Potato-Filled Samosas

Indulge in the flavors of India with these delicious potato-filled samosas. Made with a rich and tangy dough, these dumplings are traditionally deep-fried but can also be baked to perfection. The filling, consisting of diced potatoes, onions, spices, and peas, is cooked until flavorful and aromatic. Whether you choose to fry or bake them, samosas make a delightful appetizer or main course.

MAKES: 20 to 30 dumplings (5 to 10 servings)

TIME: At least 1 hour

INGREDIENTS:

• About 1 1/4 pounds starchy potatoes (1 large or 2 medium)
• 2 cups all-purpose flour, plus a little more as needed
• Salt and freshly ground black pepper
• 8 tablespoons (1 stick) butter
• 2 tablespoons yogurt, sour cream, or buttermilk
• 1 tablespoon ice water, plus more as necessary
• 1 cup chopped onion
• 1 fresh chile, like jalapeño or serrano, seeded and minced, or cayenne, to taste
• 1 tablespoon minced garlic
• 2 teaspoons minced or grated fresh ginger
• 1 tablespoon any curry powder
• 1/2 cup green peas (frozen are fine; defrost them in water to cover while you prepare the other ingredients)
• Neutral oil, like grapeseed or corn, as needed

INSTRUCTIONS:

1. Peel the potatoes and dice them into 1/2-inch cubes. Place them in a pot and add water to cover. Boil until soft, 5 to 10 minutes. Drain and set aside.
2. In a food processor, combine the flour and 1 teaspoon of salt. Cut half of the butter into bits and add it to the flour. Process until the butter and flour are combined.
3. Add the yogurt and pulse a few times. With the machine running, add ice water 1 tablespoon at a time until the dough forms a ball. Knead the dough for a minute by hand, then cover and set aside.
4. In a large skillet, melt the remaining butter over medium heat. Add the onion and chile and cook, stirring, until the onion softens, about 5 minutes. Add the garlic, ginger, and curry powder. Season with salt and pepper to taste. Cook for about 2 minutes.
5. Add the cooked potatoes and peas to the skillet. Increase the heat slightly and cook, stirring frequently, until the potatoes begin to brown, about 10 minutes. Adjust the seasoning if necessary. Allow the mixture to cool.
6. Knead the dough for a few seconds, sprinkling it with flour if needed. Roll out a small piece of dough on a lightly floured surface into a circle at least 3 inches in diameter. Repeat to make 5 or 6 circles.
7. Place 1 tablespoon of the filling in the center of each dough circle. Fold over and seal with a few drops of water. Repeat until all the dough and filling are used up.
8. Heat enough oil in a large, deep pan to come to a depth of at least 2 inches. The temperature should be around 375°F when you start cooking.
9. Fry the samosas a few at a time until they are golden brown. Drain on paper towels or paper bags. Serve immediately or keep warm in a low oven, or serve at room temperature within 1 hour.

VARIATIONS:

• Beef-Filled Samosas: Follow the instructions, but replace the potatoes with 3/4 pound ground beef or lamb. Cook the meat with the onion, chile, garlic, ginger, and curry powder until the meat loses its color. Stir in minced fresh cilantro and proceed with the recipe.
• Lentil-Filled Samosas: Use half of the recipe for Split Peas, Mung Beans, or Lentils and Potatoes with Curry (Dal). Drain the peas, beans, or lentils well before proceeding with the recipe.

Whether you’re hosting a gathering or simply craving a taste of Indian cuisine, these potato-filled samosas are sure to impress. Take a culinary journey to India and savor the delightful flavors of these homemade dumplings. Fry them to a golden crisp or bake them for a healthier option. Enjoy them as an appetizer or a satisfying main course. Get creative with variations like beef-filled or lentil-filled samosas. The possibilities are endless, and the flavors are irresistible.