Indian Vegetable Samosas


1 and 3/4 oz butter
2 tsp fresh ginger, grated
2 tsp cumin seeds
1 tsp Madras curry powder
1/2 tsp garam masala
1 lb waxy potatoes, finely diced
1 oz golden raisins
1/2 cup frozen peas, thawed
1/2 cup cilantro, chopped
3 scallions, chopped
1 egg, lightly beaten
oil for deep frying
plain yogurt for serving
3 and 3/4 cups flour, sifted
1 tsp baking powder
3 and 1/2 oz butter, melted
1/2 cup thick plain yogurt
kosher salt
  • Heat the butter in a large non stick frying pan, add the ginger, cumin seeds, curry powder and garam masala and stir over medium heat for 1 minute.
  • Add potato and 3 tbs of water and cook over low heat for 15 to 20 minutes, or until the potato is tender.
  • Add the raisins, peas, cilantro and scallions then remove from the heat and set aside to cool.
  • To make the samosa pastry, sift the flour, baking powder and salt in a large bowl.
  • Make samosa pastry, sift the flour, baking powder and 1 and 1/2 tsp salt into a large bowl.
  • Make a well in the center, add the butter, yogurt and 3/4 cup of water.
  • Using a flat bladed knife bring the dough together.
  • Turn out onto a lightly floured surface and bring together to form a smooth ball.
  • Divide the dough into four to make it easier to work with.
  • Roll one piece at a time very thin . Cover dough until ready to cut.
  • Note; do not overwork dough as it will become tough.
  • Using a 5 inch diameter cutter or bowl, cut out six circles in each piece of dough.
  • Place a generous tbs of the potato filling in the center of each circle, brush the edges with egg wash fold over and form a semi circle. Continue with the remaining pastry and filling.
  • Fill a sauce pan or deep fryer 1/3 full of oil and heat to 350 degrees. Fry the samosas 2 or three at a time until golden. You may have to turn them with a slotted spoon to insure that they cook evenly.
  • Drain on paper towels and serve with yogurt dipping sauce or chili garlic sauce.




40 min


15 min


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