• Prep Time: 15-20 minutes
  • Cook Time: 48-60 minutes
  • Makes: 16
  • Freezing: not recommended

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This snack is as popular as it is versatile. Doubly delicious when paired with hot ginger chai on a cold, rainy day.

  • Ingredients:

  • Filling:
  • 2 tbsp (30 mL) Crisco® Vegetable Oil
  • ½ tsp (2 mL) cumin seeds
  • ½ cup (125 mL) onions, chopped
  • 1 tsp (5 mL) Thai green chilies, chopped
  • ½ tsp (2 mL) turmeric
  • 1 tbsp (15 mL) coriander powder
  • ½ tsp (2 mL) garam masala
  • Salt to taste
  • ½ cup (125 mL) frozen green peas, thawed
  • 1 cup (250 mL) potatoes, boiled, mashed
  • Pastry:
  • 1½ cups (325 mL) Golden Temple® Durum Atta Flour Blend
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ajwain
  • 2 tbsp (30 mL) Crisco® Vegetable Oil 
  • ⅓ cup + 1 tbsp (90 mL) water + extra for sealing samosas
  • 4 cups (1 L) Crisco® Vegetable Oil for deep frying
  • Method:

  • Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat. Add cumin seeds. As they sputter, add onions. Sauté on medium for 3-5 minutes until translucent.
  • Add green chilies, turmeric, coriander powder, garam masala and salt. Stir. Add green peas. Stir. Cover and cook on medium high for 2-3 minutes. Add potatoes. Mash well.
  • Turn off heat. Let rest until completely cool. Divide filling into 16 parts. Make balls.
  • Combine pastry ingredients, except water, in a large mixing bowl. Mix well. Slowly add water.
  • Knead for 5 minutes to form tough dough. Cover with damp cloth. Set aside for 10 minutes.
  • Knead dough for 1 minute. Divide into 8 parts.
  • Lightly oil rolling board and rolling pin. Roll dough ball into thin circle 3½ -4” (9-10 cm) wide. Occasionally dust dough with flour to prevent sticking. Cut into two semi-circles.
  • Fold into cone. Fill one part of potato filling. Seal edges with water. Pinch to seal well. Repeat for rest of the dough and filling.
  • Heat oil on medium low heat to 300˚F (150˚C).
  • Completely submerge 5-6 samosas in oil. Slowly fry them for 15-18 minutes, turning occasionally until outside is golden. If not golden yet, increase the heat to medium high and cook another 1-2 minutes until golden brown.
  • Serve hot with cilantro and tamarind chutney or tomato ketchup.
  • Tip:

  • Get creative with the choice of filling. Try spicy chicken, minced meat or shrimp.
  • Fill and prep samosa. Refrigerate. Deep fry before guests arrive.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.