Samosa Burger Recipe

Make dough

In a bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 2 tbsp vegetable oil and rub into the flour until mixture resembles coarse crumbs. Gradually add about 1/2 cup warm water, mixing until a firm but pliable dough forms. Knead 3–4 minutes, cover with a damp cloth and rest for 20–30 minutes.

Cook potatoes and peas

Place the diced potatoes in a pot, cover with water and bring to a boil. Cook until fork-tender, about 8–10 minutes. Drain. Meanwhile blanch the peas in boiling water for 1 minute, then drain and add to potatoes.

Prepare filling

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds; let them sizzle for 20–30 seconds until fragrant. Add 1 chopped green chili and 1 tsp grated ginger; sauté 30 seconds. Add the drained potatoes and peas. Stir in 1/2 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp ground coriander and 3/4 tsp salt. Mash lightly with the back of a spoon to combine but keep some texture. Cook 2–3 minutes to let flavors meld. Stir in 1 tsp lemon juice and 2 tbsp chopped cilantro. Taste and adjust salt. Remove from heat and cool slightly.

Form samosa shells

Divide rested dough into 4 equal balls. Roll each ball into an approximately 6–7 inch circle. Cut the circle in half to make two semi-circles. Take one semi-circle, brush the straight edge lightly with water, form a cone by bringing the straight edges together and overlapping slightly. Press to seal the seam.

Fill and seal

Open each cone and spoon about 2–3 tbsp of the potato-pea filling into the cone. Do not overfill. Brush the open edges with water and fold the remaining edge over to seal the samosa into a triangular pocket. Press edges firmly to ensure sealed.

Cook samosas

Option A — Frying: Heat about 1/4 cup oil in a skillet over medium heat. Add 2 samosas at a time and shallow-fry, turning carefully, until golden brown and crisp all over, about 3–4 minutes per side. Drain on paper towels. Option B — Baking: Preheat oven to 400°F (200°C). Brush samosas lightly with oil, place on a lined baking sheet and bake 18–22 minutes, turning once, until golden and crisp. Let rest 5 minutes before assembling.

Prepare kachumber

Combine 1/2 cup finely diced cucumber, 1/2 cup finely diced tomato, 2 tbsp finely diced red onion, 1 tbsp chopped cilantro, 1/2 tsp lemon juice and pinch of salt. Toss and set aside. (If using pre-made kachumber, portion 1 cup total.)

Prep buns and condiments

Slice the 2 pretzel buns in half. Warm briefly in oven or on a skillet, cut side down, until lightly toasted (2 minutes). Spread about 1 tbsp specialty sauce on the bottom half of each bun. Spread 1–1.5 tbsp mint-cilantro chutney and 1 tbsp tamarind-date chutney on the top half as desired for sweet/tangy contrast.

Assemble samosa burgers

Place 2 lettuce leaves on the bottom half of each bun. Take two cooked samosas per burger. Gently smash each samosa flat with the back of a spatula to create a patty-like shape (but keep it intact enough to hold). Place the two smashed samosas on top of the lettuce, stacking slightly. Spoon about 1/3 cup kachumber over the samosas. Drizzle an additional 1–2 tsp specialty sauce over the kachumber, if desired. Cap with the top bun that has chutney spread.

Serve

Serve each samosa burger immediately while samosas are still warm, with extra chutneys and specialty sauce on the side for dipping. Makes 2 burgers (2 samosas per burger).