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.
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.
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?
- See our step-by-step for making Indian samosas.
- Get our test kitchen’s recipe for Potato and Pea Samosas with Cucumber Raita.
- Enjoy your samosas alongside an easy-to-prepare Cilantro-Mint Chutney.
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