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Samosas

Samosas recipe image
These classic Indian samosas feature a flaky, deep-fried crust enclosing a warm, aromatic filling of spiced potatoes. The filling is tempered with cumin, mustard, and fenugreek seeds, creating a complex savory flavor profile that is both earthy and bright with a squeeze of lemon. While the assembly requires a bit of patience, the result is a satisfyingly crunchy exterior giving way to a soft, seasoned interior. Perfect as an appetizer for parties, a quick snack, or a vegetarian main course, these samosas are best served hot. They pair beautifully with tamarind or mint chutney and are a beloved staple in Indian cuisine.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 507.4
Dietary: Vegan, Vegetarian
Description
These classic Indian samosas feature a flaky, deep-fried crust enclosing a warm, aromatic filling of spiced potatoes. The filling is tempered with cumin, mustard, and fenugreek seeds, creating a complex savory flavor profile that is both earthy and bright with a squeeze of lemon. While the assembly requires a bit of patience, the result is a satisfyingly crunchy exterior giving way to a soft, seasoned interior. Perfect as an appetizer for parties, a quick snack, or a vegetarian main course, these samosas are best served hot. They pair beautifully with tamarind or mint chutney and are a beloved staple in Indian cuisine.
Ingredients
  • 2 cup Whole wheat flour
  • 3 tablespoon Vegetable oil
  • 1/2 teaspoon Salt
  • 1 cup Water
  • 7 medium Potatoes
  • 10 tablespoons Vegetable oil
  • 1/8 teaspoon Asafetida
  • 1 teaspoon Whole fennel seeds
  • 1 teaspoon Whole cumin seeds
  • 1 teaspoon Whole black mustard seeds
  • 12 whole Fenugreek seeds
  • 3 whole Dried red chilies
  • 1/2 teaspoon Turmeric
  • 1 1/2 teaspoons Salt
  • 1 tablespoon Lemon juice
Directions
  1. 1
    Combine the whole wheat flour, vegetable oil, and salt in a large bowl.
  2. 2
    Gradually add the water, mixing until a firm dough forms.
  3. 3
    Knead the dough vigorously for 10 minutes until it becomes elastic and smooth.
  4. 4
    Form the dough into a ball, brush with a little oil, cover with a damp towel, and set aside to rest.
  5. 5
    Boil the potatoes until tender, then let them cool and dice into bite-sized pieces.
  6. 6
    Heat the vegetable oil in a wok or large skillet over medium heat.
  7. 7
    Add the asafetida to the hot oil.
  8. 8
    After a few seconds, add the whole fennel seeds and whole cumin seeds.
  9. 9
    Quickly add the whole black mustard seeds and fenugreek seeds.
  10. 10
    As the seeds begin to pop and change color, add the dried red chilies.
  11. 11
    Once the chilies swell and darken, add the diced potatoes, turmeric, and salt.
  12. 12
    Fry gently, turning the potatoes carefully to avoid breaking them, for 15 to 20 minutes until unevenly browned.
  13. 13
    Stir in the lemon juice and check seasoning.
  14. 14
    Remove potatoes from the heat and place in a serving dish; coarsely crush them with the back of a slotted spoon.
  15. 15
    Divide the rested dough into 28 to 30 equal-sized balls.
  16. 16
    Flatten each ball and roll it out on a floured surface into a circle approximately 4 inches in diameter.
  17. 17
    Cut each circle in half to create two semicircles.
  18. 18
    Moisten half the length of the cut edge of one semicircle with water.
  19. 19
    Form a wide cone by overlapping the moistened edge by 1/4 inch to seal it.
  20. 20
    Fill the cone about 3/4 full with the potato stuffing.
  21. 21
    Moisten the inside edges of the opening and press shut to seal.
  22. 22
    Press the seam firmly with a fork to secure.
  23. 23
    Repeat the process for all dough pieces, keeping finished samosas covered with a damp towel.
  24. 24
    Heat oil for deep frying in a wok until hot but not smoking.
  25. 25
    Carefully slide 3 or 4 samosas into the hot oil, ensuring they are not overcrowded.
  26. 26
    Fry for 2 to 3 minutes, turning occasionally, until golden brown on all sides.
  27. 27
    Remove with a slotted spoon and drain on paper towels.
  28. 28
    Repeat frying process until all samosas are cooked.
  29. 29
    Serve hot with sweet chutney or tamarind paste.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 507.4kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 2444.7mg102%
Total Carbohydrate 86.4g29%
Dietary Fiber 12.0g48%
Sugars 0.6g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: samosas, indian, vegetarian, vegan, potato, pastry, deep fried, appetizer, snack, cumin, mustard seeds, fennel, fenugreek, asafetida, spiced, crispy, pastry dough, chutney
Read it online: https://www.chefs-mate.com/recipe/samosas-2/