Samosa

- Prep Time: 15-20 minutes
- Cook Time: 48-60 minutes
- Makes: 16
- Freezing: not recommended
Average Rating
This snack is as popular as it is versatile. Doubly delicious when paired with hot ginger chai on a cold, rainy day.
Ingredients:
- Filling:
- 2 tbsp (30 mL) Vegetable Oil
- ½ tsp (2 mL) cumin seeds
- ½ cup (125 mL) onions, chopped
- 1 tsp (5 mL) Thai green chilies, chopped
- ½ tsp (2 mL) turmeric
- 1 tbsp (15 mL) coriander powder
- ½ tsp (2 mL) garam masala
- Salt to taste
- ½ cup (125 mL) frozen green peas, thawed
- 1 cup (250 mL) potatoes, boiled, mashed
- Pastry:
- 1½ cups (325 mL) Golden Temple® Durum Atta Flour Blend
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) ajwain
- 2 tbsp (30 mL) Vegetable Oil
- 1/3 cup + 1 tbsp (90 mL) water + extra for sealing samosas
- 4 cups (1 L) Vegetable Oil for deep frying
Method:
- Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat. Add cumin seeds. As they sputter, add onions. Sauté on medium for 3-5 minutes until translucent.
- Add green chilies, turmeric, coriander powder, garam masala and salt. Stir. Add green peas. Stir. Cover and cook on medium high for 2-3 minutes. Add potatoes. Mash well.
- Turn off heat. Let rest until completely cool. Divide filling into 16 parts. Make balls.
- Combine pastry ingredients, except water, in a large mixing bowl. Mix well. Slowly add water.
- Knead for 5 minutes to form tough dough. Cover with damp cloth. Set aside for 10 minutes.
- Knead dough for 1 minute. Divide into 8 parts.
- Lightly oil rolling board and rolling pin. Roll dough ball into thin circle 3½ -4” (9-10 cm) wide. Occasionally dust dough with flour to prevent sticking. Cut into two semi-circles.
- Fold into cone. Fill one part of potato filling. Seal edges with water. Pinch to seal well. Repeat for rest of the dough and filling.
- Heat oil on medium low heat to 300˚F (150˚C).
- Completely submerge 5-6 samosas in oil. Slowly fry them for 15-18 minutes, turning occasionally until outside is golden. If not golden yet, increase the heat to medium high and cook another 1-2 minutes until golden brown.
- Serve hot with cilantro and tamarind chutney or tomato ketchup.
Tip:
- Get creative with the choice of filling. Try spicy chicken, minced meat or shrimp.
- Fill and prep samosa. Refrigerate. Deep fry before guests arrive.
- ©/® Smucker Foods of Canada Corp. or its affiliates.