how do you make a samosa?

Answer 1

Flour 1 1/2 cups
Salt 1 t
Shortening or lard 4 T
Water ice cold 6-7 T

Oil 1/4 cup
Onion minced 1/2 each
Ginger minced 1 T
Coriander ground 1 T
Potatoes, russet peeled, cooked till just tender 5 each
Peas 1 cup

Oil for deep frying
METHOD
Basic Steps: Mix → Knead → Rest → Mix → Stuff → Fry

Wrapper Dough

1. Mix flour and salt. Rub in shortening with your hands as for making pie dough.
2. Pour over 5-6 T of the cold water. Mix together till forms a kneadable mass. Drip in rest of cold water if needed.
3. Knead for about 10 minutes until silky smooth. Let rest covered about 1/2 hour.

Filling

1. Heat oil. Add onions, ginger and coriander. Sauté just until onions start browning.
2. Lightly mash potatoes. Stir potatoes and peas into onions. Toss to heat through.
3. Stir in rest of ingredients and season to taste. Remove from heat.

Forming & Frying

1. Divide dough into 16 pieces. Roll into 6" circles. Cut circles in 1/2.
2. Form a cone with each piece. Moisten the edges and seal well with your fingers.
3. Put about 2 T filling in each cone. Fold over the top and seal again well. Let dry uncovered about 1/2 hour.
4. Heat the oil to 350°. Deep fry samosas in small batches until browned on the outside and heated through.

VARIATIONS

* Other versions of samosas contain vegetables or meat. You can cut down on the amount of potatoes and add ground, cooked and spiced lamb or beef. Diced, cooked carrots are also nice. Sautéed cabbage. Use your imagination and whatever you have in the fridge.

Answer 2

I worked at a Chinese buffet for awhile and they used to make them all the time. They were really good but they weren't Chinese...

Samosa Recipe

Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.


Samosa Recipes -popular Indian snacks

Answer 3

Samosa Recipe

Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Answer 4

1 Pack Large Egg Roll Wrappers
-----Filling-----
6 Oz Lean Beef Or Lamb -- finely ground
1 Medium Cooked Potato -- diced
1/4 Cup Green Peas -- cooked
1 Medium Onion -- grated
1 Clove Garlic -- crushed
1/2 Inch Piece Fresh Ginger -- grated
2 Teaspoons Curry Powder
1/2 Tsp Chilli Powder
1/4 Tsp Turmeric
1 Tsp Salt
1/4 Tsp Black Pepper
2 Tbsp Butter
1 Tbsp Lemon Juice
1 Tbsp Fresh Coriander, Chopped -- or mint

Cover the egg roll wrappers with a damp cloth until needed.

Mix the filling ingredients except the butter, lemon juice and chopped
herbs and fry in the butter until just cooked through. Sprinkle on
approximately 2 tablespoons of water and increase the heat until the
liquid has evaporated. Remove from the heat and add the lemon juice and
herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas
using egg roll wrapper strips, turn one end over to make a triangular
shaped pocket, then turn again in the opposite direction. Fill the cavity
with a spoonful of the cooked filling and continue folding until the
whole strip has been used and a triangular shaped pastry results. Seal
the end with water or a paste made from flour and water.

Heat oil for deep frying to fairly hot and fry the samosas, several at a
time, until golden and crisp. Serve hot with a fresh mint chutney.

Makes 36 samosas.

Answer 5

1 cup all-purpose flour
2 tablespoons vegetable oil
Filling
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, very finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushed
coriander seeds
1 tablespoon cilantro, finely chopped
1/2 lemon, juice of
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
salt

Not the one? See other Indian Samosa Recipes
< 4 hours
Low Protein
Indian
Mix together the flour, oil and salt.
Add a little water, until mixture becomes crumbly.
Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Cover with a moist cloth and set aside for 20 minutes.
Beat dough on a work surface and knead again.
Cover and set aside.
FILLING.
Heat 3 tbsp oil.
Add ginger, garlic, green chillies and few corriander seeds.
Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro (fresh coriander), lemon juice, turmeric, red chilli, salt and garam masala.
Stir fry for 2 minutes.
Add potatoes.
Stir fry for 2 minutes.
Set aside and allow to cool.
Divide dough into 10 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval.
Cut into 2 halves.
Run a moist finger along the diameter.
Roll around finger to make a cone.
Place a tablespoon of the filling into the cone.
Seal the third side using a moist finger.
Deep fry the samosas on low to medium heat until light brown.
Serve with tomato sauce or any chutney you love

Answer 6

You buy them. Several of my friends are Indian, born, raised, moved to the US as adults... none of them make homemade samosa. They go to the Indian store, and buy them frozen, Just fry up at home.

They say it's faster, easier, and a more consistent product than what they can get if they made it at home.

Answer 7

CMHurley64's recipe is really similar to the one i've used. Not as difficult as it sounds and they're delicious they were a hit the last time I made them.

For dipping sauce you can try blending cilantro, sour cream, salt, hot pepper flakes and some lemon juice, delicious.

Answer 8

Hey steve

Judging from all the recipes its easier to buy them than to make them. I have tried several times but cant do them as well as they are made in the shops...........good luck. If they come out nice, package them and sell them.