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Monday, September 12, 2011

Pea & Potato Samosas

I don't eat a lot of deep-fried foods, but I do have a weakness for samosas. Currently, I have no local source for these savory snacks, so I had to learn how to make them for myself.


  • 1/2 cup all-purpose flour, plus additional for kneading and rolling
  • 1/4 teaspoon salt
  • 1 tablespoon raw sesame oil
  • 1/4 cup warm water
  • 1/2 batch Spicy Potato Filling
  • 1 teaspoon fennel seeds
  • 1/2 cup petite peas
  • peanut oil for deep frying


Combine flour and salt.
Blend vegetable oil into the dry ingredients.
Add warm water and incorporate well.
Turn dough out onto a lightly floured surface and knead for about 5 minutes.
Cover dough with plastic wrap and allow to rest for 30 minutes or up to 3 hours.

Combine peas and fennel seeds with potato mixture.
Samosas 1

Divide dough into 8 pieces.
Roll each piece of dough out into a thin, squarish sheet.
Samosas 2

Place 1/8 of the potato filling onto 1/2 of each square and spread into a triangular shape.
Samosas 3

Fold bare halves of dough over top of the filling and pinch edges together.
Fold seams over and pinch again to ensure a good seal all around.
Place the uncooked samosas on a sheet of waxed paper and allow to sit for 30 minutes. This firms up the dough a little and helps the samosas to hold together better during deep frying.
Samosas 4

Pour peanut oil into a wok, deep-fryer or other deep-sided frying pan to a depth of 2 inches.
Heat oil to 350°F.
Gently slide one samosa into the hot oil. If there is room add a second one beside the first.
After about 20 seconds, gently flip the samosas.
Continue to fry until samosas are golden-brown on both sides.
Use a slotted spatula to remove the samosas, allowing any excess oil to drain back into the pan.
Place cooked samosas onto a wire rack to drain.
Repeat with remaining samosas.
Serve hot with a mango or tamarind chutney.

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