Do you want to learn how to make the perfect Samosa? One with the crispiest, most flavorful crunchy outside and moist and juicy meaty-filling? Then you are in the right place. 
When it comes to Samosa, there just isn’t anything more delicious than a crispy, crusty piece of finger-licking good Samosa with a moist well-seasoned filling.

 

samosa

It might seem intimidating to make your own Samosa from-scratch at home, but it’s actually pretty straightforward and it puts grocery store and fast food Samosa to shame.


What Exactly Is Samosa?

Samosa also know as Sambusa or Sambosa in different parts of the world is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, meat, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.

 

The Origin Of Samosa

The Samosa is claimed to have originated in the Middle East (where it is known as Sambosa OR Sambusa) prior to the 10th century.

 

Crispy, Crunchy and Moist Samosa Recipe

Can I tell you a secret? I am in love with Samosa. There’s just something about the crispy and crunchy, yet savory richness to them that is positively addicting, in the very best way.

They practically melt in your mouth when you take a bite, and even though they take a bit of time to prepare, it’s so worth the end result.

We love to make these as a fun family activity, and we’ll also work up a batch sometimes when we have friends over. It’s a fun group activity, and you’ll have some help eating them when they’re done! After all, who doesn’t love Samosa?

 

samosa

 

What goes in Samosa dough?

 

  • 250g All-purpose flour
  • 50g All-purpose flour for dusting and kneading
  •  ½ tsp salt
  • 1 tbsp. cooking oil
  • 115 ml warm water
  •  Vegetable oil for coating the dough
  • Vegetable oil for deep frying


What goes in the Samosa filling?

  • 2 tablespoons vegetable oil
  • 500 g minced beef (OR Pork OR Chicken)
  • 2-3 medium Irish potatoes finely cubed
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 tsp paprika powder
  • 1 tsp curry powder
  • 100 ml water
  • Salt to taste.
  • 1 large onion finely chopped
  • Bunch of coriander leaves finely chopped
  • A bunch of green onions finely chopped

 

 

Making Samosa Filling

 

FIRST: Peel and finely cube the Irish potatoes.  Wash and add to a pot of water and bring to a rolling boil.  Cook the Potatoes 3/4 way through and drain from the water and set aside.  

SECOND: In a large cooking pot, heat vegetable oil on medium high heat and add chopped onions.  sauté till golden brown.  

THIRD: Add minced garlic and ginger and sauté for 30 seconds till fragrant. 

FOURTH: Add minced beef and sauté till nicely browned.  

FIFTH: To that, add your salt, curry and paprika powder OR any other spices of choice.  Sauté for 30 seconds till fragrant.  

SIXTH: Add water and allow to simmer on low heat for about 20 minutes till all the liquid is dry.

SEVENTH: Put off the heat and add coriander leaves, green onions and the pre-cooked potatoes.  Mix well and set aside to cool before assembling.  

 

how to make samosa filling

samosa

 


Making Samosa Dough


FIRST: In a large mixing bowl, combine flour and salt and mix well.

SECOND: To that add water and vegetable oil and mix with a wooden spoon till everything combines.

THIRD: Transfer the dough to a lightly floured work surface and knead the dough till smooth; about 10 minutes. Cover the dough and let it rest for 20 minutes.

FOURTH: Divide the dough into 6 balls. Using a rolling pin, roll the dough balls into small equal disc.

 

 

samosa

 

 

The Art Of Sambusa Pastry


FIRST: Brush 5 out of 6 discs with vegetable oil and generously dust with flour.

SECOND: Pile the discs on each other to have a tower of 5 discs. Place the 6th unoiled, disc on top and dust with some flour.

THIRD: Flour the working surface again and gently place the tower of four discs.

FOURTH: Using a rolling pin, gently roll out the discs till a 12-inch disc if achieved. Make sure to maintain a circular shape if possible.

FIFTH: Heat a heavy-bottomed pan without oil on medium heat. Place the rolled out dough on the hot pan and partially cook it. once air pockets start forming on one side, remove from the pan.

SIXTH: If done properly, you should see the edges starting to peel. Gently lift the top layer and peel it. Repeat the process till all your layers have been peeled. Your samosa sheets should be thin and translucent.

 

how to make sambusa

 


How To Form Samosa Cone

 

FIRST: In a small bowl, prepare glue using 50 ml water and 100 g flour, whisk till smooth and set aside.

SECOND: using a knife, cut the sheets in half and set aside covered with a clean kitchen towel.

THIRD: Take one of the sheets and place on your countertop. 

FOURTH: Bring the side furthest from you towards you to form a triangle.

FIFTH: Using a brush or your finger, apply some of the edible glue of the piece that is left.
SIXTH: Fold over to seal the pocket. This will form a cone, with a cavity for the filling.

 

how to make sambusa

 

How To Fill and Seal The Sambusa Cone

 

FIRST: Fill the cone with your preferred filling, don’t stuff.
SECOND: Apply the edible glue on the hanging flap.
THIRD: Then fold over to seal the samosa. There you have it, a beautifully formed samosa that is ready to be deep fried.

 

How To Fry Samosa.

 

FIRST: in a deep pan, heat vegetable oil.  Use a wooden skewer to check if the oil has reached the right temperature.  If the skewer sizzles, it’s ready.

SECONDLY: Carefully place few samosa at a time (do not overcrowd your frying pan).  Fry each side for one minute till nicely browned.  Drain from oil and place on a paper towel to drain excess oil.  Enjoy.  

 

how to make sambusa

 

 

Can Samosa Be Baked Or Air-fried?

Absolutely Yes.  These can be baked in the oven or air-fried for a healthier version.  However, the texture will not be as crispy and crunchy like a deep fried one.  

 

How To Serve Sambusa

What a good thing that this fried Samosa pairs with practically any beverage of choice. Whether hot or cold, you are guaranteed to have a pleasant experience. I mostly accompany this with any cold beverage like this all-natural sugarless Mango Juice, Homemade Lemonade, OR Mango Lemonade. Alternatively, pair it with something hot like this Kenyan Ginger Tea and give your taste buds a treat. 

 



What Kind Of Oil Is Best For Frying Sambusa? Can I Save My Used Oil For Later?


There are lots of options when it comes to the oil used for deep frying. Common options include peanut oil, vegetable oil, canola oil, sunflower oil, corn oil, and more. Vegetable oil is the oil I recommend using for deep frying Samosa.
It has a high smoke point and once used for frying, can be reused. Simply let the oil cool down completely, strain it, and return it to a storage container for later use. However, I would personally reuse the oil only once and dispose of it.  

 

How Long To Deep Fry?

A good Samosa should be cooked until crispy and golden brown. This will take about 2 minutes . You will want to keep an eye on them to make sure they don’t burn.


How Long Is Fried Samosa Good For?


Fried Samosa is best when it is fresh and the crust is still crispy. 


Refrigerate cold fried Samosa for three to four days. Make sure the temperature of your refrigerator is set to 40˚F (approx. 4.5°C) or colder.

To Freeze, wait till fried samosas are cold , place them in a large, freezer-safe container. Seal tightly, and keep in the freezer for up to 3 months.


How To Reheat Leftover


For best results, let the frozen Samosa thaw in the refrigerator or on the kitchen countertop. Once thawed, place on a baking sheet and bake in a preheated oven at 400°F (Approximately 200˚C) for 8 to 10 minutes or until heated through and crispy.
Alternatively, re-heat  in an air fryer for 5 minutes once thawed.

 

 

 

 

Samosa Recipe /Sambosa /Sambusa

When it comes to Samosa, there just isn’t anything more delicious than a crispy, crusty piece of finger-licking good Samosa with a moist well-seasoned filling.
Course Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine African, Indian
Keyword sambosa, sambusa, samosa
Servings 4 people
Author Jayne Rain

Ingredients

What Goes In Samosa Dough

  • 250 g all-purpose flour
  • 50 g all-purpose flour for dusting and kneading
  • 1/2 tsp salt
  • 1 tbsp. cooking oil
  • 115 ml warm water
  • 1 liter sunflower oil or any neutral oil of choice for deep frying
  • 100 ml sunflower oil for coating the dough.

What Goes In Samosa Filling

  • 2 tbsp cooking oil
  • 500 g minced beef
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 large onion finely chopped
  • 1 bunch cilantro aka Coriander leaves finely chopped (optional)
  • 1 bunch green onions finely chopped (optional)
  • 2-3 medium Irish potatoes finely cubed
  • 1 tsp paprika powder1 tsp curry powder
  • 1 tsp curry powder

Instructions

Making Samosa / Sambusa Filling

  • Peel and finely cube the Irish potatoes.  Wash the potatoes and add to a pot of water and bring to a rolling boil.  Cook the Potatoes 3/4 way through and drain from the water and set aside.  
  • In a large cooking pot, heat vegetable oil and chopped onions.  sauté till golden brown.  
  • Add minced garlic and ginger and sauté for 30 seconds till fragrant. 
  • Add minced beef and sauté till nicely browned.  This part might take some time so be patient. Allowing the beef to brown will develop a lot of flavor.
  • To that, add your salt, curry and paprika powder OR any other spices of choice.  Sauté for 30 seconds till fragrant.  
  • Add 100 ml water and allow to simmer on low heat for about 20 minutes till all the liquid is dry.
  • Put off the heat and add coriander leaves, green onions, and the pre-cooked potatoes.  Mix well and set aside to cool before assembling.  

Making Samosa Pastry

  • In a large mixing bowl, combine flour and salt and mix well.
  • To that add water and oil and mix with a wooden spoon till everything combines.
  • Transfer the dough to a lightly floured work surface and knead the dough till smooth; about 10 minutes. Cover the dough and let it rest for 20 minutes.
  • Divide the dough into 6 balls. Using a rolling pin, roll the dough balls into a small equal disc.
  • Brush 5 out of 6 discs with vegetable oil and generously dust with flour.
  • Pile the discs on each other to have a tower of 5 discs. Place the 6th unoiled, disc on top and dust with some flour.
  • Flour the working surface again and gently place the tower of four discs.
  • Using a rolling pin, gently roll out the discs till a 12-inch disc if achieved. Make sure to maintain a circular shape if possible.
  • Heat a heavy-bottomed pan without oil on medium heat. Place the rolled out dough on the hot pan and partially cook it. once air pockets start forming on one side, remove from the pan.
  • If done properly, you should see the edges starting to peel. Gently lift the top layer and peel it. Repeat the process till all your layers have been peeled. Your samosa sheets should be thin and translucent.

How To Form Samosa Cone 

  • In a small bowl, prepare glue using 50 ml water and 100 g flour, whisk till smooth and set aside.
  • Using a knife, cut the sheets in half and set aside covered with a clean kitchen towel to maintain the moisture.
  • Take one of the sheets and place on your countertop. Bring the side furthest from you towards you to form a triangle.
  • Using a brush or your finger, apply some of the edible glue of the piece that is left.
  • Fold over to seal the pocket. This will form a cone, with a cavity for the filling.

How To Fill and Seal The Samosa Cone 

  • Fill the cone with your preferred filling, don’t stuff.
  • Apply the edible glue on the hanging flap.
  • Then fold over to seal the samosa. There you have it, a beautifully formed samosa that is ready to be deep fried.

How To Fry Samosa

  • In a deep frying pan, heat vegetable oil.  Use a wooden skewer to check if the oil has reached the right temperature.  If the skewer sizzles, it's ready.
  • Carefully place few samosa at a time (do not overcrowd your frying pan).  Fry each side for one minute till nicely browned.  Drain from oil and place on a paper towel to drain excess oil.  Enjoy.  

Notes

Refrigerate leftover cold fried Samosa for three to four days. Make sure the temperature of your refrigerator is set to 40˚F (approx. 4.5°C) or colder.
To Freeze, wait till fried samosas are cold , place them in a large, freezer-safe container. Seal tightly, and keep in the freezer for up to 3 months.
To Reheat, place on a baking sheet and bake in a preheated oven at 400°F (Approximately 200˚C) for 8 to 10 minutes or until heated through and crispy.
Alternatively, re-heat  in an air fryer for 5 minutes once thawed.
 

 

PIN IT FOR LATERSamosa

 

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