Homemade Samosa Recipe
The Magic of Homemade Samosas
There’s something magical about homemade samosas. First, the warm, crispy shell breaks open to reveal a flavorful, spiced filling. It instantly brings back memories of family gatherings, chai on a rainy day, and cooking together in the kitchen. Moreover, the combination of the flaky, golden crust and savory filling is comfort food at its finest.
A Labor of Love
Samosas have always been a comfort food for me. Whether it’s the traditional potato and pea filling or new flavors like spiced chicken, lamb, or vegetables, making them from scratch is truly a labor of love. In fact, it’s incredibly satisfying to fold the pastry just right and then watch them crisp up in the oil. However, if you’re short on time or prefer a healthier version, using filo pastry is a great shortcut. Unlike traditional samosa dough, filo is thin and light. This creates a crispier, flakier texture while cutting down on deep frying. As a result, the samosas feel lighter and less greasy without losing that satisfying crunch.
The Filling Makes All the Difference
The filling is just as important as the pastry. Traditional fillings often include potatoes, peas, onions, garlic, and spices like cumin, coriander, turmeric, and garam masala. These ingredients meld together beautifully, creating a rich, flavorful mixture that balances warmth and spice. You can, of course, get creative by adding cheese, chicken, or even paneer for a twist. The key is to cook the filling just enough to hold it together. Avoid making it too moist, as that could make the pastry soggy.
A Rewarding Experience
Making homemade samosas is always a rewarding experience, especially when shared with loved ones. Whether you go for the traditional or filo pastry version, these treats are always a hit. In conclusion, they are flavorful, comforting, and perfect for any occasion.
Homemade Samosa Recipe:Easy Golden Triangles
Equipment
- 1 frying pan
- 1 pot
Ingredients
- 50 g onion finely diced
- 2 cloves garlic finely diced
- 2 g curry powder
- 2 g paprika
- 0,5 g clove powder
- 2 g cumin powder
- 5 g fresh ginger chopped
- 50 g carrot grated
- 50 g potato finely diced
- 50 g pea
- 100 g green lentil
- 250 ml chicken stock
- 2 filo pastry
- salt,black pepper
- 10 ml sunflower oil
Instructions
- Heat a small amount of oil in a pot over medium heat and add the onions, potatoes, garlic, and carrots, sweating them gently without allowing them to take on color.
- Once slightly softened, stir in the ginger and lentils, letting them cook together until well combined.
- Continue simmering over low heat, stirring occasionally, until the vegetables and lentils are fully tender.
- Add the spices and stock, cover, and let it simmer until all the liquid is absorbed.
- Once cooked, fold in the peas to retain their vibrant color and adjust seasoning as needed. Allow the mixture to cool completely.
- To make triangle-shaped samosa, cut the filo pastry into long rectangular strips (about 6-8 cm wide). Place a spoonful of filling at the bottom of each strip, then fold the bottom corner diagonally over to the opposite side, forming a triangle. Continue folding the triangle shape along the length of the strip until you reach the end. Seal the final edge with water to prevent it from opening.
- Deep-fry in hot oil until crispy and golden brown. Drain on paper towels and serve immediately.Enjoy!
