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Samosas With Potatoes, Peas And Carrots

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Yield 6-8 servings

This recipe comes from the Sephardic Jews. In America, it's not a usual Passover dish but I find that it gives the American Passover table a great kick.


  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 3/4 cup water

  • 1/2 cup yogurt
  • 1/2 cup sour cream
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice

  • 2 tablespoon olive oil
  • 2 teaspoon mustard seeds
  • 1 small onion, chopped
  • 1 carrot, finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 2 boiled potatoes, peeled and cubed
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon salt
  • 2 tablespoon finely chopped cilantro
  • 3 cups vegetable oil for frying


In a large bowl, combine flour, salt, and oil, using your fingers to create coarse crumbs. Pour in water until a dough forms. Knead until smooth. If the dough doesn't look completely smooth don't worry, it will after it rests. Place in an oiled bowl. Place plastic wrap on top. Rest for 2 hours.

In a medium sauté pan, heat oil over medium heat. Add mustard seeds. As soon as they start to pop, add onion, carrot, ginger, and garlic. Sauté for about 3 minutes until onions are soft. Add coriander, cumin, and turmeric. Stir to incorporate. Add potato and peas. Cover and cook for 5 minutes on medium heat. Add cilantro at the end. Let mixture cool completely. Stir mixture to break up potatoes, but not necessarily to be completely smooth.

Heat 3 cups of oil in a large pot to 375°F. I prefer to use a wok, but if you don't have one, a pot will work fine. If you don't have a thermometer, use the wooden spoon test. When you place the end of a wooden spoon into the hot oil, tiny bubbles should form all over the spoon immediately when the oil is ready.

Divide dough into walnut-sized balls. Place a damp towel over them to prevent drying. Make samosas one at a time. Roll out one piece of dough into a 4-inch circle. Place 2 tablespoons of filling on one side of the dough. Shape filling into a log leaving an edge clean so you can make a good seal. Fold dough in half over filling into a half-moon shape. Seal the edges with a fork. Repeat with the rest of the dough.

Samosas can be refrigerated 2 hours before frying them, just cover them tightly. Carefully lower samosas into hot oil with slotted metal spoon making sure not to let it splash and burn you. Fry until light golden brown. Remove with a slotted spoon and drain on paper towels. For best results, serve them immediately. You can also hold them in a 200°F oven before serving to keep them warm.

Mix the ingredients together. Season with salt to taste.
Serve a spoonful of this refreshing sauce with the samosas. This sauce helps cool the palate from the spicy samosas.

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