Samosas starts with a buttery pastry that is stuffed with a spicy and savory potato filling. Then the pastry cone is formed into the traditional triangle shape and then deep fried until the exterior is blistered, crispy, flaky, and golden brown. The first bite will have your friends and family asking for more of these savory triangles of deliciousness.
I suggest serving the Samosas with Coriander Chutney and Tamarind Chutney. The recipe for Coriander Chutney will be featured in my blog next week with the Tamarind Chutney to follow.
What makes samosas so delicious and appealing? It is the culmination of the exotic spices and aromatics in the filling of peas and potatoes. Spices like black mustard seeds, fennel seeds, cumin seeds, onions, ginger, garam masala, turmeric, mango powder, Kashmiri chili powder, and sea salt brings a symphony of floral, savory, and spicy flavors to these samosas. The spices are sautéed to blend and meld the flavors together providing an experience that will take your taste buds on a journey across the world and have you hooked for life.
The Garam Masala recipe from last weeks blog post is featured in this recipe. Click on this link or the picture below for the full recipe and direction.
For the Samosa Dough recipe I recommend you weigh the ingredients to ensure you get right proportion each and every time. The dough will be firm when kneading, but will become more pliable once the dough is wrapped and it relaxes before being formed into disks and rolled into the final oval shape.
The full instructional video for Samosas is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”
- Measuring Cups & Spoons/Electric Baker’s Scale
- Mixing Bowl
- Plastic Wrap
- Measured Grams Ingredients
- 2 cups 270 g. All Purpose Flour (Unbleached, Unbromated)
- 3/4 tsp. 7 g. Sea Salt (fine)
- 4 Tbsp. 57 g. Butter (room temp.) (for vegan option use vegetable oil)
- 6 Tbsp. 94 g. Water (room temp.)
Mixing the Samosa Dough:
- In a small bowl, combine the all purpose flour, salt, and butter.
- Use a fork to cut the butter into the dry ingredients until the butter is pea size pieces.
- Using your hands, combine and rub the butter into the dry ingredients until the butter is completely incorporated.
- Form a well in the center of the ingredients in the bowl and pour the water into the well.
- Use the fork to toss the ingredients together until just combined.
- Turn the dough onto the work surface and knead for 4 to 5 minutes or until the dough comes together. (The dough will be very stiff and rough looking at this point.)
- Wrap the dough in plastic wrap and let rest for at least 30 minutes before rolling and filling.
- Measuring Cups and Spoons
- Potato Peeler
- Chefs Knife
- Cutting Board
- Mixing Bowl
- Saute Pan
- Heat-Proof Rubber Spatula
- Measured Ingredients
- 2 cups (1 lb.) Potatoes (peeled, diced into 1/4-inch cubes, and boiled)
- 4 Tbsp. Vegetable Oil
- 2 tsp. Black Mustard Seeds
- 2 tsp. Fennel Seeds
- 2 tsp. Cumin Seeds
- 1/2 cup Onions (1/4-inch dice)
- 1 Tbsp Ginger (finely grated)
- 1/2 cup Peas (frozen, defrosted)
- 2 tsp. Garam Masala
- 1/2 tsp. Turmeric Powder
- 1 tsp. Mango Powder
- 1/2 tsp. Kashmiri Chili Powder (hot)
- 1 tsp. Sea Salt
Preparing the Samosa Filling:
- Prepare the potatoes by peeling, dice the potatoes into 1/4-inch pieces. Place in a strainer and rinse with cold water.
- Place the potatoes into a large sauce pan and cover with cold water. The potatoes should have at least 3-inches of water over them.
- Place the sauce pan over medium high heat and bring the water to a boil. Lower the heat to medium and boil the potatoes until fork tender.
- Remove the cooked potatoes from the heat and pour the potatoes into a colander in the sink, drain all the water from the potatoes.
- Pour the potatoes onto a small sheet tray and set aside to cool while preparing the other ingredients.
- Place a sauté pan over medium heat.
- Add the vegetable oil, black mustard seeds, fennel seeds, and cumin seeds. Heat the spices while stirring until the seeds start to foam and pop.
- Add the onions and ginger and stir to combine. Cook the onions and ginger for 3 minutes or until slightly translucent.
- Add the peas and cook for 2 more minutes. Stirring constantly.
- Add the garam masala, turmeric powder, mango powder, Kashmiri chili powder, and sea salt and cook for 1 more minute. Stirring constantly.
- Remove the sauté pan from the heat and add the cooked diced potatoes. Stir well to combine and coat the potatoes with the spices. Check for salt and adjust if necessary.
- Place the filling into a bowl or small sheet tray and let cool to room temperature before filling the samosas.
- Parchment Paper
- Rolling Pin
- Plastic Wrap
- Small Bowl of Water
- Parchment Lined Sheet Tray
Rolling, Filling, and Shaping the Samosas
- Unwrap the samosa dough and divide into 6 equal pieces.
- Form each piece into a disk and cover with plastic until needed.
- Place a disk of dough onto the unfloured work surface.
- Using a rolling pin, roll the disk of dough into a 6-inch disk. Lifting and turning the dough 1/4-turn each time you roll the dough.
- Roll the dough into an oval that is 6-inches by 8-inches (15cm x 20cm). Place the dough onto a piece of parchment paper and cover with plastic wrap. Continue to roll all the pieces of dough and stacking the pieces with parchment paper separating them.
- Place one piece of rolled dough onto the work surface
- Fold the oval in half long ways to find the center.
- Use a pastry cutter to cut the oval in half.
- Place each half of dough with the cut side away from you.
- Fold the left side of the dough to the middle and lightly moisten the edge with water.
- Fold the right side over and slightly over lap the two sides. This will form the cone shape.
- Lift the dough into your hand and open the cone. Press and seal the point and the connected edges of the cone.
- Fill the cone with about 3 tablespoons of samosa filling using a spoon. Lightly press the filling to fill the cone.
- Fold and pleat the top side of cone to form a seam. Press the seam together.
- Lightly moisten one edge of the cone opening and connect and press the two seams together.
- Seal and press the edges of the dough to form the bottom of the samosa.
- Place the filled samosa (bottom side down) onto a parchment lined sheet tray and continue to roll and fill the remaining pieces of dough.
- 6 cups Vegetable Oil
- 2 Quart Sauce Pan
- Cooling Rack
- Sheet Tray
- Slotted Spoon or Tongs
Frying the Samosas:
Preheat the oven to 200ºF (93ºC) for 20 minutes before frying the samosas
Preheat 6 cups of vegetable oil in a 2-quart saucepan to 350ºF (177ºC) for 10 minutes before frying the samosas.
- Gently place 4 samosas into the hot oil and fry for 6 to 8 minutes or until golden brown and crispy on all sides. Turn the samosas during frying if necessary.
- Remove the fried samosas from the hot oil using a slotted spoon or tongs and place on to a sheet tray fitted with a cooling rack.
- Place the sheet tray with the fried samosas into the 200ºF (93ºC) preheated oven to keep warm.
- Continue to fry the remaining samosas and transferring them onto the sheet tray in the oven.
- To serve, place the hot samosas onto a warm plater and serve with Coriander Chutney and Tamarind Chutney.
Note: The samosas can be reheated in a oven preheated to 350ºF (177ºC). Bake the samosas for 10 to 12 minutes.