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SAMOSA Recipe

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This recipe for SAMOSA is from The VERMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
NO

Directions:
Directions:
Before learning how to make samosas it is imperative to make sure you have all the ingredients on hand. The traditional recipe calls for white flour – not whole-wheat, spelt or buckwheat four. That's because white flour yields a soft pliable dough that results in flaky samosas. Who wouldn't want to bite into that? You can, of course, use a mix of whole-wheat and white flour, but it won't yield the ultimate tender crust.

You'll also need to have a few spices on hand, such as turmeric, coriander seeds, fennel seeds, cumin seeds and garam masala (that’s just covering the basics!). Can you do without one or two of those? Sure, but if your aim to is get that authentic Indian flavour you're better off taking a trip to the nearest spice shop.

HOW TO MAKE SAMOSAS: PLAN OF ACTION

Most chefs will agree that the best plan of action is to divide the work into two sections.

A great tip is to make the filling the day before you intend to serve the samosas so making them will be a breeze. If time doesn't always allow for that you can always make the filling while the samosa dough is resting (ideally, you'd boil the potatoes ahead of time).

How to Make Samosas | Step-by-step Recipe

Number Of Servings:
Number Of Servings:
1 OR 2
Preparation Time:
Preparation Time:
20 MINUTES
Personal Notes:
Personal Notes:
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