Tips for Creating a Delicious Indian Samosa

Everybody loves Samosas! It’s simply hard to resist the crispy, flaky triangular dough filled with fragrant potato or meat filling of this popular Indian snack. Unfortunately, no matter how much we’d like to have of Samosas, the truth is, many of us fail to create it at home with the same wonderful textures and flavours as those we’ve had at restaurants… which can be quite disappointing, to say the least.
How do you create restaurant quality Samosas right at home? The good news is, all you need to know are a few simple tricks, a bit of practice, and you’ll be making these delightful snacks anytime you and your family get your cravings!
So let’s get started:
Tip #1: The Dough
The texture of the dough plays a huge part in the experience of eating a Samosa. Thus, there are some important components to remember so that you can achieve a dough that’s both crispy and flaky without being too oily.
Quantity of Oil: If you use too little oil on your dough before kneading, the result will be a hardened crust.
Dough Texture: The dough should be hard and stiff. Soft dough doesn’t work for Samosa. Add water only if required, since too much moisture in the dough can cause tiny air bubbles to form.
Kneading & Resting: Do not over-knead the dough. Let it rest for 30 minutes after kneading, and then knead it again for no more than 3-4 minutes. It shouldn’t turn soft.
Rolling: Rolling the dough too thin will cause the Samosa to break while frying, while rolling it too thick will result in the absorption of too much oil and the centre won’t cook.
Frying: Do not fry Samosas in extremely hot oil. To check the oil for the right temperature, drop a tiny piece of dough into it. The dough shouldn’t sizzle immediately, and it should take a few seconds before bubbles start to appear. Keep the heat on low. The Samosas should cook within an average of 10 minutes.
Tip #2: The Filling
When cooking the filling, drop the whole spices like coriander and cumin seeds into the oil first to allow them to release their flavours. Follow with aromatics like ginger, garlic, onion and green chilis and saute for 1-2 minutes. Then add your cooked (boiled) potatoes, peas, peanuts and powdered spices like chili powder, mango powder, garam masala, and finally, some salt. Stir the mixture gently and set it aside to cool.
Generally, in Indian cooking, whole spices are added in first because they don’t burn as easily as powdered spices, and you also need to release their oils first in order to get their flavours out. Aromatics are thrown into the pan next, followed by meat or vegetable ingredients, and finally, the powdered spices last.
Samosas have many different versions, but we’ll provide you with a basic recipe you can try:
For the Dough:
• 2 cups all-purpose flour
• 6 tablespoons water
• 3/4 teaspoon salt
• 1/4 cup oil or ghee
• 3/4 teaspoon carom seeds
For the Filling:
(Potato Filling)
• 4 boiled potatoes
• 1/2 cup green peas
• 1 tablespoon minced ginger
• 1-2 chopped green chilis
• 1 tablespoon oil or ghee
• 1 pinch hing or asafoetida (optional)
• 4 tablespoons coriander leaves
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
(Spices)
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon garam masala
• 3/4 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon fennel powder (optional)
Now that you’re armed with a good recipe and some essential tips for creating your homemade Samosa, the only thing left to do is start making them!
If you’ve never tried an Indian Samosa before or would like to remember exactly how it tastes so that you can try and replicate it at home, order from Curry Corner’s online store or visit our Melbourne shop. Our hot & fresh Indian Samosas have been famous & well-loved in Melbourne for decades, and continue to be a customer favourite. If you want to experience a delicious and truly authentic Samosa, you’ve come to the right place with us! Order them freshly-cooked or frozen.