Vegetable Samosas: A Crisp Potato and Pea Pastry Recipe for Iftar

Ingredients

• 2 cups (260 g) all-purpose flour
• 1 tsp ajwain (carom seeds)
• 1/4 tsp salt, for the dough
• 4 tbsp + 1 tsp (65 ml) neutral oil, for the dough
• About 6 tbsp water, to bring the dough together
• 500 g potatoes (3–4 medium), boiled and mashed
• 2 tbsp oil, for the filling
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp coriander seeds, crushed
• 1 tsp finely chopped fresh ginger
• 1 green chili, finely chopped
• 1/4 tsp hing (asafoetida), optional
• 1/2 cup + 2 tbsp green peas (frozen, thawed)
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp amchur (dried mango powder)
• 1/4 tsp red chili powder, or to taste
• 3/4 tsp salt, for the filling
• Neutral oil, for deep frying
• Tamarind chutney and green chutney, to serve (optional)

Method

1. Make the dough: whisk the flour, ajwain and salt in a large bowl. Add the oil and rub it in with your fingertips for 2–3 minutes, until the mixture holds its shape when pressed — this is what makes the crust flaky. Add the water a little at a time and bring together into a stiff dough; do not knead it smooth. Cover with a damp cloth and rest for 40 minutes.
2. Make the filling: heat the 2 tablespoons of oil in a pan over medium heat. Add the cumin seeds, fennel seeds and crushed coriander seeds and let them sizzle for a few seconds. Add the ginger, green chili and hing and cook for 1 minute.
3. Add the mashed potatoes and the peas, then the ground coriander, garam masala, amchur, chili powder and salt. Mix well, lightly mashing as you go, then take off the heat and let the filling cool completely.
4. Shape: divide the rested dough into 7 equal balls. Roll one ball into a thin oval about 15–18 cm across and cut it in half. Brush the straight edge with water, bring its two corners together and pinch to form a cone. Fill the cone with 1–2 tablespoons of filling, brush the open edges with water, and pinch firmly shut. Repeat, keeping the shaped samosas under a damp cloth.
5. Fry low and slow: heat oil in a deep pan to about 140°C (285°F) — no hotter. Lower in a batch of samosas without crowding and fry gently for 10–12 minutes, until firm and pale gold. Raise the heat to about 175°C (350°F) and fry until deep golden and crisp. Drain on a rack or paper towel and repeat, letting the oil cool back down between batches.
6. Serve hot, with tamarind and green chutneys for dipping.

Rule source: Qur'an 2:183–187 — the Ramadan fast is kept from dawn to sunset ('eat and drink until the white thread of dawn becomes distinct… then complete the fast until nightfall'); iftar is the meal that breaks it at sunset. No ingredient restrictions apply beyond the standing halal rules; these samosas are plant-based.