Pakistani Samosa
The Quirky Foodster Team
Ingredients
Method
- Make the dough by combining flour, 2 tbsp oil, salt and water into a smooth, firm dough; rest for 20 minutes.
- Heat a little oil in a frying pan and toast the cumin seeds briefly, then add the curry powder and turmeric.
- Add the diced potato, peas and chopped chilli, stirring to coat, and cook for 5 minutes; season with salt and mash slightly.
- Roll the dough thin and cut into strips, folding into triangular pockets and filling with the potato mixture.
- Seal the edges with the flour-water paste.
- Heat oil to 175°C (350°F) and deep-fry the samosas until golden and crisp, about 4–5 minutes.
- Drain on paper towels before serving with chutney.
Introduction: Crisp, triangular pastries filled with spiced potato and peas, a beloved Pakistani starter found at every gathering and tea shop.
Cultural Background: Samosas hold a central place in Pakistani snack culture, sold hot from street stalls and made at home for gatherings, especially popular during Ramadan and monsoon season alongside a cup of chai.
Tips: Seal the edges well to stop the filling escaping during frying. Let the filling cool slightly before assembling so it doesn't make the dough soggy.
Variations: Add a little grated cheese to the filling for a modern twist. Serve with tamarind or mint-coriander chutney.
Storage: Store cooled samosas in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes.
FAQs:
Q: Can samosas be baked instead of fried?
A: Yes, brush lightly with oil and bake at 200°C (400°F) for 20 minutes, turning once.
Q: What is samosa typically served with?
A: A tangy tamarind or mint-coriander chutney.
- Plain flour — 250 g (9 oz)
- Water — 120 ml (4 fl oz)
- Oil, plus extra for deep frying — 2 tbsp
- Potatoes, boiled and diced — 3
- Peas — 75 g (2.5 oz)
- Cumin seeds — 1 tsp
- Curry powder — 1 tsp
- Turmeric — 1/2 tsp
- Green chilli, chopped — 1
- Salt — to taste
- Flour mixed with water, for sealing — 1 tbsp
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