Side Dish, Appetizer
About this Recipe
One of the most famous appetizers in Nepal, samosas are a delicious fried, savory pastry made in several countries, with regional varieties in South & Central Asia, Africa, and the Middle East. While samosa fillings vary from potatoes and peas to lamb or beef, samosas in Nepali culture are often vegetarian, like this recipe. Samosas are a popular and common street food in Nepal.
Shashi shared this recipe from his culture, growing up as a Bhutanese refugee in Nepal. His family arrived to the US several years ago, and his family eventually moved to Pittsburgh where he worked for a local resettlement agency. Now Shashi works in the medical field, in radiology, and still helps in his community with service navigation and interpretation.
For samosa pastry
- 2 c. flour
- 1/2 tsp. salt
- 2 c. oil (more, if needed)
- 6 tbsp. water
For potato stuffing
5 med. potatoes
4 tbsp. oil
1 med. onion, peeled and finely chopped
1 c. green peas
1 tbsp. ginger, grated
1 green chili, finely chopped
3 tbsp. cilantro (or coriander), chopped
1 1/2 tsp. salt
1 tsp. ground coriander (or coriander powder)
1 tsp. ground cumin seeds
1 tbsp. thyme seeds
Oil for deep frying
Samosas can be eaten on their own or with various types of sauces and dips. They are most often served with a type of spicy chutney or yogurt sauce. They can also be used in Samosa Chaat, which is made with chana masala, a chickpea-based dish.
- Mix flour, thyme seeds, and salt in a bowl.
- Add 4 tbsp. oil and rub until the mixture resembles coarse breadcrumbs.
- Slowly add about 6 tbsp. of water and knead the dough for about 10 minutes or until smooth.
- Rub dough with oil. Samosa dough should clamp together when joined and should be firm.
- Cover it and set aside for at least 30 minutes.
- Boil, cool, and peel the potatoes.
- Mash the potatoes.
- In a pan, heat 4 tbsp. of oil over medium heat.
- Lower the heat and carefully add the onion.
- Stir fry over medium heat until golden brown.
- Add peas, ginger, green chili, and fresh cilantro (coriander).
- Add mashed potatoes, salt, and all other spices.
- Mix and cook on low heat for 3 to 4 minutes, continuing to stir.
- Knead the dough again. Divide it into about 10 balls.
- Roll the balls into a flat, round shape, about 5 inches in diameter.
- Cut each in half, and make the half into a cone shape, sticking the seam together with a little water.
- Fill the cone with about 2 1/2 tbsp. of the potato mixture.
- Stick the top of the cone together with a little water. (The seam should be about 1/4 of an inch wide.
- In a frying pan, heat 2 c. of oil over a medium-low flame. (you can use a wok, karahi, etc. for this as well.)
- When the oil is hot, carefully place as many samosas in the pan that will fit.
- Fry slowly, turning the samosas until they are golden brown and crisp.
- Drain excess oil and serve hot with sauce, such as mint chutney or tomato sauce.