Authentic Samosa Recipe- Potato & Pea Filled, Ajwain Flavored

Last Updated on 4 months by Neha Deshmukh

Authentic Samosa Recipe – Potato & Pea Filled, Ajwain Flavored

Hello friends! If there’s one snack that instantly transports me back to my childhood, it’s a perfectly golden, crispy samosa. The flaky pastry, the warmly spiced potato filling… honestly, just thinking about it makes my mouth water! I’m so excited to share my family’s recipe with you – it’s been passed down for generations, and I promise, it’s worth the effort.

Why You’ll Love This Recipe

This isn’t just a samosa recipe, it’s the samosa recipe. It’s got that authentic flavour, a lovely little kick from the ajwain, and a texture that’s just… perfect. Crispy on the outside, soft and flavourful on the inside. Plus, making them is a fun process – a little bit of work, but totally rewarding. You’ll be the hero of any gathering with a plate of these beauties!

Ingredients

Here’s what you’ll need to create these delicious samosas:

• 2 cups all-purpose flour (about 250g)
• 1 tsp ajwain (carom seeds)
• 1 tbsp light cooking oil + 2 tbsp light cooking oil (for filling)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 small onion, finely chopped
• 0.5 tsp red chilli powder (adjust to your spice preference!)
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp amchur powder (dry mango powder)
• 1 cup frozen green peas, thawed (about 150g)
• 2-3 medium-sized potatoes, boiled and cubed (about 300g)
• Fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Ajwain (Carom Seeds): Don’t skip these! They add a unique, slightly peppery flavour and are amazing for digestion. My grandmother always said a samosa with ajwain never causes tummy troubles!
• Flour Power: Traditionally, samosas are made with all-purpose flour (maida). But, you can experiment with whole wheat flour (atta) for a slightly healthier version – it will give a slightly different texture, a bit more rustic.
• Spice is Nice: Use good quality spices! Seriously, it makes a huge difference. Freshly ground spices are best, but good quality store-bought ones work too. Don’t be afraid to adjust the chilli powder to your liking.
• Amchur Powder: This adds a lovely tanginess to the filling. If you can’t find it, a squeeze of lemon juice works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the flour, ajwain, salt, and oil. Gradually add water, mixing until you have a soft, pliable dough. Knead for 5-7 minutes until smooth. Form the dough into a golf-sized ball, cover, and let it rest for at least 15 minutes. This resting time is key for a flaky crust.
2. Prepare the Filling: Heat 2 tablespoons of oil in a pan. Add the cumin, coriander, and fennel seeds. Let them sizzle for a few seconds until fragrant. Add the chopped onion and sauté until golden brown.
3. Spice it Up: Add the red chilli powder, turmeric powder, coriander powder, and amchur powder to the pan. Sauté for another minute, stirring constantly to prevent burning.
4. Add the Goodies: Add the thawed peas and cubed potatoes to the skillet. Mix well, ensuring everything is coated in the spices. Stir in the chopped coriander leaves. Let the filling cool completely.
5. Shape the Samosas: Roll out the dough into a thin circle. Cut it into semicircles. Take one semicircle, apply a little water to the straight edge, and form it into a cone shape, sealing the edges.
6. Fill ‘Em Up: Fill each cone with a generous spoonful of the potato mixture. Moisten the edges of the cone with water and seal them tightly to form a pyramid shape.
7. Fry to Perfection: Heat oil in a deep frying pan over medium heat. Carefully add the samosas, a few at a time, and deep-fry until golden brown and crispy.
8. Serve & Enjoy: Drain the samosas on paper towels. Serve hot with your favourite chutney!

Expert Tips

Want to take your samosas to the next level? Here are a few tips I’ve learned over the years:

• Crispy Crust Secret: Don’t overcrowd the pan when frying. This lowers the oil temperature and results in soggy samosas.
• Oil Temperature is Key: The oil should be hot enough to cook the samosas through, but not so hot that they burn. A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface.
• Dough Rest Time: Seriously, don’t skip the dough resting time! It allows the gluten to relax, resulting in a more tender and flaky crust.

Variations

Let’s get creative!

• Vegan Samosa Adaptation: Simply ensure your oil is plant-based. The recipe is naturally vegan otherwise!
• Gluten-Free Samosa Adaptation: Use a gluten-free flour blend designed for pastry. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Reduce the red chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: These are always a hit during Diwali and Holi! I often make a big batch for family gatherings.

Serving Suggestions

Samosas are amazing on their own, but even better with accompaniments!

• Chutney Pairings: Mint-coriander chutney and tamarind chutney are classic pairings.
• Warm Beverage: A steaming cup of chai is the perfect complement to a crispy samosa.

Storage Instructions

• Leftover Samosas: Store leftover samosas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a preheated oven or air fryer to restore crispness.
• Freezing Samosas: You can freeze uncooked samosas! Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Got questions? I’ve got answers!

• What is Ajwain and can I substitute it? Ajwain is a unique spice with a slightly peppery, thyme-like flavour. It’s difficult to substitute perfectly, but you could try a pinch of caraway seeds or dried thyme.
• How do I prevent samosas from becoming oily? Make sure the oil is at the right temperature and don’t overcrowd the pan. Drain the samosas on paper towels immediately after frying.
• Can I make the filling ahead of time? Absolutely! The filling can be made a day or two in advance and stored in the refrigerator.
• What is the best way to freeze samosas? As mentioned above, freeze them uncooked on a baking sheet before transferring to a freezer bag.
• How can I tell if the oil is hot enough for frying? Drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Enjoy making these samosas! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!