These savory crispy fried Indian samosas from Amma restaurant in New York are packed with spiced potato filling, bright with lemony notes courtesy of coriander, dried and ground pomegranate seeds called anardana powder, and dried green mango powder, or amchur. Both powders can be found at Indian grocers and online at Kalustyan’s, a Manhattan-based shop that ships nationally.
Folding samosas is an ideal group activity as extra hands can be useful, so invite friends or family to join you. If you need more guidance on the technique, we like this video, which shows the process step-by-step. Once your samosas are golden and ready, serve them with homemade or store-bought tamarind and cilantro chutneys or alongside a cooling bowl of raita for dipping.
Makes 16
4
2
1½
2
2
1
3
1
6¼
1
½
2
Combine potatoes with enough generously salted water to cover by at least 1″ in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 30 minutes. Drain potatoes and set aside until cool enough to handle. Peel potatoes, then coarsely mash with a potato masher or fork.
Crush coriander seeds with the bottom of a measuring cup or the side of a chef’s knife until coarsely ground. Transfer to a small bowl. Add ground coriander, amchoor, anardana powder, and remaining 2 tsp. salt and stir to combine.
Heat oil in a large skillet over medium. Cook cumin seeds, stirring frequently, until fragrant, about 1 minute. Add spice mixture and continue to cook, stirring so spices don’t burn, until just heated through, about 30 seconds. Remove from heat and add potatoes to skillet, folding and smashing into spice mixture to incorporate. Let cool.
Stir ¼ cup oil and ⅔ cup water in a small bowl to combine. Mix salt, ajwain, and 2 cups flour in a large bowl to combine. Stir in two-thirds of oil-water mixture until combined, then gradually add more, stirring constantly, until incorporated and dough comes together in a ball.
Turn out dough onto a lightly floured surface and knead until smooth, about 1 minute. Form dough into a ball and tightly wrap. Let rest at room temperature to let dough hydrate, 30 minutes.
Using your hands, roll dough on a floured surface to a 16″-long log. Cut crosswise into 8 pieces. Roll each piece into a ball, then flatten to a disk. Roll out each disk to a 6″-diameter round, dusting often with flour. Cut each round in half.
Working with one semicircle at a time and keeping a bowl of water handy, dip your fingertip into water and moisten straight side of dough. Pull up corners of straight side and overlap the edges slightly to form a cone, leaving rounded side open; press down on the small hole that forms at the bottom of the cone with your finger to seal. Press overlapping sides of cone together to seal (be thorough; you don’t want the samosa to fall apart while frying). Fill with potato mixture, gently pushing into cone with the back of a spoon to compact, until about ½” from the top. Press top edges of cone together to enclose filling and seal.
Lay samosa on a clean work surface. Press down on newly sealed edge of cone with the side of your hand, cupping your palm around the filling. Using your other hand, bend samosa upright so pointed end is facing up. Transfer to a baking dish or shallow bowl. Repeat with remaining dough and filling. Let samosas sit upright on their own about 10 minutes (this step relaxes the gluten and ensures the samosas won’t burst while frying).
Pour remaining 6 cups oil into a 4–6-qt. Dutch oven or large heavy pot fitted with a deep-fry thermometer. Heat over medium-high until thermometer registers 375°. Working in batches of 3–5, fry samosas until deep golden brown, about 5 minutes. Using a slotted spoon, transfer samosas to a paper-towel-lined wire rack set inside a baking sheet and let drain.
Transfer samosas to a platter. Serve with tamarind and cilantro chutney alongside (if using).
