Sobre esta receta

Bolsitas de masa crujiente y dorada, dobladas a mano, rellenas de una mezcla de papa y guisantes sazonada cálidamente — este es el clásico aperitivo indio hecho correctamente. La masa es simple y resistente, el relleno es profundamente sabroso, y la técnica es accesible para cocineros caseros. Sirve caliente con chutney verde o salsa de tamarindo para una experiencia verdaderamente auténtica.

Instrucciones

1. 1

   Boil the potatoes in a large pot of salted water until completely tender and easily pierced with a fork, about 20 minutes. Drain, let cool slightly, then peel and roughly mash — you want some texture, not a smooth purée. Set aside.

2. 2

   Heat 2 tablespoons of neutral oil in a skillet over ^[medium heat]. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the grated ginger and stir for another 30 seconds.

3. 3

   Add the thawed peas and stir to combine. Cook for 2 minutes. Add the coriander powder, cumin powder, garam masala, turmeric, red chili powder, amchur (if using), and salt. Stir well to coat everything in the spices.

4. 4

   Add the mashed potatoes and mix everything together until the spices are evenly distributed. Taste and adjust salt or chili. Stir in the chopped cilantro if using. Remove from heat and let the filling cool completely before assembling — warm filling will make the dough soggy.

5. 5

   In a large mixing bowl, combine the all-purpose flour, salt, and ajwain (if using). Add the neutral oil and rub it into the all-purpose flour with your fingertips until the mixture resembles coarse breadcrumbs — this step is key for a flaky, crispy crust.

6. 6

   Add ^[cold] water one tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth dough. It should NOT be soft or sticky — samosa dough is stiffer than bread dough. Knead for 2–3 minutes until smooth. Cover with a damp cloth and rest for 20 minutes.

7. 7

   Divide the rested dough into 8 equal balls. On a lightly all-purpose floured surface, roll one ball into a thin oval about 7–8 inches long and 5 inches wide. Cut the oval in half to make 2 semicircles.

8. 8

   Take one semicircle and moisten the straight cut edge with a little water using your fingertip. Fold it into a cone shape by bringing the two corners of the straight edge together and pressing firmly to seal — you should have a neat cone with no gaps.

9. 9

   Hold the cone in one hand and fill it with about 2 tablespoons of the cooled potato filling — don't overfill. Moisten the open top edge with water, then press and pinch it firmly shut, making a pleated seam along the top. Press the seam down firmly so no filling can escape during frying. Place on a tray and repeat with remaining dough and filling.

10. 10

    Pour the frying neutral oil into a large pot or deep skillet to a depth of at least 3 inches. Heat over ^[medium to medium-low] heat until it reaches ![325–340°F]. Use a meat thermometer for accuracy — the lower temperature is key for crispy samosas (too hot and they'll brown before cooking through; too cool and they'll absorb oil).

11. 11

    Gently slide 3–4 samosas into the hot oil. Do not crowd the pot. Fry, turning occasionally, for 10–12 minutes until they are deep golden brown and the crust is crispy and blistered all over. The slow fry is intentional — it gives the crust time to become shatteringly crisp.

12. 12

    Remove with a slotted spoon and drain on a paper-towel-lined baking sheet. Repeat with the remaining samosas, allowing the oil to return to temperature between batches. Serve hot with green chutney and tamarind chutney.