Samosas have been around since at least the 9th century and originated in Persia and/or the Middle East and were introduced to South Asia by the Turks. (Definition: triangular pastry.)
Our samosas are easy to make and an impressive potluck offering, easy weeknight meal when served with a fresh green salad, or—as they were intended—as a quick snack. We added garbanzo beans to give them a little protein.
Samosa are yummy all on their own, but even yummier when dipped in a chutney like our 5-Minute Cilantro Chutney.
Makes: 12 samosa
Prep time: 30 minutes
Cook time: 15 minutes
*4 medium potatoes, 6 small potatoes.
Cook & Prep Potatoes and Garbanzo Beans
*Cooking spray makes this part a little easier. Just mist both sides of samosa before placing on baking pan.
Samosas can be frozen once cool or refrigerated for up to 3 days. If frozen, reheat in a 300° oven for 12-15 minutes, slightly less if only refrigerated.