Samosa
Samosas are crispy triangular pastries filled with a savory spiced potato and pea mixture, deep fried to golden perfection. These iconic Indian street food snacks are irresistible served hot with mint chutney and tamarind sauce.
Golden crispy pastry shells filled with spiced potato and peas, the ultimate Indian street food snack.
Nutrition per serving
Ingredients
Filling
Pastry
Fat
Spices
Instructions
Make the Pastry Dough
Combine flour, 3 tablespoons of oil, and a pinch of salt in a large bowl. Rub the oil into the flour with your fingertips until it resembles breadcrumbs. Gradually add cold water a tablespoon at a time, kneading into a firm dough. Do not over-knead. Cover and rest for 20 minutes.
Prepare the Filling
Heat 1 tablespoon of oil in a skillet over medium heat. Add cumin seeds and let them pop for 30 seconds. Add the mashed potato, peas, chaat masala, and salt. Stir everything together and cook for 3 minutes until the flavors meld. Remove from heat and let cool completely.
Shape the Samosas
Divide the dough into 8 equal balls and roll each into an oval. Cut each oval in half to form two semicircles. Fold each semicircle into a cone shape, sealing the edge with a little water. Fill the cone with potato filling, do not overfill, and press the open edge firmly to seal into a triangle.
Fry to Golden Perfection
Heat oil in a deep heavy pot to 170 degrees Celsius. Fry samosas in batches of 3 to 4 for 6 to 8 minutes, turning occasionally, until they are deep golden brown and completely crispy. Do not fry at high heat or the pastry will not cook through properly. Drain and serve immediately.
Substitutions
Common mistakes
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