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  • Yield About 20 small samosas
  • Time About 1 1/2 hours
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Evan Sung for The New York Times


For the dough:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ajwain or cumin seeds
  • ¼ cup vegetable oil
  • ½ cup cold water

For the filling:

  • 1 ½ pounds russet potatoes, peeled, in 1-inch cubes
  • 3 medium carrots, chopped, optional
  • 3 tablespoons vegetable oil, plus about 3 cups more for frying
  • 1 chopped onion, about 1 cup
  • Salt and pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 Serrano chiles, finely chopped
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala
  • 3 tablespoons lemon juice
  • 1 cup chopped cilantro, tender stems and leaves
  • Nutritional Information


  1. Make the dough: Put flour, salt and ajwain seeds in a medium bowl. Drizzle in oil and work into flour with fingers until mixture looks mealy. Add water gradually, stirring until a soft dough has formed. If dough seems too dry, add a tablespoon of water; if it seems wet, add a tablespoon of flour. Knead for 1 minute and form into a ball. Wrap and set aside for 30 minutes.
  2. Make the filling: Simmer the potatoes and carrots in well-salted water until tender, about 10 to 15 minutes. Drain and set aside to cool. Put 2 tablespoons oil in a deep, heavy skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, 8 to 10 minutes.
  3. Put 1 tablespoon oil in a very small skillet over medium heat. When hot, add cumin and mustard seeds. When seeds are fragrant and beginning to pop, stir in garlic, ginger, chiles, turmeric and garam masala. Let sizzle for a minute, then add skillet contents to onions.
  4. Add reserved potatoes and carrots and stir well to coat. Check seasoning and adjust salt. Remove mixture to a bowl and let cool to room temperature. When cool, add lemon juice and chopped cilantro. Mix well, smashing the potatoes a bit in the process.
  5. Make the samosas. Portion the dough into 20 pieces, each weighing 1 1/2 ounces. Form each piece into a ball and place on a large plate. Cover with a damp napkin.
  6. Roll each dough ball into a thin disk about 6 inches in diameter, as if rolling out pie dough. Cut each disk exactly in half, leaving 2 pieces with a straight side and a round side.
  7. Form each half-disk into a cone by folding it over and pinching the straight sides together. Put 3 tablespoons filling in the opening on the round side, then pinch closed to make a stuffed triangle. Form the rest of dough balls into samosas.
  8. Heat about 2 inches of oil in the bottom of wok over medium-high heat. Adjust heat to maintain the oil at 350 degrees. Slip samosas 4 at a time into the hot oil and let fry on one side until golden, a minute or so, then flip and cook other side. Lift from oil and drain on paper towels. Serve samosas hot or at room temperature, accompanied by your favorite chutney.
Cooking Notes
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Santosh only you can see this
Pump Heels Office Pu Bucklechunky Party Basic Spring Synthetic Evening 5 Basic CN42 Summer 10 Pu UK7 Microfiber Pump 5 Wedding Women'S 8 Dress Career amp;Amp; EU41 amp;Amp; US9 Two key missing ingredients are fennel seeds and sweet peas. Add 1 tsp of fennel, preferrably pulsed lighly in a coffee grinder to the potato mixture. Additionally since the potatoes are 1.5 lbs, I would up the amount of garam masala to 1 tbsp (which can be substitued with all spice). The mustard seeds seem a bit strange for these recipe. For authentic flavor, add. 1 tbsp mustard oil to the 1 tbsp of vegetable oil prior to tempering.
Kamini only you can see this
There is no need for two separate steps and pans to cook the onions, and then the spices. Heat some oil in a pan, add the mustard and cumin seeds; after they sizzle and pop, add in the ginger, garlic, etc; after about 30 seconds add the onions into the same pan and let them fry along with everything else in there.

Ajwain (Carom) seeds would be a nice addition, to either or both the stuffing and the dough. If adding to the stuffing, add it with the cumin seeds.
Santosh Women's Flop Flip Blue Brilliant Ipanema Blue Zzqx1SA only you can see this
Ajwain == Carrom Seeds. If you don't find these closeby, substitute with celery seeds
rosemary mcgettrick only you can see this
How about using this as baked potato stuffing? Maybe use filling from 2 baked added to less of the cubed potato.
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BG only you can see this
You can bake these if you don't want to fry them.
Passion for Peaches only you can see this
Interesting. I have had potato samosas in many interpretations, but never once with carrot in them. And they almost always include peas. (And amchur, but the lemon juice here partially makes up for that.) Ideally you'll get a sweet-sour effect when the slightly tart samosa is dipped into sweet tamarind chutney, and/or chili-infused cilantro chutney. But I have also had potato samosas that were spiced almost like an apple pie, with excellent results. Samosas are the perfect comfort food.
Women'S Evening amp;Amp; 5 CN42 Pump 8 Party 5 amp;Amp; Pump Wedding Pu Basic Dress EU41 Pu Synthetic Summer Office Spring UK7 Career Heels US9 Basic Bucklechunky 10 Microfiber Brad only you can see this
Three cheers for including ajwain---the single most underappreciated spice I know.
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Santosh only you can see this
If you use a chickpea flour, it becomes an entirely different dish (called pakodas or vadas of vada-pav). Incidentally for the latter mustard seeds are used
A. Cleary only you can see this
That sounds heavenly! And as much as I love samosas, your idea sounds much easier & more likely to happen on a week night. Let's hear it for Irish Samosas!
Karen M only you can see this
The dough disks are each cut in half. The two halves are stacked together and the straight edges are pinched to form a cone. The potato mixture is stuffed into the cone and the opening is pinched shut. See steps 6 and 7 in the instructions. This will give you 20 samosas.
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Hi! Made these this morning, they were a big hit. Not too complicated and the dough was nice and flaky, filling nicely spiced. I fried them in mix of coconut oil and vegetable oil. Also, used parsley since no cilantro around today. Also had no lemon so omitted but used all other spices, was delicious. Served with mango chutney and a cucumber and rucola salad. One question - could you use chickpea flour for the dough? Anyway, yum! Thanks for a good recipe!
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