The samosas truly deserve their own chapter, but I’ll try to be brief. I discovered them thanks to my favorite singer, who is of Pakistani origin, and often spoke about them with great enthusiasm. Curiosity did the rest, and a couple of years ago, I decided to make them at home. Since then, they’ve officially become one of my favorite oriental dishes, along with nargisi kofta curry (which I will eventually propose to you).
Samosas are phyllo dough parcels filled with typical Indian and Pakistani cuisine fillings. There are many variations, but my absolute favorite is the vegetarian one, and that is precisely what I propose in this recipe.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Pakistani
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 7 tbsps water
- 3.5 tbsps vegetable oil
- 1 pinch salt
- 10.5 oz potatoes (boiled)
- 3.5 oz peas
- 1 1/2 onion
- 0.7 oz fresh ginger
- 1 clove garlic
- 1 tsp ground cumin
- peanut oil
- 1 tsp ground turmeric
- 1 tsp ground chili
- salt
- 1 tsp curry
- ground coriander
- vegetable oil
Preparation
To prepare the samosas, first boil the potatoes about an hour ahead, so you can peel them without the risk of burns.
Once cool, peel and cut them into cubes.
Peel and chop half an onion if large, or a small one. Do the same with the garlic clove, chopping it finely.
In a pan, put a generous tablespoon of oil, then sauté the onion and garlic, then add the potatoes and peas.
Note:
If you’re using frozen peas, it’s advisable to blanch them first.
Add salt, chopped ginger, cumin, turmeric, and chili pepper. Mix well, then add a teaspoon of curry and a pinch of coriander. If too dry, add a couple of tablespoons of water and let it cook with the lid on at low heat for a couple of minutes, just enough time to absorb all the scents.While you let the filling cool, continue to prepare the phyllo dough.
In a bowl, put the flour, pinch of salt, water, and oil together. Initially mix with a fork, then continue kneading with your hands. Work until you form a smooth and homogeneous ball.
Divide the dough into 4 equal parts, then form balls. With the help of a rolling pin, roll out each ball forming thin circles with a diameter of 8 inches.
Now cut the circles in half. Take a semicircle and form a cone, sealing the edges well. Hold it like an ice cream cone with the upper part open. Take a spoonful of the vegetable mixture and insert it into the cone. Fill up to a couple of centimeters from the edge, then seal the latter as well by pinching it with your fingers.
Once ready, fry the samosas in plenty of hot oil, putting one or two at a time, so they have room to float. Cook for 3 minutes, turning them on both sides. When they acquire a nice golden color, you can remove them with a slotted spoon and place them on absorbent paper to remove excess oil and serve.
Tips and Storage
They are advisable to eat warm.
It’s best to consume them on the same day; if you want to eat them the next day, I recommend heating them for a couple of minutes in the microwave.
Other recipes:
Maple Syrup and Cinnamon Muffins
Couscous with Seasonal Vegetables
Paprika Chicken Wings
