Samosa recipe

No one can resist these excellent pyramids of flaky pastry, filled with a scrumptious spiced potato filling! However not all samosas are created equal. Too dry, not sufficient filling, unhealthy pastry, weak spicing….. So I got down to make my very own, and am proud to now share with you my very personal Samosa recipe – my thought of the excellent Samosa!

It’s Indian Week right here at RecipeTin Eats! And week the place I’m sharing 4 model new Indian recipes so you can also make your very personal feast at house:

1. Palak Paneer – the well-known Indian Spinach Curry, full with do-it-yourself recent cheese curd (it’s really easy!);

2. Naan – the fluffiest, bubbliest, chewiest naan you’ll ever make at house, a recipe that eluded me for five years!

3. Thoran-style Cabbage Carrot Salad – fairly presumably essentially the most unbelievable cabbage salad you’ll ever have in your life;

4. Samosas – this recipe!

In the event you consider an “Indian snack”, most likely the primary picture that pops into thoughts is the common-or-garden Samosa.

These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and different substances, are just about my thought of the world’s best savoury snack.

Not solely are they insanely scrumptious, however they’re additionally extremely versatile. Samosas will be served as appetisers, entrees, or a lunch on the transfer. They’re good scorching or at room temperature. They preserve for days and days, they usually reheat properly. What’s to not love?!?

Discovering an amazing Samosa although, is not any simple feat – whether or not they’re purchased or recipes. Most are “OK” however by no means fairly get there for me. So I set myself the (not-insignificant!) problem of making my very own perfect Samosa recipe.

And so, after many rounds of testing, consuming, rethinking and (sure!) consuming some extra, I’m pleased to report I’ve lastly arrived at this recipe – my thought of the excellent Samosa!

Right here’s what you could make Samosas. Sure, you will note just a few less-common spices on this recipe that decision for a visit to the Indian grocery retailer if you happen to really wish to make actual Samosas. If not, I’ve obtained alternate options to recommend!

The spices

The spices marked with an asterisk* are speciality spices that seemingly require a visit to an Indian grocery retailer. However I’ve made notes for greatest substitutions!

• Ajwain seeds* – An Indian spice with a aromatic and fruity however bitter style. Substitute thyme leaves;

• Amchur* – Also called mango powder, is comprised of dried inexperienced mangoes. It’s bitter in style and is claimed to assist digestion. Substitute 1/2 tsp lemon juice;

• Asafoetida* – Also called hing, it is a conventional ingredient utilized in Indian cooking that’s derived from a species of large fennel. It has a considerably bitter garlic / onion flavour, which makes it an amazing substitute for individuals who can’t have garlic or onion.! Substitute 1/4 tsp every of garlic and onion powder;

• Black mustard seeds – They appear like poppyseeds however are aromatic and have a slight horseradish-like chunk to them. They’re not spicy, extra a recent zing. ~ $1.50 in small packs at Indian grocery shops. Additionally offered within the Indian meals part at some Woolworths (Australia) $1.70, and on-line! Additionally utilized in Eggplant Curry, Dal and Vegetable Samosa Pie recipes;

• Garam Masala – A widely known Indian spice combine which is fairly widespread lately. It’s discovered within the spice aisle of normal supermarkets and prices no more than different spices; and

• Cumin seeds and powder, coriander seeds and turmeric – Quite common spices utilized in Indian cooking, discovered in all places lately at common grocery shops.

Different substances

• Flour – Simply common all objective/plain flour;

• Inexperienced chilli – Use a cayenne pepper which supplies only a gentle background hum of spice. These Samosas will not be overly spicy!

• Ghee or oil – Ghee is a conventional cooking fats utilized in Indian cooking. It’s merely regular butter however with milk solids and water eliminated, abandoning pure butter fats. Ghee has a extra intense butter flavour than regular butter, with the added bonus that in contrast to butter, it doesn’t burn even on excessive warmth. 

  It’s rubbed into the flour to make the Samosa pastry flaky.

  You possibly can both make your personal Ghee (it’s cheaper, very easy and retains for months), purchase it, or simply use regular butter;

• Potatoes – For the potato filling. Use both starchy or all-rounder potatoes, resembling Sebago (Australia brushed “grime” potatoes), Russet, Yukon Gold or Idahos (US), Maris Piper or King Edwards (UK);

• Ginger – Recent ginger is greatest right here, however you can substitute with ginger powder in an emergency 😇;

• Peas – Frozen all the best way! No want for recent right here; and

• Coriander/cilantro – Stirred into the potato filling on the finish, it provides such an amazing hit of freshness.

The 4 elements to creating Samosas are:

1. The spiced potato filling;

2. The Samosa dough;

3. Making the Samosa parcels; and

4. Frying – Sorry, there isn’t any different! Don’t attempt to bake them, you’ll be sorely dissatisfied!

Half 1: Spiced potato filling

The filling for Samosas is often vegetarian, made with roughly mashed potato that’s cooked up with spices, recent inexperienced chilli and peas. Altthough you’ll see loads of variations with meat (normally floor), I prefer to preserve issues conventional – common readers know I don’t say that always!😂

1. Tough-mashed potato – Boil potatoes till tender, then use a fork to roughly mash. It’s good to have bits of chunks within the potato for curiosity, quite than a mushy, creamy and uniform mash;

2. Cook dinner spices and aromatics – A wholesome dose of spices are fried up with recent ginger and chilli which is then tossed by way of alongside the peas;

3. Add potato – Add the mashed potato and gently however totally combine by way of, so the flavouring absolutely permeates the potato; and

4. Recent coriander, then cool – Lastly, combine by way of recent coriander, then let the filling cool utterly earlier than utilizing.

Half 2: Samosa dough

A key function of the Samosa pastry is how flaky it’s. That is achieved by rubbing ghee or oil into the flour till it resembles breadcrumbs, similar to we do with Western shortcrust pastry!

1. Combine dry substances, add ghee – Combine the flour, Ajwain seeds and salt, then pour the ghee or oil in;

2. Rub fats in – Use your fingers to rub the ghee in till it resembles coarse breadcrumbs. That is the step that provides the Samosa pastry the signature flakiness we all know and love a lot!

3. Kind dough, relaxation half-hour – We then add water till it’s moist sufficient to kind a dough. The dough ought to be mushy and pliable, however not so sticky that it sticks to your arms. Kind a ball and let it relaxation for half-hour;

4. Divide – Kind a log, then reduce into 6 equal items;

5. Form dough into balls;

6. Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They need to be about 16cm /6.5” in diameter.

Now, you’re able to make the little Samosa parcels!

Half 3: Samosa parcels

Don’t get stressed about this half. It’s actually not that onerous. And if yours are a bit deformed and wonky, so what? It’s nonetheless going to style superb!!! And you may simply say they’re “rustic”. 😉

1. Minimize in half – Use a small knife to chop a circle in half. Work with one disc of dough at a time. Maintain the others coated beneath cling wrap in order that they don’t dry out;

2. Brush disc with water alongside half the straight edge you simply reduce;

3. Fold one facet in;

4. Kind cone – Then fold the opposite facet in, overlapping by about 1cm / 2/5″, to kind a cone form. Press joined edges collectively to safe;

5. Fill cone – Kind an “O” together with your thumb and forefinger, then place the cone inside (like on the holders on the ice cream store). Fill with the spiced potato filling;

6. Brush with water alongside the cone mouth edge;

7. Seal – Press to seal;

8. Fold seam facet down – Place the seam facet down on the work floor so it folds over;

9. Trim extra pastry off;

10. Pinch high of cone to make it good and pointy;

11. Fold in the opposite two corners;

12. Voila! You’re performed!

Half 4: Frying – and the trick to much less greasy, ultra-crispy Samosas!

The trick to frying Samosas is to begin on low warmth, in any other case the pastry can burst open and the filling spills out into the recent oil!

Consequently, most recipes will name for the Samosas to be fried at a comparatively low temperature of 160°C/320°F for 10 minutes+. However this makes them SUPER-greasy!

As an alternative, we’re utilizing the nice previous, dependable Asian double-fry methodology. It’s quick turning into the world’s worst-kept cooking secret for much less greasy, ultra-crispy fried items, it’s utilized in takeout favourites from Honey Chicken to Candy & Bitter Pork, to Japanese Karaage. It entails an preliminary fry on low warmth to seal, adopted by a second fry on excessive warmth to color and crisp.

1. First fry: Seal Pastry – Warmth the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning sometimes. The pastry ought to be cooked however pale;

2. Drain on paper towels then repeat this primary fry with remaining samosas;

3. Second fry: Color and crisp – When you’ve performed the primary fry with all of the Samosas, enhance the oil warmth to 190°C/375°F. Then fry the Samosas in batches of three or 4 for round 1 1/2 to 2 minutes till golden. The Samosas are already cooked by way of, this step is simply to color and actually crisp up that pastry;

4. Drain on paper towels and serve piping scorching for optimum consuming expertise!

The recipe features a Tamarind Dipping Sauce which is a well-liked condiment to serve alongside Samosas. The sauce is a bit tart, which properly cuts by way of the wealthy flaky pastry and balances the spice infused filling.

For an easier choice, you can simply blitz up yogurt with recent mint leaves for a fast Raita of kinds (Indian Mint Sauce).

Samosas, like Pakoras, are sometimes served as a starter or snack, being the terrific hand-held dimension that they’re. Although thoughts you, I’ve seen loads of gigantic Samosas in my time. I can’t cope with the considered the amount of oil required to fry these beasts! 😂

I’m sharing this Samosa recipe as a part of an Indian Week, so you can also make your very personal Indian feast! Simply to recap, right here’s what we’ve obtained on the menu:

• Palak Paneer – The enduring Indian Spinach Curry together with your very personal do-it-yourself cheese curd (places retailer purchased to disgrace!);

• Naan – The softest, fluffiest, chewiest naan you’ll ever make!

• Indian Cabbage Salad – This one will shock you, it’s so extremely scrumptious; and

• Samosas – to kick begin your celebration!

And with this Samosa recipe, that’s a wrap on Indian Week. I hope you’ve loved the recipes as a lot as I’ve creating them … oh sure, and capturing them and filming them and making them time and again to examine them … and DEVOURING them!! 😂 – Johnsat x

Samosa recipe

Print

Serves: 12 Prep Time: 30 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 190 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups flour , plain/all purpose
• 1 tsp ajwain seeds (Note 1)
• 1/2 tsp salt , cooking/kosher
• 4 tbsp ghee (melted and cooled) or oil (any vegetable) (Note 2)
• 6 tbsp water (cold tap water)
• 500g/1 potatoes , starchy/all-rounder (Note 3)
• 2 tbsp vegetable/canola oil
• 1 tsp cumin seeds
• 1/4 tsp black mustard seeds
• 1/2 tsp coriander seeds
• 1 tbsp fresh ginger , finely grated
• 1 tbsp green chilli , finely chopped (serrano or cayenne)
• 1/2 cup frozen green peas (thawed)
• 1 tsp garam masala
• 1/4 tsp amchur (Note 4)
• 1/2 tsp asafoetida (Note 5)
• 1/4 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp salt , kosher/cooking
• 2 tbsp coriander/cilantro leaves , finely chopped
• Vegetable/Canola oil for frying (at least 1 litre/1 quart)
• Tamarind Dipping Sauce – see separate recipe card below
• 1 tbsp vegetable/canola oil
• 1/2 tsp ground ginger
• 1/4 tsp chilli powder *optional
• 1/2 tsp ground cumin
• 1/4 tsp asafoetida (Note 1)
• 1/4 tsp garam masala
• 1 cup water
• 2 – 3 tbsp tamarind paste/concentrate (Note 2)
• 1/2 cup brown sugar

Instructions

1. Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.
2. Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).
3. Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds & coriander seeds. Stir the spices for about 30 seconds or until fragrant – don't let them burn!
4. Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.
5. Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook a further 30 seconds.
6. Add potato and gently stir to coat in spices for about 1 minute.
7. Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.
8. Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.
9. Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)
10. Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.
11. Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.
12. Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don't dry out.
13. Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface – it will dry the pastry out.
14. Roll out: Roll the dough into a disc about 2mm / 1/10" thick (~16cm /6.5” diameter).
15. Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).
16. Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5" then press edges to seal.
17. Fill with potato: Make an "O" with your forefinger and thumb, then hold the cone in the "O". Fill with about 2 tbsp of Potato Mixture, lightly pressing in.
18. Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.
19. Repeat with remaining Samosas – you should make 12 in total.
20. Heat oil to medium: In a deep pan or pot, heat 5cm / 2" oil to 160°C/320°F). (Note 7)
21. Fry 1: Carefully drop 3 – 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).
22. Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.
23. Increase oil heat: Increase the oil temperature up to 190°C/375°F.
24. Fry 2: Carefully place 3 – 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.
25. Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)
26. Heat the oil in a small saucepan over medium heat.
27. Add the ginger, chilli, cumin, asafoetida and garam masala, stir and cook gently for 1 minute to release the flavours and toast the spices.
28. Add the water, tamarind paste and brown sugar and stir until the sugar has completely dissolved.
29. Reduce the heat and simmer gently for 15 minutes until the sauce turns thick and syrupy – it should be the consistency of sweet soy/ketchup manis (ie. like very runny honey). Taste and adjust the tamarind to suit.
30. Cool the sauce before using. The sauce will thicken as it cools.
31. Serve with hot Samosas.

Notes

1. An Indian spice with a fragrant, fruity but bitter taste, substitute thyme leaves.
2. Ghee – Ghee is also clarified butter – to make your own, see here. It gives the samosa pastry a light buttery feel. Rubbing the oil into the flour is what makes the pastry flaky.
3. Potatoes – Use starchy or all rounder potatoes. AUS: Sebago dirty brushed, US: russet, Idaho, Yukon, UK: Maris Piper, King Edwards)
4. Amchur, also known as mango powder is made from dried green mangoes, it is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice.
5. Asafoetida, also known as hing, is derived from a giant species of fennel. It is used in Indian cooking and is a great substitute for people who can’t have garlic or onion. If you cannot find it substitute 1/4 tsp each of garlic and onion powder (in the Filling, and in the Tamarind sauce).
6. Frying tip – Starting on a low heat is key because if the oil is too hot, the pastry will burst open! While may recipes will call for 10+ minutes on a low heat, I find that makes the samosas really greasy and also dries the pastry out too much. Using a double fry, low-temp-then-high-temp Asian crispy fry method yields the perfect result with a far less greasy pastry. And it’s faster. 🙂
7. Baking option – Unfortunately it doesn’t work as well as frying because it takes 30 minutes to get some nice colour on the pastry by which time it dries out a bit. But it does work! Spray formed Samosas generously with oil then bake at 200°C/390°F for 25 to 30 minutes until crispy and golden.
8. Reheating – Reheat leftover samosas in the oven at 180°C/350°F for around 8 minuets, just until the pastry is hot, reasonably crisp again and the inside is warmed. It will never go back to freshly cooked crispy of course – but it’s still pretty good!
9. Nutrition – Assumes each Samosa absorbs 1/2 tbsp vegetable oil from frying. Sauces are not included in calculation.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

Share your love

Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302