Aloo Samosa Recipe

Mix the maida, ajwain and salt, add the quarter cup of oil and rub it in with your fingertips until the flour holds together when squeezed in your fist.

Add cold water a little at a time and knead to a stiff, smooth dough. It should be firmer than roti dough. Cover and rest it.

⏱ 20 min

For the filling, heat 1 tbsp oil, add the cumin and crushed coriander seeds and let them crackle. Add the peas if using and cook for 2 minutes.

⏱ 2 min

Add the potatoes, salt, red chilli, chilli flakes, anardana and garam masala. Mix on low heat for a few minutes, keeping some small chunks. Stir in the green chillies and coriander and let it cool completely.

⏱ 3 min

Divide the dough into 8 balls. Roll each into an oval about 15 cm long and cut it in half to make two semicircles.

Wet the straight edge of one semicircle, fold it into a cone and press the seam shut. Fill with about 2 tbsp of filling, wet the top edge, pinch it closed and press firmly. Repeat to make 16.

Heat the frying oil only until warm, not hot: a piece of dough should rise slowly. Add the samosas and fry on low heat, turning now and then, until the crust is firm and covered in small bubbles.

⏱ 12 min

Turn the heat to medium and fry until golden brown all over. Drain on a rack and fry the rest in batches.

⏱ 4 min