The Classic Samosa recipe

Samosa is a fried pastry with a savory filling. The classic Samosa recipe is with spiced potatoes filling. But filled with onions, peas, chicken, or other meals are also popular options. Spinach and ricotta are our favorite spring filling. Also try pizza filling with tomato and mozzarella.

The perfect Samosa cones:

The traditional cone form makes these perfect pyramids of delicate dough a great food for your or your kids’ lunchbox. Delicious and popular all over the world and the filling can suit any taste as you can fill them with whatever you like. Samosa is an incredibly versatile.

Samosas can be served as appetizers or a lunch on the go in your Lunchbox. They’re good hot or at room temperature. You can keep them for days and reheat when needed.

Usually, the Samosa are served with Tamarind dip or Yogurt Mint sauce.

Samosa spices

The spices for Samosa are typical Indian ones. You can find them in local bio stores. If you find difficulties buying them, we offer some substitutes.

All you need is: Cumin seeds, Mustard seeds, Coriander seeds, Garam masala, Amchur (substitude with Lemon juice), Cumin powder, Turmeric, Ajwain seeds (substitute with thyme), Asafoetida.

Asafoetida– Asafoetida typically works as a flavor enhancer and used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal as well as in numerous vegetable dishes. It is especially widely used to harmonize sweet, sour, salty and spicy components in food. Asafoetida makes food taste fuller flavored and savory. Use asafoetida to flavor potatoes, cauliflower, cabbage or dishes with rice, buckwheat, and other cereals. Combines well with spices such as cumin, mustard, cayenne pepper, ginger, garlic and coriander. Substitute 1/4 tsp each of garlic and onion powder.

Black mustard seeds – look like poppyseeds but taste like horseradish.

Want to Bake the Samosas?

If you plan to bake Samosa, preheat the oven to 200 °C. Arrange the samosas on a baking tray, brush the samosa with more ghee or sunflower oil on all sides. Place the filled samosas in the preheated oven and cook for 10-15 minutes. The samosas need to be turned once or twice during baking. Bake them until they are evenly browned on all sides.

Make perfect samosa pyramids

Samosa dough is soft easy to work with and is not sticky. Divide dough into 6 equal pieces; Shape balls and roll out balls to 16cm in diameter. Work with one disc of dough at a time

Cut the first circle in half. Keep the others covered under cling wrap so they don’t dry out.

Brush disc with water along half the straight edge you just cut. Form cone – Then fold the other side in, overlapping by about 1cm to form a cone shape. Press joined edges together to secure; Fill cone as if you are filing ice cream cone.

Brush with water along the cone mouth edge and seal. Place the seam side down on the work surface so it folds over. Trim excess pastry off and set aside. Repeat with the rest.

Frying tricks

1)  Start frying on low heat. That way the filling will not spill out into the hot oil! Heat oil to 160°C for 2 minutes. Drain on paper towels then repeat this first fry with remaining samosas.

2)  Make a second fry on high heat to color and crisp. Once you’ve done the first fry with all the Samosas, increase the oil heat to 190°C. Then quick fry the Samosas in batches of 3 until golden. This step is just to color and crisp up that pastry. Drain on paper towels and serve.