Samosas are a delicious and mouth – watering finger food appetizer typical of Indian cuisine . They are fried triangles of crispy dough with a soft and very tasty filling of vegetables and spices . An indescribable delicacy that originated in the Middle East around the 13th century and then spread throughout Asia thanks to trade.
Today they are among the most popular appetizers in the world . If you want to make them at home , follow this recipe !
Well, to say that there are different versions: meat Samosas , mixed meat and vegetable ones, even with prawns. Today I give you the original recipe for classic Samosas, namely vegetable Samosas , the most popular, Vegetarian .
which I learned to make thanks to 2 ethnic cookbooks , but above all by trying and trying again ! to give you the formula for perfect success ! It is an easy preparation , although it takes a bit of time.
Once the samosa dough has been made with flour, water and oil, the pastry must be rolled out very thin and remember the secret to having them crispy and full of bubbles like the originals is to fold the stuffed parcels over themselves according to the technique that I will illustrate step by step in the procedure!
The typical filling is based on boiled potatoes , peas and numerous spices such as ginger , cumin, turmeric , which will not only give a golden color, but a crazy aroma of Indian food! which we love so much in the magnificent Chicken curry !
Samosas are delicious when hot, I often alternate them as an aperitif or starter with Emapandas and Spring Rolls with added sauces. Although needless to say, they are also amazing as a simple snack-well, to say that there are different versions: meat Samosas , mixed meat and vegetable ones, even with prawns.
Today I give you the original recipe for classic Samosas, namely vegetable Samosas , the most popular, Vegetarian .
which I learned to make thanks to 2 ethnic cookbooks , but above all by trying and trying again ! to give you the formula for perfect success ! It is an easy preparation , although it takes a bit of time.
Once the samosa dough has been made with flour, water and oil, the pastry must be rolled out very thin and remember the secret to having them crispy and full of bubbles like the originals is to fold the stuffed parcels over themselves according to the technique that I will illustrate step by step in the procedure!
The typical filling is based on boiled potatoes , peas and numerous spices such as ginger , cumin, turmeric , which will not only give a golden color, but a crazy aroma of Indian food! which we love so much in the magnificent Chicken curry !
Samosas are delicious when hot, I often alternate them as an aperitif or starter with Emapandas and Spring Rolls with added sauces. Although needless to say, they are also amazing as a simple snack ! Try them and then tell me how delicious they are. ! Try them and then tell me how delicious they are.
How to Make Crispy Thin Red Pizza at Home
Samosa Recipe
How to Make Authentic Samosas: A Step-by-Step Guide
Description
Samosas are a delicious and mouth – watering finger food appetizer typical of Indian cuisine .
Ingredients
Quantity for 8 – 10 pieces
For the dough:
For the filling:
Instructions
- First of all, peel the potatoes and blanch them without the peel.
- Meanwhile, prepare the samosa dough by combining the flour, salt and oil, then slowly add the water, mix and knead until you obtain a soft and elastic dough:
- Cover with cling film and leave to rest at room temperature.
- Then drain the potatoes when they are soft and prepare the base of the soffritto.
- In a large pan add the extra virgin olive oil and chopped chilli, chopped onion, grated ginger, chopped garlic, spices and chopped cashews and fry for 2 minutes:
- Then add the potatoes to the pan and let them brown, crushing them lightly with a spoon.
- Cook for 6 minutes, stirring well to prevent it from sticking, until the mixture is creamy but compact, then add the peas and cook for another 3 minutes.
- Mix well, without breaking them, it is better that they are whole for the filling.
Then add the cashews, mix well and let cool completely before proceeding with the filling. - At this point roll out the dough very thinly (it must be very thin) you can use a rolling pin or a pasta machine. then cut many strips 15 cm long and 6-7 cm wide
- First of all add 1 teaspoon of filling and give it a triangular shape with your hands, which you will position as in the photo
Then close by bringing the triangular flap of pasta directly onto the filling and seal the sides by pressing well
Finally lift the triangle you just made and fold it over itself - Continue folding over itself until the strip of dough is used up.
Here you will find some nice double triangular parcels sealed with a little water. - Finally, fry your samosas in plenty of boiling oil over medium-high heat, a few pieces at a time for 2 minutes, until golden brown.
- Be careful, they must not burn, but rather be golden brown, you will see, they will immediately fill with bubbles. here are your Samosas ready
How to make samosas
How to shape samosas
Samosas Recipes Notes
- If you don’t want to fry, you can make tasty Samosas in the oven, placing them on a baking tray lined with baking paper and a drizzle of oil. !80° in a very hot static oven for about 20 minutes in the middle-upper part, I recommend turning them at least once.
If you want to make tasty meat and vegetable samosas, you can enrich the filling with 150 g of minced meat, adding it to the pan before the potatoes.
