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Potato Samosas

Potato Samosas

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 32
Flaky fried pastries with savory fillings, samosas vary in shape by location and by cook. Indian samosas such as these are traditionally triangular or conical. The most popular filling is a mixture of potatoes and peas, seasoned with fragrant spices.

Ingredients:

For the filling:

  • 1 1/3 lb. russet potatoes, peeled and quartered
  • 1/2 cup water
  • 2 Tbs. canola oil
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • 1 tsp. garam masala
  • 1/8 to 1/4 tsp. cayenne pepper
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground ginger
  • 1 1/4 tsp. kosher salt
  • 1 cup frozen peas, thawed
  • 3 Tbs. minced fresh cilantro
  • 1 Tbs. fresh lemon juice

For the samosa dough:

  • 1/4 cup canola oil
  • 2/3 cup water
  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/4 cup cornstarch dissolved in 1/2 cup water
  • Canola oil for frying
  • Cilantro-Mint Chutney for serving

Directions:

To make the filling, put the potatoes and water in a pressure cooker. Cover and cook on high according to the manufacturer's instructions until the potatoes are just tender. Let the potatoes cool, then mash.

In a large fry pan over medium heat, warm the 2 Tbs. oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the garam masala, cayenne, coriander, ginger, salt and potatoes. Cook, stirring occasionally, until the mixture is fairly dry and the spices are toasted, about 5 minutes. Transfer to a bowl and add the peas, cilantro and lemon juice. Let cool completely.

Meanwhile, prepare the samosa dough: In a small bowl, whisk together the 1/4 cup oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.

Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.

On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces. Form each piece into a ball and flatten into a disk. Roll out each into a 6-inch round, dusting often with flour. Cut each round into quarters.

Preheat a nonstick fry pan over medium-low heat. Working in batches, heat the dough until slightly crusty, about 30 seconds per side; do not brown.

For each samosa, brush half of the rounded edge with the cornstarch mixture. Bring the corners together and pinch the straight sides to form a seam. Spoon about 3 tsp. of the filling into the cone. Brush the top edges with the cornstarch mixture, then pinch together to enclose the filling.

Preheat an oven to 200°F. Line a baking sheet with paper towels.

In a deep fryer, heat oil to 350°F according to the manufacturer's instructions. Fry the samosas a few at a time, turning often, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven until ready to serve. Serve with cilantro-mint chutney. Makes 32.
Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).