Sourdough samosa is an ultimate Indian snack made with classic filling, potato, peas, and spices with sourdough starter.
Samosa one the quintessential snack item you will never get tired off. I have earlier tried samosa without sourdough starter it tastes delicious too. But if you give me a choice to choose, I will go with one with sourdough. They make it delicious; every bite is wonderful.
Little history of samosa
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 to read more about them, look at here.
Ingredients to make sourdough samosa
Starter: You need use all white starter with 100% hydration.
Flour: All-purpose flour makes delicious samosa. If you want, you can use whole wheat flour however I am not fan of it.
Salt : I like to use sea salt.
Ajwain seeds : Carom seeds this is must as it gives characteristic flavor and helps the digestion.
Oil : You can use ghee, however that make samosa flakier, however the oil makes crisp and tastes like that you get from the store.
Ice Water : You need to use ice water.
Fillings : Classic filling will be potatoes and peas, whereas you can make fillings with chicken, beef, milk solids. If you are vegan try to fill them with chickpeas and spinach.
Samosa masala: This is a combo of cumin seeds, coriander seeds and fennel seeds, you can use equal portion and needs to coarsely ground them.
Other spices: Cumin powder , coriander powder, chat masala, garam masala and red chili powder.
Lemon juice or amchur powder or dried pomegranate seeds: This gives little tart taste and extra flavor.
Kasturi methi/ dried fenugreek leaves: If you have it in hand use it otherwise skip it.
Tips to make successful Sourdough samosa recipe
1) Always use 10-12-hour old starter. And only use all-purpose flour starter. No whole wheat starter as it can make samosa tangier. Also, no bread flour starter as it tends to make samosa chewier.
2) Make sure to make tighter dough. No smooth it should be like short crust pastry but not too much crumbly.
3) Once you shape them leave the filled dough for some time may be 15-20 minutes to get dry. Yes, it is must while making samosa.
4) Heat oil in medium hot (350°F). When you put samosa, you can see the bubbles coming from the bottom. Not too hot. Best way to check is put a piece of dough and it should not come quickly to the top. I like to use peanut oil as it has constant temperature while frying.
5) Do not worry about crowding the pan, yes you can cook fully filled pan for samosa. As when you put samosas into the oil it will reduce the temperature and cooks for 15-20 minutes.
6) When it is golden brown remove from the oil drain it in kitchen towel. Samosa will cook itself for some more time.
7) If you are looking for restaurant quality samosa, try this one.
8) Are you a fan of flakier samosa then try use ghee instead of oil . Ghee makes flakier ones, while oil makes crispy one. Use canola or vegetable oil. I have not tried with olive oil.
9) Filling: classic filling of samosa is potato and peas and spices, when you are using potato try to use cubes which is cooked fully so that it gets mashed while you are turning them with spatula while cooking but not mashed one.
Chicken samosa with minced chicken, onion, spices
Keema samosa with minced lamb, onion, and spices
Beef samosa with ground meat , onion, and spices
If you are a cheese lover, try paneer samosa .
If you are vegan, try this combo of chickpeas and spinach or spinach and tofu , onion samosa and peas samosa.
10) Try not to make a soggy filling as that can spoil the samosa dough.
This is one of the delicious and easy samosas the goodness of sourdough adds another level of taste. I can assure you that this is one of fail proof sourdough samosa recipe. Serve warm samosa with spicy green chutney and sweet date and tamarind chutney.
If you try this sourdough samosa recipe please tag me @nidhinikhil on Instagram and @zestysouthindiankitchen on Facebook.
- 2 cup +1 tablespoon / 260g All-purpose flour
- ⅓ cup / 56g canola oil
- ½ teaspoon / 1g Ajwain / carom seeds
- ½ teaspoon / 2g Salt
- 8 tablespoon Cold water
- ¼ cup +1 tablespoon / 60g Sourdough Starter I used 100% hydration starter
- ½ tablespoon Whole coriander seeds
- ½ tablespoon Cumin seeds
- ½ tablespoon Fennel seeds
- 3 Potato
- ½ cup Green peas I used frozen
- 1 tablespoon Ginger chopped finely
- 1 no. Green chili
- 2 teaspoon samosa masala
- ½ teaspoon Paprika/ Kashmiri chili powder
- ¼ teaspoon pepper
- ½ teaspoon Garam masala
- ½ teaspoon chaat masala
- 2 tablespoon Cilantro/coriander leaves chopped finely
- ½ of one Lemon juice
- ½ teaspoon Salt or to taste
- 1 ½ tablespoon Ghee if you are vegan use coconut oil
- ½ teaspoon kasturi methi optional
- 4 cup Peanut oil
- Mix the flour and salt, Add oil and starter 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 ghee add then add finely chopped ginger and green chilies sauté for a minute then add samosa masala. and toast for a while, Now adds the green peas along 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 chat masala and kasturi methi if you are using. Then 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 ½ hour, divide them into 6 portions (65g) 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 oval 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 meantime, 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 15 minutes to each samosa. Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney or tamarind-date chutney.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.