9/12/2020 Pakistani Potato Samosas Recipe - NYT Cooking

Pakistani Potato Samosas

By David Tanis

Y I E L D About 20 small samosas

TIME About 1 1/2 hours

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. You can make the flavorful potato filling in advance if you wish. The highly
seasoned potatoes can be served on their own as a side dish. Ajwain seed, a spice with a thyme-like flavor, is available
from south Asian groceries or online spice merchants.

INGREDIENTS PREPARATION

FOR THE DOUGH: Step 1

Make the dough: Put flour, salt and ajwain seeds in a medium bowl.
2 cups all-purpose flour Drizzle in oil and work into flour with fingers until mixture looks
½ teaspoon salt mealy. Add water gradually, stirring until a soft dough has formed. If
dough seems too dry, add a tablespoon of water; if it seems wet, add a
1 teaspoon ajwain or cumin seeds
tablespoon of flour. Knead for 1 minute and form into a ball. Wrap and
¼ cup vegetable oil set aside for 30 minutes.
½ cup cold water
Step 2
FOR THE FILLING: Make the filling: Simmer the potatoes and carrots in well-salted water
until tender, about 10 to 15 minutes. Drain and set aside to cool. Put 2
1 ½ pounds russet potatoes, peeled, tablespoons oil in a deep, heavy skillet over medium-high heat. Add
in 1-inch cubes onions, season with salt and pepper and cook, stirring, until softened
and beginning to brown, 8 to 10 minutes.
3 medium carrots, chopped, optional
3 tablespoons vegetable oil, plus Step 3
about 3 cups more for frying
Put 1 tablespoon oil in a very small skillet over medium heat. When
1 chopped onion, about 1 cup hot, add cumin and mustard seeds. When seeds are fragrant and
Salt and pepper beginning to pop, stir in garlic, ginger, chiles, turmeric and garam
masala. Let sizzle for a minute, then add skillet contents to onions.
1 teaspoon cumin seeds
1 teaspoon black mustard seeds Step 4
1 teaspoon grated garlic Add reserved potatoes and carrots and stir well to coat. Check
seasoning and adjust salt. Remove mixture to a bowl and let cool to
1 teaspoon grated ginger
room temperature. When cool, add lemon juice and chopped cilantro.
2 Serrano chiles, finely chopped Mix well, smashing the potatoes a bit in the process.
1 teaspoon turmeric
Step 5
½ teaspoon garam masala
Make the samosas. Portion the dough into 20 pieces, each weighing 1
3 tablespoons lemon juice
1/2 ounces. Form each piece into a ball and place on a large plate.

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9/12/2020 Pakistani Potato Samosas Recipe - NYT Cooking

1 cup chopped cilantro, tender Cover with a damp napkin.

stems and leaves
Step 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 2 pieces
with a straight side and a round side.

Step 7
Form each half-disk into a cone by folding it over and pinching the
straight sides together. Put 3 tablespoons filling in the opening on the
round side, then pinch closed to make a stuffed triangle. Form the rest
of dough balls into samosas.

Step 8
Heat about 2 inches of oil in the bottom of wok over medium-high
heat. Adjust heat to maintain the oil at 350 degrees. Slip samosas 4 at
a time into the hot oil and let fry on one side until golden, a minute or
so, then flip and cook other side. Lift from oil and drain on paper
towels. Serve samosas hot or at room temperature, accompanied by
your favorite chutney.

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