How to make Samosa at home.

Step by step

Keep the dough firm. Soft dough makes a soft, oily samosa.

1. 1

   Make a firm dough

   Rub the oil into the flour, carom seeds and salt until it holds together like damp sand when squeezed. Add the water gradually and knead into a stiff, smooth dough. Cover and rest for 30 minutes.

2. 2

   Cook the filling

   Crackle the cumin in hot oil, add the ginger-chilli paste, then the peas, potatoes and spices. Mix well, cook for a couple of minutes, stir in the coriander and let it cool fully.

3. 3

   Roll and cut

   Divide the dough into 4 balls and roll each into a thin oval about 20 cm long. Cut each across the middle into two half circles.

4. 4

   Fold and fill

   Brush the straight edge with water, fold the half circle into a cone and press the seam shut. Fill it two-thirds full, brush the open edge with water and pinch it closed.

5. 5

   Fry slowly

   Heat oil to about 150 C (300 F), lower the heat and fry the samosas in batches for 12 to 15 minutes, turning, until deep golden and blistered. Drain on paper.

01

Tips for a better result

• Add enough oil to the flour. The crumbly texture before adding water creates the blisters.
• Fry on low to medium heat so the shell cooks through and crisps slowly.
• Cool the filling completely before filling, or the steam softens the dough.

03

Shopping for it in Canada

• Carom seeds (ajwain): from Indian grocers. Skip them if you cannot find any.
• Dried mango powder (amchur): from Indian grocers. A squeeze of lemon juice stands in for the tang.
• Peas: frozen peas work well and are easier than fresh.
• Oil: any neutral oil for frying, such as canola.