These crispy, golden triangles filled with a delicious blend of potatoes, peas, and aromatic spices are the ultimate Indian appetizer. With their perfectly flaky, crunchy exterior and served alongside fresh chutney, these samosas will steal the show at your table and delight every palate.
⏱️70 min
📊Medium
👥6 servings
🍽️Snack
vegetarianbudget-friendlyfestive
Ingredients
12 feuillesphyllo or samosa dough
500 gpotatoes
150 gcooked split peas or green peas
2 piècesonions
1 cuillère à soupefresh grated ginger
1 cuillère à caféred chili powder
1 cuillère à caféground cumin
3 cuillères à soupefresh chopped cilantro
3 cuillères à soupesunflower oil
à volonté pincéesalt and pepper
500 mloil for frying
1 cuillère à soupelemon juice
Instructions
1PREPARE THE FILLING: Peel and cut the potatoes into small cubes about 0.5 cm, then plunge them into boiling salted water for 8 minutes until barely tender but still firm. Drain them carefully in a colander. This partial cooking is essential to ensure the filling cooks properly inside the samosa without making it soggy.
2PREPARE THE ONIONS AND SPICES: Finely chop the onions and sauté them in a pan with oil over medium heat for 5 minutes until they become translucent and lightly golden. Add the grated ginger, cumin, and chili powder, then mix well for 1 minute to release the aromas. The spices must cook very briefly to avoid burning them, otherwise they will become bitter.
3FINALIZE THE FILLING: Pour the cooked potatoes and split peas into the pan with the onions and spices. Gently mix for 3 minutes. Season with salt, pepper, and dress with lemon juice and fresh cilantro. Taste and adjust the seasoning in salt and spices according to your preferences. The filling should be rich in flavor but not too moist to prevent the samosas from becoming soggy.
4SHAPE THE SAMOSAS: Remove the phyllo dough from the refrigerator a few minutes before use. Place one sheet on your work surface and cut it into two rectangular strips. Place a spoonful (about 1.5 tablespoons) of filling at the lower left corner. Fold the lower right corner over the filling to form a triangle, then continue folding accordion-style to the end of the strip, always maintaining the triangular shape. Seal the last end with a little water on your finger. Each samosa must be well sealed so the filling does not escape during cooking.
5PREPARE THE OIL FOR FRYING: Pour the sunflower oil into a large saucepan or wok over medium-high heat, then wait until it reaches 175°C (test with a small piece of dough which should become golden in 30 seconds). This temperature is crucial: too hot, the dough will burn before the filling cooks; too cold, the samosas will be greasy and moist. Use a kitchen thermometer to be precise.
6FRYING AND SERVING: Gently lower the samosas in small batches (4-5 at a time) into the hot oil, turning them after 2 minutes so they brown evenly. Cook for a total of 4 to 5 minutes until they become a beautiful golden brown and crispy. Drain them on paper towels and serve hot with mint chutney, cilantro chutney, or spicy tomato sauce. Samosas are best served straight from the fryer, so prepare the sauce before you start cooking.