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The best way to make authentic Indian samosa
The Indian samosa is a kind of dumpling that can be made with various fillings, as you like. However, its method of preparation is somewhat different from empanadas, since the dough must be folded in a different way.
That is why below we will not only explain how to make the dough and how to close the samosas, but also two ways to make two of their fillings. At the end of the procedure, you will notice that it is very easy to make and can be an ideal option for breakfast.
Ingredients of the samosa
For the mass
260 grams of all-purpose wheat flour.
A pinch of salt.
60 milliliters of sunflower oil.
A tablespoon of cumin seeds.
150 milliliters of warm water.
For the potato filling
Three medium boiled potatoes.
Half sweet onion.
3 grains of garlic.
6 centimeters of ginger.
A little salt to taste.
A tablespoon of cumin seeds.
A tablespoon of coriander seeds.
6 or 7 grains of black pepper.
A couple of tablespoons of sunflower oil.
A tablespoon of turmeric.
A tablespoon of garam masala.
Fresh coriander.
50 grams of defrosted peas.
For the keema matar
3 chopped chicken thighs.
Cumin seeds.
Fresh coriander.
Half cinnamon stick.
50 grams of defrosted peas.
3 green cardamoms.
3 centimeters of ginger.
2 cloves of garlic.
A purple onion.
3 nails.
A tomato.
A tablespoon of garam masala.
Sunflower oil, necessary amount.
A tablespoon of Kashmiri chilies.
A tablespoon of turmeric.
Steps for the preparation of samosas
Preparation of the dough
Pour the plain wheat flour into a large bowl or container, followed by a pinch of salt to taste and the sunflower oil.
Mix everything together with your hands, breaking up any large lumps that form, while moistening most of the flour. Ideally, the flour should have a texture of wet sand.
Add the cumin seeds and integrate, and then pour the third part of the warm water, while you knead. Continue kneading and adding as little water as possible, until you obtain a dough with a structure that is kneadable, but without overhydrating it.
Continue kneading for about two to three minutes until you get a manageable dough that doesn't fall apart.
Wrap the dough in plastic wrap and let it rest for at least thirty minutes at room temperature.
Preparation of the potato filling
While the dough rests, mash the three cooked potatoes, using only your hands. Do not use a fork or masher, as you want an uneven texture. Set aside.
Cut half a sweet onion into small pieces and reserve.
Cut the garlic into small pieces, followed by the ginger and place both ingredients in a mortar. Add a pinch of salt and mash them until you get a paste. Reserve this paste.
In a frying pan over medium heat, add the cumin seeds and coriander seeds and let them roast to enhance their flavor. Also include the black peppercorns and let everything cook until it smells delicious.
Transfer the freshly roasted seeds to the mortar and grind them.
In a clean frying pan over medium heat on the stove, add a couple of tablespoons of sunflower oil and let them heat up.
Add the onions and let them fry for a few minutes, together with the ginger and garlic paste. When they are a little soft, add the spices, such as the garam masala, the ground spice mix from step 5 and a tablespoon of turmeric.
Let everything cook for a minute, pour a little water and add the potatoes. Mix everything very well until the potatoes turn yellow.
Add the peas to the pan and mix everything.
Season the filling with salt and add a few fresh coriander leaves. Then, turn off the stove and reserve this filling.
Elaboration of the keema matar
Toast 3 green cardamoms in a pan together with half a cinnamon stick, a tablespoon of cumin seeds, three cloves and 5 black peppercorns until it smells delicious.
In a clean pan add a little sunflower oil and heat it over medium heat. When the oil is hot, add a tablespoon of the chili powder and a tablespoon of the ginger-garlic paste.
Let the mixture cook in the pan and before they burn, add the chopped red onion. Saute for one more minute.
Add a chopped ripe tomato and let it fry for another minute.
When everything is fried, add the spices, which will be: One tablespoon of the mixture of spices from step 1, one tablespoon of turmeric and one of garam masala.
Mix everything and let them cook for another minute and when a paste has formed, remove from the heat and reserve.
In a clean skillet over medium heat, pour a little sunflower oil and once it is hot, add the chopped chicken pieces.
Add salt to taste and cook a little until the chicken turns colour.
Add the reserved pasta from step 6 and the peas. Mix everything together and let it cook for a couple more minutes.
Finally, remove from heat and add some fresh coriander. Reserve.
Assemble the samosas
Remove the dough from the transparent plastic wrap and knead a little to make the dough more manageable. Then, divide the dough into ten equal parts and shape them into balls.
Cover the balls again with the plastic wrap to prevent them from drying out too much.
Take each of the balls and flatten them with a rolling pin until they are very thin. The thinner they are, the better. Ideally, they should be circular.
Cut the oval in half, as each of the halves is going to be a samosa.
Moisten half of the upper straight part with water and fold the tip inward. Then, moisten the other half and fold it inward, meeting it with the just folded tip. This way it will be like a cone.
Take the cone of dough and fill it to the top with the keema mata or the potato filling, as you like.
Moisten the edges and close them. Later, let the samosa rest on a tray.
Repeat steps 3 to 7 until you run out of dough and filling.
Place a pot over medium heat with enough sunflower oil and wait for it to heat up to 160º C. Place the freshly made samosas there and let them fry until golden brown.
Finally, remove the samosas and place them on a plate lined with absorbent paper.
Serve the samosas while they are hot.
As you may have noticed, it is very easy to make Indian samosas and you can make them with any of the two fillings described above. Therefore, we urge you to try to make them at home and surprise yourself with the authentic Indian flavor.
