Samosa: Deep Fried Indian Pastries with Vegetable Filling

previous post: Hearth and Soul Blog Hop #78 12/13/2011 | next post: Hearth and Soul Blog Hop 79 12/20/2011

Samosa, I love it, due to my pregnancy craving I always ask my hubby to buy it from the Indian stores. Always I buy with lot of enthusiasm; you can call it crazy about thinking of eating them. And I end up disappointed. I think one should take cooking class how you shouldn’t make samosa from these stores.  I don’t know how they can spoil a simple dish, which requires only a few minimum steps to make it. They either make entirely with potato without any spice or salt or on the other hand load it with tons of chili powder. 
Most of Indian restaurant here, think if you want, just buy it, whether you like or not we don’t care, we will make it this way, rest is your headache. But in India, the street food vendors make it very tasty and appealing as they make their living by selling samosa. Furthermore there is tons of choice; where you can go and get it. Customer rules there.
Samosa originated from Central Asia before the 10th century and made its way to India during 10th and 13th century through the ancient trade routes.  By 14th century samosa become Indian cuisine.  Samosa‘s ancestors are sanbusak   pastries (the pronunciation still current in Egypt, Syria, & Lebanon), Sambosa of Afghanistan, Albanian Byrek, and  South American Empanadas are closely related to each other. If you want read more about them, take a look at here.
Due to traveling and immigration from India towards various countries, samosa became a popular and famous Indian snack in other parts of world
Samosas are crispy flaky pastries deep fried; filling may be varied from potato and peas which is standard, to minced meat with herbs and spices. In West Bengal you can find sweetened reduced milk version. Whether it is spicy or sweet, samosa makes awesome combo with tea or coffee. 
Finally one day I decided to make it on my own. The first time I made it my pastry crust was very thick, so the next time I made it thin.  The first couple of times, I used slightly hot oil for frying  and ended up with blisters in the pastry crust. So the third time, I tried with slow flame and got less blisters in the pastry crust. I also went with the standard filling, potato and green peas, with whole coriander seeds, cumin seeds, garam masala, little turmeric, ginger, lemon juice and cilantro leaves. 
Trust me they are far better than what I had bought from the Indian restaurant. Even it was approved by my 2 ½ year old princess. I didn’t do any substitution with whole wheat flour as I wanted to try the original version first and then go for substitution. You can also play with various fillings as samosas are very forgiving.  Here goes the recipe. Try this it won’t disappoint to you. 
Print recipe from here
What you need
All purpose flour: 1 ½ cup
Ghee/Clarified butter: 2 tablespoon
Salt: ½ teaspoon
Cold water: 1/4 + 1/8 cup

Potato: 2 big
Green peas: ½ cup  ( I used frozen)
Ginger chopped finely: 1 tablespoon
Green chili: 1 no
Whole coriander seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Red chili powder: ¼ teaspoon
Gram masala: ¼ teaspoon
Turmeric: 1/8 teaspoon
Cilantro/coriander leaves: 2 tablespoon (chopped finely)
Lemon juice: ½ of one lemon
Salt: ½ teaspoon or to taste
Olive oil: 1 tablespoon
For frying
Canola oil: 4 cups
How I made
First make the dough covering:
Mix the flour and salt, Add the ghee and mix till you get a bread crumbs texture.
Slowly add Chilled water to this mixture and make soft dough. Knead well for about 8 minutes.
Cover and set aside to rest for at least half hour.
To make the filling:
 Boil potatoes with a pinch of salt until they are fully cooked using a pressure cooker.  Remove the skin and mashed in into thick pieces and set aside. 
 In a sauce pot heat little oil add  crushed whole coriander seeds and cumin seeds and toast for a while, then add finely chopped ginger and  green chilies saute  for a minute. Now add the green peas along with turmeric powder, red chili powder, garam masala powder, and salt.  Then add mashed potato and cook for a couple of minutes until it turns into a dry mixture. To this add chopped coriander leaves and mix once again.  Do not add water, let this cool completely. Finally add lemon juice and mix everything once again and set aside. 
To make the samosa:
First knead the pastry dough which has been sitting for 1/2 hour, divide them into 8 portions and put them under to a kitchen towel to avoid drying. Take one portion, dust the work surface with little flour and roll out into a 5 inch circular disc, then cut that into two pieces in the center. 
Take one half fold to form a cone, apply little water at the over lapping seam and glue. Fill the cone with a spoon of potato filling and again seal the open edges with water. Repeat the same process and make more samosa. 
In the mean time heat oil in a thick bottomed pan on medium flame until it reaches hot, there is no need to be smoking hot. . Deep fry the samosa in batches do not over crowd. Always fry them on low heat until they turn golden and crispy on the outside. It takes about 5 minutes to each samosa.  
 Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney.
Preparation time:  1 hour 30 minutes
Yield: 15 no
Verdict: Yummy
Will you make it again: Yes I will

I am linking this samosa to  Hearth and  Soul Blog Hop 78 hosted here


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  1. says

    Swathi! With all the deep fried cooking going around in the holidays, this is too bad! :-D!!!!
    They looks perfect and very tempting!

  2. says

    I stopped buying samosa from outside for the same reason,but never thought of making it myself.I m so lazy to do deep frying,but maybe during holiday time I will prpare everything and ask hubby to deep fry..ha ha ..

  3. says

    Bookmarked this recipe. Just another one I hopped today. Never made samosa before, and this one sounds really yum.

    Followed and Liked your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma’s Lounge ( ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings.

    Happy Holidays from

  4. says

    Hi Swathi I am simply salivating over these wonderful tasty, crispy, light, samosas. You have the best…ever, step-by-step tutorial directions, that one could learn all your fabulous dishes to make; just getting some of the special ingredients here, locally, is not always easy! We do have a very nice Indian market, just have to drive a little far for it, but it would be well worth the 1 hr. drive!

    So sorry for commenting back so late…no excuses, just family stuff!

  5. says

    ooooh i’ve made various samosa fillings before but always got the “dough” from the Indian store in town – i’d love to try making it. well done! and thanks!

  6. says

    We had a charming little Indian restaurant in town where I loved the samosas, however she is closing in a week or so. Ever think about moving to Hawaii??

  7. says

    When my son was little he had a friend whose mom would make samosa and bring them out to all the children who were in the playground. They were amazing, and store bought never measure up to her lovely recipe. Sadly I did not know her well enough to ask for her recipe, so thank you for sharing yours! It looks and sounds delicious – I love the spices you have used. Maybe now I can make samosas like my son remembers :)

  8. says

    ohh its my fav too and even I had the same experience, when I bought it from the Indian grocery store..hmm…but I must say that yours look so tempting and perfect….Please parcel me some..:)