Samosas
The Appetizer That Conquered the World
Crispy outside, spiced inside, samosas are the perfect definition of elevated street food. These golden triangles have traveled from Central Asian kitchens to every corner of the planet, conquering palates at every stop. Whether as an appetizer, afternoon snack, or menu star, samosas always steal the show.
recipe.ingredients
- For the dough:Crispy base
- 250g all-purpose flour
- 4 tablespoons oil or ghee
- 1/2 teaspoon salt
- Cold water (approx. 80ml)
- For the filling:The spiced heart
- 400g potatoes, cooked and mashed
- 100g peas
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon amchur (mango powder)Or lemon juice
- Fresh cilantro, chopped
- Oil for frying
recipe.nutrition
Per serving
180
recipe.calories
4g
recipe.protein
22g
recipe.carbs
9g
recipe.fat
recipe.history
Samosas originated in the Middle East and Central Asia, traveling to India via trade routes in the 13th-14th century. The word comes from Persian 'sanbosag'. Indian versions evolved with local spices and the iconic potato filling we know today.
recipe.preparation
- 1
Prepare dough by mixing flour with salt and oil. Rub with fingers until it resembles coarse sand. Add water gradually to form a firm but not sticky dough. Rest 30 minutes covered.
- 2
For filling, heat oil in a pan and add cumin. When it crackles, add onion and chilies. Sauté until onion is golden.
- 3
Add mashed potatoes, peas, garam masala, amchur and salt. Mix well and cook 5 minutes. Add cilantro and let cool completely.
- 4
Divide dough into 8 portions. Roll each into a thin oval and cut in half. Each semicircle becomes one samosa.
- 5
Moisten the straight edge of the semicircle and form a cone, sealing well. Fill with potato mixture (not too much) and seal the top by pinching edges.
- 6
Heat abundant oil to 160°C (not too hot). Fry samosas in batches, turning occasionally, for 8-10 minutes until golden and crispy.
- 7
Drain on paper towels and serve hot with mint or tamarind chutney.
recipe.modeChef
Perfect professional samosas
The secret to the best samosas is in texture details and spice balance.
- Dough must be firm, almost hard. Soft dough absorbs oil and becomes greasy.
- Fry at medium-low temperature. Rushing is the enemy of crispy samosas; they need time for layers to dry out.
- Add a little ajwain (carom seeds) to the dough for more authentic flavor and better digestion.
- Filling must be completely cold before stuffing, or the dough will soften.
recipe.tips
- •You can bake them at 200°C for 25-30 minutes for a lighter version, though they won't be as crispy.
- •Freeze unfried samosas; fry them directly from frozen adding 2-3 minutes to the time.
- •Experiment with fillings: spiced ground meat, tikka chicken, or even chocolate for dessert.
- •Samosas stay crispy up to 2 hours in an oven at 80°C.
recipe.specialTrick
To achieve those flaky layers characteristic of street samosas, add a tablespoon of fine semolina (sooji) to the dough. This creates micro-layers that explode with crunch in every bite.
recipe.faq
Yes! Brush with oil and bake at 200°C/400°F for 25-30 minutes. They won't be as crispy but are much lighter.
Fry at medium-low heat (160°C) for longer. High heat makes them brown outside before the inside crisps. Keep in a low oven (80°C) before serving.
Freeze uncooked samosas on a tray, then transfer to bags. Fry directly from frozen, adding 2-3 minutes cooking time.
Over-kneading or too little oil in the dough causes toughness. The dough should be firm but smooth, and rest for 30 minutes.
