Samosa

also called samosas · sambusa · singara · vegetable samosa · punjabi samosa

The table

2 cups(260 g)all-purpose flourrub the fat in, mix to a very stiff doughrest 30 min under a clothroll, halve, and fold into conesfry 15 min at 300°F, until pale gold and blistered
1 tsp(carom seeds, crushed in the palm)ajwain
1 tspkosher salt
1/4 cup(53 g)ghee
1/3 cup(80 mL)water
2 tspcumin seedsfry 2 min, until the peas lose their raw greencrush in, off the heat
1 Tbs(grated)fresh ginger
2(chopped fine)green chiles
1 cup(140 g)frozen peas
2 Tbs(30 mL)neutral oil
1 1/2 lb(680 g; boiled whole in their skins, peeled, cooled)boiled potatoes
2 tsp(dried mango powder)amchur
1 tspgaram masala
1/4 cup(chopped)cilantro
1 1/2 tspkosher salt
2 Tbswater
6 cups(1.4 L)neutral oil
Nothing in the filling needs cooking so nothing is lost by taking the time
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.

Pans and tools

1rub the fat in, mix to a very stiff dough

3fry 2 min, until the peas lose their raw green

4crush in, off the heat

goes in with what step 3 made

5roll, halve, and fold into cones

goes in with what steps 2 and 4 made

6fry 15 min at 300°F, until pale gold and blistered

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 min3 of 6 steps give no time
Needs you
about 17 min
If you get it wrong
Narrow — fifteen minutes at a low 300°F, not a slow start: fried hot it browns while the pastry inside is still raw

  1. rub the fat in, mix to a very stiff dough

    not timedfrom the start

  2. fry 2 min, until the peas lose their raw green

    2 minneeds youfrom the start

  3. rest 30 min under a cloth

    30 minwalk awayfrom the start

  4. crush in, off the heat

    not timed2 min in

  5. roll, halve, and fold into cones

    not timed30 min in

  6. fry 15 min at 300°F, until pale gold and blistered

    15 minneeds you30 min in

You'll need skillet

Goes with

See how it is written
>> title: Samosa
>> category: Dumplings & Rolls
>> tags: indian, potato, pastry, fried, starter
>> counters: Curry House
>> aka: samosas, sambusa, singara, vegetable samosa, punjabi samosa
>> pairs-with: mint-chutney, papadom
>> servings: 12
>> time: 2 hr
>> slack: narrow — fifteen minutes at a low 300°F, not a slow start: fried hot it browns while the pastry inside is still raw

>> step: rub the fat in, mix to a very stiff dough
Mix @all-purpose flour{2%cup}(260 g), @ajwain{1%tsp}(carom seeds, crushed in the palm) and @kosher salt{1%tsp} with @ghee{1/4%cup}(53 g) rubbed through to the texture of wet sand, then bring it together with @water{1/3%cup}(80 mL) into a dough much stiffer than a pastry.

>> step: rest 30 min under a cloth
Rest @&(~1)dough{} under a damp cloth ~rest{30%min}.

>> step: fry 2 min, until the peas lose their raw green
Fry @cumin seeds{2%tsp}, @fresh ginger{1%Tbs}(grated), @green chiles{2}(chopped fine) and @frozen peas{1%cup}(140 g) in @neutral oil{2%Tbs}(30 mL) in a #skillet{} ~fry{2%min}.

>> step: crush in, off the heat
Crush @boiled potatoes{1 1/2%lb}(680 g; boiled whole in their skins, peeled, cooled) into @&(~1)pea masala{} off the heat with @amchur{2%tsp}(dried mango powder), @garam masala{1%tsp}, @cilantro{1/4%cup}(chopped) and @kosher salt{1 1/2%tsp}, leaving it lumpy.

>> step: roll, halve, and fold into cones
Roll @&(~3)rested dough{} in six balls into thin ovals, cut each in half, brush the straight edge with @water{2%Tbs}, roll it into a cone, pack it with @&(~1)filling{} and pinch the top shut.

>> step: fry 15 min at 300°F, until pale gold and blistered
Fry @&(~1)filled cones{} in @neutral oil{6%cup}(1.4 L) at 300°F (150°C) ~fry{15%min}, turning them, until they are pale gold and the surface has gone bubbled and blistered rather than smooth.

Nothing in the filling needs cooking so nothing is lost by taking the time.