Samosas Recipe

 

AuthorSteve Nubie
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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.

DOUGH INGREDIENTS:
 ¼ cup of water
 ½ teaspoon of salt
 2 tablespoons of butter at room temperature
 2 cups of all-purpose flour
STUFFING INGREDIENTS:
 2 tablespoons of butter
 1 small onion chopped
 2 cloves of garlic chopped
 2 green chili peppers chopped
 1 tablespoon of fresh ginger root chopped
 ¾ pound of ground lamb or beef
 ½ teaspoons of ground turmeric
 ½ teaspoon of chili powder
 1 teaspoon of salt
 2 teaspoons of garam masala
 ½ teaspoons of fresh lemon juice
DOUGH:
1

Add all of the ingredients to the bread pan and select either the pizza dough or pasta dough setting.

2

If all you have is a dough setting, choose that setting but remove the dough before the rise cycle begins.

Making the traditional stuffing
3

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.

STUFFING DIRECTIONS:
4

Melt the butter in a sauté pan and add the onion. Add garlic, peppers and ginger root. Sauté gently until onions are translucent.

5

Add the ground lamb or beef

6

Add the spices including the garam masala. Cook until the lamb or beef is cooked through and deglaze the pan with the lemon juice.

7

Set aside and let cool.

STUFIING THE SAMOSAS:
8

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.

9

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).

10

Stuff the cone with some of the filling and shape the samosa into a triangular shape.

11

carefully sealing the edges for a tight seal.

COOKING:
12

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

DOUGH INGREDIENTS:
 ¼ cup of water
 ½ teaspoon of salt
 2 tablespoons of butter at room temperature
 2 cups of all-purpose flour
STUFFING INGREDIENTS:
 2 tablespoons of butter
 1 small onion chopped
 2 cloves of garlic chopped
 2 green chili peppers chopped
 1 tablespoon of fresh ginger root chopped
 ¾ pound of ground lamb or beef
 ½ teaspoons of ground turmeric
 ½ teaspoon of chili powder
 1 teaspoon of salt
 2 teaspoons of garam masala
 ½ teaspoons of fresh lemon juice

Directions

DOUGH:
1

Add all of the ingredients to the bread pan and select either the pizza dough or pasta dough setting.

2

If all you have is a dough setting, choose that setting but remove the dough before the rise cycle begins.

Making the traditional stuffing
3

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.

STUFFING DIRECTIONS:
4

Melt the butter in a sauté pan and add the onion. Add garlic, peppers and ginger root. Sauté gently until onions are translucent.

5

Add the ground lamb or beef

6

Add the spices including the garam masala. Cook until the lamb or beef is cooked through and deglaze the pan with the lemon juice.

7

Set aside and let cool.

STUFIING THE SAMOSAS:
8

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.

9

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).

10

Stuff the cone with some of the filling and shape the samosa into a triangular shape.

11

carefully sealing the edges for a tight seal.

COOKING:
12

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.

Samosas Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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2 Comments
  1. Reply
    Justin March 11, 2018 at 9:30 pm

    Tried making this last night but didnt seem to be enough moisture in the recipe as the ‘dough’ was very crumbly and floury.

    • Reply
      Admin March 25, 2018 at 8:20 am

      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.

Leave a Reply to Justin Cancel reply

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