Cilantro-Mint Chutney
This bright, tangy chutney is a great complement to samosas or curry. Todd Coleman

Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry. It calls for a technique called moyan dena, which involves vigorously rubbing fat into flour between your fingers—a process that develops the flour’s glutens, coats every particle with fat, and produces a sturdy shell that won’t rupture during frying. It yields a golden, flaky snack that is as gratifying to eat as it is to make. —Margo True, from “Super Snack” (March 2005)

Aloo Samose Aloo Samose (Indian-Spiced Potato Pastries)
Fill classic Indian samosas, with a lively spiced potato and pea filling; then serve with a tangy cilantro-mint chutney.
Yield: serves 6-8

For the Dough

  • 1 12 cups flour
  • 14 tsp. salt
  • 4 tbsp. unsalted butter, softened

For the Filling and Serving

  • 2 tbsp. canola oil, plus more for frying
  • 1 small yellow onion
  • 12 cup fresh or frozen peas
  • 2 tbsp. cilantro
  • 1 (1″) piece ginger, peeled and minced
  • 1 small hot green Indian chile, stemmed, seeded, and minced
  • 1 12 tsp. fresh lemon juice
  • 1 12 tsp. amchoor (dried mango powder)
  • 12 tsp. anardana (ground dried pomegranate seeds)
  • 12 tsp. ground coriander
  • 12 tsp. garam masala
  • 12 tsp. cumin seeds, toasted and lightly crushed
  • 18 tsp. cayenne
  • 2 medium waxy potatoes, boiled, peeled, and cut in to 1/4″ cubes
  • Kosher salt, to taste
  • Cilantro-Mint Chutney, for serving


  1. For the dough: Whisk together flour and salt in a large bowl. Add butter, and using your fingers, rub into flour until pea-size crumbs form; add 6 tbsp. warm water, and mix with your fingers until dough forms. Transfer to a work surface, and knead until dough is smooth and elastic, about 12 minutes. Cover with plastic wrap, and chill for 1 hour or up to 24 hours.
  2. For the filling: Heat oil in a 12″ skillet over medium heat. Add onion, and cook until lightly browned, about 8 minutes. Add peas, cilantro, ginger, chile, and 3 tbsp. water; cover, and reduce heat to medium-low. Cook, stirring occasionally, until peas are soft, about 5 minutes. Add juice, amchoor, anardana, coriander, garam masala, cumin, cayenne, potatoes, and salt, and cook, stirring, until potatoes are heated through, about 5 minutes. Remove from heat, and set filling aside to cool completely.
  3. Place dough on a lightly floured work surface, divide into 12 equal balls, and cover with a damp towel to keep from drying out. Using a rolling pin, roll 1 dough ball into a 6″ round; cut round in half. Gather straight edges of 1 half-round together, overlapping them by 14” to form a cone; moisten seam with water and press to seal. Spoon 1 heaping tbsp. filling into cone. Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top 14” of seam to completely seal filling in dough cone. Pleat length of seam by folding over about 14” of the dough and pinching it together in about 12” increments. Repeat process with remaining dough and filling to make 24 pastries total.
  4. Pour oil to a depth of 2″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 350°. Working in batches, fry pastries until golden brown all over, about 10 minutes. Using tongs, transfer samosas to paper towels to drain briefly. Transfer to a serving platter, and serve hot or at room temperature with Cilantro-Mint Chutney on the side.

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