These make a great vegetarian appetizer, or serve alongside a hearty salad for a main course. Whatever you do, don't skip the dipping sauce. The cool, creamy sauce brightens the crispy samosas with their warm, zesty filling.



Ingredients

  • For samosas:

  • 2 small russet potatoes, peeled and diced very small
  • 1 tsp. Bengal Bay "Panch Phoron"
  • 3/4 cup frozen peas
  • 1/2 cup ketchup
  • 2 tsp. Vindaloo
  • 2 pickle spears, minced
  • 1 tsp. mango powder
  • salt & pepper to taste
  • 4 (9-inch) refrigerated, rolled dough pie crusts**
  • 1 egg, beaten
  • 1 Tbsp. milk or cream
  • For dipping sauce:

  • 1 cup plain yogurt
  • 1/2 cup roughly chopped cilantro
  • 1 lime, zest grated and juiced
  • salt & pepper to taste

Notes

This recipe was originally designed to feature local Colorado product Elevation Vindaloo Ketchup, which is made with Savory's Vindaloo. This special ketchup can be purchased at several Colorado Savory Spice locations. You can use Elevation Vindaloo Ketchup in place of regular ketchup and leave out the Vindaloo seasoning in the recipe.

**You can use homemade pie dough, but the refrigerated store-bought version works great for this recipe and typically comes with 2 pie crusts to a box.

Directions

For samosas: Cover potatoes with cold water, bring to a boil, simmer until tender then drain and set aside. Toast “Panch Phoron” in a small skillet over medium-high heat until fragrant, about 3 min. Transfer to a spice grinder and grind into a fine powder. Combine boiled potatoes with ground “Panch Phoron”, peas, ketchup, Vindaloo, pickles, mango powder, and salt & pepper to taste. Preheat oven to 425 degrees. Roll out each pie crust into a rough rectangle about 1/8-inch thick. Cut each into about 7 (3-inch) to 9 (4-inch) squares. Place 1 to 2 tsp. potato filling in the middle of each square. Lightly brush edges of squares with wet fingers. Fold filled squares into a triangle shape and press edges to seal. Press sealed edges again with tines of a fork. Placed filled samosas on parchment-lined baking sheets. Whisk egg and milk together and brush mixture over each samosa. Bake for 10 min. then reduce oven to 375 degrees and bake 15 to 20 more min. until golden.

For sauce: Blend ingredients together and serve as a dip with warm samosas.

Serving Suggestions

These samosas freeze well. Just allow to defrost slightly before baking. They may take longer to warm through and turn golden if baking from frozen.

Yields

28 to 36 samosas

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Bengal Bay "Panch Phoron" (Salt-Free) 1 oz bag $2.30
Vindaloo 1 oz bag $2.70
Mango Powder 4 floz bottle $6.30
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