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Samosa Recipe

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Ingredients

Adjust Servings:
2 tablespoons Curry powder
2 cups Flour
1 teaspoon Salt
4 tablespoons Oil
100 mls Cold water

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Samosa Recipe

Features:
  • Spicy
Cuisine:

A South Asian food consisting of a small pastry case in the shape of a triangle, filled with vegetables or meat and spices and fried

  • 1 hour 30 minutes
  • Serves 5
  • Medium

Ingredients

Directions

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Samosa Fact:

Since samosas contain a host of ingredients to make them appetizing enough and are deep-fried, it is a given that they do not contain healthy calories in any aspect.

Steps

1
Done

How to make the samosa dough

Mix the dry ingredients first then add the oil whilst mixing with your fingers.

2
Done

Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. The mixture will look like crumbs when well incorporated. To check this press some flour between your palm- it should form a shape without crumbling.

3
Done

Add water slowly until you form a stiff dough without overworking the dough. Cover the dough with a moist cloth or cling wrap the bowl and let it rest for 30 minutes. I usually start start working on the filling as I rest the dough.

4
Done

How to make the filling

I normally add water to my minced meat let it simmer. When cooked, I fry the minced meat and add mixed vegetables to it. Don't forget to add your spices.

5
Done

How to shape and fry your samosa

Once the dough has rested, knead it quickly. Then divide the dough into 10 equal parts. Cover the remaining parts to keep your dough moist whilst you are working on the one part.

6
Done

Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts. I use a round Tupperware bowl to perfect my shape.

7
Done

Take one part and apply water on the straight edge/side. I usually mix some flour with water so that it forms a nice glue.

8
Done

Bring the two ends of the straight edge together and pinch them to form a cone. Fill the samosa with the potato filling, around 1 to 2 teaspoons. Don’t overfill the samosa.

9
Done

Apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side. To seal the samosa, you also have to pinch the edges and make sure there is no open part. Done! Samosa is ready now to be cooked.

10
Done

How to fry a samosa

Heat your oil, then gently drop the samosas into the oil. You want to fry on them on low heat whilst swirling them around for an even light brown or golden brown color. Let the oil drip from your samosa and they will be ready to serve.

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