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Samosa: the recipe of the famous Indian street food

Samosa: the recipe of the famous Indian street food

I samosa I am famous street food typical of Indian cuisine. These are delicious little bundles friedprepared with a thin and crunchy pastry made with flour, seed oil, water and salt, which wrap a stuffed soft and spicy. There is no official version of this dish, but a series of variations and infinite customization possibilities based on the area of ​​origin. We have adhered to the most common recipe, also excellent for those who follow a diet vegetarian o veganand we made the filling with a mix of boiled potatoes and peas, sautéed in a pan with a base of oil and onion, and flavored with chilli, garlic, coriander, turmeric and grated ginger.

Usually eaten as street food and accompanied by a fresh mint sauce, samosas are perfect even at lunchtime.aperitif or as an appetizer antipasto during a ethnic dinner among friends, perhaps to be served in combination with lentil dhal and naan, the famous Indian bread. If you like, you can play with flavors and textures and add cooked legumes, mushrooms or minced roast chicken to the filling, or replace the pastry with phyllo dough following our advice. For a crunchy touch you can combine dried fruit grains or various toasted seeds or you can give an extra edge with a pinch of garam masala (a spice blend containing nutmeg, cardamom, cumin, cinnamon, pepper and cloves, ground in equal parts).

Of Indian origin, samosas are widespread throughout the Asian continent, but also in Greece and in part ofAfrica where they take the name of sambusa. Here they are prepared with minced meat, beef or lamb, abundantly spiced and browned in a saucepan with leeks, garlic and a generous drizzle of oil.

Find out how to prepare samosas by following the step by step procedure and advice.

How to make samosas

Sift the flour and collect it in a large bowl 1.

Add a pinch of salt 2.

Combine the seed oil 3.

And start mixing the ingredients with the tines of a fork 4.

Pour in the water 5little by little.

And continue to knead with your hands until you get a smooth and homogeneous dough 6.

Cover with a tea towel 7 and let it rest for half an hour.

Place the potatoes in a saucepan with cold water 8 and let them cook for about 35 minutes starting from boiling, or until they are soft; then drain them, let them cool, peel them and set aside.

Pour a drizzle of oil into a non-stick pan 9.

Add the minced garlic cloves 10.

Combine the chilli into slices 11.

And continue with the fresh grated ginger 12.

Sauté for a few minutes over medium heat, stirring occasionally with a wooden ladle 13.

Then add the onions 14cut into thin slices.

And spice with a pinch of turmeric and chili powder 15.

Combine the boiled potatoes 16 cut into small pieces.

Add the peas, drained from the preservation liquid, and sprinkle with the chopped coriander 17.

Season with salt and cook for 5 minutes. Once the filling is ready 18remove from the heat and let it cool.

After the resting time, take the dough and divide it into 6 balls of the same size 19.

With the help of a rolling pin, roll out each ball of dough, on a floured work surface, and form many dough discs 20.

Cut each disk in half 21.

Brush the edges of the crescent obtained with a drop of water and form a cone 22.

Fill it with two tablespoons of filling 23.

Seal the dough by pinching the edges with your fingers 24.

Heat plenty of oil in a saucepan and fry the dumplings 25one piece at a time, until golden brown.

Once fried, take them gradually with a slotted spoon and let them drain on a sheet of absorbent kitchen paper 26.

Arrange the samosas on a serving dish 27bring to the table and serve.


Samosas are best enjoyed hot just fried. Alternatively, you can store them in the fridge, inside an airtight container, for 1-2 days maximum and heat them in the oven at the time of serving.

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