Samosa is a triangular-shaped pastry that is deep-fried with a variety of spices in it. It is usually crunchy on the outside and soft in the inside.
Merchants from the Middle East are said to have introduced samosa in India centuries ago and it became so popular there to a point that some people think it originated in India.
One of the best things about samosas is that they cater to everyone. Meat lovers enjoy it because beef has been used to prepare samosas for centuries. However, vegetarians have not been left behind because we also have vegetable samosa.
This means that although there are common ingredients used in the preparation, you have some control over what you want inside your samosa. Isn’t that great?
Samosas are so filling and so you can have them for breakfast, dessert, or even during other meals. We’ll look at two different types of samosa so you can choose which one you’d like to make. Better still, you can alternate between both to treat yourself to different flavors of samosa.
Let’s get into how to make samosa.
Ingredients for beef samosa
- I pound of meat (equivalent to 455g)
- 2 cups of all-purpose flour
- I medium-sized onion
- ½ tablespoon of chopped green chilies (Optional)
- 2 cloves of chopped garlic
- 1 tablespoon of squeezed lemon
- 1 tablespoon of grated ginger
- 2 tablespoons of cooking oil
- Chopped coriander leaves (parsley)
- 1 tablespoon of cumin powder
- ¾ cup of water
Instructions for cooking beef samosa
- The first step is to prepare the filling (what will be inside the samosa) and in this case, that’s ground meat/minced meat. So put a pan on medium heat, pour some oil, and then add your meat.
- As the meat cooks, keep mixing it so it can break and form small chunks.
- When the meat turns brown, add onion, salt, ginger, chilies, garlic, and cumin powder. Leave them to heat on for another 10 minutes.
- Remove the filling from the heat and add the coriander and lemon juice.
- Prepare the dough by mixing flour, water, and salt in another bowl.
- Knead the dough until it becomes firm. That should take between 10 to 12 minutes. Cover it with a clean piece of cloth and let it rest for 30 minutes.
- Form small round balls using the dough. Take one ball, roll it on a flat surface until it becomes round and thin then cut it into two.
- Make a small mixture of water and flour.
- Take one half of the dough, apply the water and flour mixture on one side of it and fold the sides together so they form a samosa pocket.
- Repeat the same procedure for the rest of your dough and filling.
- Take a spoonful of the filing you had prepared and put it in the samosa pocket, and deep fry for about 3 to 4 minutes.
- When it turns golden brown, flip the other side and let it cook for about 2 minutes. You can put a few samosas at a time depending on the size of your frying pan. Don’t overcrowd them.
- Place the cooked samosa on a paper towel so the oil can drain. Do the same for all the samosas until they’re all cooked.
- Remove the samosas from heat, place them on a paper towel to drain the oil and then serve.
Ingredients for making vegetable samosa
- 2 large potatoes
- ¾ cup of peas
- Chopped coriander
- I big carrot
- ½ teaspoon of curry powder
- 1 onion
- Vegetable oil
- 1 tablespoon of all-purpose flour
Instructions for making vegetable samosa
- Prepare the filling which is potatoes in this case. Let them boil while immersed in water until well cooked, then drain the water.
- Put your pan on medium heat and cook the onions until they become soft. Throw in the carrots and peas and stir.
- Add curry powder and garam masala.
- Now put in your potatoes. Add salt, stir and then leave it to cook for another 2 to 3 minutes.
- Turn off the heat.
- Prepare the dough using the same procedure explained in how to make beef samosa. Follow steps 5 to 12. The only difference is in the filing. Use the vegetables you’ve already prepared here in the samosa pockets instead of beef and fry.
You can serve your samosas hot or warm.