Do you love street food and want to bring the taste of India straight into your kitchen? This recipe for authentic samosas makes it easy. Immerse yourself in the world of exotic spices!
Samosas are an essential part of the Indian street food scene. These crispy pastry parcels, filled with a spicy mixture of potatoes and peas, are the perfect snack between meals or a great appetizer. Many people shy away from making samosas themselves because it may seem complicated at first glance. But don't worry, with a few simple tricks and a little practice, you'll soon be conjuring up samosas that taste like they came straight from the Indian market. The secret lies in the perfect balance of spices – cumin, coriander, and garam masala give the filling its distinctive, aromatic flavor.
What makes authentic street-style samosas special is their handmade shape and the crispy texture of the dough. While the filling is relatively quick to prepare, folding the samosas requires a bit of finesse. But don't let that discourage you! There are many simple instructions that show you step by step how to fold the dough correctly so the samosas don't fall apart during frying. Serve your homemade samosas warm with your choice of chutney—whether spicy mint chutney or sweet tamarind chutney, both pair perfectly. Enjoy! Have fun cooking!
Preperation 45 minutes
Cooking 30 minutes
Servings 4
Ingredients
(optional)
Required tools
Frying pan
or Plancha
Steps
1
In a large bowl, mix the flour, ajwain and salt.
All purpose flour (120 Grams)Ajwain (0.5 Teaspons)Salt (1 Pinch)
2
Melt the clarified butter in the microwave or in a saucepan and add it to the flour. Using your fingertips, rub the fat into the flour mixture until it resembles coarse breadcrumbs and clumps together when pressed. This step is crucial for a flaky crust.
All purpose flour (120 Grams)Clarified butter (2 Tablespoons)
3
Gradually add water and knead the dough until it's stiff and firm, not soft or sticky like bread dough. It should be stiff but pliable.
4
Cover the dough with a damp cloth and let it rest for at least 20–30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
5
Boil the potatoes until tender when pierced with a fork. Peel them and roughly mash them with a fork, leaving some small pieces for texture.
6
Heat 1 tablespoon of oil in a small pan or wok over medium heat.
Vegetable oil (1 Tablespoons)
7
Add the cumin seeds, coarsely crushed coriander seeds, and fennel seeds. Sauté for 20-30 seconds.
Add finely chopped ginger and chili. Sauté for about 30 seconds until aromatic.
Ginger (1 Tablespoons)Chili (1 Pieces)
9
Add the frozen green peas and fry for 1-2 minutes until they soften slightly.
Green Peas (frozen) (0.25 Cups)
10
Add the mashed potatoes to the pan.
Potatoes (250 Grams)
11
Sprinkle turmeric powder, coriander powder, garam masala, amchur powder and salt over it.
Salt (1 Pinch)Turmeric powder (0.25 Teaspons)Korianderpulver (1 Teaspons)Garam Masala (0.5 Teaspons)Amchur (mango powder) (0.5 Teaspons)
12
Mix everything well, stir lightly, and mash to ensure the spices are evenly mixed with the potatoes. Cook for 2–3 minutes, stirring constantly.
13
Turn off the heat and stir in the fresh coriander leaves.
Coriander leaves (2 Tablespoons)
14
Transfer the filling to a plate and allow it to cool completely. It's important that the filling cools before shaping, as hot filling can soak through the dough.
15
After the dough has rested, knead it gently for a minute to make it smoother.
16
Divide the dough into 2-3 equal portions. Each portion will make two samosas.
17
Take a portion and roll it out into an oval or oblong circle, about 2-3 cm and quite thin (about 1-2 mm thick).
18
Cut the rolled out oval in half to create two semicircles.
19
Take a semicircle. Apply a little water along the straight edge (the cut side) to act as a glue.
20
Bring the two ends of the straight edge together, overlapping slightly (approx. 6 mm), to form a cone. Press the seam firmly to seal it.
21
Hold the bag in your hand and fill it about three-quarters full with 1-2 tablespoons of the cooled potato filling. Be careful not to overfill.
22
Moisten the remaining open edges of the cone with water.
23
To create the classic samosa shape, make a small fold on one side of the seam on the back of the bag. Place the folded side and the opposite edge together and press firmly to form the samosa into a triangular shape. Make sure all seams are tightly sealed to prevent the filling from leaking out during frying.
24
Repeat the process with the remaining dough and filling. Cover the formed samosas with a damp cloth to prevent them from drying out.
25
Heat oil for deep frying in a pan or wok over low to medium heat. This is the most important step for perfectly crispy, flaky samosas. If the oil is too hot, the outer crust will quickly brown, while the inside will remain raw and doughy.
Frying oil (2000 Milliliter)
26
To test the oil temperature, drop a small piece of batter into the pan. It should sizzle slowly and gradually rise to the surface, not brown immediately.
27
Carefully slide 2-3 samosas into the hot oil. Don't overfill the pan, as this will lower the oil temperature too much.
28
Deep-fry the samosas over low heat for about 10-15 minutes, turning occasionally, until they are light golden brown and firm to the touch.
29
Once they have reached a light golden color and feel cooked through, you can increase the heat slightly to medium for the last few minutes for a richer golden brown color and extra crispness.
30
Once the samosas are evenly golden brown and crispy, remove them with a slotted spoon and let the excess oil drain on kitchen paper.
