Yield: Yields 16 samosas
For crispy, flaky results, rub the fat into the flour.
Knead the dough until it’s smooth and elastic.
Roll the dough into 6-inch round.
Cut the rolled circle in half–one half makes a samosa.
Fill the cone with two heaping tablespoons of the spicy potato mixture.
Make Ahead Tips
Samosa dough can be wrapped tightly in plastic and refrigerated for a day, or frozen for up to three weeks. Assembled, uncooked samosas can be refrigerated, covered, for up to a day. Though samosas are best served immediately after cooking, they can be wrapped loosely in foil or plastic and stored in the refrigerator for up to two days. Reheat by dropping into 375° F oil for a minute and a half, or arrange samosas in a single layer on a baking sheet and place in a 350° F oven for 10 minutes.
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fantastic. Great dough and delightful filling. I used butter instead of Crisco- and added 1/4C toasted wheat germ for flavor and nutrition. The dough was very workable, rolled out real thin, and fried up with lots of flakiness. The garam masla filling was a fabulous flavor complement. It was lengthy process, about an hour overall- but worth it. SOOO much better than any Samosa I've tried before.Good plain, but also great with the cilantro dip, and with the Thai spicy chili garlic sauce we keep in the fridge.
The dough is excellent, but the filling is dry.
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