Indian Samosas

Indian Samosas

9 reviews, 4.7 star(s). 63% would make again

Ready in 1h

Try this Indian Samosas recipe, or contribute your own.

"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!"

Ingredients

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

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https://www.google.ca/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CBwQFjAAahUKEwij7Zj64OjIAhWLWz4KHVkGAoM&url=http%3A%2F%2Fwww.neelusjournal.com%2F2012%2F07%2Framadan-journal-day-3-food-recipe-for.html&usg=AFQjCNHIc6Wn5eWS24wOT85N2f7ddwu16w&sig2=IdtDx6JfkY4sKazDYwx5TQ&bvm=bv.106130839,d.dmo Follow the link for step by step instructions for folding.
kewedapinnocko6j5 3m ago


Hard to roll them up in the wonton/egg roll wrappers but otherwise good.
oldsparky 2y ago

Ramneet 2y ago

very nice
MADMERLIN 2y 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 3y 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 4y ago

Great photo and recipe, thanks love um, CCheryl
CCheryl 5y ago

Amazing samosa recipe. We did add 1/8 teaspoon of curry powder and that felt like it made the recipe complete.
ProbablyMnJ 5y ago

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