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Samosa Recipe
Fried, Potato-Filled Dough Pockets
- To make the samosa filling, heat in a skillet:
- 1 Tablespoon vegetable oil
- pinch hing
- 1/2 teaspoon cumin/mustard/sesame seed mixture
- When the seeds pop, add:
- 1 medium onion, finely chopped
- 1 Tablespoon fresh coriander leaves (cilantro), chopped
- Sauté until the onion becomes translucent, then add:
- 1/2 Tablespoon amchur (mango) powder, or 1 Tablespoon lemon juice
- 1 teaspoon cumin/coriander powder
- 1/2 teaspoon salt
- pinch hot red pepper powder
- Sauté a few minutes, then add:
- 3 medium potatoes, boiled, peeled, and cut into very small pieces
- 1/4 cup frozen peas (opt.)
- Mix well and sauté just until heated through, them remove from heat and set aside.
- To make the samosa dough, mix in a bowl:
- 2 cups white flour
- 2 1/2 Tablespoons vegetable oil
- 1 1/2 Tablespoons rice flour
- 1/2 teaspoon salt
- Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
- To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with potato mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
- To cook samosa, deep fry until browned, turning twice; drain. Serve with Tamarind-Date Chutney.
| Category | Breads |
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| Servings | Makes 30 |
Serving Size | 1 |
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| Calories | 56 |
Protein | g |
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| Fat | 0.9 g |
Carbohydrates | 9 g |
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Pictures 
| | Prepared potato stuffing for samosas. |
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| | Prepared dough for samosas. |
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| | Roll out dough balls into circles then cut in half. |
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| | Fold the dough half-circle into a cone. |
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| | Stuff the cone with potato filling. |
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| | Curl the edge and seal the cone with your thumb. |
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| | Prepare the samosas for frying. |
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| | Fry the samosas in hot, deep vegetable oil until golden brown. |
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| | Enjoy samosas with Apple Butter Chutney or Tamarind-Date Chutney. |
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