How to make perfect vegetarian Samosa with creamy and spiced soft potato filling and super crispy and flaky crust!
Samosa is a traditional Indian snack very popular in all South Asia, Western Asia, Southeast Asia, the Mediterranean, Middle East and also Africa. They are also known as: Sambosa, Samoosa, Sambusak, Samsa, Sambuus.
▶ You can deep fry Samosa or brush with oil and bake in oven.
▶ If you deep fry them, don’t fry in too hot oil or they won’t turn out crispy! So be patient and fry over medium-low heat for about 10 minutes.
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INGREDIENTS:
Make 12 big samosa
Dough:
250 g (2 cups) all purpose flour
2 g (1/4 tsp) salt
45 g (4 tbsp) vegetable oil (sunflower oil, peanut oil..)
about 80 g (5+1/2 tbsp) water
Filling:
450 g (1 pound) potatoes, peeled and cubed
about 2 tbsp vegetable oil (sunflower oil, peanut oil…)
1 clove garlic
1 green chili, finely chopped
10 g (1 tbsp) fresh ginger, finely chopped
1/2 tsp red chili flakes
1/2 tsp coriander powder
1/2 tsp garam masala
65 g (1/2 cup) peas (frozen or fresh; I’ve used frozen peases and soaked in warm water for 10 minutes before use them)
1 lime, juice
1 lime, zest
salt to taste
fresh cilantro, chopped
Peanut oil or other vegetable oil for deep frying
INSTRUCTIONS:
Dough:
1. In a large bowl, sift together flour and salt.
2. Add vegetable oil and mix with a fork for about 3 minutes until evenly combined and fine crumbs form.
3. Rub using fingers until flour mix clump if pressed.
4. Add gradually water until form a firm dough: knead as little as possible. The dough will be a bit dry.
5. Roll the dough into a ball, cover with plastic wrap and let it rest until prepare the filling (or at least 30 minutes).
Filling:
1. Peel and cunbes potatoes.
2. Boil in salted water until fork tender.
3. Drain potatoes and mash roughly when still hot. Set aside.
4. In a non stick pan, sautè over medium heat for 2-3 minutes oil, garlic, green chili, ginger, red chili flakes, coriander and garam masala.
5. Add peas and cook for 1-2 minutes.
6. Low the heat and add mashed potatoes, lime juice, lime zest and salt to taste. You can add 1-2 tbsp of water if your lime has not enough juice.
7. Cook just for 1-2 minutes, then remove from heat and cool down your filling. Meanwhile form your samosa.
Make Samosa:
1. Split your dough into 6 pieces.
2. Roll every piece into a ball: you’ll get 6 small balls and you’ll get 2 samosa from every ball.
3. Cover your balls with plastic wrap to prevent dryness.
4. Roll a ball into about 19cm-7,5 vrey fine circle.
5. Divide your circle into 2 eaqual parts.
6. Brush the straight side with some water, then bring the edges to the center to make a cone shape: stick well the edges and pinch them to secure.
7. Open your cone and stuff it for about 2/3 with potato filling mix.
8. Brush the edges with water and pinch them to well close and secure it: make sure your samosa il well sealed. You can fold the excess of the round edges, this fold will help your samosa to stay up.
9. Repeat and form all your samosa.
10. Heat your deep frying oil over medium heat until a wooden spoon handle will bubble a bit if dept into hot oil.
11. Fry your samosa over medium-low heat for about 10 minutes: be careful to not use too hot oil, or samosa shell won’t turn out crispy, will form many bubbles and become brown quickly. If you use a large pan, you can deep fry 5-6 samosa at a time.
12. Drain your samosa over paper towel and serve immediately.
You can store leftover samosa in refrigerator for 1 day and heat in hot oven.
You can store in freezer for up to 3 months deep fried or raw samosa.