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Appetizers

Indian Samosa

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30 minutes
Prep
30 minutes
Cook

Ingredients

  • All-purpose flour: 300 g (2.5 cups)
  • Carom seeds (ajwain): 3 g (0.5 tsp)
  • Vegetable oil (for dough): 60 ml (4 tbsp)
  • Potatoes, boiled and mashed: 500 g (1.1 lb)
  • Green peas: 100 g (0.75 cup)
  • Cumin seeds: 5 g (1 tsp)
  • Ginger, minced: 10 g (1 tbsp)
  • Green chillies, chopped: 2 (2)
  • Garam masala: 5 g (1 tsp)
  • Amchur (dry mango powder): 5 g (1 tsp)
  • Vegetable oil (for frying): 500 ml (2 cups)

Method

  1. Make a stiff dough from flour, carom seeds, oil, salt and water; rest 20 minutes.
  2. Heat a little oil, temper cumin seeds, add ginger and green chillies, then peas and cook briefly.
  3. Fold in mashed potatoes, garam masala and amchur; mix well and cool the filling.
  4. Divide dough into balls, roll each into an oval, cut in half to form two semicircles.
  5. Shape each semicircle into a cone, fill with potato mixture, and seal the edges with water.
  6. Heat oil to 160°C (320°F) and fry samosas on low-medium heat until golden and crisp, turning occasionally.
  7. Drain on paper towels and serve hot with chutney.

Introduction: Samosas trace back to medieval trade routes through Central Asia and Persia, and have become one of India's most recognisable snacks, filled traditionally with spiced potatoes and peas and sold from street carts and tea stalls nationwide.

Cultural Background: Samosas trace back to medieval trade routes through Central Asia and Persia, and have become one of India's most recognisable snacks, filled traditionally with spiced potatoes and peas and sold from street carts and tea stalls nationwide.

Tips: Frying slowly on medium-low heat is essential for a crisp, blister-free shell that doesn't burn before cooking through.

Variations: Punjabi samosas add whole coriander seeds; a smaller Bengali version, shingara, includes cauliflower and peanuts.

Storage: Unfried samosas can be frozen for up to 1 month; fried ones keep 1 day at room temperature.

Reheating: Reheat in an oven or air fryer at 180°C (350°F) until crisp again; avoid microwaving.

FAQs:

Q: Can samosas be baked instead of fried?

A: Yes, brush with oil and bake at 200°C (400°F) for 25-30 minutes, though the texture will be less crisp than frying.

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