Homemade Indian Samosas Recipe

Immerse yourself in the rich tapestry of Indian cuisine with our easy-to-follow, homemade Indian Samosas recipe. This guide offers step-by-step instructions on crafting the perfect spicy, flaky pastries that are sure to tantalize your taste buds and transport you to the vibrant streets of India.

Homemade Indian Samosas

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Ingredients

Dough

2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup plain yogurt (not greek)

Dipping Sauce

1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 clove garlic (minced)
1 teaspoon salt

Filling

1 tablespoon butter
2 potatoes
1 cup onion (finely minced)
2 cloves garlic (minced)
1 tablespoon ginger (freshly grated)
ground cayenne pepper (to taste)
1 teaspoon mustard powder or mustard seed
1 teaspoon dried coriander
3/4 teaspoons salt
1 1/2 cup frozen peas (uncooked)
2 tablespoons lemon juice

Directions

Dough
Step 1
Place the flour in a medium-sized bowl. Mix in the salt.
Step 2
Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
Step 3
Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
Filling
Step 4
Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
Step 5
Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
Assemble
Step 6
Preheat the oven to 425 degrees F. Generously oil a baking sheet.
Step 7
Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
Step 8
Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Note: If you are storing the samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until cooking time
Make Dipping Sauce
Step 9
The Dipping Sauce: 1/2 cup cider vinegar 1/2 cup water 3 tablespoons brown sugar 1 small clove garlic, minced 1 teaspoon salt Place all ingredients in a small saucepan. Stir until the sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. it will reduce slightly. Serve warm or at room temperature with hot samosas
Cook
Step 10
Either deep fry or Bake.
If Frying
Step 11
To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp.
If Baking
Step 12
If baking, place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.
Step 13
If baking, place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 degrees F., then reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.
Serve
Step 14
Serve within 5 minutes of cooking with a dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that's one of the charms of this ritual.)

“A samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, meats or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.” – Wikipedia.com

In the realm of Indian cuisine, samosas hold a special place as a universally loved appetizer. For those unfamiliar, samosas are savory, spiced pastries filled with a mixture of ingredients like potatoes, peas, and lentils. Today, we’ll delve into an authentic Indian samosas recipe that can help you make these delicious snacks right at home. The recipe we’re highlighting is for homemade Indian samosas, a staple of Indian street food, which brings the intoxicating flavors of traditional Indian spices to your kitchen.

Learning how to make Indian samosas might seem intimidating at first, but don’t be put off. This is actually an easy Indian samosa recipe, taking you through the process with clear, step-by-step photos and detailed instructions. It teaches you how to make the samosa dough recipe from scratch, ensuring a perfectly crispy and flaky exterior for your samosas. It also covers the preparation of the spiced, vegetarian samosa filling recipe that’s packed with aromatic spices and cooked to perfection.

The best Indian samosas recipe is not just about the samosa itself but also about the accompanying dips. Thus, this recipe even includes a quick guide to making a flavorful samosa dipping sauce. This combination of a crispy, spicy samosa with a tangy, sweet dipping sauce is sure to transport you straight to the bustling streets of India. Healthy and delightful, this homemade Indian samosa recipe is a testament to the richness and variety of vegetarian appetizers in Indian cuisine. So, whether you’re an experienced cook or a beginner, give this recipe a try. It might just become your new favorite!