Samosas: A fried snack from South Asian cuisine

Samosa is a popular snack in South Asian cuisine, especially in Pakistan, India and Bangladesh. It is a fried or baked snack, consisting of a triangular dough filled with various ingredients.

It is believed to have roots in ancient Persia, where it was known as “sambusa.” Over time, it spread to India and other South Asian countries via the trade route. In India, the samosa was adapted and turned into a dish with different fillings and spices.

The filling of samosas can vary, but commonly includes a mixture of potatoes, peas, onions, and spices such as cumin, coriander, and garam masala. Versions with meat, such as chicken or lamb, can also be found.

Samosas are usually served hot, often accompanied by chutneys, such as mint or tamarind chutney, which complement their flavour. They are a popular snack at parties, gatherings and as street food.

They are usually eaten with the hands. Diners can dip them in chutney before taking a bite to add extra flavour.

How to make samosa at home

Ingredients

For the mass:

• 2 cups of wheat flour
• 4 tablespoons of oil or ghee
• 1/2 teaspoon salt
• Water (quantity needed)

For the filling:

• 2-3 medium potatoes, boiled and mashed
• 1/2 cup peas (fresh or frozen)
• 1 small onion, chopped
• 1-2 green chilies, chopped (optional)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons of oil
• Fresh cilantro, chopped (optional)

1. Prepare the dough:
   • In a large bowl, mix the flour and salt. Add the oil or ghee and mix until it has a sandy texture.
   • Add water little by little until it forms a soft dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Make the filling:
   • Heat the oil in a frying pan over medium heat. Add the onion and sauté until golden.
   • Add the peas, green chillies and spices (cumin, coriander powder, garam masala and salt). Cook for a few minutes.
   • Remove from heat and mix in the mashed potatoes. If desired, add chopped fresh cilantro.
3. Forming the samosas:
   • Divide the dough into golf ball sized balls.
   • Roll out each ball into a thin circle. Cut the circle in half.
   • Take one half and form a cone, sealing the edges with a little water.
   • Fill the cone with the potato mixture and close the top, making sure to seal well.
4. Frying the samosas:
   • Heat oil in a deep skillet over medium heat.
   • Fry the samosas in batches until golden and crisp. Drain on paper towels.
5. Serve:
   • Serve the samosas hot, accompanied by mint or tamarind chutney.