cook time


Spice level :


  • 3 cups All Purpose flour
  • 8 tbsp. unsalted butter, cubed and chilled
  • Kosher salt, to taste
  • 3-4 cup ice-cold water
  • 1-2 lb. russet potatoes, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2 tbsp. canola oil, plus more
  • 1 tsp. cumin seeds
  • 1 small yellow onion, minced
  • 3?4 cup frozen peas, defrosted
  • 1-4 cup minced cilantro
  • 1-4 cup minced mint
  • 1-2 tsp. Garam Masala
  • 2 small green Thai chiles or 1 serrano, minced
  • 2 tbsp. Ginger Paste
  • Tamarind and coconut-cilantro chutneys, for serving (optional)




Make the dough: Pulse All-purpose flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.

Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook Cumin Seeds until they pop, 1–2 minutes. Add onion and Ginger Paste; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, Garam Masala, chiles, and salt.

Form and fry samosas: Working with 1 ball at a time, roll dough into a 6″ round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1/4″ to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with our delicious House of Spices chutneys.