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Samosa – crispy Indian potato pastries
Snack

Samosa – crispy Indian potato pastries

Crispy, triangular pastry parcels filled with spiced potatoes and peas — Indian street food in its most iconic form. Deep-fried to perfect golden.

TraditionalEverydayCelebrationSnackStarterVegan
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60 min total
12 servings
Medium

Ingredients

servings
Units

  • Pastry

    • 8.8 oz All-purpose flour
    • 3 tbsp Neutral oil
    • ½ tsp Salt
    • about 0.4 cup Water

  • Filling

    • 14.1 oz Potatoes, boiled and roughly mashed
    • 2.6 oz Frozen peas, thawed
    • 1 tsp Cumin seeds
    • 1 tsp Ground coriander
    • ½ tsp Garam masala
    • ½ tsp Amchur (mango powder) or lemon juice
    • 1 stk Green chili, finely chopped
    • 1 tbsp Neutral oil (for frying filling)

  • For deep frying

    • 2⅛ cup Neutral oil

Instructions

  1. 1

    Make the pastry

    1. Mix flour, salt, and oil. Add water gradually and knead to a firm, smooth dough (not soft). Let it rest covered for 20 min.
    10 min
    Bowl
  2. 2

    Make the filling

    1. Heat oil in a pan. Add cumin seeds and let them splutter. Add green chili and fry 30 sec. Add potatoes, peas, ground coriander, garam masala, and amchur. Mix well and let cool.
    10 min
    Pan
  3. 3

    Shape and deep fry

    1. Divide the dough into 6 balls. Roll each out into an oval and cut it in half. Shape each half into a cone, fill with potato mixture, and seal the edge with water, pressing firmly.
    2. Heat oil to 170°C. Deep-fry samosas 3–4 at a time for 5–6 min until golden and crispy. Turn once during frying. Drain on kitchen paper.
    20 min
    170°C
    Pot

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Details

Dietary

Allergens

Gluten

Restrictions

  • Contains wheat flour

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Reheat in oven at 180°C for crispness.

Frozen

  • • Duration: 90 days
  • • Temperature: -18°C
  • • Method: Freeze uncooked samosas. Deep-fry directly from frozen — add 2 extra min frying time.

Tips

Preparation

  • • The dough must be firm — too-soft dough makes soft samosas. Add water carefully.

Cooking

  • • Start frying at 170°C — too-hot oil makes dark samosas that are raw inside.

Author

N

Nordmad

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Author

N

Nordmad