Samosas as served at Curry Fried Chicken in Salt Lake City, Utah, as seen on Diners, Drive-Ins and Dives, season 35.
Recipe courtesy of Curry Fried Chicken


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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 samosas


Garam Masala:

Curry Fried Chicken Powder:

Mint Chutney:

Plum Tamarind Chutney:




  1. For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
  2. For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
  3. For the mint chutney: Add the chile peppers, cilantro, mint, water, lemon juice, salt and pepper to a blender and blend until smooth, about 5 minutes.
  4. For the plum tamarind chutney: Add the plum sauce, tamarind paste, red food coloring, brown sugar, ground cumin, pepper and salt to a blender and blend until combined, 3 to 4 minutes.
  5. For the filling: Add the oil to a large pot and let it heat over medium heat. Add the ground coriander and cumin and let fry and toast for 2 minutes. Then add the potatoes, curry powder, Garam Masala, crushed red chile flakes and salt. Mix until combined, 4 to 5 minutes. Let it sit and cool, then add the onions and peas and mix to combine.
  6. For the tortilla: Cut the tortilla into quarters. Fold and roll one of the quarters into a cone shape. Whisk the flour and water in a bowl to create a paste. Use to paste to glue the cone together. Fill the cone with 2 tablespoons of the filling, fold the top of the cone to seal and make a triangle shape. Heat about 3 cups of oil in a wok over high heat (enough so the samosas will float). Fry the samosas until golden brown, 2 to 3 minutes. Serve with the Mint Chutney and Plum Tamarind Chutney.