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Lahori Samosa Recipe How to make Samosa

Samosa is the most sought after appetizer in Indian Cuisine. Samosa is a "flattened conical shaped" deep-fried stuffed pastry. It is served at almost every Indian restaurant worldwide. For over two centuries, every tea time has included Samosa and Garam Chai. It is believed that Samosa was first introduced at Lahore railway station and spread to all the corners of India along every train stop. Every railway station had the hawkers selling Samosa and Garam Chai. It is no wonder that the Samosa with traditional stuffing is also called Lahori Samosa.

Making Samosa

Samosa making involves four basic phases:

Prepare Pastry Shell (Khol), Prepare Stuffing (Filling), Folding Samosa, and Deep frying.

Phase I Prepare Pastry Shell Dough and Sealer

The dough is made with Maida or Pastry flour. It is similar to making pie-crust in United States

Samosa Khol dough and sealer for 16 Samosa


Phase II Prepare Stuffing/Filling (Lahore Style)

The most common filling is made of Potatoes and green peas

Ingredients to stuff 16 large Samosa Khol

1. Boiled potatoes: 6 medium size, Peeled and crumbled. I use Russet potatoes. The potatoes should not be over-cooked.
2. Green Peas: 1 Cup Thawed and drained, or fresh
3. Canola or Olive Oil: 4 Tablespoons
4. Ginger Powder: 1 Tablespoon
5. Ground Coriander: 2 teaspoon
6. Ground Cumin: 2 teaspoon
7. Ground Cardamom: 1 teaspoon
8. Ground Cinnamon: teaspoon
9. Amchoor (mango powder): 1 teaspoon
10. Cayenne pepper: 1 teaspoon
11. Salt: 1 Tablespoon
12. Chopped fresh Cilantro: Cup
13. Water: Cup

Mix all the Ingredients together


Phase III Folding Samosa

How to fold Samosa?

Divide shell dough into eight balls. Keep the dough covered in plastic film. Roll a ball out into a 8-inch round. It should be about the thickness of a dime (10 coin). Cut it into half with a sharp, pointed knife. This will make two half-moon shaped pastries. Pick up one half moon and form a cone, making a inch wide, overlapping seam; glue this seam together with a little Khol sealer; and fill the cone with about 2 tablespoons of the potato stuffing. Seal the wide side of the cone fluting the edges.


Phase IV Deep frying

Canola oil for frying

Preheat deep fryer to 320 F. Deep fry Samosa to golden brown. It will be about 4 to 6 minutes.


Yogi's Notes

The oil temperature should be between 275F and 320F. If oil temperature is too low, the Samosa will be oily. If temperature is too high, the pastry will form bubbles. I use 320 F.


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