The best samosas

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Quantity: 20 pies

Nutritional value per serving:

Calories 808, total fat 62 G., saturated fats 30 G., proteins 8 G., carbohydrates 56 G., fiber 3 G., cholesterol 122 mg, sodium 673 mg, sugar 3 G.

You'll be delighted not only by the spicy potato filling of these samosas, but also by the dough, which underwent numerous tests to achieve the perfect light and crispy crust that everyone loves about Indian samosas. The wet dough needs time to rest, allowing the flour to fully hydrate. Refrigerate it overnight, and your samosas will develop a super-crisp, fluffy crust when deep-fried.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pies

3 cups premium flour
2 tsp Ajowan (optional, see Note)
3/4 tsp fine salt
9 tbsp vegetable oil + more as needed
3/4 cup cold water
Tamarind sauce or chutney, to serve

Filling

4 Russet Burbank potatoes (about 900 g), peeled and cut into 2.5 cm pieces.
Half a medium onion, chopped
4 cm ginger root, peeled and chopped
4 cloves of garlic
2 small or 1 1/2 large serrano peppers (with seeds), stems removed
3 tablespoons of water
3 tbsp. store-bought or homemade ghee or vegetable oil, see recipe below
1 tsp. black mustard seeds (see note)
0.5 tsp cumin seeds
0.5 tsp garam masala (see note)
1 teaspoon ground turmeric
0.5 cup cooked green peas
2 tablespoons freshly squeezed lemon juice
0.5 cup fresh cilantro leaves, chopped

Guy

450 g unsalted butter
Special equipment: gauze, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, serrano pepper, ginger root, tamarind, peas, ghee, lemon juice, garam masala, turmeric, cumin, cilantro

Cooking the dish according to the recipe:

Dough:

Whisk together the flour, ajowan (if using), and salt in a bowl. Add the vegetable oil and rub it into the flour mixture with your hands until fully incorporated. Stir with a wooden spoon, gradually adding water until a rough dough forms. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Brush with a small amount of vegetable oil, about 1 teaspoon, and place the dough on a plate, covering it with a damp towel. Refrigerate the dough for at least an hour or overnight.
Filling:

Place the potatoes in a medium saucepan, cover with cold water to a depth of about 2 inches (5 cm), and season with salt. Bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, transfer the potatoes to a bowl, and set aside to cool slightly. Lightly mash the potatoes with a fork.

Meanwhile, in a small food processor, combine the onion, ginger, garlic, chili and 1 tablespoon water and process until it forms a paste.
In a large skillet, heat the ghee over medium heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala, and turmeric and cook, stirring, for about 4 minutes. Add the potatoes and cook, stirring and lightly mashing with a wooden spoon until heated through, about 2 minutes. Stir in the peas. Remove the filling from the heat and stir in the lemon juice, finely chopped cilantro, and the remaining 2 tablespoons water.
Assembling samosas:

Divide the dough into 10 pieces. Using your hands, roll each piece into a small ball. On a floured work surface, use a rolling pin to roll each ball into a 18 cm (7 in) disk. Cut each disk in half.
Place a small bowl of water nearby. Working with one piece of dough at a time, fold half of the straight edge up to the rounded side and moisten the outer edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 0.5 cm.
Pinch the edges to seal. Hold the cone in one hand and fill it with about 1/4 cup of potato filling. Lightly moisten the inside of the rounded edge and fold it over the filling to enclose it. Press all edges together to seal the filling. Repeat with the remaining dough and filling to make 20 samosas.
Pour about 5 cm of vegetable oil into a large, wide, heavy-bottomed saucepan. Place over medium heat and heat to 180°C on a deep-fry thermometer.
Fry the samosas, a few at a time, until golden brown and crisp, about 5 minutes. Using tongs, transfer them to a paper towel-lined baking sheet to drain excess oil. Serve immediately with tamarind sauce or your favorite chutney.
Clarified butter (ghee):

In a small saucepan, melt the butter over medium-high heat. Skim off any white foam that rises to the surface, being careful not to scoop up the yellow fat, and discard. Reduce the heat to medium and simmer until all the water has evaporated and the white butterfat has browned on the bottom, about 8 minutes.
Line a sieve with cheesecloth or a coffee filter and pour the ghee into a container, reserving the brown sediment for another use. Use the ghee immediately or store in the refrigerator for up to 1 week. Yield: about 2 tbsp.

Note

Ajowan seeds can be purchased at spice markets or Southeast Asian food stores. They add texture and a subtle flavor to dough with hints of nuts and anise.

Garam masala is an Indian spice blend typically containing cinnamon, cloves, cardamom, peppercorns, and cumin. It can be purchased in spice aisles or Indian grocery stores.

Black mustard seeds can be purchased at spice markets or Southeast Asian stores. They are the hottest of all mustard seeds. You can substitute them with brown or yellow mustard seeds.