Crispy Cone Samosa

Ingredients
For the Cone Dough

• 2 cups all-purpose flour
• 1/4 cup semolina (optional, for extra crispiness)
• 1/4 teaspoon carom seeds (ajwain)
• 1/2 teaspoon salt
• 2 tablespoons ghee or unsalted butter, melted
• Water, as needed for dough

For the Filling

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 cup boiled and mashed potatoes
• 1/2 cup peas (fresh or frozen)
• 1/4 cup chopped cilantro
• 1–2 green chilies, finely chopped (optional)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional, for heat)
• Salt, to taste
• 1 tablespoon lemon juice
• Oil for deep frying

Preparation

Step 1: Make the Dough for the Cones

• In a large bowl, mix together the flour, semolina (if using), carom seeds, and salt.
• Add the melted ghee or butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
• Gradually add water, a little at a time, and knead into a firm, smooth dough.
• Cover the dough with a damp cloth and let it rest for 15–20 minutes.

Step 2: Prepare the Filling

• Heat oil in a pan over medium heat.
• Add the chopped onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and green chilies (if using), cooking for another minute until fragrant.
• Stir in the cumin, coriander, turmeric, garam masala, and red chili powder, and cook for 1–2 minutes.
• Add the mashed potatoes, peas, and salt, mixing well.
• Cook for 3–4 minutes, stirring occasionally.
• Remove from heat and add the chopped cilantro and lemon juice. Let the filling cool.

Step 3: Shape the Samosa Cones

• Divide the dough into small equal-sized balls.
• Roll each ball into a thin, round circle (about 4–5 inches in diameter).
• Cut each circle in half to form two semi-circles.
• Create a cone shape by folding each semi-circle into a cone, sealing the edge with a bit of water.
• Fill each cone with a generous amount of the prepared filling.
• Pinch the top to seal the cone completely, making sure no filling escapes.

Step 4: Fry the Samosas

• Heat oil for deep frying in a pan or wok over medium-high heat.
• Once the oil is hot (you can test it by dropping a small piece of dough into the oil – it should sizzle and rise), carefully add the samosa cones, a few at a time.
• Fry until golden brown and crispy, turning occasionally for even cooking (about 5–6 minutes).
• Remove the samosas from the oil and drain on paper towels.

Step 5: Serve

• Serve the crispy cone samosas hot with chutney (mint or tamarind) or a yogurt dip.

Tips for Success

• Firm Dough: Make sure the dough is firm enough to hold the filling without tearing.
• Seal Well: Properly seal the cones to avoid any filling leakage during frying.
• Fry in Batches: Do not overcrowd the oil, as this can reduce the crispiness of the samosas.

Variations

• Chicken Filling: Substitute the potato filling with cooked and shredded chicken mixed with spices.
• Cheese and Spinach: A vegetarian option with cheese and spinach as the filling.
• Sweet Potato: Replace the regular potatoes with sweet potatoes for a slightly different flavor.

Why You’ll Love Crispy Cone Samosa

• Crispy and Crunchy: The outer cone is wonderfully crispy, while the inside remains flavorful and soft.
• Customizable: You can fill them with a variety of fillings according to your taste.
• Perfect Snack: Great for parties, tea time, or as an appetizer.

Enjoy your crispy cone samosas! 🥔🌶️