Crispy triangular pastries filled with spiced potatoes and peas — a beloved fried appetizer served with tangy tamarind chutney.

خطوات التحضير

Knead the flour with oil and salt, then gradually add cold water until you get a firm, cohesive dough; cover and let it rest for 20 minutes.

For the filling: heat a little oil and add cumin seeds until they sizzle, then add the onion, ginger, and green chilies, and cook until the onion softens.

Add the mashed potatoes, peas, turmeric, ground coriander, and garam masala, and stir well over medium heat for 5 minutes.

Stir in the lemon juice and fresh cilantro, and let the filling cool completely before using.

Divide the dough into small balls, roll each into a thin circle, then cut it in half.

Shape each half-circle into a cone, fill with a spoonful of the potato filling, then seal the edges tightly by pressing or sealing with a little water to form a well-sealed triangle.

Heat oil over medium heat and fry the samosas in batches until golden and crispy on all sides.

Serve the samosas hot with tamarind chutney or mint chutney.

نصيحة

Make sure to seal the samosa edges well before frying to prevent oil from seeping into the filling or the pastry falling apart while cooking. Fry the samosas over medium-low heat to ensure the pastry cooks through before the outside gets too dark.

Samosa is one of the most popular fried appetizers across the Indian subcontinent, believed to have Persian or Central Asian origins before becoming deeply rooted in Indian cuisine over centuries. Samosas consist of thin pastry folded into a triangle and filled with a spiced vegetable mixture, then fried until crispy on the outside.

The traditional filling for vegetable samosas is built on mashed or diced potatoes, mixed with green peas and distinctive Indian spices like cumin, coriander seeds, garam masala, and green chilies, giving it a rich, complex flavor.

Samosas are traditionally served with sweet-tangy tamarind chutney or a green mint-cilantro chutney. They're among the most popular snacks in India and Pakistan, sold in street markets and served at celebrations and Ramadan iftar tables.