Name: Samosas
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: India
Ingredients: 3 pcs medium potatoes (boiled and mashed); 0.5 cup green peas (cooked); 2 cups all-purpose flour (for the dough); 4 tbsp vegetable oil (plus more for deep frying); 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp fresh ginger (grated); 1 pinch salt

Samosas

Indian potato-and-pea samosas with a shatteringly flaky shell. The moyan trick and the frying secret that keep them crisp, never greasy.

60 min Medium India 4 servings

The samosa is a traveler with a long passport. Its ancestor, the sambusak, was fried in the kitchens of the Middle East and Central Asia, and medieval Persian writers described little triangular pastries stuffed with meat centuries ago. Traders and Muslim courts carried it into the Indian subcontinent between the tenth and thirteenth centuries, where it found its most famous incarnation: filled with spiced potato and peas, the undisputed champion of Indian street snacks. The dough is where success is won or lost. Rubbing the right amount of oil into the flour first, a step known as moyan, coats the gluten strands so the fried shell shatters into flaky, blistered layers rather than turning hard. Knead it firm, then rest it so the gluten relaxes and rolls thin without tearing. Fry over medium heat, never screaming hot, or the outside browns before the inside cooks and the pastry drinks up grease while staying pale within. Keep the filling dry-seasoned so it never sogs the wrapper. Split one open fresh from the oil and steam escapes, carrying cumin and coriander into the room. Serve with tamarind or mint chutney.

Ingredients

3 pcs medium potatoes (boiled and mashed)

0.5 cup green peas (cooked)

2 cups all-purpose flour (for the dough)

4 tbsp vegetable oil (plus more for deep frying)

1 tsp cumin seeds

1 tsp garam masala

1 tsp fresh ginger (grated)

1 pinch salt

Instructions

Rub the oil into the flour and salt, then add water bit by bit to make a stiff dough. Cover and let it rest for 30 minutes.

Sauté the cumin and ginger in a pan, add the potatoes, peas, and spices. Give it a good mix and let the filling cool down.

Roll out small balls of dough into circles, cut them in half, and fold each half into a cone shape.

Stuff the cone with the potato mix and seal the edges tightly with a dab of water.

Deep fry in medium-hot oil until they turn that beautiful golden brown and feel super crispy.

Samosas

The story behind

Instructions

Share this recipe

Rate this recipe

You might also like

Batata Harra

Yakhnet Batata

Masala Dosa

Sizzling Chorizo and Crispy Diced Potatoes

Crispy Golden Patacones

Save this recipe to your Zest

Contact Us

Message sent!