Samosas from Scratch: They’re Easier Than You Think

How-To, India, Learn, Regional Spotlight, Tips & Techniques

Inspired by the vibrant cuisine and colorful style of India, this week we’ll be featuring tips and techniques, recipes and chef advice related to the South Asian cuisine.

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If you’ve ever had dinner at an Indian restaurant, then you’ve most likely tried—and fallen in love with—samosas. In India, these crispy, flaky fried pastries are a street food and tea shop favorite as well as a popular appetizers. Most commonly, you’ll find them stuffed with potatoes and peas, although it’s not unusual to see them stuffed with lamb, chicken, lentils, or nuts.

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Don’t be intimidated by the idea of making dough, forming triangle-shaped pastries and frying them at home; with our brief tutorial and the tinies bit of practice, you’ll be turning out samosas like a pro. Make a simple samosa dough with a combination of flour, salt, water and oil or butter, select the filling of your choice, and follow our simple technique for shaping perfect samosas.

 

Ready to Make Samosas?

 

 

 

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