Samosas Indian Savoury Pies
Crispy, golden-brown, and bursting with bold Indian spices, these Samosas – Indian Savoury Pies – are a delightful snack or appetizer that never fails to impress. These hand-crafted pockets of perfection feature a flaky, homemade pastry crust filled with a flavorful blend of mashed potatoes, green peas, and aromatic spices like cumin, garam masala, and turmeric. Carefully folded into triangular parcels and fried to crispy perfection, these samosas are the perfect balance of texture and taste. Whether served with tangy chutneys or creamy yogurt dips, they are ideal for entertaining or satisfying an anytime craving. Easy to make and endlessly satisfying, these samosas bring the authentic taste of India straight to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 50 milliliters Vegetable oil
- 80 milliliters Water
- 350 grams Potatoes, peeled and diced
- 100 grams Green peas (fresh or frozen)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, finely grated
- 1 piece Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 2 teaspoons Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- as needed Oil for frying
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Add vegetable oil to the flour mixture and rub it in with your fingers until it resembles breadcrumbs.
Gradually add water, a little at a time, and knead to form a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
In a medium saucepan, add the diced potatoes and cover with water. Boil until tender, about 10 minutes. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add grated ginger and chopped green chili to the pan. Sauté for 1-2 minutes until fragrant.
Stir in the turmeric, ground coriander, and ground cumin. Cook for 1 minute.
Add boiled potatoes, green peas, and salt to the pan. Mash the potatoes slightly while mixing to combine.
Stir in garam masala, lemon juice, and chopped cilantro. Cook for 2-3 minutes and then let the filling cool completely.
Divide the dough into 10 equal portions and roll each into a ball.
Roll each ball into a thin oval, about 6 inches long and 4 inches wide. Cut the oval in half to form two semi-circles.
Form a cone shape by folding one semi-circle in half lengthwise, sealing the straight edge with water.
Fill the cone with a spoonful of the potato filling, leaving enough space to seal the edges.
Seal the open edges of the cone using water to form a triangle-shaped samosa. Repeat with the rest of the dough and filling.
Heat oil for frying in a deep pan over medium heat. Test by dropping a small piece of dough; it should sizzle and rise to the surface slowly.
Fry the samosas in batches, turning occasionally, until golden and crisp, about 5-6 minutes per batch.
Remove the samosas from the oil and drain on paper towels.
Serve warm with chutney or yogurt dip.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 9.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2194 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
