Samosas

Samosas are delightful Indian-style turnovers with a spicy and aromatic vegetable filling encased in a crispy, golden pastry shell. This recipe offers a delicious potato filling spiced with fennel, cumin, mustard seeds, fenugreek, turmeric, and red pepper flakes, creating a harmonious blend of flavors. The dough, made with vegetable oil and yogurt, provides elasticity, making it easy to shape and stuff the samosas generously. The filling, with the addition of peas, cilantro, and lemon juice, adds a burst of freshness to every bite. Whether served as an appetizer or a snack, these samosas are sure to be a hit at any gathering.

MAKES 24 TURNOVERS, SERVES 8 TO 10

INGREDIENTS:

Filling:

• 2 pounds russet potatoes, peeled and cut into 1-inch chunks
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon brown mustard seeds
• ¼ teaspoon ground fenugreek
• ¼ teaspoon ground turmeric
• ⅛ teaspoon red pepper flakes
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1½ teaspoons grated fresh ginger
• ½ cup frozen peas, thawed
• ¼ cup minced fresh cilantro
• 1½ teaspoons lemon juice

Dough:

• 2 cups (10 ounces) all-purpose flour
• ½ teaspoon salt
• 2 tablespoons plain whole-milk yogurt
• 3 tablespoons vegetable oil
• 6 tablespoons cold water
• 3 quarts vegetable oil (for frying)

INSTRUCTIONS:

1. Prepare the Filling: Boil the potato chunks in a large saucepan with 1 tablespoon of salt until tender. Drain and set aside to cool slightly. In a 12-inch nonstick skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add fennel seeds, cumin seeds, brown mustard seeds, fenugreek, turmeric, and red pepper flakes. Cook until fragrant, then stir in chopped onion and 1 teaspoon of salt. Cook until the onion is softened. Add minced garlic and grated ginger, cooking until fragrant. Stir in the cooled potatoes and cook until the edges are browned. Add the peas and transfer the mixture to a bowl to cool. Once cool, refrigerate for about an hour and then stir in cilantro and lemon juice.
2. Prepare the Dough: In a food processor, pulse flour and salt until combined. Drizzle yogurt and 3 tablespoons of vegetable oil over the flour mixture and process until the mixture resembles coarse cornmeal. Slowly add 4 tablespoons of water until the dough forms a ball. If needed, add the remaining 2 tablespoons of water, 1 tablespoon at a time, until a soft and malleable dough ball forms. Transfer the dough to a floured counter and knead it by hand until slightly firm. Wrap the dough in plastic wrap and let it rest for at least 20 minutes or refrigerate it for up to 24 hours.
3. Shape and Fill the Samosas: Divide the dough into 12 equal pieces and cover with greased plastic wrap. Roll each piece of dough into a 5-inch round, then cut each round in half to create 24 half-moon pieces. Working with one half-moon at a time, moisten the straight side with a wet finger and fold it in half. Press to seal the straight side with a fork, leaving the rounded edge open and unsealed. Gently open the dough into a cone shape and fill it with 2 tablespoons of the cooled filling, leaving a ¼-inch rim at the top. Moisten the inside rim of the cone with a wet finger and pinch the top edge together to seal. Crimp the sealed edge with a fork to secure the samosas. Repeat this process with the remaining dough and filling.
4. Fry the Samosas: Heat 3 quarts of vegetable oil in a large Dutch oven over medium-high heat until it reaches 375 degrees Fahrenheit. Fry 8 samosas at a time until golden brown and bubbly, which takes about 2½ to 3 minutes. Transfer the fried samosas to a baking sheet lined with several layers of paper towels and keep them warm in the oven. Repeat the frying process with the remaining samosas in two more batches.
5. Serve: Once all the samosas are fried, serve them warm and enjoy their crispy, flavorful goodness.

These homemade samosas are a wonderful treat to enjoy with friends and family. The combination of the spiced potato filling and the crispy pastry shell will transport you to the vibrant flavors of Indian cuisine. Serve them with Cilantro-Mint Chutney for a truly authentic experience.