A samosa, sambusa, or samboksa is a crisp deep fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils. The stuffing can also have pine nuts, cashew nuts. The size and consistency of samosa varies, but typically it is triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a masala tea, mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Arabian Peninsula, Southeast Asia, Southwest Asia, the Mediterranean, the Indian subcontinent, the Horn of Africa, East Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today’s world are also prepared in other regions.
These samosas can be made according to ones, liking and desire which can range from tangy to very spicy.
A crisp, deep fried Indian snack recipe.
Ingredients for Outer Layer
- 1+1/2 Cup Refined Flour (Maida)
- 1 tsp Carrom Seeds (Ajwain)
- 3 tbsp Clarified Butter (Ghee)
- Salt – To taste
Ingredients for Stuffing
- 3 Potatoes
- 1/2 Cup Green Peas
- 1/2 tsp Chilli-ginger paste
- 1/2 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- 5-6 Mint Leaves
- 1 tsp Dry Mango Powder
- 1 Cup Oil for Frying (to avoid oil;it can be baked);
Boil the potatoes and green peas in a pressure cooker or instant pot containing water and salt to taste. After boiling, crumble them and keep them aside.
After that, add some oil in a small pan, add cumin, ginger-garlic paste, and add the potatoes. Mix them up. This is the stuffing that we will use.
Take refined flour, carom seeds, and oil/ghee. Mix all these ingredients, and prepare a dough, by continuously adding small quantities of water. Rest this dough for 15-20 minutes.
Making of Samosa:
Take the dough and prepare small balls out of it. Now, roll it evenly to make small round shaped chapati/Indian bread, and cut it into two small halves.
Take a half part and fold it in a way to make a triangle/ tetrahedral shape.
Now add the stuffing in the samosa and seal it by applying water on the sides and edges. Repeat the process till you end up finishing all the dough and stuffing.
Now, heat the oil in a pan for frying. Deep fry these samosas in the oil till they turn golden brown. You can also bake these samosa at 180 C for about 30 minutes.
- If you want to make these samosa in advanced, then you should deep fry or bake them for a very few seconds until slight brown colour appears just to slightly cook them. You can finally deep fry/bake them again when you need to serve.
- You can also add onion, paneer, corn in the stuffing for variations.
- You can make a samosa chaat, by adding mint chutney, green coriander chutney, curd and top it off with some namkeen or sev.