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A samosa is a common snack in countries such as India, Pakistan, Nepal and Bangladesh. [1] X Research source It generally consists of a fried triangular pastry shell containing a savory vegetarian filling made with potato, onion, coriander and green peas. Paneer and meat versions are popular as well. Start with Step 1 below to learn how to make the filling and chapatti, and assemble samosas for frying.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons oil or ghee
- 1 cup water
- Vegetable oil, for frying
- 1 cup of boiled potato, cut into cubes
- 1/2 cup of green peas, cooked
- 1/2 cup yellow onion, diced
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 2 hot green chile peppers, minced
- 1 teaspoon ground coriander-cumin seed
- 1/2 teaspoon turmeric
- 1/2 a teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
Steps
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Sieve the flour and salt together in a bowl. You can add a little more or less salt to taste if you desire. -
Add the ghee or oil. Mix it in with your fingers, working with a handful of flour at a time. Keep mixing until all of the flour is coated with fat and a dough has begun to form. It should still be quite dry and flaky. [2] X Research sourceAdvertisement -
Mix in 5 tablespoons of water. Use your finger to work the water into the dough to loosen it up. The consistency should be soft and pliable, but not wet. Add more water if necessary.
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Turn out the dough and knead it . Put the dough on a clean surface and knead it with your hands for about 4 minutes, until it is smooth and slightly shiny. Form it into the shape of a ball.
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Allow the dough to rest for 30 minutes. Cover it with plastic wrap. Let it rest on the counter while you make the filling. [3] X Research source This will help the dough achieve a better texture. [4] X Research source
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Heat the ghee in a large saucepan. Place it over medium high heat and allow the ghee to get hot. [5] X Research source
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Toast the cumin seeds. Toasting the seeds brings out the best in their flavor and scent. Toast them until the room becomes fragrant and the seeds start to crackle, about 30 seconds.
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Add the onion and ginger. Sauté them with the seeds for about five minutes, until the onion becomes translucent.
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Add the garlic, chili peppers, turmeric, salt, and garam masala. Sauté the spices and fold them into the mixture for one minute.
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Add the potatoes and peas. Stir the mixture gently and cook until the potatoes become dry, which should take about 3 minutes. Mix well and mash lightly.
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Cool the filling. Remove it from heat and allow it to cool while you prepare the chapatti for filling.
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Divide the dough into eight equal portions. You can use a measuring cup, but it's easier to just eyeball it.
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Roll in each round into chapattis. A chapatti is a thin, flat circular bread or dough. In this case, each one should be about 6 inches (15.2 cm) in diameter. Use a rolling pin or press the chapattis into shape with your fingers.
- Take care to roll out the chapatti gently—over-rolling or using too much force on the roller can make the final product tougher and not as delicate.
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Stuff and fold the samosas. [7] X Research source Spoon 2 teaspoons of filling into the center of a piece of dough, then bring the edges together to form a cone shape. Seal the edges carefully using a little water. (You can also make paste using flour and water for easier sealing).
- Use your fingers to press the edges of each samosa into place.
- For a lovelier edge, you can use a fork to press the edges together.
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Repeat with the remaining chapattis and filling. As you finish filling each one, set it aside on a plate or a baking sheet. -
Heat the oil. Pour several inches of oil into a large dutch oven or a high-sided frying pan. Heat the oil until it reaches 350 °F (177 °C). Use a candy thermometer to test whether the oil is hot, or place a small piece of dough in the oil to see if it sizzles. -
Fry the samosas. Place 3 to 4 samosas in the pot to fry. Deep fry them for about 10 minutes, until both sides are golden brown. Don't try to crowd the pot with too many at once, or they may fall apart instead of cooking properly.
- After each batch is finished frying, use a slotted spoon to move the finished samosas to a plate lined with paper towels to drain off the extra oil.
- Take care not to let them fry for too long, or the dough will become tough.
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Serve hot with green chutney . Hot crispy samosas are ready to eat with chutney.
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Community Q&A
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QuestionShould the potatoes be boiled before adding?Community AnswerYes, they should be boiled before they're added to the mixture.
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QuestionDoes the samosa have to be a triangle?Community AnswerIt doesn't have to be, but this shape utilizes the half circle of dough in the most efficient way. It also allows the samosa to fry more evenly. Lastly, the triangle shape is the traditional shape.
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QuestionHow do I fold the pastry for the samosas?Community AnswerYou make it into a circle, then make a little slit from the edge to the center. Then fold it into a cone shape and fill. Fold over the opening and then cook/bake/fry.
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Things You'll Need
- Skillet/ frying pan
- Bowl
- Pan for deep frying
- Mixing implements
To make samosas, mix the flour, salt, oil, and water together. Knead the dough, then cover the bowl and set it aside. For the filling, toast cumin seeds for 30 seconds in ghee, then sauté the onion and ginger in the ghee for 5 minutes. Add garlic, peppers, seasoning, potatoes, and peas and cook for 3 minutes. Divide the dough into 8 portions, roll them out flat, and cut each portion into 2 pieces. Add 2 tsp of filling on top of a piece of dough, cover with another piece, then seal the edges. Deep fry the samosas for 10 minutes and enjoy! To learn more about how to serve your samosas with a chutney, keep reading!
References
- ↑ https://qz.com/india/335836/a-short-history-of-the-samosa/
- ↑ https://www.epicurious.com/recipes/food/views/samosas-235949
- ↑ http://www.padhuskitchen.com/2013/08/samosa-recipe-traditional-potato-samosa.html
- ↑ https://www.foodnetwork.com/recipes/samosas-fried-indian-vegetable-pastries-3646275
- ↑ http://foodviva.com/snacks-recipes/samosa-recipe/
- ↑ http://foodviva.com/snacks-recipes/samosa-recipe/
- ↑ https://indianexpress.com/photos/lifestyle-gallery/24-steps-how-to-make-the-perfect-samosa/
About This Article
Article Summary
X
To make samosas, mix the flour, salt, oil, and water together. Knead the dough, then cover the bowl and set it aside. For the filling, toast cumin seeds for 30 seconds in ghee, then sauté the onion and ginger in the ghee for 5 minutes. Add garlic, peppers, seasoning, potatoes, and peas and cook for 3 minutes. Divide the dough into 8 portions, roll them out flat, and cut each portion into 2 pieces. Add 2 tsp of filling on top of a piece of dough, cover with another piece, then seal the edges. Deep fry the samosas for 10 minutes and enjoy! To learn more about how to serve your samosas with a chutney, keep reading!
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Reader Success Stories
- "I have to teach an English as a Foreign Language class tomorrow in which the listening component has British teenagers eating samosas. This article should help me to explain what a samosa is to my Taiwanese teenage student who's probably never seen one." ..." more
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"I have to teach an English as a Foreign Language class tomorrow in which the listening component has British teenagers eating samosas. This article should help me to explain what a samosa is to my Taiwanese teenage student who's probably never seen one."
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"Wow, thank you so much for this article. Have been wanting to try for my family, but was afraid because I though I will make what people call "mathogothanio". Now I know and for sure I will try it following your procedures. Thanks once again!"
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"It was very helpful for me as I could not make the shape of a samosa. I do make it with fillo dough, which comes out OK, but I want to make it my original way. Thank you so much. On Father's Day, I will make them for my son-in-laws, my husband, and grand kids."
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"Well I copied the steps and made the samosa for my little heroes and when they enjoyed I decided to make more on my son's birthday. People liked them and one of my friends just made an order for her dinner party next weekend!"
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"This article really helped me a lot, most especially with the pictures. It's as if I'm watching it live. Thank you so much. It would be lovely if all sites on the internet presented their articles like this."
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