Samosas originated in the Middle East before spreading to the Caucasus mountains and the Indian subcontinent. They can be described as a fried dumpling or a South Asian empanada, filled with meats and/or vegetables to create a treat fit for almost any meal. Samosas can be the appetizer, main course or even a small snack. They are so flexible that Samosas can even be the dessert!
I would bring dozens of Samosas in for class parties and my peers would go crazy for them. Samosas have been a favorite of mine since I was introduced to their flaky crust and delectable flavors as a child.
I’m starving just thinking about these, so I’ll be brief. While I wrote a recipe using a beef filling, it can easily be substituted for chicken. Further, you can add almost anything to the filling to fit your needs and tastes. If you’re looking for something vegetarian or sweet, there are thousands of alternate recipes online that will fulfill your needs.
This should make around 10 – 12
Dough:
1 Cups all purpose flour
1 Tbsp Vegetable oil
Salt to taste
¼ tsp Kala Jeera (Optional)
Filling:
Ground Beef
1 Medium Onion
3 Medium Diced Potatoes
1 cup of Green Peas
1 cup of diced Carrots
Seasonings:
Chopped Green Chili
Ground ½ Inch piece of Ginger
1 Tbsp Garlic
1 Tbsp Curry Powder
1 tsp Coriander Powder
½ tsp Cumin
¼ to a ½ tsp of Turmeric
Filing:
In a well-oiled pan at medium heat, add your diced onions. Once they begin to cook, add your seasonings, making sure to stir to avoid bruning.
Raise the heat before you add your ground beef, continuing to stir
As the beef cooks, cube your potatoes, dice your carrots, and collect your peas
When the beef is finished mix in your vegetables
Dough:
In a bowl add your ingredients and mix until forming a simple dough, let it sit for a hour
After resting your dough, roll it out portioned balls on a floured surface to around the thickness and size of a tortilla
Construction and Frying:
Cut your dough sections in half and fold into a shape of a cone, use water to bond the edges leaving the bottom open
Through the open bottom of the samosa add your filling. I recommend around ¾ but make sure you can seal the bottom with water and crimp it. Repeat until you are out of filling.
Before frying you can add egg wash to give it a golden color after.
In a deep frying pan, add your hot oil (around 370F)
When frying, make sure the samosa is fully immersed, you’ll know when its done when it has a golden brown skin
Enjoy!
