Food Recipes Appetizers Aloo Samosas Be the first to rate & review! These Punjabi-style samosas are filled with cumin-spiced potatoes and peas and then baked in a pastry wrapper that crisps and browns in the oven, eliminating the need to fry. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Active Time: 1 hr Total Time: 1 hr 25 mins Servings: 10 servings Yield: 32 samosas These vegetarian samosas are made in the style of Punjab style, one of the states in the northern part of India. The aromatic potato and pea filling is spiced with garam masala and cumin, with a hint of heat from finely chopped chiles. Yukon Gold potatoes are the best variety to use here; their creamy texture melds with the sautéed onion and spices nicely. The pastry dough for these samosas is spiced with ground cumin instead of the usual ajwain seeds. The dough is made with vegetable oil so you can bake the samosas and achieve the crispy, brown results you get from deep-frying. If you like, use frozen puff pastry for a shortcut. With either pastry, you can stash extra samosas in the freezer; just add five to 10 more minutes to the baking time. Serve these samosas with coriander chutney for dipping. Ingredients Dough 4 cups (about 17 ounces) all-purpose flour, plus more for rolling 1 teaspoon kosher salt 1 teaspoon ground cumin 1/8 teaspoon baking soda 4 tablespoons vegetable oil 1 1/4 cups water, plus more for sealing samosas Filling 1 pound Yukon Gold potatoes, quartered 3 tablespoons melted ghee or butter, plus more for brushing samosas 1 medium-size (9-ounce) white or yellow onion, finely chopped (about 3/4 cup) 1 tablespoon garam masala 1 teaspoon ground cumin 2 unseeded and finely chopped Thai green chiles 4 garlic cloves, minced (about 1 tablespoon plus 1/2 teaspoon) 2 teaspoons kosher salt 1 1/2 cups frozen sweet green peas, thawed 1/2 cup (1/2 ounce) finely chopped fresh cilantro 1 tablespoon chaat masala, for topping (optional) Additional ingredients Coriander chutney Directions Prepare the dough Stir together flour, salt, cumin, and baking soda in a large bowl. Drizzle oil and water over flour mixture and stir together until a shaggy dough forms. Knead dough until it forms a smooth ball, about 1 minute. Cover dough with a damp towel and let rest while you make the filling, or about 30 minutes. Fill a small bowl with water for sealing the samosas; set aside. Prepare the filling Place potatoes in a medium pot and cover with 1-inch of water. Bring to a boil over high heat, then reduce heat to medium and simmer until tender, about 18 minutes. Use a spider or mesh strainer to transfer potatoes to a large heatproof bowl; reserve about 1/4 cup cooking liquid and set aside. Let potatoes cool slightly, about 10 minutes, then remove and discard the skins. Mash potatoes with a potato masher, gradually adding reserved 1/4 cup cooking water if needed to attain a smooth and creamy consistency. Heat 3 tablespoons ghee in a large nonstick skillet over medium-high heat until shimmering, about 1 minute. Add onion, garam masala, and cumin; cook, stirring occasionally, until the onions have softened, about 4 minutes. Add chiles, garlic, and salt; cook, stirring constantly, until chiles and garlic are fragrant, about 1 minute. Pour onion mixture over potatoes. Add peas and cilantro and gently fold into mashed potatoes. Set aside. Prepare the Samosas reheat oven to 375°F and position rack in upper third of oven. Divide Dough evenly into 16 (about 1 3/4 oz.) pieces, and shape into balls. Lightly flour 1 Dough ball, and place on a clean work surface; cover remaining Dough balls with a clean damp kitchen towel or paper towels. Using a rolling pin, roll Dough ball into a 5-inch round. Cut round in half to form 2 semicircles. Repeat process with remaining Dough balls; cover with damp paper towels. Working with 1 semicircle of Dough at time, dip your fingertip into bowl of water, and moisten Dough halfway down the straight edge of the semicircle. Form into a cone by pulling up corners of the straight side and overlapping wet side over dry side, pressing to seal. Hold cone, and fill with 1 tablespoon of the Filling. Gently, pressing down on Filling with a spoon or your finger. Dip fingertip into bowl of water, and lightly moisten inner edges of Dough, then press or pinch open edges of cone together to seal. Make sure all pointed edges are sealed. Transfer to a baking sheet lined with parchment paper, and brush with additional ghee. Repeat process with remaining semicircles and Filling to make 32 samosas. Bake samosas in preheated oven, about 25 minutes. Remove from oven and increase oven temperature to broil on high. Lightly brush with more ghee, and return samosas to the oven to broil on high until lightly browned and golden, 1 to 2 minutes.Sprinkle with chaat masala and serve with coriander chutney. Note To use frozen puff pastry: Thaw frozen pastry in the refrigerator before using. Cut pastry into 3-inch squares, cut each square across the diagonal, and fill, pressing to seal edges. You can make and fill the samosas in advance, then freeze in an airtight container for up to 2 months. Bake from frozen, adding 5 minutes to the baking time. Rate It Print