Samosa recipe
Nobody can resist these perfect triangles of flaky pastry, stuffed with a delicious spiced potato filling! But not all samosas are created equal. Too dry, not enough filling, bad pastry, weak spicing. So I set out to make my own, and am proud to now share with you my very own Samosa recipe – my idea of the perfect Samosa! These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the world’s greatest savory snack.
Not only are they insanely delicious, but they’re also incredibly versatile. Samosas can be served as appetizers, entrees, or a lunch on the move. They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love? Finding a great Samosa though, is no easy feat – whether they’re bought or recipes. Most are “OK” but never quite get there for me. So I set myself the (not-insignificant!) challenge of creating my own ideal Samosa recipe. The recipe includes a Tamarind Dipping Sauce which is a popular condiment to serve alongside Samosas. The sauce is a bit tart, which nicely cuts through the rich flaky pastry and balances the spice infused filling. For a simpler option, you could just blitz up yogurt with fresh mint leaves for a quick Raita of sorts (Indian Mint Sauce).
Ingredients:
DOUGH
- 1 1/2 cups flour, plain/all purpose
- 1 tsp ajwain seeds
- 1/2 tsp salt, cooking/kosher
- 4 tbsp ghee (melted and cooled) or oil (any vegetable)
- 6 tbsp water (cold tap water)
POTATO FILLING
- 500g/2 lb potatoes, starchy/all-rounder
- 2 tbsp vegetable/canola oil
- 1 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1/2 tsp coriander seeds
- 1 tbsp fresh ginger, finely grated
- 1 tbsp green chilli, finely chopped (serrano or cayenne)
- 1/2 cup frozen green peas (thawed)
- 1 tsp garam masala
- 1/4 tsp amchur
- 1/2 tsp asafoetida
- 1/4 tsp cumin powder
- 1/2 tsp tumeric powder
- 1 tsp salt, kosher/cooking
- 2 tbsp coriander/cilantro leaves, finely chopped
FRYING
- Vegetable/Canola oil for frying (at least 1 litre/1 quart)
SERVING
- Tamarind Dipping Sauce – see separate recipe card below