Crispy Indian Samosas! (Fried Potato Dumplings)

Indian Potato Samosas have long been the ambassadors of Indian street food, their crisp, golden shells carrying a history as rich and textured as their delicious fillings. A testament to the culinary alchemy of the Indian subcontinent, these little triangular pastries have roots dating back to the 13th century Middle East, evolving through time and cultures into the flavorful parcels we know today. The simple pleasure of biting into a perfectly made samosa, where a flaky crust gives way to a warmly spiced potato filling, is nothing short of a sensory symphony. The balance of textures, the mingling of spices, and the earthy satisfaction of the potatoes creates an experience that transcends the act of eating.

Making these delightful creations at home is more than just about savoring their flavors; it’s an opportunity to partake in a centuries-old culinary tradition, an engaging dance of kneading, rolling, filling, and frying that culminates in the birth of these golden triangles. There's an undeniable joy and pride in watching a lump of dough and a simple potato filling transform into an appetizer that's universally loved. By bringing samosas to your home kitchen, you're not just preparing a snack. You're curating a gastronomical narrative that weaves the charm of Indian streets, the essence of age-old recipes, and the warmth of shared meals into the very fabric of your cooking experience. These samosas, they're not just food, they're an invitation to explore and embrace the incredible journey of Indian cuisine. 🤘🏼 Adam

Yield: 4-6 people (18-24 Samosas)

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Classic Indian Potato Samosas (Fried Potato Dumplings)

Ingredients

Potato Filling

• 2 tbsp Ghee or Neutral Oil
• 1 inch knob ginger, chopped
• 2 garlic cloves, chopped
• 2 small green chili peppers, chopped (or 1 Jalapeño)
• 1/2 yellow onion, chopped
• 1 lb Potatoes, boiled and diced (2-3 small russets)
• 1 bunch cilantro, chopped
• 1/2 cup peas
• 1.5 tbsp Lemon Juice
• 1 tsp Coriander seed
• 1 tsp Fennel seed
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp ground Turmeric
• Kosher Salt, to taste

Samosa Dough

• 3.5 cups AP Flour (440g cups)
• 3/4-1 cup warm water
• 1 tsp salt
• 70g Ghee or Neutral Oil (4ish tbsp)
• 1/2 tsp Ajwain seeds (Bishop seed) *optional

Instructions

Potato Filling

1. Heat 2 tbsp ghee (or neutral oil) in a pan over medium heat.
2. Add 1 tsp coriander seed, 1 tsp fennel seed, and 1/2 tsp red pepper flakes to the pan. Sauté until fragrant.
3. Add the chopped ginger, garlic, green chili peppers, and yellow onion. Sauté until the onion is translucent.
4. Stir in 1/2 tsp of ground turmeric and cook for another minute.
5. Add the boiled and diced potatoes, along with the peas, to the pan and stir well to combine with the spices. Cook for about 5 minutes.
6. Add lemon juice and salt (to taste), and stir to combine.
7. Remove from heat, mix in the chopped cilantro, and let the filling cool.

Samosa Dough

1. In a large bowl, combine the AP flour, salt, and optional Ajwain seeds.
2. Add the ghee (or neutral oil) and mix until the flour mixture looks crumbly.
3. Gradually add warm water, mixing until a firm dough forms. The exact amount of water needed can vary.
4. Knead the dough for about 5-10 minutes, until it is smooth.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.

Cilantro-Mint Chutney

1. Combine the mint leaves, cilantro, green chili, tamarind paste, sugar, and plain yogurt in a blender.
2. Blend until smooth, then add salt to taste.

Making the Samosas

1. Divide the rested dough into 18-24 equal portions.
2. Roll each portion into a circle, then cut it in half.
3. Take one half and fold it into a cone shape, sealing the edge with a little water.
4. Fill the cone with the cooled potato filling, then seal the top with a little water. Repeat with the remaining dough and filling.
5. Heat oil in a deep frying pan over medium heat.
6. Fry the samosas in batches until golden brown on all sides, then drain on paper towels.
7. Serve the samosas hot, with the cilantro-mint chutney on the side for dipping. Enjoy!