RCI-VG.004.1059.001
Potato-filled Samosas
The dumpling of India, and one of the best, because the dough, which is made with butter and yogurt, is rich and tangy.
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- about 1¼ lbs baking potatoes1 unitsuch as Idaho or russet
- (about 9 oz) all-purpose flour2 cupsplus a little more as needed
- 1 tsp
- 8 tbsp
- plain yogurt2 tbspsour cream, or buttermilk
- ice water1 tbspplus more as necessary
- 1 cup
- fresh chile1 unitminced, or cayenne to taste
- 1 tbsp
- peeled and minced or grated fresh ginger2 tsp
- all-purpose curry powder1 tbspor store-bought curry powder
- 1 unit
- green peas (frozen are fine; defrost them in water to cover while you prepare the other ingredients)½ cup
- 1 unit
Method
1
Boil baking potatoes in salted water until tender, about 15 minutes; drain, cool slightly, then peel and cut into ½-inch cubes.
15 minutes
2
Combine all-purpose flour and salt in a large mixing bowl, then work in butter using fingertips until mixture resembles coarse crumbs.
3 minutes
3
Stir in yogurt and ice water, adding more water 1 tablespoon at a time if needed, until dough just comes together without being sticky; knead briefly and wrap in plastic to rest 20 minutes.
20 minutes
4
Heat 2 tablespoons butter in a large skillet over medium heat and sauté chopped onion until soft, about 4 minutes.
4 minutes
5
Add minced fresh chile, garlic, and ginger to the skillet and cook, stirring constantly, for 1 minute until fragrant.
1 minutes
6
Stir in curry powder and cook for 30 seconds, then add potato cubes, drained green peas, salt, and freshly ground black pepper; toss gently to coat and remove from heat.
1 minutes
7
Divide rested dough into 8 equal portions and roll each into a thin oval, roughly 4 by 6 inches, on a lightly floured surface.
5 minutes
8
Cut each oval in half lengthwise to create two rectangles, then fold one long edge over the filling line to form a triangle pocket.
5 minutes
9
Spoon about 2 tablespoons of potato filling along the center fold of each dough triangle, wet the edges with water, and seal by pressing firmly with fork tines.
5 minutes
10
Heat vegetable oil to 350°F in a heavy pot or deep fryer; fry samosas in batches, 2–3 minutes per side, until golden brown and crispy.
5 minutes
11
Transfer cooked samosas to a paper-towel-lined plate to drain; serve warm with yogurt, chutney, or tamarind sauce on the side.