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Vijay Sadhu

samosas
S10E6 Indian · 2024

Dallas-based chef. Bobby's downfall? Undercooked dough AND lackluster Indian spices.

Previously executive chef at Cook Hall (W Hotel Dallas) and Fanzo in Frisco, TX. Current restaurant not identified. Also does pop-up dinner series.

samosas

30 min Prep
35 min Cook
12 Serves
Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp ajwain (carom seeds)
  • 3 tbsp ghee, melted
  • 1/2 cup warm water
  • 1.5 lbs russet potatoes, peeled and cut into 1/4-inch dice
  • 2 tbsp ghee for filling
  • 1 tbsp minced ginger
  • 3 green chilies, minced
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 3/4 cup frozen peas
  • 1 tsp garam masala
  • 1/2 tsp amchur (dried mango powder)
  • 1 tbsp fresh cilantro, chopped
  • Salt and black pepper to taste
  • Oil for deep frying (2-3 cups vegetable or peanut oil)
Instructions
  1. Make the dough: Mix flour, salt, and ajwain in a bowl. Add 3 tbsp melted ghee and rub between fingers until breadcrumb texture forms. Add warm water gradually, kneading for 8 minutes until smooth, elastic dough forms. Cover and rest 15 minutes.
  2. Prepare filling: Boil diced potatoes in salted water for 6-7 minutes until just tender but not soft. Drain completely and set aside.
  3. Temper and cook aromatics: Heat 2 tbsp ghee in a large pan over medium heat. Add cumin and mustard seeds; toast 30 seconds until fragrant. Add minced ginger and green chilies; cook 1 minute. Add potatoes and peas; stir constantly for 2 minutes. Season with garam masala, amchur, salt, and pepper. Fold in cilantro. Cool completely before assembling.
  4. Shape samosas: Divide dough into 12 equal balls. Roll each to 5-inch circle on lightly oiled surface. Cut circle in half. Wet the straight edge with water, roll into cone shape, overlapping edges by 1/4 inch and sealing. Fill cone with 1.5 tbsp potato mixture, leaving 1/2 inch at top. Wet top edges and fold to seal into triangle.
  5. Heat oil to 325°F in a heavy-bottomed pot or deep fryer. Fry 4-5 samosas at a time, 4-5 minutes per batch, rotating halfway through, until deep golden brown and crisp. Oil temperature must not exceed 350°F or samosas will brown too fast outside while staying raw inside.
  6. Drain fried samosas on paper towels for 2 minutes. Serve immediately while still warm and crispy with tamarind chutney, cilantro chutney, or fresh lime wedge.
Inspired by Vijay Sadhu’s winning samosas. This is a plausible recreation, not the chef’s original recipe.
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