The measurements for the spices in the filling are really more suggested starting points than accurate amounts. Like all of my parents “recipes,” spice ratios are an art and not a science. No two batches are ever exactly the same, making our memories of this holiday favorite even fonder.

• Dough:
  • 2 c all purpose flour
  • ½ tsp salt
  • ½ c of water (plus a little more if needed)
  • 4 tbsp vegetable oil or ghee (plus a little more pre-resting)
• Filling:
  • 5 – 6 medium gold potatoes, boiled, peeled, and roughly chopped.
  • A handful or more of frozen peas
  • Approx. 2 tsp of cumin seeds and/or whole black mustard seeds
  • Approx. 1 tsp of Indian chili powder (i.e. “Lal mirch” in Hindi)  (don’t use Tex Mex Chili powder! Indian Chili powder is pure ground chiles and contains no additional spices)
  • Approx. 1 tsp of amchur powder (i.e. dried mango powder)
  • Approx. 2 tsp of garam masala (ideally find a fresh mixture from an Indian grocery store, or ask me to ask my dad to make you a fresh batch)
  • 2 tsp vegetable oil
  • ½ tsp of salt and more to taste
  • Ground black pepper to taste

1. Make the dough by combining all of the ingredients in a bowl by hand just until the dough can be formed into a firm but still pliable ball and all of the liquid is fully incorporated. Add small amounts of additional water as needed to reach this point. Rub the outside of the dough ball with a small amount of vegetable oil, cover with plastic wrap and set aside to rest for at least 30 minutes (longer is okay).
2. To make the filling, start by heating the oil and frying cumin seeds, mustard seeds, or a combination of both. Once those are aromatic and seem a bit roasted, add the cooked potatoes, salt, chili powder, and amchur powder. Combine and cook for approximately 5 minutes. Add the frozen peas and then the garam masala.  Taste frequently and add more of each spice until this tastes like a holiday in the Saxena household.  Set the filling aside to cool to room temperature.
3. Roll the dough using your hands into an even cylinder/log that is approximately 14” long.  Cut the dough cylinder into 7 equal pieces.  Roll each piece into a round ball with your hands, dipping your fingers in water or using flour on your workspace as needed. Press each ball into a circle, and then roll each circle to approximately 7-8” in diameter.  Cut these circles into half, yielding two semicircles.
4. Fill the room temperature filling into the semicircles and fold into cones/triangular pockets, sealing the edges by dipping your fingers in water and crimping along each edge. Ensure the samosas are completely sealed.
5. Fry in 370 degree oil in batches of 3-4 until golden brown (or spray with a light amount of oil and bake or air fry).
6. Enjoy with some green chutney or if you’re like me, ketchup!