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Samosas (fried Potato-filled Pasties) Recipe

Samosas (Fried Potato-Filled Pasties) Recipe
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Category : Starter
Cooking Time : 20 minutes
Serving : 8
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Prepare the ingredients before making Samosas (Fried Potato-Filled Pasties) in your home. Then, follow these steps below to serve Samosas (Fried Potato-Filled Pasties) for your family or friends.

Ingredients: Samosas (Fried Potato-Filled Pasties)

  • 3 cups flour
  • 8 tbsp. unsalted butter, cubed and chilled
  • to taste Kosher salt,
  • 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
  • 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
  • 1 (1") piece of ginger, peeled and minced

How to Make Samosas (Fried Potato-Filled Pasties)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Samosas (Fried Potato-Filled Pasties) in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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 1⁄4" 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.
  • Step 4
  • Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 180° C 350° F. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with whatever chutneys if you like.
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