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Samosas are popular snacks in Pakistan, India, and elsewhere. The delicious fried parcels are often sold on the street, but the best ones are made at home. 



Samosa Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ajwain or cumin seeds
  • 1/4 cup vegetable oil
  • 1/2 cup cold water

Samosa Filliing

  • 1 1/2 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 cup of chopped onion
  • Salt and black pepper, to taste
  • 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
  • 1/2 teaspoon garam masala
  • 3 tablespoons lemon juice
  • 1 cup chopped cilantro, tender stems and leaves


  1. Put flour, salt, and ajwain seeds in a medium bowl. Drizzle in oil and work into flour with fingers until the mixture looks mealy. Add water gradually, stirring until a soft dough has formed. If the dough seems too dry, add a tablespoon of water; if it seems wet, add a tablespoon of flour. Knead for one minute and form into a ball. Wrap and set aside for 30 minutes.
  2.  Simmer the potatoes and carrots in well-salted water until tender, about 10 to 15 minutes. Drain and set aside to cool. Put two tablespoons of 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 eight to 10 minutes.
  3. Put one tablespoon of 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 the onions.
  4. Add reserved potatoes and carrots and stir well to coat. Check to season 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 1½ ounces. Form each piece into a ball and place it 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 two 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 three tablespoons of filling in the opening on the round side, then pinch closed to make a stuffed triangle. Form the rest of the dough balls into samosas.
  8. Heat about two inches of oil in the bottom of the wok over medium-high heat. Adjust heat to maintain the oil at 350 degrees. Slip samosas four at a time into the hot oil and let fry on one side until golden, a minute or so, then flip and cook another side. Lift from oil and drain on paper towels. Serve samosas hot or at room temperature, accompanied by your favorite chutney. Enjoy! 

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