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Corn and Pea Samosas in Caraway Seed Pastry

Rated as 5 out of 5 Stars
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"A samosa presser is available from Asian grocery stores, but I use a dumpling press and it works just as well. I love these tasty treats and they are always gobbled up quickly."
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1 h 25 m servings 163
Original recipe yields 20 servings (20 samosas)


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  1. Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.
  2. Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.
  3. Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.

Nutrition Facts

Per Serving: 163 calories; 14.1 8.7 1.3 6 14 Full nutrition

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