Samosa

Introduction to Samosas:

I don’t think I’ve ever met anyone who can resist the allure of a samosa. It is potato-y, crispy, deep-fried goodness. And while you can eat it with ketchup if you’d like, I love serving it with a delicious tamarind chutney too. You can find the recipe for that tamarind chutney here! It’s sweet, spicy, and tangy deliciousness.

For those of you who have never tried one, a samosa is basically a deep-fried savory appetizer dish that is stuffed with spicy potatoes. It’s common in Indian street food and is best served with a hot cup of chai. You can eat for a snack or even with your breakfast!

Breakdown of the Ingredients:

Dough

Honestly, I try to avoid making dough from scratch whenever I can so I’m glad that at least this dough is pretty simple. All you really need is all purpose flour, oil, salt, water, and some carom seeds. The flavor of carom seeds is sort of hard to describe if you’ve never tried them before but they add the signature flavor into the samosa shell that everyone knows and loves! It’s sort of earthy and totally delicious.

• All purpose flour
• Salt
• Carom seeds
• Canola oil
• Water 

Filling

The flavor of samosa filling is typically pretty mild. But you guys know I love a lot of flavor! So I love adding coriander powder, cumin seeds, garam masala, turmeric, and mango powder. But, you can honestly just get away with some cumin seeds and a hint of turmeric alone too!

• Gold potatoes
• Oil
• Cumin seeds
• Coriander powder
• Peas
• Red onions
• Green chilies 
• Garam masala
• Mango powder
• Turmeric
• Salt 
• Water 
• Cilantro 

Process + Keys to Success:

Dough

• Mix your flour, salt, and carom seeds together.
• Add in oil and mix in with the flour mixture using your hand. Doing this step will add flakiness to the dough.
• Slowly add in water little by little. Make sure the water is nice and cold.
• Knead into a firm dough and let rest for 30 minutes.
• Split up dough and roll it into circles. Cut each circle into halves and then roll these halves into cones.
• Use water to wet the edges and close the cones off.

Filling + Assembly

• Peel and boil (or microwave) your potatoes until they’re cooked. Break apart and lightly mash (but don’t mash all the way! we want chunks still).
• Heat up your oil in a skillet and sauté your cumin seeds for about 30 seconds before adding in your onions.
• Add in your onions and cook until translucent, and then add in green chillies and cook for another 30 seconds or so.
• Add in all spices and cook for another 30 seconds before adding in your potatoes.
• Add potatoes and water if the mixture gets too dry.
• Cook and mix gently until spices and potatoes are well combined. Fold in your peas and cilantro to preference.
• Add filling into your cones and close them off.
• Deep fry until crispy golden brown. (Start on a medium heat for about 5-6 minutes and then increase heat and cook until golden brown).

More Recipes You’ll Love

• Aloo Tikki Chaat
• Honey Chilli Potatoes
• Delhi Street Style Potatoes