Samosa Recipes
Description
Samosas are the ultimate Indian street food snack, beloved for their satisfying crunch and aromatic filling. This classic recipe features a tender, oil-rich dough that bakes or fries to a golden crisp, encasing a savory mixture of mashed potatoes, green peas, and warm spices like cumin, coriander, and garam masala. The flavor profile is a perfect balance of earthy potatoes, bright citrus from lemon juice, and a subtle heat from green chilies. They are best enjoyed fresh out of the fryer or oven, paired with tangy mint chutney or sweet tamarind sauce. Perfect for festive gatherings, potlucks, or as a hearty appetizer on a chilly evening, these samosas bring a vibrant touch of Indian cuisine to any table.Ingredients
Directions
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Prepare the dough: In a large bowl, mix flour and salt. Add oil and gradually add water to form a stiff, smooth dough. Knead for 5-7 minutes until elastic. Cover with a damp cloth and let rest for 30 minutes.
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Prepare the filling: Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add chopped green chilies and sauté for 30 seconds. Add mashed potatoes, peas, coriander powder, garam masala, salt, and lemon juice. Mix well and cook for 5 minutes on low heat. Stir in chopped cilantro. Let the filling cool completely.
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Shape the samosas: Divide the dough into small balls. Roll each ball into a thin oval. Cut the oval in half to create two semi-circles. Wet the edges of one semi-circle and roll it into a cone shape, sealing the edge. Fill the cone with the potato mixture.
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Seal and fry: Wet the rim of the open end of the cone and press the edges together to seal the samosa securely. Repeat with remaining dough and filling. Heat oil in a deep pan. Fry samosas in batches over medium heat until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
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Serve hot with mint chutney or tamarind sauce.
Note
For a healthier option, brush samosas with oil and bake at 400°F (200°C) for 20-25 minutes until golden.
Ensure the filling is completely cool before stuffing to prevent the dough from becoming soggy and breaking during frying.
You can add finely chopped carrots or paneer to the filling for extra texture and protein.
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