Samosas are a popular filled pastry. In India they are often sold as street snacks; in the United States, they are found as appetizers at most every Indian restaurant, although they can easily be made in a home kitchen. In Indian cuisine, vegetarian samosas prevail, but the pastries are part of East African culinary tradition as well, appearing in Ethiopian and other regional cuisines slightly renamed as sambusas and with the addition of meat. No matter their filling, samosas are a treat best enjoyed within a few hours of cooking, while the pastry is still crisp.
Recipe Servings: 12
Prep Time
35 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
25 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine flour and 1 teaspoon salt in a large bowl.
- Make a well in the middle and gradually add 2 tablespoons of oil and warm water to form the dough.
- Use hands to shape dough into a ball. Then cover and refrigerate for 20 minutes.
- Meanwhile, heat remaining 2 tablespoons of oil over medium-high heat to make filling.
- Fry onion, ginger, and curry powder until onion turns transparent.
- Add peas and remaining salt. Fry for 2 minutes. Remove vegetables from heat and spread on a plate to cool.
- When vegetables have cooled, mix with mashed potatoes in a large bowl.
- Divide dough into 12 balls. Roll flat on a floured surface or form pancakes with hands.
- Place 1 tablespoon of mashed potato mixture in the center of each dough circle. Moisten edge with cold water and seal into a half-moon shape, with the edge well-sealed to prevent filling from spilling out during frying.
- Add enough oil to a pan to cover samosas. Deep fry for 2 minutes or until pastry is golden. Drain well on paper towels.
- Serve with tomato, mango, or tamarind chutney.
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