Molecular Gastronomy Samosa


Molecular Gastronomy Samosa

Samosa Reimagined: A Molecular Gastronomy Twist

In the realm of molecular gastronomy, we bring you a unique take on the classic Indian samosa. This avant-garde version combines the traditional flavors and textures of a samosa with innovative techniques and presentations. Get ready to embark on a culinary adventure that will surprise and delight your taste buds.

Jan Dec

30 minutes

15 minutes

45 minutes

4 servings


Vegetarian, Vegan (if butter is substituted with plant-based butter), Gluten-free (if using gluten-free flour)

Wheat (if using regular flour), Soy (if using soy-based butter)

Meat-based diets, Dairy-based diets, Nut-free diets, Soy-free diets, Paleo diets


While the traditional Indian samosa is known for its crispy pastry shell and savory filling, this molecular gastronomy adaptation focuses on deconstructing the elements of a samosa and presenting them in a visually stunning and interactive way. The flavors remain true to the original, but the textures and presentation are elevated to create a truly extraordinary dining experience. We alse have the original recipe for Samosa, so you can check it out.


  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat: 8g (Saturated Fat: 2g)
  • Carbohydrates: 40g (Sugars: 5g)
  • Protein: 5g
  • Fiber: 6g
  • Salt: 1g


  1. 1.
    Boil the diced potatoes and green peas until tender. Drain and set aside.
  2. 2.
    In a pan, heat the vegetable oil and butter. Add the cumin seeds and let them sizzle.
  3. 3.
    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
  4. 4.
    Add the coriander powder, turmeric powder, garam masala, and salt. Mix well.
  5. 5.
    Add the boiled potatoes and green peas to the pan. Mash them lightly while mixing with the spices. Cook for 2-3 minutes. Remove from heat and let it cool.
  6. 6.
    In a separate pan, prepare a roux by heating the all-purpose flour and butter. Cook until it turns golden brown.
  7. 7.
    Slowly add water to the roux while whisking continuously to avoid lumps. Cook until the mixture thickens to a sauce-like consistency. Remove from heat and let it cool.
  8. 8.
    Cut the edible film into small squares. Place a spoonful of the potato and pea filling onto each square.
  9. 9.
    Fold the edges of the film to form a small pouch, sealing the filling inside.
  10. 10.
    Serve the samosa pouches on a plate, drizzled with tamarind chutney and mint chutney. Garnish with fresh coriander leaves.

Treat your ingredients with care...

  • Edible film — Handle the edible film with care to avoid tearing. Keep it away from moisture until ready to use.

Tips & Tricks

  • To add an extra crunch, you can lightly toast the edible film before filling it with the potato and pea mixture.
  • Experiment with different shapes and sizes for the samosa pouches to create a visually appealing presentation.
  • For a burst of flavor, sprinkle some chaat masala on top of the samosa pouches before serving.
  • If you prefer a spicier version, add a finely chopped green chili to the filling mixture.
  • Serve the samosa pouches with a side of yogurt raita for a refreshing contrast.

Serving advice

Serve the molecular gastronomy samosa as an appetizer or as part of a tasting menu. Encourage your guests to interact with the edible film pouches and explore the explosion of flavors and textures within.

Presentation advice

Arrange the samosa pouches on a sleek, modern plate. Drizzle the chutneys in an artistic manner, creating swirls or dots around the plate. Garnish with fresh coriander leaves for a pop of color.