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Samosa

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Traditional Indian samosas are crispy, golden triangular pastries filled with a savory mixture of spiced potatoes and peas, ideal as a snack or appetizer.

Ingredients

Scale
  • 2 medium potatoes (about 400 g), peeled and diced
  • 1/2 cup frozen peas, thawed
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder (optional)
  • Salt to taste
  • 2 tbsp chopped fresh cilantro
  • 8–10 spring roll wrappers or phyllo pastry sheets
  • Oil for shallow frying

Instructions

  1. Boil diced potatoes until tender, about 8–10 minutes. Drain and set aside.
  2. Heat 2 tbsp oil in a skillet over medium heat. Add cumin seeds and let them sizzle.
  3. Add onion, garlic, and ginger; sauté until soft and fragrant, about 4 minutes.
  4. Stir in coriander, cumin, turmeric, garam masala, chili powder, and salt. Cook for 1 minute.
  5. Add potatoes and peas, lightly mash the mixture, and stir well. Remove from heat and mix in cilantro. Let cool.
  6. Cut wrappers into strips. Place a spoonful of filling on one end, fold into triangles, and seal edges with a flour-water paste.
  7. Heat oil in a pan over medium heat. Fry samosas in batches, turning until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
  8. Serve hot with chutney or raita.

Notes

  • Use homemade or store-bought wrappers depending on availability.
  • Seal properly to prevent leakage while frying.
  • Freeze uncooked samosas for later frying.
  • Add chopped green chili for extra heat if desired.

Nutrition

Find it online: https://ukfinda.com/samosa/