Samosas from Moosewood Cookbook (page 155) by Mollie Katzen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber raita; Banana raita; Apple chutney; Green tomato chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Choose whichever raita and chutney recipe you prefer.

  • Meags on April 02, 2023

    Very good - I used sweet potatoes and only 1 c of peas

  • eliza on January 28, 2021

    This is my go to potato samosa filling recipe; very easy to make. Very adaptable, for example you can use powdered ginger if you don't have fresh, and the spices can be increased as you wish (we always increase the cayenne or add some hot sauce to make it spicier). I use frozen peas in this so there’s no need to precook them. The lemon juice brightens all the flavours and plays well with the spices. My guests all liked these. I don't use the dough recipe, instead I use kittencal's from the Internet, or alternately use phyllo dough. I also use this as a filling for dosas.

  • paisleymonsoon on January 27, 2021

    I thought these were only okay. They're a bit bland. You need dipping sauce of some sort to make them interesting. The dough was definitely unimpressive. I had twice as much filling as I had dough. The filling was really the best part. I was trying to keep my daughter from eating the filling before we got the dough made. Strangely enough, it had the juice of half a lemon in it. I've found that the Moosewood cookbook has a lot of lemon juice in odd places. Really, the filling is the best thing about it. Oh. Also. Be sure to notice that the filling ingredients call for COOKED potatoes, carrots, and peas. So cooking all those at the same time in the beginning is really your best course of action. I'll try a different recipe for samosas the next time. Edit: I tried making these with frozen puff pastry dough instead, and they're much better (and healthier since they're baked). Still needs dipping sauce for flavor.

  • lajaxon on July 05, 2015

    Very successful! Nice flavor and pretty light. Ended up with a lot more filling than the pastry could accommodate so could probably reduce the potatoes by a bit....

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