Follow us

Recipes

Let’s try a typical dish of Indian cuisine: samosas

Samosa

Indian samosas are a triangle-shaped appetizer, stuffed with highly spiced potatoes and peas, which is then fried. Here is the recipe!

The samosas are small bundles of dough called maida filled with different ingredients and then baked or fried. It is one of the typical appetizers of Indian cuisine, then spread to many other areas overlooking the ocean up to Greece and Arabia. The most popular Indian samosas recipe is prepared with a vegetarian filling made from potatoes, peas and a lot of spices.

The best way to enjoy this recipe is with a fresh mango chutney , but let me tell you: even so they are delicious! In fact, frying is one of the secret weapons of the recipe and, even if we have mentioned to you that they can be baked in the oven, unfortunately they will not be as good as the originals. So let’s see how to prepare them!

Samosa
Samosa

How to prepare samosas with the original Indian recipe

  1. First, prepare the dough by mixing the flour , a teaspoon of cumin seeds and a pinch of salt in a bowl.
  2. Now add the oil and start kneading with your fingertips until it is absorbed.
  3. Finally add the water and form a dough.
  4. Let it rest for 40 minutes and in the meantime dedicate yourself to the filling.
  5. Boil the potatoes , peel them and mash them with a fork to reduce them to a puree.
  6. In a pan, heat 3 tablespoons of oil and toast the cumin , fennel and coriander seeds .
  7. After a couple of minutes, add the chopped ginger , the green chilli and the asafoetida (if you can’t find it, just omit it).
  8. After a minute of cooking, add the potatoes and peas and leave to flavor.
  9. Add the remaining spices to complete your samosa filling: coriander powder, garam masala , chilli and salt .
  10. Let it cool down.
  11. Divide the dough into 7 equal parts and roll them out to form a 10 cm diameter disc then divide it into two semicircles.
  12. Wet the straight side with a little water and fold in half to form a cone, pressing well.
  13. Stuffed with the filling then close the cone to form a triangle.
  14. Fry the samosas in deep oil, 4-5 at a time, for about ten minutes, until they are golden and crunchy.
  15. Drain and pass them on absorbent paper before serving.

To take a dip in Indian cuisine also try the legendary chicken tikka masala , you will not regret it!

storage

Like all fried foods, samosas should also be eaten freshly made. If there are any leftovers, before consuming them, heat them in the oven for about ten minutes.

Advertisement

Read also

Recipes4 hours ago

Mushroom burger: the recipe for the tasty vegan burger!

The mushroom burger is an easy to prepare and very tasty veg dish, ideal as an alternative to meat. If...

Recipes7 hours ago

It’s easy to say gnocchi, but how many are there?

There are many recipes of gnocchi, one better than the other. Here are our proposals from the great classics to...

Recipes9 hours ago

How to make gnocchi alla romana: the original recipe of semolina au gratin in the oven

How to make soft and crunchy gnocchi alla romana: quick and worry-free preparation with a few simple ingredients. There are...

Recipes11 hours ago

What a caramel scent the biscoff cake!

Biscoff cake is an easy cake with a refined look. Try it to discover the caramelized flavor given by the...

Health11 hours ago

Propolis for children: how much and how to give it so as not to make mistakes

Propolis for children is a harmless and especially useful remedy during the autumn season. Let’s find out how much and...

Recipes13 hours ago

Impossible to resist the Oreo and Nutella cheesecake

Perfect for all occasions, Oreo and Nutella cheesecake is something unimaginable. Let’s find out the recipe to prepare it together....

Recipes1 day ago

How to preserve the aroma of basil all year round?

Basil powder is made in 3 ways: in the sun, in the oven or with the microwave. In all cases...

Recipes1 day ago

Persimmon jam with the Thermomix: the quick recipe for autumn!

Good with bread, to fill sweets and biscuits and quick to make thanks to the food processor: persimmon jam with...

Advertisement
Advertisement