Samosa is a popular snack known for its crispy taste on the outside because of the fried dough. The outer layer is crunchy and flaky, while the inside is soft, spicy and flavorful. Ingredients for making samosas are available at most grocery stores, but it’s recommended to shop at an Asian market where all the ingredients can be found in one place.

For dough

2 cups all-purpose flour (maida)

4 tablespoons oil or ghee

½ teaspoon salt

Water as needed to make a stiff dough – about ½ cup

For potato filling

3 medium potatos (boiled, peeled and mashed)

½ cup boiled green peas

1 tablespoon oil

1 teaspoon cumin seed

1 teaspoon garlic paste (optional)

2 green chiles (finely chopped)

1 teaspoon coriander powder

 ½ teaspoon turmeric

1 teaspoon chaat masala

Salt to taste

Fresh cilantro finely chopped

You will also need enough oil to deep fry your samosa in, about 2-3 cups depending on the pan size.

Directions

To make the dough, mix flour, salt and oil in a bowl. Rub the oil into the flour with your fingers until the mixture looks crumbly. Gradually add water, a little at a time, and knead into a stiff dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

For the filling, heat 1 tablespoon of oil in a pan. Add cumin seeds and let them crackle. If using garlic paste, add it and sauté for a few seconds. Add mashed potatoes and green peas. Stir in coriander powder, turmeric, garam masala, chaat masala and salt. Mix well and cook for 2–3 minutes. If desired, add chopped coriander. Let the filling cool completely.

Next, divide the dough into 6–8 balls. Roll each ball into an oval shape, about 6 inches long. Cut each oval in half to make two pieces. Take one half and fold it into a cone shape, sealing the edge with water. Fill the cone with 1-2 tablespoons of the potato mixture. Seal the top edge with water, pressing firmly.

Now you’ll want to heat oil over medium-low heat. To test the oil, drop a small piece of dough into it; it should rise slowly. Gently slide in three to four samosas at a time. Fry on low to medium heat until golden and crispy, about 10–12 minutes. Remove the samosas from the oil and place them on paper towels to drain excess oil.

You can enjoy samosas served with tomato pickle or tomato ketchup, paired perfectly with a warm cup of traditional Nepali tea. This combo makes for a delicious and comforting snack, especially on a cozy afternoon or during tea time with friends and family.

Edited by Eden Conrad and Jeremy Ford.