Samosas Recipe • Tasty, Savory Pastries! | Club Foody

 

If you’re a foody, there’s no doubt about it you’ll enjoy Indian cuisine. Building its way into Western countries for decades, its food is now a part of our diet. From appetizers, main courses to desserts including snacks, each bite has a burst of flavor!
 
We’re all familiar now with certain dishes like Chickpea Curry (Chhole), Tikka Masala, Rogan Josh, Mughlai Chicken, Biryani, Lamb Keema, Daal Makhni, Butter Chicken (Murg Makhni), just to name a few but what about when it comes to snacks?
 
Like the main courses, there are a delicious variety of amazing foods such as Papri Chaat, Pani Puri, Kachori, Matar Kulcha, Frankie (I’m not kidding you… I’m so loved what can I say, lol 😂!), Pakoras, Ganthiya, and many more including this incredible one… Samosas!
 
Made with a lovely spiced potato filling stuffed in a cone shaped dough and then quickly fried, these Indian pastries are so flavorful! They are flaky and a great snack to enjoy anytime although they’re great to serve as an appetizer or even as a meal with a nice green salad 🥗 on the side. Whenever you want to savor this simple and yet so tasty fried food, you just have to pair them with Tamarind Sauce… they’re perfect together 👍!
 
My idea of a perfect Samosa is lots of filling, a well-balanced number of spices and just enough dough to hold everything together – many places are all dough and not enough filling… really 🙄! After many years of making it, I can proudly say that mine are quite amazing – it’s not an ego trip… just stating the facts!
 
Like most Indian foods, there’s a lot of spices going into the potato mixture. As most of them are familiar to us, there’s one that is not well known and it’s asafoetida. This ingredient is an important staple in Indian cuisine and hard to find at our supermarkets 🛒 unless you go to your local Indian grocers. Of course, online is another way to purchase some. On the other hand, there’s a way to go around it and it’s by using garlic and onion powder. It won’t be exactly the same but close enough.
 
Another one that shouldn’t be a problem to find but still not a common blend used in our “westernized” diet is ajwain also known as carom seeds. It has a strong aroma and a particular taste. I use it in some of my recipes like Chicken Chapli Kebab, Paneer Pakoras, Missi Roti, Aloo Ajwain, Chutneys, etc.
 
One important aspect of making great Samosas is the frying. Just like Crab Rangoon, we want to keep all the yumminess inside therefore the trick is to double-fry them. First, we start on low heat – 320ºF – which helps the pastries from bursting. After quickly frying them for 2 to 3 minutes, the dough will be somewhat cooked but still pale in color. It’s okay because it makes the dough crunchy and strong for the second-frying.
 
When they’re all done, this is when we increase the oil temperature to 380ºF and return them (in batches) to fry until golden. Not only will it help the color get darker but also make them extra-crispy while keeping all the filling inside.
 
Like I always say – “Homemade is better” – and this Samosas recipe proves it again! Make these favorites in the comfort of your home 🏡 and you’ll be incredibly surprised by how much tastier they are compared to a lot of places in your neighborhood…
Bon Appétit!🍽
 
Here are more great appetizer recipes for you to try… 😀
– Spanakopita
– Sweet Chili Chicken Bites
– Vietnamese Summer Rolls
– Sopa Ajoblanco ~ White Gazpacho
– Middle East Muhammara
– Duxelles Bruschetta
– Pico de Gallo
and for even more snack recipes, click on this link… Recipe Category • Snacks

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/samosas/

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