New Recipes

Samosa Recipe


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Greetings from Penang!

I am very happy that Prerna of Indian Simmer is guest posting today as I have always loved Indian cuisine and one particular recipe that I wanted to learn is Samosa—a bite-sized parcel of spiced potatoes encased in a crispy shell. Prerna moved to the US five years ago and started Indian Simmer last year to share her love and passion in Indian cooking with a simple goal—making Indian food more approachable and appealing to all. Indian Simmer is graced with mouthwatering and authentic Indian recipes and her food photography is pure perfection. I am just so glad that now I have another great Indian cooking blog to refer to. Please welcome Indian Simmer to Rasa Malaysia and do check it out. It’s a gem and I am very sure that you will love it.

I have to admit, when Bee asked me if I would be able to share the recipe for Samosa on her blog, I was a bit worried. Not because I had never made it before but because I wanted to it be perfect enough for me to share it with everyone. I decided to reach out to the best Indian food chef that I know of and get some help. So I made an SOS call to my mom. She gave me some really important tips and also a lot of courage to do this and do this right…

Growing up it was a treat when guests would visit us for evening tea. I and my brother knew that Papa (our dad) would hand us a ten rupee bill and we would run over to the shop at the corner of the street to get some fresh out of the fryer samosas for everyone! Samosa is probably the most popular snack you can find in nearly every part of incredibly diverse India, in some form or the other. It’s a stuffed pastry which is mostly fried in oil and is triangular in shape. It is very simple to make, you just need to know the right tricks to put it together. Any kind of filling can be used from minced meat to something sweet like sweetened coconut filling but here I am sharing a recipe that has everyone’s favorite and most common filling in India – potato.

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33 COMMENTS... read them below or add one

  1. Lovely post Prerna!

    It’s interesting to see ajwain seeds (we call it omum in Malaysia, used to make muruku) being used to make samosas as well. The samosas I used to eat here and in Malaysia have a smooth, phyllo pastry like dough, yours look much more authentic.

  2. Rina

    Wow, the samosa looks very delicious. I always have it at Indian buffet restaurant. Glad to see the recipe here and will check out Indian Simmer.

    • Shirley you can find it easily at any Asian/Indian stores in the US. We call it SOOJI in hindi just in case they don’t understand. Its also called cream of wheat.
      If you still can’t find it, try adding rice flour instead for the crispiness.

  3. Georgianna

    This looks delicious! Thanks for sharing. I know it wouldn’t be authentic, but could these be baked instead of deep-fried? I have a phobia of deep-frying!

    • I haven’t tried baking them personally but u sure can ‘cos I’ve tasted some baked samosas too. U just need to add extra butter/oil in the dough or just use frozen pastry sheets instead. They work wonders!

  4. kellypea

    I love the filling ingredients. Interesting that the oil Has to be warm to cook them. So different from what I’m used to when cooking with oil.

    • Yes, that’s a very important that my mom gave me and I have made several unsuccessful batches of soggy samosas ‘cos I was fryin them in hot oil. Hot oil makes the dish soft n warm oil slowly cooks them making it crispy.

  5. I was waiting for a samosas recipe, Prerna :) My husband will be all over this after I make your naan!
    Good thing you mentioned about the oil temperature. I always thought you have to drop it to a very hot oil to make them crispy! Now I know the trick:)

  6. i love Samosas… I used to eat these a lot when I lived in DC and worked right across the street from this one place that used to make them every day and sell them for $1!!! Loved them. Great pictorial.

  7. Edmcook

    I’m looking at your recipe and it says in the “filling” part to add the peas and tumeric, but you don’t say how much…or do you mean coriander?

  8. Phoebe Wong

    I really like this recipe, but the amount of ajwain seeds is kind of not specified. What amount of ajwain seeds should I use?

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