Samosa is a dazzling signature snack dish in India that I grew up eating. Chai and samosa is the best food pairing in the world. Traditional Indian samosa is potato filled pastry fried dish that everyone should give a chance. This potato and green peas filled recipe is a great balance in carbs and fiber per serving. It provides about 2 oz equivalent of grain intake, ½ cup equivalent of starchy vegetable equivalent of MyPlate. This recipe is a good source of B vitamins (10% or more) per serving. B vitamins plays an important level to maintain energy level, brain function and cell metabolism. Potatoes are versatile root vegetable and packed with antioxidants and resistant starch. Antioxidants protect our bodies from many diseases like heart disease, cancer and resistance starch in it may help regulating healthy blood sugars.
Food Rating: All fried foods make a Red Dot food in our food rating system (Food Coach) due to its high fat content and samosa is no exception. But Samosa may be worth the high fat calories due to its popularity and mouthwatering taste. Therefore, be mindful about its serving size and enjoy in moderation.
Here is the recipe. It can be a little complicated if you don’t have basic cooking skills.
Samosa Filling: Wash potatoes then microwave for about 5-6 minutes per your microwave settings. Cool, peel and mash roughly with a spatula. Set aside. Microwave frozen peas for a minute in a separate bowl. In a medium skillet heat 1 tbsp. canola oil on medium heat. Add cumin seeds, followed by Adding mashed potatoes, green peas and samosa masala. Mix it well on a low heat. The whole process will take about 10 minutes. Divide the whole filling into 10 equal servings.
Samosa Dough: Wash hands with soap and warm water thoroughly. Add all- purpose flour, cumin seeds, salt in a large bowl. Mix with 1/4 cup canola oil using your hands. Mix well until all the oil incorporates fully into the flour and makes the mixture flaky and crumbly. it should take about 5 minutes of mixing. This step is very important for a crispy and flaky samosa. Mixture is ready to be kneaded if it forms a shape into your palm when pressed. Now start adding water a little at a time to make a dough. Do not overwork the dough. Cover the dough with a moist and clean paper towel.
Shaping and Frying samosa: Let the dough rest for about 10 minutes. knead the dough dabbing your fingers in water. Divide the dough in 5 equal parts. Roll out one part at a time in an oval circle with about 4-5 inches diameter. Cut into two halves from the middle diagonally. Wet the straight side with water and fold into a cone shape. Place one serving of filling inside the cone and apply water all around the circumference of the cone and seal it well, pinching from the opposite sides. Samosa needs to seal properly otherwise potato filling will come out while frying. Fry the samosa in medium heat in a medium pan until golden brown. Serve hot with green coriander and tamarind chutney. Enjoy and eat with confidence.
*You can watch step by step process here. Ms. Manali has done a great job in demonstrating every step. (https://www.cookwithmanali.com/samosa-recipe/)
NOTE: Oil needed for frying is not added in ingredient list. 10% fat absorption was added for nutrition accuracy. You can use either vegetable oil or canola oil for deep frying. I use peanut oil due to its high smoking point and neutral taste.
Recipe Profile: Vegetarian Indian cuisine, Popular Indian snack
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