Samosas Recipe - The Recipe Critic (2024)

FAQs

What is the dough of samosa made of? ›

In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic.

Most Common Samosa Sauces

Green sauce: Usually a mint cilantro chutney, cilantro chutney, or hari chutney. Brown sauce: This sauce is usually a tamarind chutney or imli ki chutney and tastes sweet and sour. Red sauce: Usually a garlic chutney or lasan ki chutney.

The English word samosa derives from the Hindustani word samosa (Urdu: سموسہ, Hindi: समोसा), traceable to the Middle Persian word sanbosag (سنبوسگ) 'triangular pastry'. Similar pastries are called sambusak in Arabic; medieval Arabic recipe books sometimes spell it sambusaj.

The main differences are: Shingara has a sweeter and crunchier filling as compared to the slightly tangy filling of samosas. Samosas are usually larger in size than their Bengali counterpart and singaras usually have a thin, flaky outer crust versus the thicker outer crust of samosas.

If you roll it too thick, the crusty samosa will hold too much oil and the centre won't cook. Frying- Do NOT fry samosas in extremely hot oil. Samosas are best fried in moderately hot oil. Check the oil by dropping in a piece of dough, it should not sizzle immediately.

To preserve samosas and keep them as fresh as possible for 4-5 hours, you can follow these tips: Packaging: Place the samosas in an airtight container or wrap them tightly in aluminum foil to prevent air exposure. This will help retain their crispness and prevent them from drying out.

The most common way to serve a samosa is with a dip called chutney. Green chutney is something that gives samosa a whole new dimension, and they pair so well together. This chutney is mainly comprised of two common Indian herbs—cilantro and mint.

The final step to making the best samosa is to fry them to a perfectly crisp golden brown. Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options.

Chicken samosas are perhaps the most popular type of samosa, and for good reason! The succulent, shredded chicken filling is perfectly complemented by the crispy pastry shell, while the spices, sweet chili, onions, garlic, and lime juice complete the experience and make for a delicious and satisfying snack.

Paired with a piping hot cup of tea, it's the perfect tea time snack. In the Arab world, samosas is called samboosa or samboosak. A variety of fillings are used, such as salty white cheese, spiced meat and nuts, and vegetables.

Is samosa arab or indian? ›

Although many think the samosa originated in South Asia, its roots can be traced back to Central Asia & the Middle East. In Arab cookbooks dating from the 10th to 13th centuries, pastries were referred to as 'sanbusak,' derived from the Persian term 'Sanbosag.

Shingaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali shingaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either shingaras or their Indian samosa cousins.

Chef Bombay's® Mini Vegetable Samosas are a delicious appetizer which is made up of a multi layered light and crisp pastry filled with authentically spiced vegetables. These vegan snacks are a party favorite and great to share with family and friends.

Samosa is a popular snack in many South Asian countries, known for its delicious filling and crispy, triangular shape. It is triangular in shape because it is easy to hold and eat with one hand, making it a convenient and portable snack. It allows for a comfortable grip while enjoying the flavorful filling.

Pakoras are circular, but Samosas are triangular. While Pakoras can be either savory or sweet, Samosas are typically made with a savory filling. While samosas are typically made with potato filling and wheat flour dough, pakoras are typically made with besan (chickpea flour) and deep-fried.

Maida, also known as refined flour or all-purpose flour, is used as the main ingredient in the dough for making samosas. The purpose of using maida in the dough is to provide the necessary structure and texture for the pastry shell of the samosas.

Vegetable samosas are triangular parcels of lightly spiced vegetables wrapped in casing of filo pastry. Not only are they are tasty Indian side dish they are also great for snacking, packed lunches and make a perfect party food.

These vegetable samosas are super easy to make at home. They are made using a shortcut with store-bought puff pastry instead of making the dough from scratch, but they are nonetheless delicious.

FLOUR: You can add any flour to the recipe, like all-purpose flour, wheat flour, etc. Or you can also mix all-purpose flour and whole wheat flour and use them in the recipe. WATER: You'll also need some room temperature water for making dough for samosa.