These potato-filled pastries have an authentic street-food appeal and are a fun project
to make at home. You can fry or bake them; in either case, they’re best freshly made,
but you can freeze them for convenience.

INGREDIENTS

DOUGH:

• 2 cups all-purpose flour
• 1 tsp cumin seeds (preferably black)
• ½ tsp salt
• ½ cup cold butter, cubed
• ½ cup milk

FILLING:

• 2 cups diced peeled potatoes
• ½ cup diced carrots
• 3 tbsp vegetable oil
• 1 tsp each fennel seeds and cumin seeds
• 1 tsp brown or black mustard seeds
• ½ tsp ground turmeric
• ½ tsp each coriander seeds and fenugreek seeds
• ¼ tsp cayenne pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• ½ tsp salt
• ½ cup frozen peas
• 3 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

OTHER:

• vegetable oil for deep-frying
• Cilantro Chutney (below)

PREPARATION

• DOUGH:
  • In food processor or bowl with pastry blender, combine flour, cumin seeds and salt; pulse or cut in butter until in fine crumbs.
  • Pulse or stir in milk until ball begins to form.
  • Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
• FILLING:
  • In large saucepan of boiling salted water, cook potatoes and carrots until tender, about 10 minutes; drain.
  • While potatoes and carrots are cooking, in large skillet, heat oil over medium heat. Cook fennel, cumin and mustard seeds; turmeric; coriander and fenugreek seeds; and cayenne pepper just until cumin seeds begin to pop, about 1 minute.
  • Add onion, garlic, ginger and salt; cook until softened, about 3 minutes.
  • Stir in potato mixture and peas. Stir in lemon juice and cilantro; let cool.
• ASSEMBLY:
  • Cut dough into 12 pieces; form each into flat round.
  • On floured surface, roll out each piece into 6-inch (15 cm) circle; cut in half.
  • Working with 1 piece at a time, moisten half of the cut edge with water.
  • Form cone shape by overlapping cut edges by ¼ inch (5 mm). photo a
  • Fill with rounded 1 tbsp potato mixture.
  • Moisten top inside edges of pastry; press to seal. photo b
  • Trim jagged edges of pastry; crimp edge with fork.
• Pour enough oil into deep saucepan or pot to come 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 350°F (180°C).
• Working in batches, deep-fry samosas, turning often, until golden, about 4 minutes per batch; drain on paper towel–lined baking sheet. (Or bake in 425°F/220°C oven for 15 minutes.)
• Serve warm with Cilantro Chutney. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper–lined baking sheet; transfer to airtight container and freeze for up to 2 weeks. Bake in 350°F /180°C oven until hot in centre, 10 to 20 minutes.)
• CILANTRO CHUTNEY
  In food processor, purée together 4 cups fresh cilantro leaves;
  ¼ cup water; half green finger hot pepper, seeded; 4 tsp lemon juice;
  and ¼ tsp salt until smooth. (Make-ahead: Refrigerate in airtight
  container for up to 4 hours.) MAKES ½ cup

NUTRITIONAL INFORMATION, PER PIECE: about 133 cal, 2 g pro, 9 g total fat (3 g sat. fat),
12 g carb, 1 g fibre, 12 mg chol, 200 mg sodium. % RDI: 2% calcium, 6% iron, 11%
vit A, 5% vit C, 8% folate.