A samosa is a classic Indian snack that has won hearts worldwide with its crispy exterior and deliciously spiced filling. This deep-fried or baked pastry is traditionally filled with a savory mix of spiced potatoes, peas, and sometimes lentils or meat. While the original Indian version is a culinary masterpiece in its own right, many variations have been created to cater to different taste buds.
This recipe I'm about to share brings the authentic flavors of Indian street food right into your kitchen. It's simple, flavorful, and sure to make your tea-time or snack-time a lot more interesting.
Why This Recipe Works
The beauty of this recipe lies in its simplicity and authenticity. You don't need any complex ingredients or cooking techniques to create these heavenly treats. The ingredients are readily available and the steps are straightforward, making it perfect for anyone wanting to try their hand at Indian cooking. The spiced potato filling is an explosion of flavors - the warmth of garam masala, the earthiness of cumin, the heat of chili, and the freshness of coriander all come together beautifully. Every bite is a perfect balance of crispy pastry and soft, flavorful filling, which is what makes a samosa so delightful.
Another reason why this recipe is a must-try is the versatility it offers. Samosas are great as a snack with your evening tea, as an appetizer for your parties, or even as a side dish with your main meal. Plus, you can experiment with the fillings - try adding different vegetables, or maybe some paneer (Indian cottage cheese), or even minced meat if you like. You can also adjust the spices according to your preference. This flexibility allows you to make the recipe your own, and cater to different dietary preferences and restrictions if needed. So why wait? Bring the magic of Indian street food to your home with this easy and delicious samosa recipe.
Ingredients
Potatoes- These are the main filler for the samosas. Use russet potatoes as they have a starchy texture that's perfect for this recipe. Alternatively, you can use Yukon Gold potatoes.
Peas-Green peas add a sweet, fresh contrast to the potatoes. Frozen peas are fine, but fresh peas are even better if they are in season.
Spices- Essential for the filling, the most commonly used are cumin, coriander, turmeric, and garam masala. For a different flavor, you can use curry powder.
Flour- This is for the outer pastry of the samosa. All-purpose flour is the most commonly used, but for a healthier twist, you can use whole wheat flour.
Oil - Used for frying the samosas. Vegetable oil is the most common, but you can also use canola or sunflower oil. For a healthier version, bake the samosas instead of frying.
Tips
- Ensure the dough for the samosa is firm and well-kneaded. It should not be too soft or sticky.
- When filling the samosas, don't overfill them as they can burst open during frying.
- Always fry samosas on medium heat. Too high can brown them too quickly, and too low can make them oily.
- To check if the oil is ready for frying, drop a small piece of dough into it. If it comes up gradually and browns slowly, the oil is ready.
- Make sure to seal the edges of the samosas properly to prevent the filling from spilling out during frying.
How to Serve
Samosas are a versatile dish that can be served in various ways. They are traditionally served as a snack or appetizer, often accompanied by a tangy tamarind or mint-coriander chutney. The warmth of the freshly cooked samosas, filled with a spicy mixture, complemented by the sweet and tangy chutney makes for a delightful culinary experience.
- Firstly, you can serve samosas as a starter at a dinner party, along with some chutney and a fresh green salad.
- Secondly, you can include them in a buffet-style meal where guests can help themselves. They also make great party finger foods.
- Thirdly, you could serve them alongside a main dish like biryani or curry for a hearty meal. Remember, the hot, crispy samosas taste best when served immediately after frying.
Similar Recipes
Samosas
Ingredients
- 2 large potatoes boiled and mashed
- 1 cup green peas
- 2 cups all-purpose flour
- 1 teaspoon groundcumin
- 1 teaspoonground coriander
- ½ teaspoonground turmeric
- 1 teaspoon garam masala powder
- Oil for frying
Instructions
- Prepare the dough by mixing flour with water and a pinch of salt. Knead until it's firm. Let it rest.
- In a pan, heat some oil. Add the spices and sauté. Add the peas and mashed potatoes. Mix well until the filling is well combined.
- Divide the dough into small balls. Roll each into a thin oval shape. Cut the oval in half.
- Take one half and fold it into a cone shape. Fill it with the potato-pea mixture.
- Wet your fingers and seal the edges of the dough to make a triangle.
- Repeat the process until all the dough and filling is used up.
- Heat the oil in a deep pan. Once the oil is hot, gently drop a few samosas into the oil. Be careful not to overcrowd the pan.
- Fry the samosas until they turn golden brown and crispy, flipping occasionally for even coloring.
- Use a slotted spoon to remove the samosas and drain them on paper towels to remove excess oil.
- Serve hot with a side of chutney or ketchup.
Nutrition
Notes
- Ensure the dough for the samosa is firm and well-kneaded. It should not be too soft or sticky.
- When filling the samosas, don't overfill them as they can burst open during frying.
- Always fry samosas on medium heat. Too high can brown them too quickly, and too low can make them oily.
- To check if the oil is ready for frying, drop a small piece of dough into it. If it comes up gradually and browns slowly, the oil is ready.
- Make sure to seal the edges of the samosas properly to prevent the filling from spilling out during frying.