Samosas
Sign in to rate this recipe.
The Tale of Samosas
Story updated
Samosas trace back to the Middle East and Central Asia, where similar stuffed pastries called "sanbosag" were recorded as early as the 10th century, before traveling to India with traders and Persian-influenced courts around the 13th-14th centuries. Indian cooks adapted the filling with potatoes and peas, creating the iconic version known today.
Ingredients
Scale:· 6 servings
- 2 cups all-purpose flour
- 4 tbsp ghee, melted
- 3 potatoes, boiled and cubed
- 1/2 cup green peas
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 green chili, minced
- 1 tsp grated ginger
- Oil, for frying
- Salt, to taste
Instructions
- 1Knead flour, ghee, salt, and water into a firm dough; rest 20 minutes.
- 2Heat oil, sizzle cumin seeds, then add ginger and green chili.
- 3Add potatoes, peas, garam masala, coriander powder, and salt; mash slightly and cook 5 minutes.
- 4Divide dough into balls, roll into ovals, and cut each in half.
- 5Form each half into a cone, fill with the potato mixture, and seal the edges with water.
- 6Deep-fry samosas in medium-hot oil until golden and crisp, then drain and serve with tamarind chutney.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.