Indian Samosas - BigOven 100422
Indian Samosas

Indian Samosas

Ready in 1 hour
8 review(s) averaging 4.7. 63% would make again

Top-ranked recipe named "Indian Samosas"

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Try this Indian Samosas recipe, or contribute your own. "Indian" and "collxnf" are two tags used to describe Indian Samosas.

"My Goodness...this taste just like what I'm use too! Next time I will make them ahead of time and freeze them for later cooking. I added a lot more coriander as well as madras spicy curry. Next time I will use fresh cilantro!"

- Lopez4Dinner

Ingredients

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1/2 ts Salt
3 tb Butter
1 ts Turmeric
2 ts Ground cumin
1 md Onion; finely chopped
1/2 c Fresh peas; (or thawed)
1 Tart green apple; cored
1/8 ts Black Pepper; ground
Vegetable oil
1 lb Potatoes; peeled, cooked
3 tb yogurt; (up to 4)
PASTRY
1/4 c Water
1/4 ts dried red peppers; Crushed
1/2 ts Coriander
1 1/2 ts Salt
3 c Flour
FILLING
1 Garlic; minced
4 tb Butter; melted
1/2 c Yogurt

Original recipe makes 25

Servings  

Preparation

Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3-inch circles . Filling: In a large frying pan, melt butter over moderate heat. Add onion, apple and garlic and saute until just tender. Add the spices, the salt, and the black and red peppers, and saute, stirring for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add yogurt. Chill. Assembly: Place 1 tablespoon chilled filling on dough circle. Fold over to form a semicircle. Moisten edges with a little water and pinch to seal. Repeat rolling and filling. Place 2 cups vegetable oil in large frying pan or wok and heat over high heat. Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown. Drain on paper tow towels. Serve hot. Makes 25 to 30 past pastries. Adapted from "Ethnic Cuisine " by Elizabeth Rozin. From the San Francisco Chronicle, 8/18/88. Posted by Stephen Ceideburg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 128 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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adi_rathor 8 months ago
Hard to roll them up in the wonton/egg roll wrappers but otherwise good.
oldsparky 10 months ago
Ramneet 1 year ago
very nice
MADMERLIN 1 year ago
I used pastry dough, baked them in the oven instead of frying. Made fifty of them for dinner as appetizer they were gone in minutes, no one wanted dinner after that. It was phenomenal loved them.
Preteeva 1 year ago
My Goodness...this taste just like what I'm use too! Next time I will make them ahead of time and freeze them for later cooking. I added a lot more coriander as well as madras spicy curry. Next time I will use fresh cilantro!
Lopez4Dinner 3 years ago
Great photo and recipe, thanks love um, CCheryl
CCheryl 3 years ago
Amazing samosa recipe. We did add 1/8 teaspoon of curry powder and that felt like it made the recipe complete.
ProbablyMnJ 4 years ago
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