Samosas (Fried Potato-Filled Pastries)

Triangular deep-fried pastries stuffed with spiced potatoes and peas are an iconic Indian snack. Pair them with tangy tamarind chutney or herbaceous coconut-cilantro chutney for dipping.
Photo by Lisa M.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 3

    cups flour

  • 8

    tbsp. unsalted butter, cubed and chilled

  • Kosher salt, to taste

  • 3/4

    cup ice-cold water

  • 1/2

    lb. russet potatoes, peeled and roughly chopped

  • 2

    carrots, roughly chopped

  • 2

    tbsp. canola oil, plus more

  • 1

    tsp. cumin seeds

  • 1

    small yellow onion, minced

  • 1

    (1") piece ginger, peeled and minced

  • 3/4

    cup frozen peas, defrosted

  • 1/4

    cup minced cilantro

  • 1/4

    cup minced mint

  • 1/2

    tsp. garam masala

  • 2

    small green Thai chiles or 1 serrano, minced

  • Tamarind and coconut-cilantro chutneys, for serving (optional)

Directions

1. Make the dough: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour. 2. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, garam masala, chiles, and salt. 3. Form and fry samosas: Working with 1 ball at a time, roll dough into a 6" round; cut in half. Gather straight edges of 1 half-round together, overlapping by ¼" to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.

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