Samosa | Hari Ghotra
4.1/5 rating (19 votes)

Samosa

  • Heat Medium
  • Serves 4
  • Prep 30 mins
  • Cook 10 mins
                             

A spicy filling of chunky potato and green peas with a bite of chilli encased in a crisp light pastry.

Hari says

Probably the most well known of all the Indian snacks – samosas are simply amazing and I love them. They're made of pastry, potato, peas and that's it - how three simple ingredients can taste so good is beyond me, but they are just amazing! For me this is a vegetable dish and although I have cooked meat samosas in my classes it's not something I usually do.

There are four key stages to making samosas:

1. Making the filling

2. Making the pastry

3. Filling the samosa

4. Frying


My most significant memory of samosas is from my wedding where they were part of the festivities, right from all my aunties forming a production line in the kitchen gossiping, giggling and producing the amazing triangles parcels through to serving them for breakfast with a cup of hot, sweet chai – a combination that is out of this world.

You can't help eating them one after the other and I think we got through hundreds of them. My best friend Nicky and her husband Mark called me a few days after the wedding and asked me if I could pop over and make a few before we left for our honeymoon as they were having withdrawal symptoms - they're so addictive!

  • Ingredients
  • Method

Filling

  • 1 tsp of rapeseed oil
  • 4 potatoes boiled (skin on)
  • 50g frozen peas
  • ½ tsp of cumin seeds
  • 1 tsp of salt
  • ½ tsp chilli powder
  • 2 chillies, finely chopped
  • 1-2 tsp of garam masala
  • 1 tbsp ginger, grated
  • 2 tbsp of fresh coriander, chopped

Pastry

  • 200g plain flour
  • 1½ tbsp rapeseed oil
  • Pinch of salt
  • Approx. 100ml water

Paste

  • 1 tbsp plain flour in a small bowl
  • Splash of cold water
  • Rapeseed oil for deep frying

Making the samosa

  • Potato filling
  • Pastry
  • Paste
  • Oil for deep frying

 

Filling

  1. Cook the potatoes gently with the skin on (do not boil too vigorously) for about 25 minutes until soft. Remove from the heat and leave to cool. Once cooled peel the skin off with your fingers.
  2. Cut into small 1cm sized cubes and place in a large bowl.
  3. In a small frying pan heat the oil and fry the cumin seeds. When sizzling, carefully add the peas and fry gently for a few minutes to soften. Remove from the heat and leave to cool before adding to the potatoes.
  4. Add the grated ginger, salt, chilli, chilli powder, garam masala and fresh coriander to the potatoes and stir - check seasoning and refrigerate for 10 minutes.

Pastry

  1. Place flour, oil and salt in a bowl and rub the mixture together.
  2. Using your hand begin to sprinkle in a little water at a time to bring the dough together.
  3. Continue to add the water in this way until the dough comes together. Using wet hands knead the dough until it is soft and no longer sticking to your hands or the bowl.
  4. Refrigerate for 10 minutes. Heat up a thava or frying pan on the lowest heat setting.
  5. Take a small tangerine-sized ball of the dough and roll it between your palms to make a smooth ball.
  6. Flatten and roll out with a rolling pin to create a thin round disc the size of a side plate, flouring when necessary. Place the disc on the thava for 4 seconds. Remove and place on a chopping board. Using a sharp knife slice the disc in half so you are left with 2 semi-circles.
  7. Place the semi-circles on a plate with the tea towel and cover to keep warm. Repeat with the rest of the dough so you are left with 10 to 12 semi-circles.

Paste

  1. Make some flour glue by adding water to the flour and mix into a thick sticky paste.

Making the samosa

  1. Place one semi-circle on your hand with the flat edge at the top and the cooked side facing you. Dip your finger in the paste and spread it across the straight edge.
  2. Fold in the two corners so they meet in the middle ensuring one edge overlaps the other and press together to seal all the way down to create a smooth upside down cone.
  3. Turn the cone over so the pointed end is at the bottom. Using a spoon fill the cone with the potato filling to 2/3 of the way up.
  4. Seal the opening with the paste, creating a triangle pastry. Lie on the tray and pat down to even the filling out. Repeat.
  5. Heat the oil, test it's hot enough by dropping in a little bit of pastry – if it bubbles and floats to the top immediately then the oil is ready.
  6. Very carefully slip one samosa into the hot oil being careful that the oil doesn't splash out. Leave the samosa to cook for a few seconds. As the pastry begins to bubble turn it over using a slotted spoon.
  7. Leave it to cook gently until it turns a beautiful golden brown. Once it's cooked remove from the oil and set on some kitchen paper. As you become more confident, fry 2 or 3 samosas at the same time.

Served with

Serve hot! My children like samosas with tomato ketchup, but for me you can only have samosas with a tangy imlee chutney made with tamarind. 

 

Nutritional information

Typical values* per Serving
Calories143
Fat (g)2.1
of which saturates (g)0.2
Carbohydrates (g)29
of which sugars (g)0.9
Fibre (g)1.8
Protein (g)3.8
Salt (mg)0.71
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Share this

“ Thank you for printing this recipe for my delicious Samosa ”

Comments

Comments (7)

  • Jodie

    Jodie

    10 February 2016 at 12:10 |
    Hello Hari,
    Was asking about the butter because when I was searching for samoosa's on yummly I found a recipe that has butter instead of oil. I have always used oil and when I read your recipe it also had oil. Will sure let you know how I get on. In the meantime what's the best recipe for chapattis? And how do i make my own curry paste. Store bought is ok but has this sour taste ( my own opinion ) i love Indian food.
    Thank you in advance
    Jodie

    reply

    • Hari Ghotra

      Hari Ghotra

      10 February 2016 at 15:25 |
      Hi Jodie Was the butter used in the pastry? Glad to hear you make up your own sauces they are so much better. Thanks Hari

      reply

  • Jodie

    Jodie

    07 February 2016 at 11:04 |
    Hi Hari,
    I love Samosas. I do make them but not completely satisfied till I stumbled upon your recipe which I am definitely going to try. Question though; can I use butter instead of oil?
    Thank you in advance

    Jodie

    reply

    • Hari Ghotra

      Hari Ghotra

      09 February 2016 at 08:27 |
      Hi Jodie Thanks for joining the Hari Ghotra family - I hope you try out lots of the dishes because I'd love to hear how you get one with them. Where is it that you want to add the butter? You need oil in the pastry to make it more pliable and also they do need to be deep fried in oil too. Please let me know if I havent answered your question. Thanks and happy cooking Hari

      reply

  • Dainelle

    Dainelle

    21 May 2015 at 17:30 |
    Hi Hari,

    I was just wondering if you have a recipie for Chicken samosas? Also I had (what it think) was a Raita one time but is was quite spicy and delish. Do you also have something like this as well? :)

    reply

  • Hari Ghotra

    Hari Ghotra

    04 May 2015 at 09:49 |
    Hi Nic Yes you can use strips of filo pastry and then bake them in the oven. You can also buy samosa pastry from Indian grocery stores too. Hope that helps.

    reply

  • Nicholas Young

    Nicholas Young

    03 May 2015 at 14:18 |
    Hi Hari!

    Would it be possible to use store-bought pastry for this dish? If so, which type would you recommend? Thank you!

    reply

Leave a comment

You are commenting as guest.

Contact
“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra