Crispy Homemade Samosa Recipe
Category: Appetizer
Serves: 8
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 250g |
| Water | 100ml |
| Vegetable oil | 50ml |
| Salt | A pinch |
| Potatoes | 370g |
| Peas | 107g |
| Cashews | 35g |
| Fresh ginger | 27g |
| Onion | ½ |
| Garlic | 2 cloves |
| Fresh chili | ½ |
| Cumin | ¼ tsp |
| Ground turmeric | ¼ tsp |
| Ground chili | A pinch |
| Extra virgin olive oil | 10g |
| Salt | To taste |
| Vegetable oil (for frying) | 1 liter |
Instructions
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Boil the Potatoes: Begin by washing and peeling the potatoes. Once done, place them into a pot of boiling water and cook for about 35 minutes or until soft.
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Prepare the Dough: While the potatoes are cooking, prepare the dough for the samosas. In a large mixing bowl, combine the all-purpose flour, a pinch of salt, and vegetable oil. Gradually add water, little by little, while mixing with your hands. Continue until you have a smooth and elastic dough ball. Cover the bowl with a cloth and set it aside.
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Prep the Filling: Peel the onion and cut it into thin strips. Roughly chop the cashews with a knife. Once the potatoes are cooked and tender, drain them and set them aside. Heat olive oil in a saucepan and sauté the crushed garlic and grated ginger until fragrant. Add the onion and chopped chili to the pan, followed by cumin and turmeric powder. Stir to combine.
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Mash the Potatoes and Combine: After sautéing the onion mixture for about 6-7 minutes, add the boiled potatoes whole into the pan. Mash them gently with a spoon, mixing the ingredients together. Add the peas and continue cooking for another minute or so. Turn off the heat and stir in the chopped cashews. Season with salt to taste.
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Shape the Samosas: Take the dough and divide it into four equal portions. Roll each portion into a ball and then use a rolling pin to flatten each piece into a round circle of about 20 cm in diameter. Cut each circle in half to form two semi-circles.
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Form the Samosa Shell: Take one of the semi-circles and place it flat with the curved edge facing upwards. Brush the top left corner with water, then fold the semi-circle to form a cone shape, bringing the two straight edges together. Pinch and seal the edges to ensure the cone is tightly formed.
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Fill the Samosas: Hold the cone in your hand and carefully spoon in the prepared filling, filling it up to about 2 cm from the top. Press the edges gently to seal, then fold over the top edges and press once more to make sure the samosa is fully sealed.
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Fry the Samosas: Heat the vegetable oil in a deep pot or wok to around 170°C (340°F). Fry the samosas, one at a time or in batches of two, making sure not to overcrowd the pan. Fry them for about 3 minutes, turning them occasionally, until they are golden brown and crisp.
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Drain and Serve: Once the samosas are golden and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Your crispy, golden samosas are now ready to be enjoyed! Serve them warm and savor the deliciously spiced filling paired with their crunchy exterior.
Enjoy this homemade samosa recipe as an appetizer for your next party or as a delightful snack to accompany any meal. These samosas offer a flavorful bite that’s sure to be a hit at your table.
