Ingredients Print

Check off ingredients as you go

• Makes about 30 samosas
• 10 brik pastry sheets (or spring roll wrappers; adjust depending on their size)
• 3 medium potatoes
• 100 g (⅔ cup) petite peas
• 2 scallions (or 1 small onion)
• 1 piece (1 cm / ½ inch) fresh ginger, minced
• 1 clove garlic, minced
• 1 heaping Tbsp fresh cilantro (coriander) leaves, chopped
• 1 tsp garam masala
• 1 tsp ground coriander (or curry powder)
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 Tbsp neutral oil

For frying

• Neutral oil

If you change the number of serving, consider adjusting cooking times!

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Making the samosa filling

1. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 20 minutes (check doneness with the tip of a knife, which should slide out easily). Mash them and set aside. Meanwhile, cook the peas in a pot of lightly salted water as well. Drain and set aside with the mashed potatoes.

2. In a skillet, pour the tablespoon of neutral oil and add the sliced scallions. Sauté for a few moments, then add the ginger and minced garlic. Cook for 2 more minutes and add the remaining spices: the garam masala, cumin, turmeric and coriander, then season with salt. Add 2 Tbsp water, stir and turn off the heat.

3. In the bowl with the potatoes and peas, add the spiced onion mixture and chop in the fresh cilantro. This filling should be slightly dry and dense but easy to work with; if not, you can add 1 Tbsp water.

Shaping the samosas

4. Cut the brik sheets into three strips of equal size. Place a teaspoon of filling at the edge of a strip and fold it up into a triangle. Continue until you run out of filling.

5. Fry in neutral oil (6-7 on an induction cooktop) until the samosas take on a nice golden color.

Serve with a mint chutney.

If you’d like to make other Indian starters, like in the photo, you might enjoy the pakoras

Tips and variations

• You can make these samosas ahead of time and reheat them in the oven for a few minutes before serving so they get their crunch back.

• You can make your own samosa dough, but the result with brik sheets is excellent and a little quicker.