Samosa

Samosa Recipe: Delicious Vegetarian Snack from India and Pakistan

Region / culture: India, Pakistan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Samosa is a popular Indian snack that is loved by people all over the world. It is a deep-fried pastry filled with a savory mixture of potatoes, peas, and spices. The crispy outer layer and the flavorful filling make samosas a delicious treat that can be enjoyed as a snack or as a part of a meal.

History

Samosas are believed to have originated in the Middle East and Central Asia before making their way to the Indian subcontinent. They were introduced to India by traders and travelers, and over time, they became a popular street food and snack in the country. Today, samosas are enjoyed in many parts of the world and are a staple at Indian restaurants and gatherings.

Ingredients

1.5 cups refined wheat flour
3 medium potatoes
0.5 cup garden peas
1 cup shredded cabbage
1 cup chopped onion
2 tbsp chopped green chili
1.5 tsp ginger paste
0.25 cup mint leaves
0.5 cup coriander leaves (dhaniya)
3 tsp (separate for deep frying) vegetable oil
salt to taste

How to prepare

Boil the potatoes, peel them, and slightly mash them.
Boil the peas and cabbage, then set them aside.
In a non-stick pan, heat oil and add chopped onions until they turn light brown.
Add ginger paste, coriander, mint, and green chilies, and fry for one minute.
Now, add salt, boiled peas, cabbage, and mashed potatoes, and stir well.
Let it cook for a minute, then remove from heat and set aside.
Mix flour and salt together.
Melt 3 tbsp of butter and add it to the flour and salt mixture, then mix well.
Add a few tablespoons of water at a time to the mixture and make it into a dough.
The consistency of the dough should be similar to that of chapati.
Divide the dough into walnut-sized balls and flatten each ball to form a circle.
Each circle should be roughly six inches in diameter.
Divide the circle into two half circles.
Moisten the edges of each half circle.
Place a sufficient amount of stuffing in the middle of the half circle and fold the corners in, so that the end result looks like a stuffed triangle.
Lightly pinch the edges to seal them easily since they are moist.
In a wide skillet, heat oil over medium-low heat.
When the oil is hot, deep fry the stuffed samosas until they become pale brown in color.
Remove from the skillet and set aside.
After frying all the samosas to a pale brown color, re-fry them over medium heat once again until they turn a deep brown color.

Variations

You can make samosas with different fillings like minced meat, lentils, or paneer.
Add spices like garam masala, cumin, or turmeric to the filling for extra flavor.

Cooking Tips & Tricks

Make sure to seal the edges of the samosas properly to prevent the filling from spilling out during frying.

- Fry the samosas on medium-low heat to ensure that they cook evenly and become crispy.

- You can customize the filling by adding ingredients like minced meat, lentils, or paneer to suit your taste preferences.

- Serve the samosas hot with mint chutney or tamarind sauce for a delicious flavor combination.

Serving Suggestions

Serve samosas hot with mint chutney, tamarind sauce, or ketchup for a delicious snack or appetizer.

Cooking Techniques

Deep fry the samosas in hot oil until they are crispy and golden brown.

- You can also bake the samosas in the oven for a healthier alternative.

Ingredient Substitutions

You can use whole wheat flour instead of refined wheat flour for a healthier version of samosas.

- Substitute sweet potatoes or cauliflower for regular potatoes in the filling for a different flavor.

Make Ahead Tips

You can prepare the samosa filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, assemble the samosas and fry them fresh.

Presentation Ideas

Arrange the samosas on a platter and garnish with fresh coriander leaves or mint leaves for a beautiful presentation.

Pairing Recommendations

Samosas pair well with hot chai tea, lassi, or a refreshing lemonade for a satisfying snack or meal.

Storage and Reheating Instructions

Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until they are heated through.

Nutrition Information

Calories per serving

Each serving of samosa contains approximately 200 calories.

Carbohydrates

Each serving of samosa contains approximately 30 grams of carbohydrates.

Fats

Each serving of samosa contains approximately 10 grams of fats.

Proteins

Each serving of samosa contains approximately 5 grams of proteins.

Vitamins and minerals

Samosas are a good source of vitamin C, vitamin A, and iron due to the presence of ingredients like potatoes, peas, and spices.

Alergens

Samosas may contain allergens like wheat (from the flour) and nuts (if added to the filling).

Summary

Samosas are a tasty snack that provides a good balance of carbohydrates, fats, and proteins. They also offer essential vitamins and minerals, making them a satisfying and nutritious treat.

Summary

Samosas are a delicious and popular Indian snack that can be enjoyed as a treat or as a part of a meal. With a crispy outer layer and a flavorful filling, samosas are a versatile dish that can be customized to suit your taste preferences. Try making samosas at home with this easy and tasty recipe!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a rainy afternoon in my small village, and I was visiting my neighbor Mrs. Patel. She was renowned for her culinary skills, and I often found myself lingering around her kitchen, hoping to catch a glimpse of her secret recipes.

On this particular day, she was making samosas. The savory aroma wafting from her kitchen was intoxicating, and I couldn't resist peeking over her shoulder to see how she made them. Mrs. Patel noticed my curiosity and with a smile, she invited me to join her.

As she expertly folded the triangular pastries, filling them with a spicy mixture of potatoes, peas, and spices, she shared the story of how she learned to make samosas. She told me that the recipe had been passed down in her family for generations, originating from her great-grandmother who had learned it from a traveling chef.

I was captivated by her tale and by the intricate process of making samosas. Mrs. Patel patiently guided me through each step, teaching me how to make the perfect dough, how to shape the samosas, and how to fry them to golden perfection.

As I watched her work, I marveled at the way she moved with such grace and precision in the kitchen. Her hands seemed to move effortlessly, folding the dough with practiced ease and sealing the edges with a flick of her wrist. I tried to mimic her movements, but my samosas always seemed to come out misshapen and lopsided.

Mrs. Patel chuckled at my attempts but assured me that practice makes perfect. She encouraged me to keep trying, assuring me that with time and patience, I would master the art of making samosas.

And so, I spent the next few weeks honing my skills, practicing the recipe over and over again until I could make samosas that rivaled Mrs. Patel's. I experimented with different fillings, adding my own twist to the traditional recipe by incorporating ingredients like minced meat, lentils, and even cheese.

With each batch of samosas I made, I felt a sense of pride and accomplishment. The familiar scent of spices and frying dough filled my kitchen, transporting me back to that rainy afternoon in Mrs. Patel's kitchen when I first fell in love with the art of making samosas.

Over the years, I shared the recipe with friends and family, passing on the knowledge and skills that Mrs. Patel had so generously imparted to me. I taught my own grandchildren how to make samosas, watching with joy as they eagerly rolled out the dough and filled the pastries with their favorite fillings.

And so, the tradition continued, as the recipe for samosas became a cherished part of our family's culinary heritage. Each time I make them, I am reminded of Mrs. Patel and the day she introduced me to the magic of making samosas. Like her, I hope to pass on this recipe to future generations, ensuring that the art of making samosas will never be lost.