Samosas, a beloved Indian appetizer, are a golden-brown pastry pockets filled with a savory mixture of spiced potatoes, peas, and aromatic spices. These crispy and flavorful treats are a staple at gatherings and celebrations across the country and have gained popularity worldwide. Our collection of samosa recipes offers a variety of options to satisfy every palate, from traditional to unique and innovative fillings. Whether you prefer a classic potato samosa, a spicy keema samosa, or an indulgent samosa filled with paneer and vegetables, we have a recipe that will tantalize your taste buds. Get ready to embark on a culinary journey with our comprehensive guide to making perfect samosas at home.
Here are our top 6 tried and tested recipes!
INDIAN SAMOSA PIE
If you've ever had a samosa you'll love this samosa pie! It's very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later.
Provided by Susan R.
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
- Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
- Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
- Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
- Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
- Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
- Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 39.9 g, Cholesterol 0.4 mg, Fat 6.9 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 176.4 mg, Sugar 4.3 g
EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)
Easy to make baked version of the delicious filled Indian sandwiches. Vegetarian, mild and so simple. Make it spicier if you wish by adding more curry powder or a bit of cayenne. I adapted this from a Pillsbury bake-off winning recipe. Great snack, appetizer, or main dish! Serve with this yummy honey sauce!
Provided by SaraFish
Categories Lunch/Snacks
Time 25m
Yield 16 samosas
Number Of Ingredients 22
Steps:
- Saute onion and garlic in oil 5 minutes until onion is soft.
- Add all other ingredients except crescent rolls.
- Stir gently over medium heat for several minutes until well incorporated.
- Set aside.
- Heat oven to 375°F.
- Open cans of crescent rolls and unroll the dough.
- Separate into 4 rectangles and pinch the triangular perforations to seal.
- Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
- You may have to coax the dough gently with your hands to make it square and to close up the perforations.
- Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
- Pinch the edges to seal.
- Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
- Cool slightly on rack.
- Serve warm with Honey Dipping Sauce.
- Mix sauce well in small bowl.
EAST INDIAN VEGETABLE SAMOSA PASTRIES
Make and share this East Indian Vegetable Samosa Pastries recipe from Food.com.
Provided by The Spice Guru
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint.
- TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined.
- MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball.
- PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed.
- CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used.
- PLACE oven rack to center position; PREHEAT oven to 400°F.
- SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!).
- LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil.
- BAKE turnovers 15-20 minutes, or until golden brown.
- SERVE with Major Grey chutney or mint chutney and enjoy!
INDIAN SAMOSA CASSEROLE
This filling in this recipe from Vegetarian Times is very close to that of authentic Indian samosas. I am including the recipe for whole wheat pie crust given in the magazine but I personally would prefer it made with my usual white flour crust or something closer to a real samosa crust.
Provided by Irmgard
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- To make the crust, whisk together the flours and salt in a bowl.
- Stir in the oil until clumps form.
- Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
- Shape into a ball, cover with a damp towel and set aside.
- To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
- Cook the potatoes in boiling salted water 15 minutes or until tender.
- Drain, return to the pot, and mash, leaving small chunks.
- Heat the oil in a skillet over medium heat.
- Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
- Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
- Toast for 30 seconds.
- Stir in the peas and broth.
- Fold the onion mixture into the potatoes and stir in the sugar.
- Season with salt and pepper, if desired.
- Spread the filling in a 9" pie dish and set aside.
- Roll out the crust to an 11" circle on a floured work surface.
- Cover the filling with the crust, pressing down to make sure no air pockets remain.
- Trim away the excess dough and crimp the edges.
- Cut an X in the centre to vent the steam and brush with milk before baking.
- Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 311.3, Fat 7.1, SaturatedFat 1, Cholesterol 0.7, Sodium 146.1, Carbohydrate 55.6, Fiber 7.4, Sugar 5.5, Protein 8.4
INDIAN SAMOSA CASSEROLE
Steps:
- To make crust: Preheat oven to 375. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 tbsp of cold water, 1 tbs at a time. Shape until ball, cover with damp towel, and set aside. Filling: Stir together mustard seeds, curry, ginger, cumin and pepper flakes in bowl. set aside. Cook potatoes in boiling salted water 15 min or until tender. Drain, return to pot, and mask, leaving small chunks. Heat oil in skillet over medium heat. Add onion, carrot, and garlic and saute 5 min or until carrot is tender. Move onion mixture to side of pan and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper. Spread filling into 9-in pie pan. set aside. Roll out dough and cover filling, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush with soymilk just before baking. Place pie on sheet and bake 40 to 50 min or until crust is golden. Let stand 5 min before serving. Citation: Vegetarian Times January 2010 issue.
INDIAN SAMOSA CASSEROLE
I just got this in an email from Veg Times, and I'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!
Provided by smellyvegetarian
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F
- Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
- To make Filling:.
- Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
- Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
- Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
- Spread Filling in 9-inch pie pan. Set aside.
- Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
- Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.
Tips:
- Use a good quality potato: Look for firm, smooth potatoes that are free of blemishes and sprouts.
- Boil the potatoes until they are just tender: Overcooked potatoes will become mushy.
- Mash the potatoes while they are still hot: This will help them to absorb the spices and flavors more easily.
- Season the potato mixture generously: The samosas should be flavorful, so don't be afraid to add plenty of spices.
- Use a thin pastry dough: This will help the samosas to cook evenly.
- Seal the samosas tightly: This will prevent the filling from leaking out.
- Fry the samosas in hot oil: This will help them to cook quickly and evenly.
- Serve the samosas hot with your favorite dipping sauce.
Conclusion:
Samosas are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or simply as a quick and easy meal. With a little planning and effort, you can make samosas at home that are just as good as the ones you would find at a restaurant. So next time you're looking for a tasty and satisfying snack, give samosas a try!
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