Thai Samosa Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbsp vegetable oil and rub into the flour with fingers until mixture resembles coarse crumbs.

Add cold water, 1 tbsp at a time, mixing until a firm (not sticky) dough forms. Knead 1–2 minutes just to bring together. Cover with a damp cloth and let rest 20–30 minutes while you prepare the filling.

Cook potatoes

Bring a small pot of salted water to a boil. Add the diced potatoes and cook 6–8 minutes until just tender but not falling apart. Drain and set aside to cool slightly.

Sauté aromatics & spices

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and toast 20–30 seconds until fragrant. Add 1 cup chopped onion and sauté 3–4 minutes until translucent. Stir in 1 tsp grated ginger and 1 tsp minced garlic and cook 30 seconds.

Add vegetables & spices

Add 1/2 cup diced red bell pepper and 1/2 cup peas; cook 2–3 minutes. Stir in cooled potatoes and gently mash some pieces with the back of a spoon to bind filling. Add 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp red chili powder (or paprika), 1/2 tsp garam masala, 1 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes to let flavors meld.

Finish filling

Remove from heat and stir in 1/4 cup chopped cilantro and 1 tbsp lemon juice. Taste and adjust salt or spices. Let filling cool completely before assembling (about 15 minutes).

Combine 1/4 cup sugar, 2 tbsp rice vinegar, 2 tbsp ketchup, 1 tsp soy sauce and 1/4 cup water in a small saucepan. Whisk until sugar dissolves.

Mix 1 tsp cornstarch with a little cold water to make a slurry, then whisk into the saucepan. Bring to a simmer over medium heat and cook 1–2 minutes until thickened. Stir in 1/4 tsp chili flakes if using. Remove from heat and let cool; sauce will thicken further as it cools.

Divide and roll dough

After resting, divide the dough into 8 equal pieces. Roll each piece into a ball and flatten into a 4–5 inch circle using a rolling pin, dusting lightly with flour as needed. Cut each circle in half to make two semicircles.

Form samosa cone

Take one semicircle, brush the straight edge lightly with the flour-water sealing paste (mix 1 tsp flour with 1 tsp water). Fold the straight edge into a cone shape, overlapping edges and pressing to seal. Ensure the cone bottom is closed by pressing firmly.

Fill cones

Spoon about 2–3 tbsp of the cooled potato filling into each cone. Do not overfill. Brush the open edges with the sealing paste and pinch/seal the samosa completely so no filling escapes. Repeat with remaining dough and filling.

Heat oil and fry

Pour about 1 cup vegetable oil into a deep skillet to a depth of ~1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles gently. Fry samosas in batches, seam side down first, 2–3 minutes per side until golden brown and crisp, turning carefully with tongs. Maintain oil temperature to avoid burning; lower heat if browning too quickly.

Drain & serve

Use a slotted spoon to transfer fried samosas to a paper-towel-lined tray to drain. Let cool 2–3 minutes to set. Serve warm with the prepared sweet & sour sauce and extra cilantro if desired.