Easy Samosa
Samosa is an amazing and absolutely mouthwatering Indian appetizer made with spiced potatoes and deep-fried to golden perfection. I love samosa and always have them at Indian buffets. I would load them up by the bunch and sink my teeth into the crispy goodness. They are so good!
Samosa Filling
My easy samosa recipe yields the best Samosas. First you need to make the Samosa filling, which consists of potatoes, green peas, onions and spices. The best filling has the perfect balance of flavor and texture. It shouldn’t be too mushy or chunky and it can’t be too spicy.
How to Fold Samosa
You will need a wrapper to fold Samosa. While you can make it from scratch, I usually use frozen spring roll wrappers because they produce the crispiest Samosa. To fold a Samosa, start by scooping a teaspoon of the Samosa filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, fold and form the Samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage.
Samosa is great as a party food or afternoon snack. They can be served with a Samosa dipping sauce made of cilantro, mint, garlic, jalapeno, yogurt and lime juice. For me, I love eating these Samosas plain without any dipping sauce. They are so good and delicious!
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Chris
Search you tube on how to fold samosas
https://www.bing.com/videos/search?q=how+to+fold+samoosas&qpvt=how+to+fold+samoosas&view=detail&mid=7B99FAFCB2317F7B0FE37B99FAFCB2317F7B0FE3&FORM=VRDGAR
Rasa Malaysia
Thanks for the link. :)
Bea
I thought that it was from Singapore xD lol
Rasa Malaysia
Samosa is an Indian snack. :)
Tom Napolitano
This is a great way of making delicate samosas. I’ll have to try using spring roll wrappers. I was a teacher in Melaka in the 60s and became addicted to Malaysian foods and upon my return my mission was to replicate them here in Detroit, USA. In those days there was a single Asian grocery in the area, and not prone to have such items as belachan and others from SE Asia. Making the crust for true samosas (curry puffs as they were called) is time consuming and frankly not my forte’. So my version is using regular egg roll wrappers. Each of the large squares is cut in half along a diagonal and the filling is stuffed into a cone made from the
triangles held together with egg wash. The top of the cone is folded over and sealed with egg wash. Deep fry as usual.
Thanks for all the good recipes. There are some of my adaptations of recipes from Melakan friends on my website.
Cheers,
Tom
Rasa Malaysia
Hi Tom, thanks for your comment. I am glad you are able to enjoy our foods more now. :)
Kay T.
Is there a particular dipping sauce for Samosas, or eaten without?
Rasa Malaysia
You can just eat as is, they are good. :)
Kirsten
I love mine with the green mint chutney served at the restaurants. The flavors go so well!
Kay T.
Is there a particular dipping sauce or are Samosas eaten w/ out accoutrement?
Ethel Grimes
Thanks for this recipe! Is there a way to make samosas without deep-frying them? I really love them, but am now trying to cut down on fried foods.
Heather
Could you bake these as opposed to frying them? Just curious!
Rasa Malaysia
You can but not great.
Elaine Cobb
I have been looking for this recipe since 2002! I knew the ingredients though. I had them on a cruise I was on. Thank you for ending my search. I will be making samoas soon.
Rasa Malaysia
Awesome!
Miyoko
Just made them tonight. Turned out pretty good! I made them with lentils instead of potatos and doubled up the spices except the sugar and added a little pepper with ginger and garlic powder. Rolled them with egg roll wrappers. Will definitely be making these again!
Amrita
Samosa, i love it. it’s crunchy taste really mouthwatering. when i was trying to make it, i couldn’t fold it properly. your article described it nicely. may be i do it properly next time . thanks.
Rasa Malaysia
Awesome. Practice makes perfect. You will be able to fold the samosas properly soon.