Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Samosas
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 12 samosas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 39 mg
- Sodium
- 228 mg
Samosas are the quintessential savory Indian turnover and one of the best-recognized Indian appetizers around the world. The most traditional filling is spiced potatoes, but a variety of fillings can be used for them. One of my favorite memories of childhood is going to a local samosa maker and seeing him fry at least 100 samosas at a time in a huge wok. My dad bought piping hot samosas with tamarind chutney on the side and we enjoyed them with a hot cuppa chai.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 12 samosas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 39 mg
- Sodium
- 228 mg
Ingredients
Dough:
Potato Filling:
Directions
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38m
Intermediate
CLASS
Special equipment:
deep-fry thermometer- For the dough: Place the all-purpose flour, rice flour, ajwain seeds and salt in a bowl and stir to combine. Add the ghee and use your fingertips to rub the ghee into the flour until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.) Mix in the water, mixing until you can form a pliable, soft ball of dough. Cover the dough in the bowl with plastic wrap and let rest for 30 minutes.
- For the potato filling: Grate the boiled potatoes on the large holes of a box grater. Set aside.
- Heat the oil in a large skillet over medium heat. Add the cumin seeds, fennel seeds and coriander seeds. Stir the spices until fragrant, about 30 seconds. Add the ginger, serrano chile and peas and continue to stir and cook another minute. Add the garam masala, amchur, asafetida, fenugreek and cumin and cook a further 30 seconds. Add the grated potato and gently stir to coat in the spices, about 1 minute. Season with salt and pepper. Cool the mixture, then fold in the cilantro.
- To make the samosas, cut the dough into 6 equal portions and roll each into a ball. Keep the balls on a plate covered with a damp kitchen towel or paper towel so they don't dry out.
- One at a time, place a ball on a sheet of parchment paper. Press down to flatten, then cover with another sheet of parchment. (Do not flour the dough or paper as this will dry the pastry out; a tortilla press can also be used to form the discs.) Roll the dough into a disc. Cut in half, creating 2 semicircles.
- Brush the straight side of one semicircle with water, then fold the straight edge over to form a cone. Fill with potato filling. Brush the open pastry edge with water, then press the edges together to seal. Place sealed-edge down on a work surface and press down to keep the cone shape. Repeat with the remaining dough, making 12 samosas.
- Pour about 6 inches of oil into a medium pot. Place over medium-high heat until the oil registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Working in small batches, fry the samosas, turning once or twice, until golden brown, 5 to 6 minutes. Remove from the oil with a slotted spoon and transfer to the prepared plate to drain.
- Serve hot with tamarind or mint chutney or ketchup.
