Samosas
If you’re a foody, there’s no doubt about it you’ll enjoy Indian cuisine. Building its way into Western countries for decades, its food is now a part of our diet. From appetizers, main courses to desserts including snacks, each bite has a burst of flavor 😍!
We’re all familiar now with certain dishes like Chickpea Curry (Chhole), Tikka Masala, Rogan Josh, Mughlai Chicken, Biryani, Lamb Keema, Daal Makhni, Butter Chicken (Murg Makhni) 🐓, just to name a few but what about when it comes to snacks?
Like the main courses, there are a delicious variety of amazing foods such as Papri Chaat, Pani Puri, Kachori, Matar Kulcha, Frankie (I’m not kidding you… I’m so loved what can I say, lol 😂!), Pakoras, Ganthiya, and many more including this incredible one… Samosas!
Made with a lovely spiced potato filling stuffed in a cone shaped dough and then quickly fried, these Indian pastries are so flavorful! They are flaky and a great snack to enjoy anytime although they’re great to serve as an appetizer or even as a meal with a nice green salad 🥗 on the side. Whenever you want to savor this simple and yet so tasty fried food, you just have to pair them with Tamarind Sauce… they’re perfect together 👍!
My idea of a perfect Samosa is lots of filling, a well-balanced number of spices and just enough dough to hold everything together – many places are all dough and not enough filling… really 🙄! After many years of making it, I can proudly say that mine are quite amazing – it’s not an ego trip… just stating the facts!
Like most Indian foods, there’s a lot of spices going into the potato mixture. As most of them are familiar to us, there’s one that is not well known and it’s asafoetida. This ingredient is an important staple in Indian cuisine and hard to find at our supermarkets 🛒 unless you go to your local Indian grocers. Of course, online is another way to purchase some. On the other hand, there’s a way to go around it and it’s by using garlic and onion powder. It won’t be exactly the same but close enough.
Another one that shouldn’t be a problem to find 🧐 but still not a common blend used in our “westernized” diet is ajwain also known as carom seeds. It has a strong aroma and a particular taste. I use it in some of my recipes like Chicken Chapli Kebab, Paneer Pakoras, Missi Roti, Aloo Ajwain, Chutneys, etc.
One important aspect of making great Samosas is the frying. Just like Crab Rangoon, we want to keep all the yumminess inside therefore the trick is to double-fry them. First, we start on low heat – 320ºF – which helps the pastries from bursting. After quickly frying them for 2 to 3 minutes ⏳, the dough will be somewhat cooked but still pale in color. It’s okay because it makes the dough crunchy and strong for the second-frying.
When they’re all done, this is when we increase the oil temperature to 380ºF and return them (in batches) to fry until golden. Not only will it help the color get darker but also make them extra-crispy while keeping all the filling inside 😉.
Like I always say – “Homemade is better” – and this Samosas recipe proves it again! Make these favorites in the comfort of your home 🏡 and you’ll be incredibly surprised by how much tastier they are compared to a lot of places in your neighborhood…
Bon Appétit!🍽
Here are more great appetizer recipes for you to try… 😀
– Spanakopita
– Sweet Chili Chicken Bites
– Vietnamese Summer Rolls
– Sopa Ajoblanco ~ White Gazpacho
– Middle East Muhammara
– Duxelles Bruschetta
– Pico de Gallo
and for even more snack recipes 🥟, click on this link… Recipe Category • Snacks
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Samosas
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Ingredients
DOUGH
- 1 1/2 cups unbleached all-purpose flour
- 1 tsp. ajwain aka carom seeds
- 1/2 tsp. ground Himalayan pink salt
- 1/4 cup ghee tips & tricks
- 5 tbsp. cold water, or as needed
POTATO FILLING
- 1 lb. Yukon Gold potatoes (substitute russet), peeled and quartered
- 1 tbsp. coarse sea salt
- 1 tbsp. canola oil, plus more for frying (about 4 cups) tips & tricks
- 1 tbsp. ghee
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds, crushed
- 1/4 tsp. black mustard seeds, crushed
- 1 tbsp. fresh ginger, minced
- 2 tbsp. green chilies (such as jalapeño or serrano pepper), seeded, ribs removed and finely chopped
- 3/4 cup frozen peas
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. garam masala
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/4 tsp. garlic powder Footnote
- 1/4 tsp. onion powder Footnote
- 1/4 tsp. ground Himalayan pink salt, or to taste
Directions
- In a large bowl, combine flour, ajwain, salt and ghee. Mix with fingers until the dough resembles breadcrumbs.
- Add water, a little bit at a time, mix and keep adding until able to form a ball, soft but not sticky. Cover with a damp clean towel and let it rest for 40 minutes.
- In a large pot over high heat, add coarse sea salt to cold water and then potatoes. When it starts boiling, set the timer for 15 minutes.
- Drain the potatoes and mash them with a fork, leaving some little chunks in it; set aside.
- In a large skillet over medium heat, add 1 tablespoon canola oil and 1 tablespoon ghee. When it gets hot, add cumin seeds, coriander seeds and black mustard seeds; quickly stir for 30 seconds. Add minced ginger and sauté for 30 seconds.
- Add green chilies and sauté for just a few seconds before adding frozen peas. Sauté the ingredients for 2 minutes, adding lemon juice halfway through cooking. Season the mixture with garam masala, ground cumin, ground turmeric, onion powder, garlic powder and salt; stir to combine.
- Add somewhat mashed potatoes and stir until everything is nicely blended, about 3 minutes. Remove from the heat to cool off.
- After resting for 40 minutes, form a log with the dough and cut 6 equal pieces before forming them into balls. Cover them with a damp towel while working with one at a time so the rest don’t dry out.
- Place a ball of dough on a piece of wax paper and place another piece of wax paper on top. Roll it into a circle of about 7-inch diameter – make sure it’s not too thin or too thick. Place it on a work surface and cut it in half.
- Take one piece and brush water on half of the longest edge and then, brush under the other half before folding and overlapping the edges, forming a cone shape; press firmly to seal.
- Stuff the cone with about 2 tablespoons of filling, pushing down gently with the back of the spoon to compress. Brush the edges of the cone with water and pinch the top closed with fingers; repeat with the other dough balls.
- In a skillet over medium heat, bring the oil temperature to 320ºF. Working in batches, fry the samosas for 2 to 3 minutes, flipping them a few times. Transfer them to a baking sheet lined with paper towels while working with the others.
- After they’re all done, increase the oil temperature to 380ºF. Again, working in batches, place them in the hot oil and fry them until golden, about 3 to 3 ½ minutes, flipping them occasionally.
- Transfer the samosas to a clean baking sheet lined with paper towels to drain any excess fat and set aside while frying the remaining ones.
Notes
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