Samosa
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Samosa is the ultimate and world-renowned Indian street food icon, celebrated for its crispy golden pastry and spicy potato filling. This recipe features a flaky, hand-crafted crust made of refined flour, stuffed with a savory mixture of mashed potatoes, peas, and a robust blend of Indian spices. Known for its signature triangular shape and satisfying crunch, it captures the heart of traditional snack culture. Its taste is savory, mildly spicy, and deeply comforting, offering a wonderful textural contrast between the brittle shell and soft interior. This snack is a mandatory staple for tea-time gatherings and rainy days. Best served hot with mint and tamarind chutneys.
Ingredients
Cooking Instructions
Tips & Secrets
- Using enough ghee (Moyan) in the flour is the absolute secret to achieving a professional flaky and brittle crust.
- Kneading a very stiff dough is mandatory to prevent the samosas from absorbing excess oil and becoming soggy.
- Frying on very low heat is crucial; high heat will cause bubbles on the skin and leave the interior undercooked.
- Making a small pleat at the back while sealing helps the samosa sit upright, providing a professional presentation.
Nutritional Information(Per 1 piece (50g))
260 kcal
4g
16g
25g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.