Samosas Platter Recipe

Cook potatoes

Place diced potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are tender but not falling apart, about 8–10 minutes. Drain thoroughly and return to the pot to steam-dry for 2 minutes.

Prepare spice base

While potatoes cook, heat 3 tbs vegetable oil in a skillet over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop, about 30 seconds. Add chopped green chili and grated ginger and sauté 30 seconds until fragrant.

Combine filling

Add turmeric, ground coriander, and garam masala to the skillet and stir 15–20 seconds. Add the drained potatoes and thawed peas to the skillet. Gently mash the potatoes with a potato masher or the back of a spoon to combine with spices, leaving some small pieces for texture. Stir in 1.5 tsp salt, chopped cilantro and 1 tbs lemon juice. Cook 2–3 minutes to allow flavors to meld, then taste and adjust seasoning. Remove from heat and let filling cool completely before assembly.

Make dough

In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Add 6 tbs vegetable oil and 2 tbs ghee (optional). Rub the fat into the flour with fingertips until mixture resembles coarse crumbs. Gradually add warm water, a few tablespoons at a time, mixing to form a firm but pliable dough (about 0.75 cups total). Knead 3–4 minutes until smooth. Cover with a damp towel and rest 20–30 minutes.

Portion and roll

After resting, divide dough into 12 equal portions (for a platter of about 24 medium samosas, divide into 24 for smaller ones). For a standard serving estimate below, divide into 24. Roll each portion into a ball and dust lightly with the reserved 0.25 cups flour. Roll each ball into an oval about 5–6 inches long and 3–4 inches wide, approximately 1/8 inch thick.

Shape cones

Cut each oval in half lengthwise to create two semicircles. Take one semicircle and form into a cone by folding the straight edge so edges overlap about 1/4 inch; seal the edge with a little water to make a pocket. Press seam firmly to close.

Fill and seal

Spoon about 1.5 tablespoons of the cooled potato-pea filling into each cone (adjust to desired size). Moisten the open edges with water and pinch or fold to seal completely, ensuring there are no gaps. For a decorative finish, crimp edges with a fork. Place assembled samosas on a tray lined with parchment while you finish the rest.

Heat oil

Pour 6 cups vegetable oil into a deep heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface quickly but not burn.

Fry samosas

Fry samosas in batches, careful not to overcrowd the pot. Gently slide 6–8 medium samosas into the oil and fry, turning occasionally, until golden brown and crisp, about 4–6 minutes per batch. Adjust heat as needed to maintain temperature. Remove with a slotted spoon and drain on paper towels for 1–2 minutes to remove excess oil.

Keep warm (optional)

If making multiple batches for a platter, keep cooked samosas warm in a single layer on a baking sheet in a 200°F (90°C) oven for up to 30 minutes to retain crispness.

Arrange and serve

Arrange samosas on a platter. Garnish with fresh cilantro sprigs and lemon wedges. Serve with mint chutney and tamarind chutney in small bowls alongside. Recommend 3–4 medium samosas per person as part of an entrée platter.