Name: Potato-Filled Pastry Shells Over Sweet-Tart Stewed Yellow Peas (Ragada Samosas)
Yield: Makes 24 Samosas (Serves 12)
Cuisine: India
Ingredients: ¼ cup finely chopped fresh mint leaves; ½ teaspoon cayenne (ground red pepper); ½ teaspoon ground turmeric; 3 cups cooked dried whole yellow peas (safed vatana; see box) or cooked chickpeas; 1 tablespoon tamarind paste or concentrate; ¾ cup crumbled or chopped jaggery or firmly packed dark brown sugar; 1 tablespoon white granulated sugar; ½ cup finely chopped red onion; 2 teaspoons coriander seeds, ground; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds, ground; 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; Canola oil for deep-frying; 1 teaspoon coarse kosher or sea salt; 3 cups unbleached all-purpose flour; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove seeds); ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 tablespoon finely chopped fresh ginger; 1 cup finely chopped red onion; 1 teaspoon cumin seeds; 2 tablespoons canola oil; 2 large carrots, peeled and diced; 1 cup frozen green peas, thawed and drained; 8 ounces russet or Yukon Gold potatoes, peeled, diced, and submerged in a bowl of cold water to prevent browning; 8 tablespoons (1 stick) butter, chilled, cut into thin slices; About ½ cup ice water

Preparation info

Makes 24 Samosas (Serves
12
)

Difficulty
Complex

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

There is no dish more synonymous with Indian food than samosas—those flaky, crispy shells housing spicy mashed potatoes and peas. My version includes carrots and mint, adding color, flavor, and texture. On the streets of large cities like Mumbai and Delhi, samosas are broken open and soused with a hearty stew, then topped with sweet-hot chutneys. When you snack on these in the evening before dinner, it’s no wonder you don’t have much of an appetite for anything else! Now, I am the first to