Fennel-Flecked Potato Samosas


Preparation info

  • Serves


    • Difficulty


Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

Every morning in Udaipur at the chai stall by the temple, I’d watch Mohan and his cook make potato-filled samosas, pyramid-shape snacks wrapped in a thin dough and deep-fried. They made piles of them, several hundred each day, for they had a standing order from the primary school nearby that had to be filled by ten o’clock in the morning.

The wrappers here are made with all-purpose flour, flavored with salt and fennel seed, and softened with a little oil, just as Mohan made his wrappers. They’re beautiful with the green seeds floating in the pale dough, and they’re a wonderful complement to the spiced potato filling.