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I’m not going to lie, this is a recipe for the weekend because there is a bit of prep involved, and making the samosa dough from scratch took me some time— but the effort was well worth it. Also, I’ve decided i’m going to post these recipes exactly the way I cook them. Welcome to “a pinch of” style cooking. 🙂

Samosa Dough:
2 cups flour
Pinch of salt
1/2 cup water
3 tablespoons oil (i use grape seed)

Samosa filling:

2 boiled potatoes, skinned and cubed
1 can garbanzo beans, rinsed and drained
1 good pinch coriander seeds
1 good pinch fennel seeds
2 garlic cloves
fresh grated ginger (about a 1” x 1” cube)
1 diced jalapeño (I removed the seeds)
2 good pinches of curry powder
2 pinches garam masala
1 pinch coriander powder
1 pinch cumin
1 pinch turmeric
1 pinch red pepper flakes
1 small onion, finely diced (if desired)
salt and pepper to taste


In a mixing bowl, add flour, salt and oil. Mix together until the consistency is roughly like bread crumbs. Add water and knead the dough until it’s smooth and firm (took me about 5 minutes). I had to add a smidge more water to get mine just right— probably an additional 2 tablespoons. Place dough in mixing bowl and cover with a damp towel. Set to the side for at least 15 minutes. (I left mine about an hour).

Place a skillet on your stove and turn it to medium. While the pan is warming up, use a mortar and pestle, (or whatever you got, kids) to crush coriander seeds, fennel seeds, garlic cloves and ginger. Splash some grapeseed oil into your pan, enough to coat the bottom. Toss about half your chopped onion into the pan. Cook until desired texture ( I like mine to be slightly carmelized, but feel free to cook your damn onions however the hell you want. 😂) Add jalapenos and cook 1 minute. Add your mortar and pestle concoction- but be careful not to burn it. Keep this stuff moving around your pan about one minute. Add your garbanzo beans, stirring frequently so they are getting heat on all sides. I cooked mine about 4 minutes. Your time may vary depending on whether you have a piece of crap stove like I do…Good times. Anyway, toss in your potatoes, continuing to stir frequently. Turn your fire down to low. Add the rest of your spices (curry powder, garam masala, cumin, turmeric, coriander powder, red pepper flakes, salt+pepper). Stir until mixed well. Remove from heat. I then stirred in the other half of the diced onion to the mixture. (Some people don’t like the taste of raw onion, but I wanted the mixed texture, and we love onions. Feel free to skip this step.) Let the filling cool. (I refrigerated mine for a couple of hours)

Building your samosa:
When ready to build your samosas, toss a handful of flour onto your countertop or board or floor, or wherever the hell you’re rolling your dough out, and sort of rub it around in your work area. I promise you that this will make the entire process less painful. I personally take about half the dough out and give it a good throw onto the counter top and then use my (floured) rolling pin to start rolling it out. You’re gonna want this to be about 1mm thick, but it’s not like you’re gonna be getting out a measuring tape to look at that shit, so let’s just leave it at ‘you want it pretty thin’. I cut my dough into 3” x 3” squares— think the size of a sticky note.  Take a decent sized spoonful and place in the center of your square. Flip up a corner of the dough, and make a little squashed out triangle. Tap your edges together.  Dip the tip of your finger into a cup of water and slide it along the edge of the samosa to seal it.  Place on a baking rack or sheet lined with parchment paper until you’re ready to fry them. I left mine in the fridge for a couple of hours, covered with a damp cloth. These will also freeze BEAUTIFULLY so you can make them in advance and just pop them into the oil when you want a snack without the hassle. 🙂

I fried these in grape seed oil, and highly recommend. Once the oil was ready to go (I had about 2 inches of oil in the pan) I fried these unitl they were golden brown on each side. Probably took me 2-4 minutes per side or so, and remember mine were cold as I’d prepped them earlier in the day. Don’t make the fire too hot, or these will be golden outside and raw on the inside. A steady low flame is best.

Jay ate every one of these. I’ll be making more tonight as I saved the left-over filling, lol.


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