Cool filling
Hot filling softens the dough and makes forming difficult.
Indian Recipe
Samosas
This samosa recipe explains the dough, filling and shapes. Potatoes are crushed with peas and spices, filled into triangles of dough and then fried or baked in the oven.
Total time
1 hr 10 min
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Samosas with Potato and Pea Filling
Good samosas need a dry, spicy filling and a dough that can be closed clean. Do not let the filling be hot or moist, otherwise the dough will crack and the pockets will become unstable when deep-frying.
Quick Dinners
Vegetarian Dinners
Lunch
Dinner
Recipe
Samosas
Samosas are crispy pastry bags with spicy potato-pea filling, cumin, coriander, ginger and garam masala. The filling must cool before forming.
Ingredients
4 servings
Method
-
1
Prepare the dough
Rub flour, salt and oil, then work in water. Knead a firm dough and let rest for 30 minutes.
-
2
Cooking stuffing
Brown onion, ginger, chilli and cumin. Add potatoes, peas, coriander, garam masala and amchur.
-
3
Cool filling
Mash the filling coarsely, season to taste and allow to cool completely.
-
4
Samosas
Roll out the dough, cut it in half, shape into pockets, fill and carefully seal the edges with water.
-
5
Deep frying or baking
Fry the samosas over a medium heat until golden brown or coated with oil and bake at 200 degrees until crispy.
Kitchen know-how
Tips for Samosas
Close edges well
Open edges allow filling to escape when frying. Tightly seal with water.
Do not deep-fry too hot
If the heat is too high, the dough will darken on the outside before it becomes crispy on the inside.
Variations
How to adapt this recipe
Brush samosas with oil and bake at 200 degrees. They will be lighter but less evenly crispy.
Cooked lentils can replace some of the potatoes and make the filling more protein-rich.
Nutrition per serving
520kcal
66.0 gCarbohydrates
11.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Samosas
Hot filling softens the dough and can tear the pockets as it forms.
Yes, they become lighter and less greasy, but deep-fried samosas become crisper.
Seal the edges with water and squeeze air out of the pocket.
Mint chutney, tamarind chutney or yoghurt dip are particularly good.
Keep cooking