No one can face up to these perfect pyramids of flaky samosas, stuffed with a delicious spiced potato filling! however not all samosas are created same. Too dry, no longer sufficient filling, badly stuffed, weak spicing.

So I set out to make my personal, and am proud to now proportion with you my very own Samosa recipe – my concept of the best Samosa!

Ramsha Baig

Samosa Recipe

If you think of an “Indian-Pakistani snack”, probably the first image that pops into mind is the Samosa with green chutni.

These little fried parcels of flaky-yet-tender samosas stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the world’s greatest savoury snack.

Not only are they insanely delicious, but they’re also incredibly versatile. Samosas can be served as appetisers, entrees, or a lunch on the move. They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love?

Finding a great Samosa though, is no easy feat – whether they’re bought or recipes. Most are “OK” but never quite get there for me. So I set myself the (not-insignificant!) challenge of creating my own ideal Samosa recipe. I love street samosas they are my most favourite and that smell. 🙂

And so, after many rounds of testing, eating, rethinking and (yes!) eating some more, I’m happy to report I’ve finally arrived at this recipe – my idea of the perfect Samosa!

What you need to Make Samosas

Here’s what you need to make Samosas. sure, you will see some much less-commonplace spices on this recipe that name for a experience to the Indian grocery store in case you truly need to make real Samosas. If not, I’ve were given alternatives to signify!

Spices & other Ingredients

The spices marked with an asterisk* are speciality spices that likely require a trip to an Indian grocery store. But I’ve made notes for best substitutions!

• Ajwain seeds* – An Indian spice with a fragrant and fruity but bitter taste. Substitute thyme leaves;
• Amchur* – Also known as mango powder, is made from dried green mangoes. It is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice;
• Asafoetida* – Also known as hing, this is a traditional ingredient used in Indian cooking that is derived from a species of giant fennel. It has a somewhat bitter garlic / onion flavour, which makes it a great substitute for people who can’t have garlic or onion.! Substitute 1/4 tsp each of garlic and onion powder;
• Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them. They’re not spicy, more a fresh zing. ~ $1.50 in small packs at Indian grocery stores. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online! Also used in Eggplant Curry, Dal and Vegetable Samosa Pie recipes;
• Garam Masala – A well-known Indian spice mix which is pretty common these days. It’s found in the spice aisle of regular supermarkets and costs not more than other spices; and
• Cumin seeds and powder, coriander seeds and turmeric – Very common spices used in Indian cooking, found everywhere these days at regular grocery stores.

• Flour – Just regular all purpose/plain flour;
• Green chilli – Use a cayenne pepper which provides just a mild background hum of spice. These Samosas are not overly spicy!
• Ghee or oil – Ghee is a traditional cooking fat used in Indian cooking. It is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. Ghee has a more intense butter flavour than normal butter, with the added bonus that unlike butter, it doesn’t burn even on high heat. It is rubbed into the flour to make the Samosa pastry flaky.You can either make your own Ghee (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter;
• Potatoes – For the potato filling. Use either starchy or all-rounder potatoes, such as Sebago (Australia brushed “dirt” potatoes), Russet, Yukon Gold or Idahos (US), Maris Piper or King Edwards (UK);
• Ginger – Fresh ginger is best here, but you could substitute with ginger powder in an emergency 
• Peas – Frozen all the way! No need for fresh here; and
• Coriander/cilantro – Stirred into the potato filling at the end, it adds such a great hit of freshness.

How to make Samosas

The four parts to making Samosas are:

• The spiced potato filling;
• The Samosa dough;
• Making the Samosa parcels; and
• Frying – Sorry, there is no alternative! Do not try to bake them, you will be sorely disappointed!

Part 1: Spiced Potato Filling

The filling for Samosas is typically vegetarian, made with roughly mashed potato that’s cooked up with spices, fresh green chilli and peas. Altthough you’ll see plenty of versions with meat (usually ground), I like to keep things traditional – regular readers know I don’t say that often!

• Rough-mashed potato – Boil potatoes until tender, then use a fork to roughly mash. It’s nice to have bits of chunks in the potato for interest, rather than a soft, creamy and uniform mash;
• Cook spices and aromatics – A healthy dose of spices are fried up with fresh ginger and chilli which is then tossed through along the peas;
• Add potato – Add the mashed potato and gently but thoroughly mix through, so the flavouring fully permeates the potato; and
• Fresh coriander, then cool – Lastly, mix through fresh coriander, then let the filling cool completely before using.

Part 2: Samosa Dough

A key characteristic of the Samosa pastry is how flaky it’s far. this is performed via rubbing ghee or oil into the flour till it resembles breadcrumbs, just like we do with Western shortcrust pastry!

• Mix dry ingredients, add ghee – Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;
• Rub fat in – Use your fingers to rub the ghee in until it resembles coarse breadcrumbs. This is the step that gives the Samosa pastry the signature flakiness we know and love so much!
• Form dough, rest 30 minutes – We then add water until it is wet enough to form a dough. The dough should be soft and pliable, but not so sticky that it sticks to your hands. Form a ball and let it rest for 30 minutes;
• Divide – Form a log, then cut into 6 equal pieces;
• Shape dough into balls;
• Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They should be about 16cm /6.5” in diameter.

Now, you’re ready to make the little Samosa parcels!

Part 3: Samosa Parcels

Don’t get stressed out about this part. It’s honestly not that hard. And if yours are a bit deformed and wonky, so what? It’s still going to taste amazing!!! And you can just say they’re “rustic”.

• Cut in half – Use a small knife to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out;
• Brush disc with water along half the straight edge you just cut;
• Fold one side in;
• Form cone – Then fold the other side in, overlapping by about 1cm / 2/5″, to form a cone shape. Press joined edges together to secure;
• Fill cone – Form an “O” with your thumb and forefinger, then place the cone inside (like at the holders at the ice cream shop). Fill with the spiced potato filling;
• Brush with water along the cone mouth edge;
• Seal – Press to seal;
• Fold seam side down – Place the seam side down on the work surface so it folds over;
• Trim excess pastry off;
• Pinch top of cone to make it nice and pointy;
• Fold in the other two corners;
• Voila! You’re done!

Part 4: Frying – and the Trick to Less Greasy, Ultra-crispy Samosas

The trick to frying Samosas is to begin on low heat, in any other case the pastry can burst open and the filling spills out into the new oil!

Therefore, most recipes will name for the Samosas to be fried at a especially low temperature of one hundred sixty°C/320°F for 10 minutes+. but this makes them fantastic-greasy!

As an alternative, we’re using the good antique, reliable Asian double-fry method. It’s speedy becoming the arena’s worst-kept cooking mystery for less greasy, ultra-crispy fried goods, it’s used in takeout favourites from Honey hen to sweet & sour red meat, to japanese Karaage. It entails an preliminary fry on low warmness to seal, accompanied by means of a 2nd fry on high heat to color and crisp.

• First fry: Seal Pastry – Heat the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning occasionally. The pastry should be cooked but pale;
• Drain on paper towels then repeat this first fry with remaining samosas;
• Second fry: Colour and crisp – Once you’ve done the first fry with all the Samosas, increase the oil heat to 190°C/375°F. Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden. The Samosas are already cooked through, this step is just to colour and really crisp up that pastry;
• Drain on paper towels and serve piping hot for optimum eating experience!

Dipping Sauce for Samosas

The recipe consists of a Tamarind Dipping Sauce which is a popular condiment to serve alongside Samosas. The sauce is a bit tart, which well cuts via the wealthy flaky pastry and balances the spice infused filling. You can also make Shatta Sauce or Avocado Sauce.

For a simpler option, you could simply blitz up yogurt with clean mint leaves for a quick Raita of kinds. (Indian Mint Sauce).

How to serve Samosas

Samosas, like Pakoras, are usually served as a starter or snack, being the splendid hand-held size that they’re. though mind you, I’ve visible lots of huge Samosas in my time. i’m able to’t deal with the concept of the extent of oil required to fry the ones beasts!

I’m sharing this Samosa recipe as a part of an Indian Week, so that you could make your very personal Indian ceremonial dinner! just to recap, here’s what we’ve got on the menu:

• Palak Paneer – The iconic Indian Spinach Curry with your very own homemade cheese curd (puts store bought to shame!);
• Naan – The softest, fluffiest, chewiest naan you will ever make!
• Indian Cabbage Salad – This one will surprise you, it’s so incredibly delicious; and
• Samosas – to kick start your party!

And with this Samosa recipe, that’s a wrap on Indian Week. I hope you’ve enjoyed the recipes as much as I have creating them … oh yes, and shooting them and filming them and making them over and over to check them … and DEVOURING them