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.
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Servings |
samosas
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- 200 g flour
- 40 g ghee or vegetable oil
- 100 ml water
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp carom seeds optional
- 250 g chicken breast
- 1 onion
- 2 cloves garlic
- 1 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp black pepper
Ingredients
Dough
Filling
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- Finely slice the chicken breast, onion and garlic.
- Fry the chicken in a bit of oil. Once the chicken is cooked add the onion and garlic.
- When the onion starts to turn translucent, add the curry powder, garam masala and pepper.
- Take the filling from the heat and leave to cool completely.
- Mix the ghee through the flour until the mixture resembles breadcrumbs.
- Add half of the water (50ml) along with the salt, pepper and carom seeds. Mix until all the ingredients are well incorporated.
- Finally, add just enough water for the dough to come together. For me it took another 50 ml but this completely depends on the flour you're using. So you may need slightly more or less.
- Quickly knead the dough by hand, before dividing it into 6 equal pieces. Then leave the dough to rest, in the fridge, for about 30 minutes.
- Take a piece of dough and roll it out to a diameter of about 15cm (6''). Then cut the circle in half.
- Take a semicircle and fold into a cone. Dip your finger in a little bit of water and wet the edges to help seal them.
- Carefully take the cone in your hand and fill it with the samosa filling.
- Fold the opening closed and again, seal with a little bit of water. Then stand them up on the seal to help keep it closed.
- When all the samosas have been folded, pre-heat oil in a deep-fat-fryer or deep, heavy-based pan, to 190°C (370°F).
- Fry the samosas for 6 minutes. Then remove them from the oil and let them drain on kitchen paper.
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