Potato and pea curry filling. Dice and saute one large onion, several potatoes, one hot pepper, and spices. I used a blend of cumin, coriander, and peppercorns which I toasted in a hot pan and then ground, plus some garam masala powder. Add peas, and you’re ready to make your samosas!

The finished samosas ready for frying… yes, some are prettier than others. I hadn’t made these in a while, and there’s definitely a learning curve! They all taste delicious though, no matter what they look like.

whole wheat samosa dough:
1 c. whole wheat flour
1 c. all purpose flour
1/2 t. kosher salt
2-3 T. cold butter
1/4-1/3 c. water

Cube the butter and rub it into the flour and salt with your fingertips until the mixture is crumbly. Sprinkle with water and mix until you can form a stiff dough- this may take more water depending on the hydration of your flour and how finely the whole wheat is ground. Cover dough and let rest for 30 minutes, then divide into roughly 15 balls. Keep the rest covered as you roll out each ball into a thin circle (about 1/4″ thick). Cut circles in half, place two tablespoons of filling in the center of each, and pinch the flat sides together and the rounded edge towards the center- this makes more sense when you’re doing it! Wet the edges with a bit of water first so you get a good seal. Fry in hot oil (or bake them) and serve with spicy chutneys!

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