Makes 20-24 samosas
Perfectly seasoned potato filling encased in golden pastry, fresh and crisp straight from a kadhai of bubbling-hot oil - once you’ve tried a freshly-made Samosa you’ll never go back to store-bought ones.
Growing up in India even though Samosas were readily available in every street corner, restaurant, railway station, and movie theater, I never really ate a samosa outside of home and still don’t. I learnt the secret of making these golden parcels of deliciousness from my father. On his days off, he would wake up earlier than usual to make us these potato-filled dumplings for breakfast/brunch.
Both my parents would spend the first hour making the dough from scratch, then boil potatoes, peel them, make the filling and the tamarind chutney. Finally, the three of us would gather around - my mother roling out perfect circles out of the pastry, and my dad and I, filling and frying these golden cones of deliciousness. We’d all finally sit-down mid-morning to reap the fruits of our labour, with my two other siblings just out of bed. And sometimes, we’d even get some homemade crisps made from leftover pastry, which we’d savor with more lip-smacking tamarind sauce.
It’s been 23 years since I moved out of my parents’ home, but the recipe hasn’t changed. I still stick to the same mildly-flavored potato filling, seasoned with quality garam masala and tangy mango powder.
It’s fairly simple to make samosas, just a little time-consuming. Like all dumplings, I encourage you to gather everyone and make it a family activity. - you’d be done in no time and while having fun. Just a couple of things to remember,
And if you have any questions, ask away in comments. Happy Cooking!
Potato Samosas Recipe Video
To freeze samosas, place them on a parchment-lined tray and freeze for 30 minutes uncovered. Once the outside of the pastry is frozen, place samosas in ziplock bags and freeze for up to 3 months.
To use frozen samosas, deep-fry in hot oil for about 15 minutes.
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Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.