AuthorSteve Nubie
Samasos are a classic and traditional Indian dumpling that is sometimes served as an appetizer or as a side-dish to a main meal. They can be filled with just about any ingredient and are then baked or fried. You’re bread machine can make the process easier using the pizza dough or pasta dough cycle to make the samosa dough. You don’t need to use the traditional dough setting because it has a rising cycle that’s unnecessary for a dough without yeast. We’ll also go over the traditional filling made with ground lamb and a variation with ground beef.
Add all of the ingredients to the bread pan and select either the pizza dough or pasta dough setting.
If all you have is a dough setting, choose that setting but remove the dough before the rise cycle begins.
This stuffing is made with ground lamb but you can substitute ground beef. It also calls for an ingredient known as garam masala. This is a blend of spices common in Indian cooking and can be found at most grocery stores.
Melt the butter in a sauté pan and add the onion. Add garlic, peppers and ginger root. Sauté gently until onions are translucent.
Add the ground lamb or beef
Add the spices including the garam masala. Cook until the lamb or beef is cooked through and deglaze the pan with the lemon juice.
Set aside and let cool.
Take a piece of dough and roll it out into a 6-inch circle. Cut the circle in half to create a half-moon shape. Do this with the remaining dough. You should get about 32 half-moons of dough ready for stuffing.
Pick up one of the pieces of dough in your palm and fold one side over (see photos). Form it into a cone shape (see photos).
Stuff the cone with some of the filling and shape the samosa into a triangular shape.
carefully sealing the edges for a tight seal.
You can either bake the samosas on an oiled baking sheet at 400° F./ 204° C. for 10 minutes until golden brown, or deep fry them in oil at 350° F./ 176° C. Use an instant read thermometer to assess the oil temperature. Fry for 3 to 4 minutes a few at a time until golden brown and drain on paper towels. Serve.
Ingredients
Directions
Add all of the ingredients to the bread pan and select either the pizza dough or pasta dough setting.
If all you have is a dough setting, choose that setting but remove the dough before the rise cycle begins.
This stuffing is made with ground lamb but you can substitute ground beef. It also calls for an ingredient known as garam masala. This is a blend of spices common in Indian cooking and can be found at most grocery stores.
Melt the butter in a sauté pan and add the onion. Add garlic, peppers and ginger root. Sauté gently until onions are translucent.
Add the ground lamb or beef
Add the spices including the garam masala. Cook until the lamb or beef is cooked through and deglaze the pan with the lemon juice.
Set aside and let cool.
Take a piece of dough and roll it out into a 6-inch circle. Cut the circle in half to create a half-moon shape. Do this with the remaining dough. You should get about 32 half-moons of dough ready for stuffing.
Pick up one of the pieces of dough in your palm and fold one side over (see photos). Form it into a cone shape (see photos).
Stuff the cone with some of the filling and shape the samosa into a triangular shape.
carefully sealing the edges for a tight seal.
You can either bake the samosas on an oiled baking sheet at 400° F./ 204° C. for 10 minutes until golden brown, or deep fry them in oil at 350° F./ 176° C. Use an instant read thermometer to assess the oil temperature. Fry for 3 to 4 minutes a few at a time until golden brown and drain on paper towels. Serve.
Tried making this last night but didnt seem to be enough moisture in the recipe as the ‘dough’ was very crumbly and floury.
Hi Justin,
Whenever that happens, add a tablespoon of water and assess the result. If it gets too wet, add a tablespoon of flour and do the same.