Indian Somosa Recipe

samosasThis indian somosa recipe was a kind of fly by the seat of my pants recipe that came out great. We had enough for dinner and leftovers for lunch as well. They really remind me a lot of sambusas we had at an Ethiopian restaurant a while ago. I think I will try adapting this recipe to make sambusas soon.

For Eric’s birthday we went to Meals by Genet, a nice Ethiopian restaurant in Los Angeles. It was soooo delicious. We had their vegetarian platter along with both the beef and chicken tibs. Genet is really well known for her dorowat, but since it is stewed in butter for 48 hours that was a no go for Eric. I’m looking forward to taking my mom to Meals by Genet when she comes out in a couple weeks and I’ll try the dorowat then.

These samosas were pretty awesome. I made them without any meat, so they are vegan, but it would be very easy to add in chicken or beef or even tofu to get a little protein. We also paired them with a mango chutney and a spicy cilantro sauce. The mango chutney was the favorite sauce between both of us. I think the sweet and sour of the chutney paired really nicely with the spices inside the samosas.

Indian Somosa Recipe
Print Recipe
These crispy vegan indian samosas are made with a crispy outside and a soft potato and pea inside. They could also be made with beef or chicken and I'm sure they'd be great.
Servings
12 samosas
Servings
12 samosas
Indian Somosa Recipe
Print Recipe
These crispy vegan indian samosas are made with a crispy outside and a soft potato and pea inside. They could also be made with beef or chicken and I'm sure they'd be great.
Servings
12 samosas
Servings
12 samosas
Ingredients
For the filling
For the dough
For frying samosas
Servings:
Instructions
For the dough
  1. Add the flour and salt to a medium mixing bowl and pour butter on top. Gently mix with a fork to combine and then pour water in the center. Using hands, completely combine so a stiff dough forms. Kneed for 2 minutes and then set aside for 30 minutes.
For the filling
  1. Place the russet potatoes (with skins) in boiling water and boil until fork tender (about 30 minutes). When the potatoes are fork tender, strain them and set aside to cool. When the potatoes are cool to the touch, peel the skins off and cut into about 1/2 inch cubes.
  2. In a large saute pan, heat 1 tbsp of olive oil. When olive oil is hot add the chopped onion, garlic and ginger and sauté until onion is translucent. Add in the spices and stir to combine. After about 2 minutes pour the bag of peas as well as the potatoes into the onion mixture. Cook for about 5 -10 minutes and then set aside to cool.
For the samosas
  1. Cut the dough into 6 even pieces. Form each piece into a disk and then use a rolling pin to roll into a circle about 1/8 inch thick. Cut each circle in half to obtain the outside of the samosas.
  2. Fold the half circle of dough into a cone shape. Dip fingers in water and smear water where the two pieces of dough will come together. Pinch at the seam to seal.
  3. Fill the cone with the filling, leaving about 1/2 inch space near the top.
  4. Again using water, pinch the top of the samosa together, avoiding as much air as possible. Make sure samosas are well sealed so they don't pop open upon frying.
  5. Heat oil in a deep sauté pan, enough oil to go about 1/2 - 3/4 inch up the pan. When the oil is hot, gently place samosas in the hot oil using tongs and fry for about 2 minutes on each side. After cooked, remove the samosas and place on a paper towel lined plate to remove any excess oil.
Recipe Notes

These can be stored in an airtight container in the refrigerator and reheat in the toaster oven.

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