Samosas are very popular snacks/appetizers in India and its neighbouring countries all the way to some countries of North Africa where the name changes to samboussa (or samboussak). They come with different fillings and also “casings”: In India, the dough is made differently from the Turkish or Lebanese version because the later use phyllo which is thinner than the Indian dough. Besides, the fillings are different.
Yummy Samosas under too much light, dough was made using baking powder
In Morocco, we have similar logic but then again we put the filling in something even thinner called Ouarka (brik sheet) and here we have standards fillings such as seafood mixtures, or rice pudding sort of sweet filling or mixed vegetables and cheese. We also turn our Pastilla into Briouats (a samosa-like triangular shape). You can also get creative.
Back to the Indian Samosas. These crunchy/spicy things are usually served with chutney. I decided to serve mine with coriander chutney mixed with yoghurt to help with the heat coming from the chilli. These Samosas are absolutely IRRESISTIBLE.
My husband and I usually enjoy the potato/green peas Samosas. I just decided to add 2 spoons of minced beef because I have to eat meat (in a way or another) at this moment of my pregnancy. So if you don’t fancy it, please discard.
If you are not into kneading a dough, you can substitute with phyllo sheets, this will go faster. This recipe is a good idea for using leftover boiled potatoes.
Ingredients For about 8 samosas
Prep: 30 min- cooking: 10 min
For the samosa dough
1 cup of whole wheat flour (I replaced the other ½ cup with chick pea flour)
1 cup of all purpose flour
A good pinch of salt
1 tsp of Ajwain seeds or black mustard seeds or even crushed cumin seeds
2 tbsp of oil
1 tbsp of ghee or melted butter
about 1/3 cup of lukewarm water
¼ tsp of baking powder (better without but expect to knead a hard dough)
For the filling
2 tbsp of Oil or ghee
1 small onion, chopped
1 tsp of cumin seeds
1 tsp of coriander powder
½ tsp of turmeric powder
1 or 2 thai green chilis, finely chopped
3 medium potatoes, boiled, peeled and cut in small cubes
¼ cup of chopped coriander/Cilantro leaves
½ tsp of dry mango powder (it makes a difference)
1 tsp of garam masala or chaat masala
½ cup of frozen peas
Salt to taste
1 cup of coriander leaves
1 tsp of cumin seeds
1 or ½ garlic glove
2 cm of fresh ginger, peeled
1 or just ½ small onion (yellow)
1 tbsp of oil
1 or 2 thai green chilli
Drops of fresh lemon juice
Salt to taste
Heat the oil in a pan over medium high heat. Add the cumin seeds, turmeric powder and stir. Add the onions and sauté until translucid. Add the chopped chilli and the green peas.
Break the potatoes with a fork but do not totally mash them. Add to the pan along with the rest of the spices. Cook while stirring for about 3 to 4 minutes and then finish with coriander and set aside to cool. You may also add the green part of spring onions, finely chopped as well.
Mix all ingredients, except water. Try to have a sort of crumble. Start adding water slowly and work the dough until it comes together. Knead it for about 7 min until it becomes smooth but yet slightly hard. Cover with a cling film and set aside for about 20 min.
Form 4 to 6 balls depending how you want your Samosas (big or small). Cover and set aside for 10 min.
Important: do not get tempted to add water while kneading because you will end up having lousy dough like mine and your cone won’t stand properly in your hand while you are shaping the Samosas.
Shape and fry samosas
Dust the surface with flour and using a rolling pin roll it out maximum 2 mm thin, into a circle as shown in one of the pictures.
Using a knife, cut the dough in half at the centre to get 2 equal ½ circles.
Now place one of these portions on the working board or on your hand with the circular portion facing you.
Slightly humidify the edges of 1 half of the circle and stick it to the other side to get a sort of cone which you need to place between your thumb and the rest of your hand.
Now fill the cone with the stuffing and press slightly to compact the mass. Humidify 1 side of the open side and seal it to the other side to close the cone.
Heat the frying oil over medium high heat/ Deep fry the Samosas till they turn nicely golden. The oil should not be too hot or your Samosas will look like mine.
This batch was made without adding the baking powder to the dough, which gave a better outcome
Serve with a nice cool chutney.
Mix all ingredients in a blinder until it becomes a paste. You may add 1 tbsp of water to help this happen.
I mixed 2 tbps of this chutney with 2 tbsp of natural yoghurt to serve with the Samosas.
I freeze the rest of coriander chutney into cubes and use it when needed.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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