An easy samosa recipe that’s great for tea-time

Samosa is a popular street food in India. (Pinterest pic)

Samosa is a deep-fried appetiser and a popular street food in India. The filling is made from potatoes, green peas, onions and spices, and is wrapped into a triangular cone using samosa wrappers.

The best samosa filling has the perfect balance of flavour and texture. The potatoes shouldn’t be too mushy or chunky. It should be aromatic and the filling shouldn’t be too spicy.

Traditional samosa dough is made with maida flour, which is widely available in India. You can use all-purpose flour as a substitute. Other ingredients of the dough include butter, salt, water and carom seeds or ajwain.

To save time, you can use frozen spring roll wrappers which deliver the crispiest ever samosas when deep-fried.

Samosas are usually served with a healthy dipping sauce (green chutney) made of cilantro, mint, garlic, jalapeno, yogurt and lime juice.

Ingredients:

  • 450g potatoes, peeled
  • 2 tablespoons oil
  • 1/4 small onion, diced
  • 1/4 cup green peas, smashed
  • 1 tablespoon curry powder
  • 1/2 teaspoon chilli powder
  • 1 teaspoon sugar
  • salt to taste
  • 1 egg white
  • spring roll wrappers, cut into three equal-sized rectangle pieces
  • oil for deep-frying

Method:

  • Boil potatoes for 10 minutes or until completely cooked through. Drain and let cool.
  • Peel off potato skin, break and mash potatoes using the back of a spoon.
  • Heat a skillet and add oil. Sauté onion until aromatic before adding potatoes and green peas, curry powder, chilli powder, sugar, and salt.
  • Cook for a few minutes. Remove from skillet and let cool.
  • Scoop one heaped teaspoon of the filling and place at the top centre of a piece of wrapper.
  • Brush the outer edges of the wrapper with egg white, fold and form into a triangle.
  • Pinch the edges and all corners to make sure filling is sealed tight and there is no leakage. Repeat the same until the filling is used up.
  • Deep-fry the samosa at 350°F until golden brown. Remove from oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.

This article first appeared in rasamalaysia.com

Low Bee Yinn is a food blogger and cookbook author.