Snacks & Finger Food
🌍 Public
🥜 Allergy aware
Samosas
Indian pastries with a potato-pea filling, wrapped and baked or fried until crispy. Serve with chutney — a South Asian street food classic.
🥜 Allergies considered in this recipe:
🌾 Gluten
Source / link: Indische und südasiatische Küche (Street-Food-Klassiker)
Ingredients
Amounts adjust automatically.
| 250 g | Flour |
| 3 EL | Oil (for the dough) |
| ca. 100 ml | Water (lukewarm) |
| 400 g | Potatoes |
| 100 g | Peas (frozen) |
| 1 Stück | Onion |
| 1 TL | Cumin (ground) |
| 1 TL | Coriander (ground) |
| 1 TL | Garam masala |
| nach Bedarf | Oil (for frying the filling and deep-frying) |
| 150 g | Chutney (for serving) |
Preparation
- 1 Knead flour, oil, water and a pinch of salt into a firm dough and let it rest for 20 minutes.
- 2 Peel the potatoes, cut them into cubes and cook until soft.
- 3 Dice the onion and sauté in oil until translucent, briefly toast the spices, add the potatoes and peas and crush roughly; leave to cool.
- 4 Divide the dough into small portions, roll them out flat, shape into pockets and fill with the filling; press the edges firmly closed.
- 5 Fry the samosas in oil at 180 °C for about 4–5 minutes until golden brown (or bake on an oiled baking tray at 200 °C for about 20 minutes, turning once).
- 6 Drain and serve with chutney.
Notes & tips
Note: Contains gluten (wheat dough). The samosas can be prepared and frozen raw — then bake or fry them straight from frozen and extend the time slightly. Serve with mint or tamarind chutney.
Nutrition
estimated per serving- Calories
- 442 kcal
- Protein
- 7 g
- Fat
- 25 g
- Carbs
- 47 g
– = ingredient not in nutrition database (estimate incomplete)