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Samosa

Samosa 


Serving Size: 2-3 pieces (approx. 150g)


Origin: Samosas are a popular snack in Indian cuisine, known for their crispy pastry filled with spiced potatoes, peas, and sometimes meat. They are enjoyed throughout South Asia and beyond, often served as appetizers or street food.


Ingredients (Makes 8-10 samosas | ~150g per serving)

  • 2 large Potatoes, boiled and mashed (300g)

  • 1/2 cup Green peas, boiled (75g)

  • 1 small Onion, finely chopped (100g)

  • 2 tbsp Vegetable oil (30ml)

  • 1 tsp Cumin seeds (2g)

  • 1 tsp Ground coriander (2g)

  • 1/2 tsp Ground cumin (1g)

  • 1/2 tsp Turmeric powder (1g)

  • 1 tsp Garam masala (2g)

  • 1-2 Green chilies, chopped (optional, adjust to taste)

  • 1 tbsp Fresh cilantro, chopped (for garnish)

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 8-10 Samosa wrappers (store-bought or homemade)

  • 2 tbsp Cornstarch (for sealing)

  • Water, for sealing

  • Oil, for deep frying

Instructions

  1. Prepare the filling:

  • Heat 2 tablespoons of vegetable oil (30ml) in a pan over medium heat. Add the cumin seeds (2g) and sauté for 1-2 minutes until fragrant.

  • Add the finely chopped onion (100g) and sauté until softened and golden (about 5-7 minutes).

  • Stir in the ground coriander (2g), ground cumin (1g), turmeric (1g), garam masala (2g), and chopped green chilies (optional). Cook for another 1-2 minutes.

  • Add the boiled potatoes (300g) and green peas (75g) to the pan. Mash and mix everything together until well combined. Season with salt, pepper, and fresh cilantro (1-2 tbsp). Set aside to cool.

  1. Prepare the samosa wrappers:

  • If using store-bought samosa wrappers, separate them and cover with a damp cloth to prevent them from drying out.

  • For homemade wrappers, use a thin, pliable dough. Roll out small circles, then cut them in half to form semi-circles.

  1. Form the samosas:

  • To shape the samosas, take one wrapper and form a cone by folding it into a triangular shape.

  • Seal the edge with a little water (use cornstarch mixed with water for better sealing).

  • Fill the cone with the prepared potato and pea mixture, then seal the top by pinching the edges together.

  1. Fry the samosas:

  • Heat oil for deep frying in a pan or wok over medium-high heat.

  • Carefully slide the samosas into the hot oil and fry in batches, turning occasionally until golden brown and crispy (about 5-7 minutes).

  • Remove from oil and drain on paper towels.

  1. Serve:

  • Serve the samosas hot with tamarind chutney or mint chutney for dipping.



Nutritional Information (Per 150g Serving - 2-3 pieces)

  • Calories: ~250 kcal

  • Protein: 5g

  • Fat: 15g

  • Carbohydrates: 25g

  • Fiber: 5g

  • Sodium: ~300mg


Dietary Information

  • Gluten-Free: No (contains flour in  samosa wrappers)

  • Dairy-Free: Yes

  • Vegetarian: Yes

  • Vegan: Yes


Allergen Information

  • Gluten: Yes (from samosa wrappers)

  • Soy: May contain traces (depending  on oil used for frying)


Tips for Authentic Samosas

  • Use homemade dough for crispiness: If possible, make your own samosa dough for an extra crispy and flaky texture.

  • Don’t overfill: Be careful not to overstuff the samosas as they may burst open while frying.

  • Control the heat: Fry samosas at a medium heat to ensure the outer layer crisps up without burning while the filling gets heated through.

  • Serve fresh: Samosas are best enjoyed fresh and crispy, so serve them immediately after frying.

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