This dough has a wonderful taste and texture and it’s very easy to work with.
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 18 samosas |
Ingredients
- 3/4 teaspoon salt
- 2 1/4 cups self-rising flour
- 6 tablespoons (3/4 stick) butter, cut in small pieces
- 9 tablespoons water
- 1 1/2 pounds potatoes, peeled and cut into chunks
- 1 cup fresh or frozen mixed peas, corn, and carrots
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 teaspoon finely chopped garlic
- 1 1/2 teaspoons finely chopped fresh ginger
- 1/2 habenero chile, minced
- 1/2 teaspoon garam masala spice blend
- 1/2 teaspoon turmeric
- 1 teaspoon red chile powder
- 1 1/2 teaspoons salt
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh coriander leaves
- Vegetable oil, for frying
- Chutney, for serving
Instructions
- To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
- To make the filling: Boil the potatoes until tender. Drain and set aside.
- If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
- Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
- In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
- To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
- Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
- Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 224 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 201 mg |
Reviews
Was a lot of fun to make!
Apparently Food network thinks we all just have pieces of the country “Chile” lying around our house to add to our samosas… lol.
Quite good – dough is excellent. We did with potatoes and peas and also some including ground beef. Even better heated up the next day. Will definitely make again.
hello
great recipe, however if you’re not using an electric blender it’s easy to get carried away with adding water.
Btw, has anyone had success freezing the raw filled samosas? if so, what method/ time and temp is best to defrost before frying?
I followed the recipe, except the mashed potatoes, I just used the potatoe cubes. The dough is so light and delicious, I will use to make empanadas onother time. I love this recipe!
Living in a fly-in community, we missed our samosas from a Montreal deli. We needed to find a way to make our own. I followed this recipe exactly, except I cubed the potatoes instead of mashing them. I didn’t have self-rising flour, but added a bit of baking soda and baking powder to regular flour. They turned out even better than I imagined. A bit messy to make, but with practice, we’ll always have fresh samosas. They freeze very well.
[Deleted my previous review by accident]. I’m giving this 5 true stars, even though I decided, like others, to forgo the dough (I’ll try it next time). I had all of the ingredients on hand, except fresh coriander and chili. My kitchen helpers (8 and 10) helped fill and wrap, which made it go quicker. I didn’t have a full package of wrappers, but we made enough to have about 2 cups of filling left over, and a good number of filled wrappers which we froze. I decided to fry half and bake the other half. Despite efforts to inject a bit of a health factor, we all preferred the fried ones (or as the 8 year old said, “I like the fluffy ones”). I thought there may not be enough garam masala, but it was perfect (would have been more so with the coriander). I did find it a bit salty, but maybe I didn’t have the right quantity of potatoes? At any rate, these were fabulous and relatively quick. I love Sara’s recipes, and this was no exception.
This was a great side for an Indian supper that the family loved. This recipe will go into our family cookbook.
I have made this recipe twice. The first time…exactly as recipe describes. Was happily devoured by our guests. The second time … I went to a local grocery store and bought all needed ingredients again…BUT also two freezer doughs…phyllo and puff pastry. I made roughly the same size dough pieces from each dough, stuffed and baked. Again…our party guests devoured all … regardless of the dough. Keep this recipe. Our veggie friends have continued to thank me.