Thanksgiving Samosas

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr 30 min
  • Yield: 18 samosas
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130 grams all-purpose flour (about 3/4 cup plus 2 tablespoons)

1/4 teaspoon kosher salt

2 tablespoons grapeseed oil, plus for drizzling

1/4 teaspoon ajwain seeds

1/4 teaspoon nigella seeds

About 1/4 cup cold water


1 very small red onion, finely diced

1 serrano chile, seeded and minced

One 2-inch piece ginger, peeled and julienned

One 1-inch piece fresh turmeric, peeled and minced

2 tablespoons grapeseed oil

3 tablespoons dried cranberries

3 tablespoons frozen peas

Kosher salt

1 russet potato, cooked, peeled and mashed

1 cup cubed cooked turkey or rotisserie chicken (1/2-inch cubes)

Lime juice, for sprinkling

Chopped fresh cilantro, for sprinkling

Green Chutney:

1 bunch cilantro, leaves and soft stems

1/2 bunch mint, leaves only

4 to 5 thin scallions, chopped

1 clove garlic, peeled and chopped

1 small thumb ginger (about 1 inch), peeled and chopped

2 tablespoons rice wine vinegar

Juice of 1 lime

Juice of 1 Meyer lemon

1 serrano chile, chopped (seeds and all!)

1/4 cup creme fraiche

Neutral oil, for frying

Flaky sea salt, such as Maldon


  1. For the pastry: Combine the flour and salt in a large bowl. Rub the grapeseed oil into the flour mixture until well incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with a little oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
  2. For the filling: In a medium skillet over medium heat, saute the red onions, chiles, ginger and turmeric in grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the cranberries and peas; cook just until the peas are thawed, a couple minutes. Season with salt.
  3. Transfer the mixture to a bowl with the potatoes and turkey and sprinkle with some lime juice and cilantro. Stir together, then taste for seasoning.
  4. To make the samosas: Heat 3 inches of oil in a Dutch oven over medium until the oil reaches 375 degrees F on a deep-frying thermometer.
  5. Divide the dough into 9 balls. Roll each ball into a 5- to 6-inch round. Slice each round into two semicircles. Set up a small bowl with water. Wet the straight edge a semicircle with a little water, then set the semicircle on a work surface with the straight edge facing away from you. Place about 2 teaspoons of filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles.
  6. Fry the samosas in batches until golden brown, 5 to 7 minutes. Drain on a wire rack set over a baking sheet on a paper-towel lined plate. Sprinkle with flaky sea salt.
  7. For the green chutney: Add all the ingredients except for the creme fraiche to a blender. Blend until smooth. Add the creme fraiche and blend until incorporated.
  8. Serve the samosas hot or at room temperature with the chutney.

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