🇩🇪 Deutsch 🇬🇧 English
Samosa
The crisp pastry pocket with potato filling
👨🍳 Pro🥟 Snack & Street Food🌿 Vegan🕓 100 min
Everything about a samosa comes down to the dough and the oil temperature. The dough has to be firm and short, almost like shortcrust, and it fries at a surprisingly low heat — fry it hot and you get blisters and a soft base instead of a smooth, flaky shell.
👨🍳 Pro: Fermenting, deep-frying or layering. Needs time, patience and a quiet afternoon.
Prep60 min
Cook time40 min
Total100 min
Serves12 samosas
Contains:
GlutenTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 16✅ All set to cook!
Method
0 of 8🎉 All done — enjoy!
- Mix flour, ajwain and salt. Work in the ghee until the mixture looks like damp sand and a squeezed handful holds its shape. That is the single most important test in this whole recipe.
- Add cold water gradually and bring it together into a FIRM dough — just enough water for it to hold together. Do not knead it like bread dough. Rest, covered, for 30 minutes.
- For the filling, heat oil, add cumin, then ginger and chilies for 1 minute. Add peas and spices, cook 3 minutes. Fold in the potatoes, salt and cashews, cook together 3 minutes more. Let cool completely.
- Divide the dough into 6 balls. Roll each into an oval about 18 cm across and cut it crosswise in half.
- Take one half-moon piece, brush the straight edge with water and shape it into a cone, overlapping the edge by 5 mm and pressing it firmly together.
- Fill the cone with the filling, brush the top edge with water and seal it firmly. The base should be flat so the samosa can stand upright.
- Heat the oil to just 120–130°C — a piece of dough should rise slowly, not bubble up. Add the samosas and cook very slowly for 12–15 minutes, until pale and firm.
- Turn the oil up to 180°C and fry the samosas 3–4 minutes more, until golden brown and blistered.
Tips
- The point of no return is the oil temperature during the first fry. Too hot, and the shell blisters and turns soft instead of flaky — there is no fixing that afterward.
- Firm dough, cold filling. Warm filling softens the dough, and the samosa bursts open in the oil.
- Two temperatures aren’t a hassle, they are the method. One slow cook, one hot browning.
- Unfried, they freeze beautifully and can be fried straight from frozen.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
