Spicy Potato Samosas

Name: Spicy Potato Samosas
Yield: makes 12 pastries
Ingredients: 10 ounces Yukon Gold potatoes (2 medium); 1 1/2 tablespoons canola oil; 1 1/4 teaspoons coriander seed; 1/2 teaspoon cumin seed; 1/4 cup finely chopped yellow onion; 1 teaspoon minced fresh ginger; 1/4 cup frozen green peas, thawed; 1 tablespoon finely chopped fresh cilantro; Generous 1/2 teaspoon salt; 1/4 teaspoon cayenne; Heaping 1/2 teaspoon garam masala (page 219); 1 1/2 teaspoons fresh lemon or lime juice; 1/2 pound Simple Flaky Pastry (page 113); Canola or peanut oil, for deep-frying; 2/3 cup Fresh Mint Chutney (page 219) (optional); 1 1/3 cups Tamarind and Date Chutney (page 220) (optional)

December 9, 2011

Bite into a freshly fried samosa, and you’ll realize that the quintessential Indian snack is no simple food. When made well, the crisp shell is delicately rich and flaky. The filling inside varies, but a tangy potato mixture is the most common. Many believe that samosas arrived in India via the ancient trade routes that linked West Asia with Central Asia and South Asia. In fact, related pastries are called sanbusak in the Middle East and samsa in Central Asia. Samosas are fabulous alone or with a dab of mint and/or tamarind chutney. Add some chai tea, and you have a perfect snack. Or serve them with a salad for a great lunch. Many cooks use russet (baking) potatoes, but I prefer Yukon Golds for their flavor and cheery yellow color. Choose potatoes of the same size to ensure that they’re done at the same time.

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