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Samosa Recipe


Samosa Recipe

Makes 14-16 samosas


For the pastry:

1 ½ cups of all-purpose flour (if you are familiar with Indian wheat flour or durum aata you can use that as well)
2 tbsp semolina (cream of wheat)
2 tbsp oil
1 tsp salt
½ ajwain seeds (optional)
A little over 2/3 cups of water

For the filling:

2 medium sized potatoes (I use Yukon gold)
½ cup sweet green peas
1 cup thinly sliced onions
1 tsp cumin seeds
1 tsp minced green chili
1 ½ tsp coriander powder (optional)

Method: (for the pastry)

Trick to kneading perfect dough – always add water in small portions. Dough for samosa pastry should be a little tougher. As a test, when you press your finger into it, you must have to apply a little pressure.

Mix all the dry ingredients together.

Add oil into the flour and mix it all very well together. To mix the oil well into the flour, take flour in small portions in your hand and rub it between your palms. To make sure that the oil is mixed well, hold the flour in your fist, press tightly and open the fist, the flour should still hold itself.

Now add water in small portions and try to make dough out of it. I easily used 2/3 cup of water and then a little extra to wet my hands for kneading.

Once the dough comes together, work it for another 5 minutes. Then wrap with a plastic wrap and let it rest for 30 minutes.

For the filling:

Boil potatoes. Cool and then mash them. Set aside.

Heat oil in a pan. Add cumin seeds. Once they start to pop add chili and onion. Cook until onion becomes translucent. Then add peas and turmeric. Once the peas are cooked, add coriander powder, salt and mashed potatoes. Mix everything well together and set it aside for the mixture to cool before using them for filling.

Making Samosas:

The trick all samosa shop vendors use to make crisp samosas is that they use warm oil to fry their samosas. They drop them in oil which is a little over room temperature and slowly increase the temperature of oil. This cooks the outer pastry slowly, making them crisp. Frying them in hot oil makes the pastry soft and you don’t want that.

Start by rolling a lemon size ball of dough into a circle using a rolling pin. The flat circle should be around 11-12 cm in diameter.

Cut the big circle into two semicircles. Take about two spoons of potato mixture, make a ball off of it and place it in the center of the semicircle. Now dip your finger in water and rub it at the straight edge of the semicircle to make it wet so that it can stick.

Pick it from one side and place it over the potato ball covering it half way. Then pick the other side and place it over to the previous one, covering the potato to make a triangle shape. The two flaps should stick to each other right at the center of the samosa. The third side of the triangle should be still open. Use a little water, make it wet and stick the two flaps together with your finger. Repeat the process with the rest of the dough.

Use a wok or deep fryer to fry the samosas till they turn golden brown in color. Serve with your choice of sauce or chutney. Shop vendors in India sell them with green cilantro and tomato chutney along with some yogurt and tamarind chutney.

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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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