Samosa

Name: Samosa
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups All-purpose Flour, maida; 4 tbsp Neutral Oil, or ghee; 1/2 tsp Carom Seeds, ajwain; 1/2 tsp Salt; 120ml Water, add gradually to form a stiff dough; 4 medium Potatoes, about 600 g, boiled, peeled, and coarsely mashed; 1/2 cups Green Peas, fresh or frozen, blanched; 2 tbsp Neutral Oil; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Coriander Seeds, coarsely crushed; 1 tsp Ginger, grated, fresh; 2 Green Chilies, finely chopped; 1/2 tsp Red Chili Powder; 1/4 tsp Turmeric Powder; 1 tsp Amchur, dry mango powder; 1/2 tsp Garam Masala; 1 tsp Kasuri Methi, dried fenugreek, crushed; 1 tsp Salt, or to taste; 2 tbsp Coriander, fresh (cilantro), chopped; 1.3 l Neutral Oil, for deep-frying

Crisp, golden samosas with a warm, spiced potato and pea filling — a classic snack that's crunchy on the outside and fragrant on the inside. Perfect for teatime or as a party appetizer, these triangular parcels are flavored with aromatic seeds and warming spices for a satisfying bite every time.

Crisp, golden samosas with a warm, spiced potato and pea filling — a classic snack that's crunchy on the outside and fragrant on t... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

1 hr20 min

Price

0,37 €

Calories

749 kcal

vegan

budget

low sugar

kid friendly

comfort food

potluck

Method

Boil potatoes

Scrub the Potatoes, put them in a pot, and cover with Water by about 2 inches. Bring to a boil, then simmer until a knife slides in easily, about 15 minutes. Scoop out the potatoes and, if the Green Peas are fresh, blanch them in the same water for 1 minute; if they’re frozen, thaw them and drain off any excess moisture. Drain well, let the potatoes cool just enough to handle, then peel and coarsely mash them.

Make dough

In a bowl, mix the All-purpose Flour (maida), Carom Seeds (ajwain), and Salt. Rub in the Neutral Oil (or ghee) with your fingertips until the mixture looks sandy, then add the water a little at a time and knead until you have a stiff, smooth dough. Cover it and let it rest for 30 minutes so it becomes easier to roll.

Cook filling

While the dough rests, heat the plain neutral oil in a wide pan over medium heat. Add the Cumin Seeds, Fennel Seeds, and lightly crushed Coriander Seeds and let them crackle for about 30 seconds. Stir in the grated Ginger and finely chopped Green Chilies, then cook for 2 minutes until fragrant. Sprinkle in the Red Chili Powder and Turmeric Powder, add the peas, and stir until they’re coated. Add the mashed potatoes, Amchur, Garam Masala, Kasuri Methi, and Salt, then cook for 3 minutes more, stirring and breaking up any lumps, until the filling looks dry and fluffy. Fold in the chopped fresh cilantro, spread the filling on a plate, and let it cool completely before shaping.

Shape samosas

Divide the dough into 8 equal pieces and keep the pieces you are not using covered. Roll one piece into a thin oval, cut it in half, and use one half to form a cone, sealing the straight edge with a little water. Fill the cone with 1 to 2 tablespoons of the cooled filling, press out any air, and pinch the open edge tightly shut. Keep the finished samosas under a damp towel while you shape the rest so they don’t dry out.

Fry samosas

Pour enough neutral oil into a deep pot for deep-frying and heat it over medium to medium-low heat until a small scrap of dough sizzles immediately and rises to the surface. Fry the samosas in small batches for 3 minutes, turn them, then fry for 3 minutes more until they are crisp and deep golden brown. Lift them out with a slotted spoon and drain on paper towels or a rack. Let them sit for a minute, then serve hot.