Vegetable Samosas with Cilantro-Mint Chutney

Name: Vegetable Samosas with Cilantro-Mint Chutney
Yield: Serves 8 (Makes 24 samosas)
Ingredients: 2 pounds, russet potatoes, peeled and cut into 1-inch pieces; 1 teaspoon, table salt, plus salt for cooking potatoes; 3 tablespoons, vegetable oil; 1 teaspoon, fennel seeds; 1 teaspoon, cumin seeds; 1 teaspoon, brown mustard seeds; ¼ teaspoon ground, fenugreek; ¼ teaspoon, ground turmeric; ⅛ teaspoon, red pepper flakes; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1½ teaspoons, grated fresh ginger; ½ cup, frozen peas, thawed; ¼ cup, minced fresh cilantro; 1½ teaspoons, lemon juice; 2 cups (10 ounces), all-purpose flour; ½ teaspoon, table salt; 3 tablespoons, vegetable oil; 2 tablespoons, plain whole-milk yogurt; 4–6 tablespoons, ice water; 3 quarts, vegetable oil for frying

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With a pungently spiced potato filling in a thin, crispy pastry shell, these Indian fried turnovers are a deliciously indulgent snack or appetizer, especially when served with a tangy herbal yogurt chutney.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES8 (Makes 24 samosas)

TIME2 hours, plus 1¼ hours chilling and resting

Vegetable Samosas with Cilantro-Mint Chutney

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

First build a fragrant flavor base of fennel, cumin, mustard seed, fenugreek, turmeric, and pepper flakes in a skillet. Then add onion, ginger, and garlic and stir in chunks of parcooked potato to let their edges crisp and brown. Peas, cila...

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