Samosa | The Perfect Treat for Sharing

Samosa is a delicious snack with a fascinating history, enjoyed by people worldwide. They are a versatile treat that can be enjoyed with different dips and sauces depending on the country and culture of origin. 

Originating from the Middle East as early as the 9th century, samosa travelled across continents, being adopted and adapted by various cultures, making them a favourite all around the world. Traditionally filled with a mixture of spices, potatoes, peas, and sometimes meat, Samosa has evolved into countless variations, reflecting the local flavours and ingredients of the regions they have been embraced by.

Whether in India, Australia or the UK, you can’t go wrong with a crispy and flavourful samosa. It’s a snack that brings people together and transcends cultural barriers.

Tips for Samosa 

• Flour: Use all-purpose flour with a high gluten content for the crispest results. This will create a strong dough that holds its shape when being fried.
• Temperature Matters: Maintaining the correct oil temperature is crucial. Oil that’s too hot will burn the outside before the filling cooks through, while oil that’s too cool will result in greasy samosa. Aim for 350°F (175°C) for most frying, and increase to 375°F (190°C) for a final crisp if using the double-frying method.
• AirFryer: For an alternative to traditional methods, you may want to consider using an Air Fryer. It may provide a safer alternative if you have little children running around.
• Rest: Allow the dough to rest after kneading. This relaxes the gluten, making it easier to roll out and preventing the samosas from becoming tough.
• Sealing the Edges: To prevent the filling from leaking out during frying, it’s important to seal the edges of the samosa properly. Use a little water to help seal the edges, but don’t use too much, as it can make the dough soggy.
• Samosa are best served hot and fresh. However, if you need to reheat them, use an oven or air fryer instead of a microwave to keep the crust crispy.

Ingredients

For the Dough

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon caraway seeds (ajwain) – optional, for a subtle nutty flavour

1/4 cup vegetable oil

1/4 cup cold water (more as needed)

For the Filling

2 medium potatoes, boiled and mashed

1/2 cup frozen peas

1 medium onion, finely chopped

1 green chilli, finely chopped (adjust for spice preference)

1 inch ginger, grated

1 clove garlic, minced

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/4 teaspoon garam masala powder

Salt to taste

Coriander, chopped (for garnish)

Frying

Vegetable oil for frying

Directions

Dough Preparation

1. Combine all-purpose flour, 2 tablespoons oil, ajwain, and salt in a large mixing bowl.
2. Gradually add water and knead into a stiff dough. 
3. Cover and set aside for 30 minutes.

Filling Preparation

1. Heat 1 tablespoon oil in a pan. 
2. Add cumin seeds and let them splutter.
3. Add the mashed potatoes and green peas to the pan. Stir well.
4. Add garam masala, coriander powder, turmeric powder, and salt. 
5. Mix thoroughly.
6. Cook for a few minutes until the spices are well incorporated. 
7. Turn off the heat and add chopped coriander. 
8. Allow the mixture to cool.

Assemble Samosa

1. Divide the dough into small balls. 
2. Roll each ball into a circle, then cut it in half.
3. Take one half, form a cone shape, and seal the edge with water.
4. Fill the cone with the potato-pea mixture, leaving some space at the top. 
5. Seal the top edge by pinching it together, ensuring the filling is completely enclosed.
6. Repeat with the remaining dough and filling.

Frying

Using oil

1. Heat oil in a deep frying pan over medium heat.
2. Carefully slide the samosas into the hot oil. 
3. Fry until they turn golden brown and crispy, turning occasionally.
4. Remove from oil and drain on paper towels.
   

Air Frying Your Samosa: A Healthier Alternative

While the traditional method of frying samosa creates a delicious and crispy treat, it involves a fair amount of oil. For a healthier alternative, consider using your air fryer! 

Directions when using Air Fryer

1. Preheat your air fryer to 200°C (390°F). This ensures the samosas cook through evenly and get crispy.
2. Brush the samosa lightly with oil. A high smoke point oil like canola or avocado oil works well. 
3. Arrange the samosa in a single layer in the air fryer basket. 
4. Don’t overcrowd the basket, as this will prevent proper air circulation and hinder crisping. You may need to cook them in batches.
5. Air fry for 12-15 minutes, flipping the samosas halfway through cooking. This ensures even browning on both sides.

Check for crispness. If the samosas aren’t quite golden brown yet, cook for an additional 2-3 minutes, keeping a close eye to avoid burning.

Serve the crispy and crunchy samosas hot with your favourite chutney or sauce. Enjoy your homemade delight!

Did you know? Samosa is a famous dish enjoyed during Eid al-Fitr, the celebration marking the end of Ramadan. If you are looking for more Eid dishes, check out Bellybelly’s 5 Must-Try Eid Dishes for a Delightful Eid al-Fitr Feast.

For more information on buying the right Air Fryer for you, we recommend you review the following; Air Fryers.