Samosas are traditionally made with a pastry dough consisting of flour, salt, water, and ghee.
Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 2 Tbsp. plus 2 cups peanut oil, divided
- 1 cup diced onions
- 2 scallions, sliced
- ½ tsp. garam masala
- ¼ tsp. red pepper flakes
- ½ cup frozen peas
- ½ cup frozen corn
- ½ tsp. turmeric powder
- 1 ½ cups diced boiled potatoes
- 1 tsp. kosher salt
- 1 package (1 lb.) thawed puff pastry dough
- Heat 2 tablespoons oil in a wok to medium heat. Add the onions and scallions and cook for 2 minutes or until translucent. Stir in the garam masala and red pepper flakes. Cook for 2 minutes.
- Add in the frozen peas, corn, and turmeric. Stir the mixture around for an additional minute.
- Add in the potatoes and salt. Mix well so that all items have incorporated together. Remove from heat and cool.
- Cut the puff pastry dough into 18 squares. Taking 1 square of dough at a time, place a heaping spoonful of filling in the center. Fold over to create a triangle. Pinch and crimp the edges of the triangle to thoroughly seal. Continue with the remaining ingredients.
- Heat the remaining oil in a wok to 350°F. In batches, fry the samosas for 1–2 minutes on each side until golden brown. Drain on plates lined with paper towels and serve warm.