golden vegetable samosas served with tamarind and green chutney

Imagen generada por IA

Por qué funciona esta receta

A gently spiced potato-and-pea filling gives the samosas a soft, savory center, while resting the dough and frying at a controlled temperature creates a flaky shell that stays crisp.

Conservación y recalentado

Cómo conservarla

Cool completely and refrigerate in an airtight container for up to 3 days. For longer storage, freeze uncooked shaped samosas in a single layer, then transfer to a freezer bag for up to 1 month.

Cómo recalentarla

Reheat refrigerated samosas in a 190°C oven or air fryer for 8 to 12 minutes until hot and crisp. Fry frozen samosas directly from frozen over medium-low heat, extending the cooking time until deeply golden and hot throughout.