Spicy samosas with the flakiest crust

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 samosas
Author Connie Veneracion


  • 1 recipe for samosa crust
  • 1 recipe for spicy potato filling
  • 2 to 3 cups cooking oil for deep frying


  • Unwrap the dough and form into a log. Cut into six equal portions.
  • Using a rolling pin, flatten a portion of the dough into a circle about a quarter of an inch thick. Cut into halves. Repeat with the rest of the dough.
  • Form each half circle of dough into a cone and fill with about two tablespoons of the spicy potato. Follow the instructions in this video (it's not ours but it's illustrative -- note though that the cook in that video used different ingredients and I'm just linking to it for the procedure for filling and wrapping the samosas).
  • Heat the palm oil in a wok to 320F. The heat is lower than the normal frying temperature of 350F.
  • Fry the samosas in batches taking care never to overcrowd the pan (unlike the video guy) at any point.
  • The samosas are done when they are golden brown.
  • Serve the samosas with Alex's caramelized onion chutney (recipe below).