Samosa - Fast Food Style

Ingredients

While the original Indian samosa is typically larger and made with a homemade dough, this fast food version is smaller and uses store-bought pastry sheets for convenience. The filling remains true to the original, packed with aromatic spices and a delicious blend of vegetables or meat. The fast food adaptation focuses on quick preparation and a crispy texture, making it an ideal snack or appetizer. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (75g) green peas, cooked 1/2 cup (75g) green peas, cooked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 30g (3g sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 20 minutes.
3. 3.
   In a separate bowl, combine the mashed potatoes, cooked green peas, chopped onion, green chilies, ginger-garlic paste, cumin seeds, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well to combine all the ingredients.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Cut each circle in half and form a cone shape by bringing the straight edge of the semicircle together. Seal the edges using a little water.
6. 6.
   Fill each cone with the prepared potato filling and seal the top edge by pressing it gently.
7. 7.
   Heat oil in a deep pan or fryer over medium heat. Fry the samosas in batches until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
8. 8.
   Serve the samosas hot with ketchup or chutney.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are boiled until they are soft and easily mashable.
• Green peas — If using frozen peas, thaw them before adding to the filling.
• Pastry sheets — If the pastry sheets are too thick, roll them out slightly to achieve a thinner crust.
• Spices — Adjust the spice levels according to your preference. Add more chili powder for extra heat or reduce it for a milder flavor.
• Oil for frying — Use a neutral-flavored oil with a high smoke point, such as vegetable or canola oil.

Tips & Tricks

• For a healthier alternative, you can bake the samosas instead of frying them. Brush them with oil and bake at 200°C (400°F) until golden brown.
• Experiment with different fillings such as minced meat, paneer (Indian cottage cheese), or mixed vegetables to create variety.
• Serve samosas with mint chutney or tamarind chutney for an extra burst of flavor.
• Make a large batch of samosas and freeze them. They can be reheated in the oven or air fryer for a quick snack anytime.
• If you prefer a spicier filling, add finely chopped green chilies or a pinch of chili flakes.

Serving advice

Serve the samosas hot as a standalone snack or as an appetizer with your favorite dipping sauce. They pair well with mint chutney, tamarind chutney, or tomato ketchup.

Presentation advice

Arrange the samosas on a platter or serving tray, garnished with fresh coriander leaves. For an appealing presentation, serve them alongside a small bowl of chutney or ketchup.