10/5/14 8:05 AM Samosas (Fried Potato-Filled Pastries) | SAVEUR

Page 1 of 2 http://www.saveur.com/article/recipes/samosas-fried-potato-filled-pastries
MAKES 24

INGREDIENTS
3 cups flour
8 tbsp. unsalted butter, cubed and chilled
Kosher salt, to taste
! cup ice-cold water
" 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
1 (1") piece ginger, peeled and minced
! cup frozen peas, defrosted
# cup minced cilantro
# cup minced mint
" tsp. garam masala (http://www.saveur.com/article/recipes/garam-masala-spice-mix)
2 small green Thai chiles or 1 serrano, minced
Tamarind (http://www.saveur.com/article/recipes/tamarind-chutney) and coconut-cilantro
(http://www.saveur.com/article/recipes/hara-dhaniya-ki-chutney-coconut-cilantro-chutney) chutneys, for serving
(optional)

(http://www.saveur.com/india)
Sep 11, 2014
Samosas (Fried Potato-Filled
Pastries)
Triangular deep-fried pastries stuffed with spiced potatoes and peas are an iconic Indian snack.
Pair them with tangy tamarind chutney (http://www.saveur.com/article/recipes/tamarind-
chutney) or herbaceous coconut-cilantro chutney
(http://www.saveur.com/article/recipes/hara-dhaniya-ki-chutney-coconut-cilantro-chutney)
for dipping. This recipe, from cookbook author Raghavan Iyer, first appeared in our
August/September 2014 special India issue (http://www.saveur.com/content/the-india-issue-
167) with Indrani Sen's story The School of Small Bites
(http://www.saveur.com/article/travels/indian-coffee-house) .
Credit: James Roper
10/5/14 8:05 AM Samosas (Fried Potato-Filled Pastries) | SAVEUR
Page 2 of 2 http://www.saveur.com/article/recipes/samosas-fried-potato-filled-pastries
INSTRUCTIONS
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.
2. Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 810 minutes. Drain;
coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 12 minutes. Add
onion and ginger; cook until golden, 46 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, garam
masala, chiles, and salt.
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 #" 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. Heat 2" oil in a 6-qt. saucepan until a deep-fry
thermometer reads 350. Fry samosas until crisp, 810 minutes. Drain on paper towels; serve with chutneys if you
like.