"My mom's Samosas are the best ever! All my friends want them." Prashant Bhargava

Published in the Chicago Tribune Cookbook


24 servings





  • 2 cups all-purpose flour, sifted
  • 6 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 cup water


  • 1/2 cup vegetable oil or margarine
  • 2 teaspoon cumin seeds (zeera)
  • 2 teaspoon fennel seeds
  • 2 or 3 jalapeno or serrano peppers, seeded and minced
  • 6 medium potatoes, boiled, peeled, cut into 1/4 inch cubes
  • 1/2 cup peas, shelled
  • 4 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoon lemon juice
  • salt to taste


  1. For dough, mix flour, oil and salt in large bowl. Add water slowly; knead to a hard dough. Knead an additional 10 minutes (keep hands oiled so dough won't stick). Cover dough with plastic wrap and refrigerate an least 1 hour.
  2. For filling, heat oil (shortening or margarine can be substituted) over medium heat in large skillet for 2 minutes. Add cumin seeds, fennel seeds and jalapeno peppers; cook 1 minute. Add potatoes and peas; cook and stir until mixture looks dry, about 10 minutes. Remove from heat; stir in coriander, curry powder, lemon juice, and salt.
  3. Knead dough for 1 minute; divide in half. Cut each half into 12 equal pieces. Put one ball at a time onto lightly floured work surface. Keep remaining dough covered. Roll into 7-inch circle. Cut each circle in half (each semicircle will make 1 samosa).
  4. Put a small bowl of water next to work surface. Out of each semicircle, form a cone: moisten half of the straight edge with water. Fold the dry half of the straight edge so it overlaps the moistened portion by 1/4 inch. Press the overlapped edges securely together to seal. Drop about 1 teaspoon of the filling into the cone. Moisten the open end of the cone and pinch the open end shut, closing the cone in a triangular shape; press tightly to seal.
  5. Repeat with remaining dough and filling. Samosas can be shaped a few hours ahead of time; keep loosely covered in refrigerator. Let them warm at room temperature 30 minutes before frying.
  6. Heat oil in a deep saucepan to 350 degrees. Add 8 to 10 samosas and deep fry, turning occasionally until evenly brown and flaky, about 10 minutes. Remove with slotted spoon. Drain on paper towels. Repeat to fry all samosas. 
  7. Serve hot with coriander or mint chutney.


Serves 8


  • 1 cup fresh coriander, stems removed
  • 1 lemon, juiced
  • 1 jalapeno pepper
  • 1/2 banana
  • 1/4 cup peanuts
  • 1 teaspoon cumin seeds (zeera), dry roasted
  • salt to taste
  1. Put all ingredients into blender or food processor.
  2. Process until smooth.
  3. Serve room temperature.