Basic Samosas Recipe

Samosa recipe: Fried pockets filled with potatoes, peas, and onions. Serve with sweet chili sauce.
Many countries have their own adaptations of the fried vegetable- or meat-stuffed pockets. Empanadas, egg rolls, pierogies, and samosas are generally the same concept. Samosas – a savory fried vegetable and/or meat-filled pocket – are popular in India, Southwest Asia, and parts of Africa.

This recipe is for a classic samosa with a filling of potatoes, onions, peas, and spices. Although it’s possible to make your own pastry, I find it much easier and quicker to use egg roll wrappers. You can find egg roll wrappers in the produce section of most grocery stores. This is a great, budget-friendly appetizer or even main course.

Samosas: A unique Middle Eastern appetizer that is easy to make.

I serve these with sweet chili sauce – my favorite sauce in the world. It’s a little sweet, a little spicy, and super cheap. You can find it in the Asian food section of most supermarkets. I use it as a dip for fried appetizers, in stir-fry sauces, and even as a pizza sauce.

Basic Samosas

Yield: 8 samosas

Prep Time:15 min

Cook Time:10 min

Folding the egg roll wrappers can be tricky, especially if you're going for the traditional triangular-shaped samosa. You could also wrap these like a traditional egg roll if that's easier.

Ingredients:

  • 1 large baking potato
  • 1 medium onion
  • 3/4 cup frozen peas
  • 1 teaspoon coriander
  • Pinch of fine grain sea salt
  • Large egg roll wrappers
  • Vegetable or canola oil, for frying

Directions:

  1. Peel potato and cut into small chunks. Cut onion into chunks roughly the same size. You will want the potato and onion to be mostly cooked before assembling and frying the samosas. I typically microwave these for a minute or two before assembling the filling. Once these have been cooked, mix together with the peas, coriander, and salt.
  2. To assemble the samosas: Lay an egg roll wrapper in front of you like a diamond. Place about 1/4 cup of filling in the center of the egg roll wrapper. Fold the left corner over the filling. Fold the bottom corner up, then the right corner, and finally fold the upper corner tightly over the three other folds. Moisten the folds with some water to make them stick together. Assemble the rest of the samosas.
  3. Heat a couple of tablespoons of the oil in a large frying pan. Fry samosas for a minute or two on each side until golden brown. Serve with sweet chili sauce or chutney.

Leave a Comment