Community Pick
Indian Samosa
photo by Marjorie Ram
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Pastry
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
-
Filling
- 2 large potatoes (boiled)
- 1 onion, chopped
- 2 green chilies, very finely chopped
- 3 tablespoons oil
- 1⁄2 teaspoon ginger, grated
- 1⁄2 teaspoon garlic, crushed
- coriander seed
- 1 tablespoon cilantro, finely chopped
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon red chili powder
- salt
directions
- Mix together the flour, oil and salt.
- Add a little water, until mixture becomes crumbly.
- Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Cover with a moist cloth and set aside for 20 minutes.
- Beat dough on a work surface and knead again.
- Cover and set aside.
- FILLING.
- Heat 3 tbsp oil.
- Add ginger, garlic, green chillies and few coriander seeds.
- Stir fry for 1 minute, add onions and saute till light brown.
- Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- Stir fry for 2 minutes.
- Add potatoes.
- Stir fry for 2 minutes.
- Set aside and allow to cool.
- Divide dough into 10 equal portions.
- Use a rolling pin, roll a piece of dough into a 5" oval.
- Cut into 2 halves.
- Run a moist finger along the diameter.
- Roll around finger to make a cone.
- Place a tablespoon of the filling into the cone.
- Seal the third side using a moist finger.
- Deep fry the samosas on low to medium heat until light brown.
- Serve with tomato sauce or any chutney you love.
Reviews
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Fantastic! Satisfied my craving for some indian food. Living in Turkey, I miss the indian restaurants in the uk and so im now trying to make all my own food. This was simple and tasty. I didnt have any fresh coriander or coriander seed so just used a teaspoon of powdered coriander. Next time will try it with the fresh stuff.
see 40 more reviews
Tweaks
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I took tuafiq's advice and used Phyllo dough. This was the first time I have made samosas or used phyllo dough. Each samosa had 5 layers/sheets of dough and I sprayed olive oil between each sheet, as well as on top. The potato mixture has to be cooled before stuffing. I put them in the oven at 325 until golden. Pefect when re warming in the oven for later. <br/><br/>I followed the potato recipe with the following exceptions: used cumin seeds instead of coriander, used half as much cayenne pepper and jalepeno. <br/><br/>got rave reviews at a dinner party!!
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This filling is pretty tasty. I doubled the recipe with success. Making the filling was pretty straight forward and came together quickly. I do not have indian chili powder so used cayenne instead. I also added additional cilantro as other reviewers have suggested. I used phillo dough and baked the samosas. I thought using phillo dough would be easier but since I've never used phillo dough before was utterly confused once I thawed the box and found 20 super thin sheets. I quickly went to google to look up a video on how to use phillo dough! I also made "burritos" since the triangles were a bit advanced for me. Everything came out great though and the taste was quite yummy. Thank you for posting! This is something I would make again.
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Very tasty, for those of us who have no time to Knead the dough you can use dough cycle in your bread machine . I substituted the oil for some cold butter then added water. I find any leftover works and you can even take your spagetti leftover sauce with a little bit of cheese and make them mini pizzas I also put apples in them for a sweet treat
RECIPE SUBMITTED BY
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