Samosa
India's most beloved snack — crispy, triangular, deep-fried pastry filled with spiced potatoes, peas and onion. The crust must be shattery-crisp, not soft. Served piping hot with mint-coriander chutney and tamarind chutney.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: rub oil/ghee into flour, salt and ajwain until it resembles breadcrumbs. Add cold water gradually to form a stiff, smooth dough (not soft — the crust must be crispy not chewy). Knead 5 minutes. Cover and rest 20 minutes.
About 5 min
Filling: fry onion with cumin seeds until translucent. Add garlic-ginger paste and chilli; cook 1 minute. Add potatoes, peas and all spices; mix well. Season with salt. Cool completely.
About 11 min
Divide dough into 8 balls. Roll each into a thin oval (about 20 cm long). Cut in half to make 2 semicircles.
About 11 min
Form a cone: fold one straight edge over the other and seal with water. Fill the cone with 2 tbsp filling. Seal the top edge firmly, pinching to create a flat pleated seam.
About 11 min
Fry in oil at 170°C for 5–6 minutes, turning, until the pastry is deeply golden and crispy. A lower temperature fry results in crispier samosas than a high temperature one.
About 11 min
Drain and serve immediately with mint-coriander chutney and tamarind chutney.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 420 mg
Contains: gluten, dairy
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Recipe by Boon Tools.