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Potato Samosas
Recipes
Potato Samosas
16 servings
1 hour, 45 minutes total (Active 35 minutes)

Ingredients

  • For pastry:
  • 2 cups all-purpose flour (+ additional for dusting)
  • 1 teaspoon kosher salt
  • 2 tablespoons grapeseed oil
  • 9 tablespoons ice water
  • Plastic wrap
  • Parchment paper

  • For filling:
  • 2 medium gold potatoes
  • 1-inch piece fresh ginger
  • 1 shallot
  • 1 small, fresh jalapeño pepper
  • ¼ bunch fresh cilantro
  • 3 tablespoons ghee (or unsalted butter)
  • ½ teaspoon whole mustard seeds
  • ½ teaspoon whole cumin seeds
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ½ cup fresh green peas
  • 4 cups canola oil, for frying

Steps

    1. Prepare pastry. Place flour and salt in bowl of food processor; pulse 3–4 times until combined. Add grapeseed oil; pulse 5–6 times until crumbly. Drizzle in ice water, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from sides of bowl (may not need all water). Transfer dough to work surface and form into disc; wrap in plastic wrap and chill 30 minutes.
    2. Line baking sheet with parchment paper. Divide dough into 8 equal portions and roll each into a ball (keep dough covered with plastic wrap to prevent drying). Roll each piece into 6-inch-diameter circle. Cut each circle in half and arrange on baking sheet; cover lightly with plastic wrap. Repeat with remaining dough.
    3. Prepare filling. Peel and halve potatoes; place in large saucepan and cover with water. Bring to a boil; reduce heat to medium and simmer 8–10 minutes until potatoes are fork-tender. Drain potatoes; let stand in colander to cool.
    4. Chop ginger and shallot finely. Chop jalapeño finely, removing membranes and seeds, if desired. Chop cilantro. Break potatoes into small chunks.
    5. Preheat large sauté pan on medium 2–3 minutes. Melt ghee in pan, then add mustard and cumin seeds; cook 1–2 minutes, shaking pan gently, until seeds begin to pop. Stir in ginger, shallots, and jalapeños; cook 1–2 more minutes, stirring occasionally, until softened. Add potato chunks, coriander, turmeric, salt, cilantro, and peas; stir to coat. Remove pan from heat and let stand to cool.
    6. Heat canola oil to 375°F. Dab edges of pastry half-circle with water, then shape into cones by bringing pointed ends together. Pinch to seal along straight edges. Fill each cone with about 1 tablespoon potato mixture, then fold rounded edge down and pinch to seal. Repeat with remaining dough and filling.
    7. Fry samosas 3–4 minutes until golden and crispy. Place on paper towel–lined baking sheet and let cool 5 minutes. Serve with Mint Chutney or Cilantro Chutney.

Amount per 1⁄16 recipe serving: Calories 150, Total Fat 8g, Sat Fat 2g, Trans Fat 0g, Chol 5mg, Sodium 190mg, Total Carb 18g, Fiber 1g, Sugars 1g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%