Spectacular Samosas
Prep time
Cook time
Total time
These are not your usual samosas. Filled with rhubarb and sorrel that lend their tart flavor, along with the more traditional potatoes and peas, they are downright spectacular!
Recipe type: Appetizer/Snack
Cuisine: Indian
Yield: 20 samosas
The spice mix
  • 2 teaspoons whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • Salt & pepper
The wrappers
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 3 tablespoons canola oil
  • 6 tablespoons cold water
The filling
  • 1 medium onion, chopped
  • 1 cup finely diced rhubarb (substitute with amchoor powder or lemon juice)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon olive oil
  • 2 cups cooked potatoes, chopped
  • 1 cup frozen peas, thawed
  • 2 tablespoons chopped sorrel leaves (or more cilantro, or mint)
  • 2 tablespoons chopped cilantro
  • Canola oil for frying
The spice mix
  1. Start by preparing the spice mix. Toast coriander and cumin seeds in a small pan over low heat. Cool before grinding. Add turmeric, paprika, garam masala, salt & pepper, and mix. Set aside.
The wrappers
  1. To make the samosa wrappers, mix flour and salt, then add the oil. Using a fork, stir to distribute oil evenly. The flour mix should be crumbly. Add the cold water and continue stirring until dough comes together into a rough ball, just like making a pie crust.
  2. Once the dough forms a ball, lift it, pat it into a disk, then wrap with cling wrap and set aside while you make the filling.
The filling
  1. In a large skillet or sauté pan, heat olive oil on medium-high heat.
  2. Cook onion and rhubarb until they are soft. Add garlic and jalapeño. Stir for another minute, then add the spice mix. Continue stirring to distribute the spice.
  3. Add the potatoes. As you're cooking, mash some of the potatoes slightly with the back of your spoon. It will make stuffing the samosas easier.
  4. Add the peas, continue to cook for another couple of minutes until the peas are cooked. Add the sorrel or herbs last. Set aside to cool.
Making the samosas
  1. Divide dough into 10 equal pieces, roll each into a ball.
  2. Work with only 1 ball at a time, covering the rest so they stay soft. Using a rolling pin, flatten the dough ball into 6-inch circle. It should be very thin. You can use a large cutter to trim the edges. (*See how-to photos below)
  3. Cut the circle in half, and form each semi circle into a cone, pressing seams to seal. Stuff with about 1 - 2 tablespoons of filling, then seal the opening. (*See how-to photos below)
  4. Continue with the rest of the dough and filling.
  5. Heat oil in a deep frying pan. Drop samosas gently one by one into the hot oil, but don't crowd the pan. Fry in batches instead. Fry for about two minutes, then flip and fry for another 2-3 minutes, or until samosas are golden brown. Drain on paper towels.
  6. Best served with chutney. Tamarind chutney is my favorite, but any chutney or even tomato ketchup will be good.
Recipe by Fiesta Friday at https://fiestafriday.net/2018/07/06/spectacular-samosas/