Spicy Potato Samosas (Aloo Samosas)

Spicy Potato Samosas (Aloo Samosas)
Photo by Ben Fink


  • ¼ cup vegetable shortening
  • 1 tsp. freshly grated ginger
  • 1 tsp. garam masala
  • 2 Tbs. unbleached all-purpose flour dissolved in 3 Tbs. water
  • Peanut oil or corn oil, for deep-frying
  • 1/8 tsp. baking soda
  • 5-½ oz. (1-¼ cups) unbleached all-purpose flour; more for dusting
  • + 10 more ingredients
    • 2 to 3 Tbs. ghee or vegetable shortening
    • ½ cup frozen green peas, thawed
    • 1-¼ lb. baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into ½-inch cubes
    • ¼ cup minced shallots
    • 2 tsp. fresh lemon juice
    • ½ tsp. kosher salt
    • 2 Tbs. plain yogurt, mixed with ¼ cup water
    • 1-½ tsp. kosher salt
    • ¼ to ½ tsp. cayenne
    • 1 tsp. coriander seeds

Heat the ghee or vegetable shortening in a large skillet over medium-high heat. Add the coriander seeds and cook until they darken slightly. Add the shallots and ginger, and cook until soft, about 2 minutes. Add the diced cook potatoes to the skillet and sauté until slightly golden, about 3 minu...

View full recipe at Fine Cooking


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