India Samosas (Filled Pastries)
Samosas are popular filled pastry street snacks that restaurants also serve as appetizers. They may also be referred to as sambusa or samboksa. Traditionally filled with cooked mashed potatoes, variations include small peas and chopped carrots or kheema (minced meat). Samosas are best enjoyed within a few hours of cooking, while the pastry is still crisp.
Recipe Servings: 12 samosas
Prep Time
35 minutes
Cook Time
25 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 ml) salt
- 4 Tbsp (60 ml) vegetable oil, divided
- 1 cup (240 ml) warm water
- 2 cups (650 g) cooked, mashed potatoes
- 1 small red onion, chopped
- 1 Tbsp (15 ml) chopped fresh ginger
- 1 Tbsp (15 ml) curry powder
- 1/2 cup (75 g) peas
- 1 tsp (5 ml) sea salt
- 3 cups (700 ml) vegetable oil for frying
Directions
- Combine flour and salt in a large bowl. Make a well in the middle and gradually add 2 tablespoons (30 ml) of oil and warm water to form the dough.
- Shape dough into a ball. Cover and refrigerate for 20 minutes.
- Meanwhile, heat remaining 2 tablespoons (30 ml) of oil over medium-high heat to make filling. Fry onion, ginger, and curry powder until onion turns transparent.
- Add peas and salt. Fry for 2 minutes. Then remove from heat and spread on a plate to cool.
- Divide dough into 12 balls. Roll flat on a floured surface or form pancakes with hands.
- Combine pea mixture with mashed potatoes to form filling.
- Place 1 tablespoon (15 ml) of filling in the center of each dough circle. Moisten edge with cold water and seal into a half-moon shape, with the edge well-sealed to prevent filling from spilling out during frying.
- Heat oil over medium-high heat. Deep-fry samosas for 2 minutes, or until golden.
- Drain well on paper towels.
- Serve with tomato, mango, or tamarind chutney.
Copyright © 1993—2024 World Trade Press. All rights reserved.