Samosas are fried or baked pastry filled with spiced potatoes, lentils, peas, ground lamb or chicken. Most versions are triangular in shape and often eaten with chutney. They are a popular appetizer or snack in the Indian Subcontinent, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, and in some parts of Africa.
Making samosas at home is easier than you think. It takes time and patience but what you end up with will be spectacular. This recipe takes about 45 minutes to make. Be sure to give yourself lots of time. Frying them slowly and on medium heat will give you best results. These samosas are vegetarian. Try them along with a cup of chai!
water to knead dough
2 tbsp oil
a pinch of salt
1/4th tsp. ajwain seed (optional)
3-4 potatoes, boiled, peeled & mashed
1/2 cup green peas
1-2 green chilies, finely chopped
1 tbsp coriander
few chopped cashews
1/2 tsp garam masala
salt, to taste
red chili powder, to taste
- Mix all the ingredients (salt, oil, ajwain) except water.
- Add a little water at a time.
- Pat and knead well into a soft dough.
- Cover the dough and let it sit for 15 minutes.
- In a bowl, add mashed potatoes and all dry spices (salt, chili powder, and garam masala) green chilles and ginger. Mix well.
- Stir in green peas, cashews and raisins.
- Add coriander and keep aside.
- Make small rolls of dough into 4″ diameter circles.
- Cut dough into two parts in the form of a semi-circle.
- Now take one semi- circle and fold it like a cone. Use water as needed.
- Place small amount of filling in the cone and seal the it using a drop of water.
- Heat oil in a pot and deep fry till golden brown. Fry on medium heat.
- Scoop samosa out of oil and place on paper towel.
- Enjoy with or without chutney sauce.
Potato based filling with spices, peas, raisins and cashews.
Try to make the samosa in a cone shape, as pictured above.
Fry the samosas on medium heat for about 10 minutes.
Delicious home made samosas!