Deep-fried spicy potato patties known as samosas are
famous in Indian cuisine. Step-by-step instructions and recommendations for producing the tastiest Samosa filling are included in this recipe.
The potato filling in samosas gives this Indian delicacy its incredible flavor. Street sellers in India sell it as a popular snack. The filling is formed into triangle cones using Samosa wrappers and then sealed. Fried to golden perfection, they are served.
At Indian buffets, I always order samosas because I enjoy them so much. If I could, I’d devour them all at once and appreciate the salty-sweet crunch. They’re fantastic!
Potatoes, green peas, onions, and spices make up the stuffing.
The most extraordinary filling has a flavor and texture that are just right. There should be no lumps or too soft potatoes. The spices used should be aromatic, but the filling should not be highly spicy.
Saffron-flour-based masala dough has been used in traditional Indian samosas for centuries. All-purpose flour can be used in its place. Butter, water, salt, and carom seeds or ajwain are some of the other ingredients in the dough.
To save time, I prefer to use pre-frozen spring roll wrappers. The crispiest Samosas are those that have been deep-fried.
If you’re using spring roll wrappers to make Samosas, place a teaspoon of filling in the upper-middle portion of each wrapper before folding.
Make a triangle by brushing the outside of the wrapper with egg white and folding it in half. Make sure it’s entirely sealed by pinching the sides and corners.
The 94 calories in one samosa make it an ideal party snack or starter. After deep-frying, drain the excess oil on paper towels to prevent the food from becoming drenched.
The green chutney comprises cilantro, mint, garlic, jalapeño, yogurt, and lime juice and is served as a dipping sauce.
I prefer them as an appetizer on their own, without any accompanying dipping sauce. These samosas still taste great, even without the extra fat and sugar.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 93 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BEEF RENDANG
- TANDOORI CHICKEN
- CHICKEN TIKKA MASALA
- 1 tablespoon curry powder
- 1 teaspoon sugar
- spring roll wrappers, cut into 3 equal-sized rectangle pieces
- salt to taste
- 1/4 cup green peas, smashed
- oil for deep-frying
- 1 egg white
- 1/4 small onion, diced
- 2 tablespoons oil
- 1/2 teaspoon chili powder
- 1/2 lb. peeled potatoes
- The potatoes should be boiled for around 10 minutes or until they’re completely soft. Drain and allow to cool. Potatoes should be peeled and then mashed using the back of a spoon.
- Add the oil to a skillet and heat it up. Before adding the potatoes and green peas, chili powder, curry powder, sugar, and salt, sauté the onion until fragrant. Cook for a few minutes. Allow cooling in the skillet.
- Wrap one piece of the wrapper around a heaping teaspoonful of the filling. Form the samosa into a triangle by brushing the egg white along the sides of the wrapper and folding it in half to seal it. Keep a close eye on the edges and corners to ensure they’re entirely filled and leak-free. Repeat this method until all of the fillings are used up.
- The samosa should be fried to a golden brown color in hot oil at a temperature of 350°F (176°C). When they’ve been strained or slotted out of the oil, place them on a dish lined with paper towels. Keep heated before serving.
- In my e-cookbook, Easy Asian Takeout, you’ll find this dish.