Add flour, salt and carom seeds to the food processor jar. Add oil while running the machine on low speed, until the flour absorbs the oil and looks crumbly. Alternatively, add the ingredients to a large bowl, add oil and rub with your fingers till it gets crumbly.
To check if the dough is ready for water, press a small portion between your palm and see if it holds shape. If it falls apart, add another teaspoon of oil until it does.
Add water, a little at a time, and knead on low speed until a firm dough is formed. Scrape the sides of the bowl half way through. It should take around 4-5 minutes for the dough to come together. If kneading by hand, knead until the dough ball comes together.
Transfer the dough to a bowl and cover it with a damp kitchen towel to prevent it from drying and cracking. Rest it for 1 hour. Prepare the filling while the dough rests.
Make the Stuffing
Heat oil in a non-stick pan on medium-high heat. Add cumin seeds and saute until they sizzle. Add ginger and spices. Make sure to add 2-3 tablespoons water to prevent the spices from burning. Cook for 30 seconds while stirring.
Stir in chopped boiled potatoes, and gently crush them using your spatula or a potato masher. Stir in peas and cook for another 2 minutes.
Adjust seasoning to taste. Add chopped cilantro and turn off the heat.
Shape, Stuff and How to Fold Samosa
Give the dough another quick knead for 30 seconds. Now divide the dough into 8 portions and roll each one into a smooth ball. Cover the dough balls with a damp kitchen towel to prevent drying.
Place a dough ball on a flat surface. Add a few drops of oil on each side of the dough ball and roll it into an evenly thick 6-inch disc using a rolling pin. The thickness of the dough should be about 1/16th inch.
Cut the disc in half to form two semi-circles. Place one semi-circle with the rounded edge facing you.
Apply water on the left-half straight edge of the semi circle.
Lift the right edge of the semi-circle and bring it down to the center of the semicircle while holding it.
Now bring the other edge of the semicircle (wet side) to the center, overlapping the two edges.
Gently press to seal both sides together to form a cone. Pinch the tip to seal well. Hold the cone upright in your hand.
Add 2 tablespoons of the filling in the center.
Apply water on the inner side of the open edges of the cone. Holding from the middle, gently bring the open seams towards the center, pinching them together to seal them.
Ensure that the samosa is sealed all the way through. Form all samosas using this method.
Cook the Samosa - Air Fryer Samosa
Using a pastry brush coat the samosa generously with oil. Preheat the air fryer at 375°F for 2 minutes.
Place the samosas in the fryer basket in a single layer, leaving about 1-inch space between each.
Air fry at 375°F for 10 mins. Remove the basket, flip the samosas, brush them with oil and cook them for another 10 minutes. After that, remove the basket and brush the samosas lightly with oil, increase the temperature to 400°F and air fry for 2 minutes.
Fried Samosa on the Stovetop
Heat 2 cups canola or vegetable oil in a heavy bottom wok on medium-low heat for about 15 minutes. To confirm if the oil is the right temperature, drop a small crumble of the dough into the oil. If multiple tiny bubbles start forming around the dough, the oil is ready. If it floats to the top immediately, reduce the heat and wait for the oil to cool down a bit.
Place a samosa on the ladle and slide it in to the hot oil carefully. Repeat with 3 more samosas, without overcrowding the wok. Fry for about 15-18 minutes on medium-low heat, flipping 2-3 times, until the samosa turns golden in color. Remove samosas and transfer on to a kitchen towel lined plate to absorb the excess oil. Fry the remaining samosas by following this process.
Oven Baked Samosa
Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Brush the samosas generously with oil. Place the samosas on the baking sheet, leaving about 1-inch space between each. Bake for 25-30 minutes. After about 15 minutes, flip them and brush with a little more oil. Bake until golden brown.
After adding oil to the dough, mix it until it resembles coarse sand. To check if it's ready for water, press it together between your palm and see if it holds shape. If it falls apart, add another teaspoon of oil until it does. This step is called 'moyen or moyan' in Hindi.
Add cold water to make the dough to achieve a crisp crust.
Rest the dough for one hour. I tried two batches with a rest time of 30 minutes and 45 minutes respectively, and both didn't work as well the dough that was rested for an hour.
Cover the dough with a wet kitchen towel while resting to prevent it from drying and cracking.
For a smoother rolling experience, add a few drops of oil on the dough ball before you start rolling.
Roll on a wooden cutting board as opposed to a smooth counter-top. The added texture in the wooden board makes rolling this stretchy dough easier.
Roll them evenly. To ensure even cooking and crisping, roll the dough into an even thickness. The shape should be round or oval. Don't worry if it's not a perfect circle.
Samosa Folding Tips:
When using water to seal the edges, use very little. Excess water can make it harder to seal.
When overlapping the two rounded edges, make sure to overlap at least ½-inch. That prevents the dough from opening when frying or air frying.
Use cooled filling to stuff the samosas. Warm filling will loosen the fat in the dough and prevent it from crisping up.
Samosa Cooking Tips:
If deep frying, perform the dough test as mentioned in the recipe steps to ensure that the oil is at the right temperature for deep frying. If the oil is too hot, samosas will brown while being undercooked on the inside. If the oil is too cold, they will absorb excess oil and be greasy.
Brush liberally with oil for air frying. To get a crisp crust, brush the samosas generously with oil before adding them to the air fryer, as well as half way through after flipping them.
Note: The nutrition facts below are my estimates based on air fried samosa. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.