Entree: India – Chhattisgarh – चना समोसा ➤ Chanā Samosā (Triangular fried pastry filled with spiced potatoes and chickpeas.)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 6 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) all-purpose flour
- 3 tbsp (45 ml) vegetable oil or ghee, plus extra for frying
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 cup (120 ml) water, or as needed to form a firm dough
- 2 medium potatoes, boiled, peeled and mashed (about 10 oz (280 g))
- 1 cup (170 g) cooked chickpeas, lightly mashed
- 1 medium onion, finely chopped (about 4 oz (115 g))
- 1 green chili, finely chopped (optional)
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) red chili powder, or to taste
- 1 tsp (5 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (30 ml) vegetable oil for frying or enough for shallow frying (about 1–1.5 cups (240–360 ml) if deep-frying)
- Tamarind or mint chutney, for serving

Show original ingredient measurements

- 2 cups (250 g) all-purpose flour
- 3 tbsp (45 ml) vegetable oil or ghee, plus extra for frying
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 cup (120 ml) water, or as needed to form a firm dough
- 2 medium potatoes, boiled, peeled and mashed (about 10 oz / 280 g)
- 1 cup (170 g) cooked chickpeas, lightly mashed
- 1 medium onion, finely chopped (about 4 oz / 115 g)
- 1 green chili, finely chopped (optional)
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) red chili powder, or to taste
- 1 tsp (5 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (30 ml) vegetable oil for frying or enough for shallow frying (about 1–1.5 cups / 240–360 ml if deep-frying)
- Tamarind or mint chutney, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: In a bowl mix the flour and 1/2 tsp (2.5 ml) salt. Stir in 3 tbsp (45 ml) oil until the mixture resembles coarse crumbs. Gradually add water and knead to a firm, smooth dough. Cover with a damp cloth and rest 20–30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add cumin seeds and let them sizzle 15 seconds. Add chopped onion, green chili, and ginger; sauté until the onion is translucent.
3. Add turmeric, ground coriander, red chili powder, and garam masala; toast the spices briefly. Stir in the mashed potatoes and mashed chickpeas, breaking up any large lumps. Cook, stirring, 3–4 minutes to combine.
4. Remove from heat, stir in lemon juice, chopped cilantro, and salt to taste. Let the filling cool to warm.
5. Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten and roll into an oval about 6–7 inches (15.2 to 17.8 cm) long and 4–5 inches (10.2 to 12.7 cm) wide. Cut each oval in half lengthwise to make two semi-circles.
6. Shape samosa cones: Brush water along the straight edge of a semi-circle, fold into a cone, and seal the edge well. Fill the cone with 2–3 tbsp (30 to 45 ml) of the filling, then wet and pinch the open edge to seal, forming a triangular samosa. Repeat with remaining dough and filling.
7. Heat oil in a deep pan to 350°F (175°C) for deep-frying or use enough oil for shallow frying, turning frequently. Fry samosas in batches until golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels.
8. Serve hot with tamarind or mint chutney and, if desired, a side of plain yogurt.

1. Make the dough: In a bowl mix the flour and 1/2 tsp salt. Stir in 3 tbsp oil until the mixture resembles coarse crumbs. Gradually add water and knead to a firm, smooth dough. Cover with a damp cloth and rest 20–30 minutes.
2. Prepare the filling: Heat 1 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle 15 seconds. Add chopped onion, green chili, and ginger; sauté until the onion is translucent.
3. Add turmeric, ground coriander, red chili powder, and garam masala; toast the spices briefly. Stir in the mashed potatoes and mashed chickpeas, breaking up any large lumps. Cook, stirring, 3–4 minutes to combine.
4. Remove from heat, stir in lemon juice, chopped cilantro, and salt to taste. Let the filling cool to warm.
5. Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten and roll into an oval about 6–7 inches long and 4–5 inches wide. Cut each oval in half lengthwise to make two semi-circles.
6. Shape samosa cones: Brush water along the straight edge of a semi-circle, fold into a cone, and seal the edge well. Fill the cone with 2–3 tbsp of the filling, then wet and pinch the open edge to seal, forming a triangular samosa. Repeat with remaining dough and filling.
7. Heat oil in a deep pan to 350°F (175°C) for deep-frying or use enough oil for shallow frying, turning frequently. Fry samosas in batches until golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels.
8. Serve hot with tamarind or mint chutney and, if desired, a side of plain yogurt.