Food & Cooking Recipes Appetizers Finger Food Recipes Samosas with Potatoes and Peas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 1 hr 25 mins Total Time: 2 hrs 30 mins Yield: 20 Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys. Ingredients Dough 2 cups unbleached all-purpose flour ¾ teaspoon kosher salt 1 teaspoon cumin seeds 6 tablespoons unsalted butter, room temperature, cut into pieces Filling 1 ½ pounds Yukon Gold potatoes (4 to 5), peeled and cut into ½-inch pieces (4 cups) Kosher salt ¼ cup vegetable oil, plus about 2 quarts for frying 2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1 teaspoon ground coriander 1 large onion, finely chopped (1 ½ cups) 2 tablespoons finely chopped peeled ginger (from 3-inch piece) 1 large serrano or jalapeno chile, seeded for less heat if desired, finely chopped (3 tablespoons) 1 tablespoon finely chopped garlic (from 2 to 3 cloves) 1 tablespoon fresh lemon juice ½ cup tightly packed coarsely chopped cilantro ½ cup frozen peas, partially thawed Fresh Cilantro Chutney, for serving (optional) Tamarind-Date Chutney, thinned with water until dippable consistency is reached, for serving (optional) Directions Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.) Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain. Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour. Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling. In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired. Rate it Print