Ready-made samosas are available at pretty much every supermarket. But homemade samosas are in a league of their own. This is our recipe for Indian inspired samosas. You’ll need a bit of time and a little bit of practice to make (my first attempt looked terrible) but don’t be discouraged by that. Once you’ve tasted them, you’ll agree that it’s all worth it.
Samosas are fried or baked pastries with a savoury filling. The most well-known type is probably the Punjabi samosa, with its filling of potato and peas. It probably explains why samosas are often thought of as an Indian dish. However, it’s origins actually lies somewhere in Central Asia. Samosas were snacks that 13th century merchants ate during their journeys. As they travelled along ancient trade routes, the samosa went with them. Centuries of emigration then turned the samosa into a global phenomenon. Different types of samosas are found all over globe, though of course under different names.
A samosa is, in essence, a very simple thing: it’s a pastry parcel with a savoury filling. At the same time, this simplicity helped to make it popular. The samosa recipe is very easy to adapted to the local taste. Fillings contained whatever was at hand. Vegetables, meat, cheese and noodles have all found themselves inside the dough casing.
The dough used for all of these different types of samosas, also differs per region. Some use traditional samosa dough but bread dough or layered pastry dough, like filo or puff pastry, is also used. They all have one thing in common however and that is their triangular shape.
For this recipe I went with a more Indian style dough. The filling is kind of Indian inspired (with curry powder and garam masala) but mainly a product of my own imagination. Of course I used our homemade curry powder.