Recipes for Samosa and Samosa Dough
Many people enjoy eating samosa, and it's not at all difficult to make yourself. In some countries they are prepared in a little different way and called empanada, pirogi, pie or spring-rolls. Some people prefer baking them in the oven, but traditionally samosas are deep-fried. See how to make samosa dough and get a choice of fillings. Enjoy!
How to Make Samosa
Take a piece of dough and roll it out with some flour on your table or other flat place. Cover the rest of the dough with a towel, this prevents it from drying out. If you have only one rolling-pin, your kids can use empty plastic bottles to roll with (or like us- I end up with the bottle and they with the rolling-pin..)
It is not difficult at all to make a samosa dough. But if you are not into making doughs, just buy one. Filo dough or wonton wrappers can be used. You can also ask in your local Asian store if they have something suitable. You can prepare a large batch, divide it and keep some in the freezer. When needed, just defrost them while you prepare the filling.
Serves: 15-20 samosas
- 2 cups flour
- 4 tbsp vegetable oil
- 1/2 tsp salt
- 4 tbsp water
- Mix flour and salt, rub in the oil and add water slowly to make the dough.The more fat you add, the crispier the end-result will be. The dough should not be sticky. All of this can be done in a food-processor. You can use the knives first, then change to the dough-hook. Knead the dough for about 10 minutes.
- We do it without any grease many times, since it's deep-fried in oil we feel it gets a bit too much fat. This will produce a soft, chewy kind of samosa. Some people use baking-powder or self-raising flour, that's optional. It is good to let the dough rest for about half an hour before starting (cover it with a towel).
Different Flour for Samosa Pastry - DIY Samosa
If you like to use glutenfree flour, unbleeched or any other kind, there's not problem. You might have to adjust the recipe a bit, but the result will be great.
How to Make Samosa Shape
Simple Samosa Recipe for Kids
Here we are doing round shapes with a mug, using each round separately. You can also make a bit larger rounds, cut them in half, and make small cones for the filling. An option is to cut the dough in long rectangles and fold the dough over the filling making a triangular shape. If you scroll down, you'll see step by step pictures of how to fold the samosas.
Cookie Cutter - Easiest Samosa
A cookie cutter like this is also great to use for making these easy samosas.
It is most important to pick a filling you like.
Here are several choices that are easy to make and great tasting.
Easy Samosa Filling - Samoosa Stuffing
Now the filling...we could probably fill a whole book with different fillings. Basically- use your imagination. Whatever you like eating, will taste good. Need some inspiration? OK!
- As a base for all the fried fillings, first fry a chopped onion in a little oil, add garlic and then the other ingredients.
- Fry ground beef with your onion-base. Add some cumin, salt and pepper. Then add some water and let it boil together until ready. Instead of cumin, you can use garam masala, curry , cinnamon or coriander.
- Add lentils to the base. Fry together a little bit, then add water or stock. Let it boil until liquid has evaporated and the lentils are soft. A bit of chopped parsley will add good flavour to this filling.
- This is a no-fry filling. Cut boiled potatoes in small pieces, mix with raw, chopped onion and chillies. Fresh chillies cut in small pieces is best, but if not available, the dry ones will do.
- This one is simple, but appreciated by younger ones. Simply mix boiled potatoes with cheese, adding a little salt and pepper.
- Add potatoes cut in small cubes to your onion-base, fry together with some curry or garam masala. If needed, add some water and let it boil until potatoes are soft.
- This one is good for smaller samosas, a real finger-food. Mix cheese and chopped onion. Feta cheese is great to use, but any cheese you like will do.
- I am a great fan of fresh chilies, cut them in small pieces and mix with chopped onion(raw). The onion gets soft and sweet when deep-fried, don't worry.
- Kale or spinach is great in samosa. Lightly boil it first, then chop it and mix either with boiled potatoes or fry it together with your onion-base.
Onion and Garlic
In most of the fillings, onions and garlic play a part. They are good both cooked and raw. Most cuisines in the world use them as a base. But why not experiment and combine whatever flavors you like!? That is how fantastic recipes are born.
How To Fold a Samosa Simple
They might look like this.
We have just pinched the edges and folded them, pinching them again so they don't open in the pan. Another way of doing it is by using a kind of glue, flour mixed with a little water. Brush the edges with your 'glue' and close them. Great for the cone-shaped samosas.
Mix a tablespoon of flour with a little bit of water into a paste. Use this to "glue" the sides of the samosa together. An option is to brush a bit of water on the samosa before closing it.
Triangle Shaped Samosa
Cone Shaped Samosa
Different ways of folding samosa. A bit depends on how much pastry you wish to eat, the triangular samosa has more pastry, while the cone-shaped has less.
Don't Give Up!
Depending on the size of your frying-pan it is usually best to prepare most of them beforehand. We keep them on non-stick baking-paper until it is time to fry them. You might want to cover them with a towel here too.
If you don't have time to finish all the dough, put it in a plastic bag and keep it in the fridge. It will be good another day. Take it out of the fridge some time before you want to use it, then it's easier to roll it.
Cutting out strips for the other kind
Put the filling in one corner
Fold the corner over to form a triangle
Keep on folding down, always keeping the triangle shape
Ready to be sealed!
This is a mold for cutting pasta, dumplings- and samosa. No fuss, great for sealing the edges after you put the filling.
Deep Frying Samosa
Sambusa is Another Name for Samosa
Make sure the oil is hot enough before you put in the samosa, otherwise they'll suck up a lot of oil. The oil should be medium-hot, you don't want them to get too much color before they are fried through. Always keep a lid close-by, in case of emergency.
This part is good to do with the children busy rolling out the dough, far away from the stove. Fry them a couple of minutes on both sides until they are a golden color. If the oil is not hot enough, they will be a bit pale. Still tasty, but they look better when golden brown.
It is easier and less messy if you use a deep-fryer, especially when preparing many samosas for a party.
Removing the Fat
Put them on kitchen-paper to drain off excess fat. Transfer to another dish.Since this is part of doing things together as a family, some of ours have funny shapes. But they taste the same. In fact, it is good to involve the kids, then you can blame them if it doesn't look too good..
These look a little different
Enjoy Your Samosa
Samosa is often served with ketchup or tomato sauce. It's also very tasty to dip it in chutney, sweet or spicy. If you like pickles, by all means try that. Raw vegetables make for a nice dip-plate, especially cucumber and carrots.
Picture by bawa-hrishikesh
Make a circle and cut in half
Seal the straight side, using some water
Different ways of making samosa - Making samosas video
Give It a Try
As you have seen, it is not too difficult to make samosa. It depends a bit on you, how you want them to be. Try different ways and fillings, find out which one is your favorite. For sure it will be something delicious!
Picture by amtrix
I am really happy for my Purple Star and my Angel Blessings!
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