Samosa
Crisp triangular pastries with a spiced peas, potato and carrot filling. Makes 30
Gujarati-style samosas: thin, crisp pastry pockets folded into triangles and filled with peas, potato and carrot, sweet, sour and spicy with lemon, sugar, chilli and cinnamon-clove powder. Make the samosa chapaties (pastry) from the recipe in the Basics section. Serve with lemon wedges and green, red and tamarind chutneys.
- Total time
- 100 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the covering
- 1 samosa chapaties (samosa pastry)1 recipe
For the filling
- 7 oz shelled peas
- 2 carrotsdiced
- 3 potatoesdiced
- 1 big onionchopped
For the tempering
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- 3 cloves
For the seasoning
- 3 tbsp lemon juice
- ½ tsp red chilli powder
- ground turmerica pinch
- 2 tbsp sugar
- 1 tbsp green chilli paste
- 1 tsp cinnamon-clove powder
- 2 tbsp fresh corianderchopped
- 2 tsp salt
For the paste
- 2 tbsp plain flour
- ¾ cup water¾ cup; add gradually
To fry and serve
- oilfor deep frying
- lemon wedges (optional)to serve
- green, red and tamarind chutneys (optional)to serve
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/12 doneStep 1: Steam 7 oz shelled peas, 3 potatoes and 2 carrots in a pressure cooker until one whistle. Release the pressure and drain.
10 minStep 2: Heat 3 tbsp oil in a saucepan and add 1 tsp cumin seeds, 1 tbsp sesame seeds, 2 cinnamon sticks and 3 cloves.
1 minStep 3: Add 1 big onion and cook until tender.
4 minStep 4: Take off the heat and mix in 3 tbsp lemon juice, ½ tsp red chilli powder, ground turmeric, 2 tbsp sugar, 1 tbsp green chilli paste, 1 tsp cinnamon-clove powder, 2 tbsp fresh coriander and 2 tsp salt.
Step 5: Add the boiled vegetables and cook on a low heat for 2 minutes, mixing gently.
2 minStep 6: Take off the heat and cool the filling completely.
Step 7: Whisk 2 tbsp plain flour with ¾ cup water, adding it a little at a time, into a smooth, thick sealing paste.
Step 8: Cut the stack of 1 samosa chapaties (samosa pastry) into four segments (long strips).
Step 9: Fold one end of a strip over diagonally to make a triangle, then fold again to form a cone-shaped pocket. Seal the overlapping edge with a dab of paste.
Step 10: Fill the pocket tightly with filling, then fold the rest of the strip over to close the triangle and seal the edges with paste.
Step 11: Heat oil over medium heat and deep fry the samosas in batches until crisp and golden.
20 minStep 12: Serve the samosas hot with lemon wedges and green, red and tamarind chutneys.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does samosa take?
- About 100 minutes in total: 60 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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