- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 220 kcal
Quick summary
“Crispy samosas filled with potato and peas, perfect as an appetizer. It is worth it for its simplicity and intense flavor.”
What you need to know
- Massa feita com farinha de trigo e água, deixada descansar para melhor textura
- Recheio de batata cozida, ervilhas, curry e cominho
- Fritas até douradas, servidas quentes com chutney
Ingredients
Main
- 2 cups all-purpose flour
- 1/2 cup water
- 2 medium potatoes, cooked and mashed
- 1/2 cup of peas
- 1 teaspoon of curry powder
- 1/2 teaspoon cumin
- Salt to taste
- Oil for frying
Instructions
Principal
- In a bowl, mix the wheat flour and a pinch of salt. Gradually add the water, kneading until a homogeneous dough is obtained.
- Let the dough rest for 15 minutes covered with a cloth.
- Meanwhile, in a pan, heat a little oil and add the peas, potatoes, curry, and cumin. Mix well.
- Roll out the dough into circles and cut in half.
- Fill each dough half-moon with the potato and pea mixture, sealing the edges with a little water.
- Heat the oil in a skillet and fry the samosas until they are golden.
- Remove and place on paper towels to absorb excess oil.
- Serve hot, accompanied by chutney or yogurt sauce.
Chef's tips
- Adicione uma pitada extra de sal na massa para sabor mais intenso
- Use óleo de coco para uma textura mais crocante
- Molde as samosas com uma colher para garantir um recheio uniforme
Variations
- Adicione cenoura ralada ao recheio para um sabor mais suave
- Use curry em pó de coco para uma versão com sabor mais doce
- Adicione noz-moscada ao recheio para aroma extra
Substitutions
- Óleo de canola por óleo vegetal comum
- Farinha de cevada para variações sem glúten
- Ervilhas congeladas por ervilhas frescas
How to store
- Store fresh samosas in an airtight box in the refrigerator for up to 2 days.
- They retain their flavor if stored in aluminum foil.
Can it be frozen?
- Not recommended to freeze ready-made samosas. Freeze the filling separately and fry again before serving.
- If freezing, thaw at room temperature for about 30 minutes before frying.
What to serve with
- Serve with chopped onion chutney or homemade yogurt sauce to balance the flavor.
- Add a green salad for a contrast of textures.
Frequently asked questions
What substitute can I use for those who cannot eat gluten?
You can use barley flour to replace wheat flour in the dough.
What is the best way to store samosas after preparation?
Store fresh samosas in an airtight box in the refrigerator for up to 2 days. To preserve for longer, freeze the filling separately and fry again before serving.
Can the finished samosas be frozen?
We do not recommend freezing ready-made samosas, as they may lose texture. Freeze the filling separately and fry again before serving.
How can I ensure the samosas turn out crispy?
Use coconut oil for a crunchier texture and make sure the dough is well rested before molding the samosas.
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