These savory crispy fried Indian samosas from Amma restaurant in New York are packed with spiced potato filling, bright with lemony notes courtesy of coriander, dried and ground pomegranate seeds called anardana powder, and dried green mango powder, or amchur. These powders are available at Indian grocers as well as online at Kalustyan’s, a Manhattan-based store that ships nationwide.
Folding Samosas is a great group activity. Extra hands are useful so make sure to invite your friends and family. This video will provide you with step-by-step instructions. When your samosas have been baked, you can serve them with a homemade or store-bought tamarind or cilantro chutney or a cool bowl of raita to dip.
Editor’s note: This recipe was originally published on December 23, 2019.
medium russet potatoes (about 9 oz. each)
tsp. kosher salt, plus more
tsp. coriander seeds
Tbsp. ground coriander
tsp. anardana powder
Tbsp. neutral oil (such as grapeseed or vegetable)
tsp. cumin seeds
Shells and Assembly
cups neutral oil (such as grapeseed or vegetable), divided
tsp. kosher salt
cups (250 g) all-purpose flour, plus more for surface
Combine potatoes with enough generously salted water to cover by at least 1″ in a medium saucepan. Bring to boil on medium heat. Reduce heat to medium-low and simmer until potatoes are tender, about 30 minutes. Let potatoes drain and cool down before handling. After peeling potatoes, coarsely mash them with a potato fork or potato masher.
Crush coriander seeds with the bottom of a measuring cup or the side of a chef’s knife until coarsely ground. Transfer to a small bowl. Mix in the ground coriander, amchoor and anardana powder. Add 2 Tbsp. Add salt to the mixture and stir.
Heat oil in a large skillet over medium. Stirring often, cook cumin seeds until fragrant, approximately 1 minute. Add spice mixture and continue to cook, stirring so spices don’t burn, until just heated through, about 30 seconds. Reduce heat to low and add potatoes to skillet. Fold in potatoes and stir into spice mixture. Let cool.
Shells and Assembly
Stir 1/4 cup oil and 2/3 cup water in a small bowl to combine. Combine salt, ajwain and 2 cups flour. Mix in 2/3 of the oil-water mixture. Continue to stir until well combined. Add more flour, stirring continuously, until dough forms a ball.
Turn out dough onto a lightly floured surface and knead until smooth, about 1 minute. Wrap the dough in a ball. Let rest at room temperature to let dough hydrate, 30 minutes.
Using your hands, roll dough on a floured surface to a 16″-long log. Cut crosswise into 8 pieces. Each piece should be rolled into a ball and then flattened to make a disk. Each disk should be 6 inches in diameter. Dust each one with flour. Each round should be cut in half.
Working with one semicircle at a time and keeping a bowl of water handy, dip your fingertip into water and moisten straight side of dough. To seal the cone, pull up the corners of the straight side. To seal, press the sides that are overlapping together. Use potato mixture to fill the cone. Press down gently with a spoon until the top is about 1/2 inch. To seal the cone, press the top edges together.
Lay samosa on a clean work surface. You can press down on the cone’s edge with your other hand. Wrap your hands around the filling by cupping your palm. Use your other hand to bend the samosa so that its pointed end faces up. Transfer the samosa to a shallow bowl or baking dish. Continue with the remaining dough and filling. Let samosas sit upright on their own about 10 minutes (this step relaxes the gluten and ensures the samosas won’t burst while frying).
Pour remaining 6 cups oil into a 4-6-qt. Dutch oven, large heavy pot with deep-fry thermometer. Heat over medium-high until thermometer registers 375deg. In batches of 3-5, fry the samosas for 5 minutes. Transfer the samosas onto a wire rack lined with paper towels. Let drain.
Transfer samosas to a platter. If desired, serve with cilantro chutney and tamarind.
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