Ingredients
Equipment
Method
- In a large bowl, combine flour, salt, and baking soda. Add oil and mix with fingertips until mixture resembles coarse breadcrumbs.
- Gradually add warm water and knead until you have a smooth, soft dough. Cover with a damp cloth and let rest for at least 30 minutes.
- Half-boil potatoes until just tender. Once cool, peel and dice into small cubes.
- Heat oil in a pan, add cumin seeds and let them splutter. Add coriander powder, garam masala, and red chili powder. Sauté for 30 seconds.
- Add potato pieces and cook for 15-20 minutes, stirring occasionally, until well combined. Add fresh coriander leaves.
- Divide dough into small balls and roll each into thin circles. Cut each circle in half to form semicircles.
- Form each semicircle into a cone, fill with potato mixture, and seal edges to create triangles.
- Deep fry samosas on medium heat until golden brown. Drain on paper towels and serve hot.
Notes
Let the dough rest for a few hours for best results. The filling can be customized with additional vegetables like peas or onions. Serve hot with mint chutney or tamarind sauce. These samosas can be made ahead and frozen before frying. For the perfect texture, maintain medium oil temperature while frying.