Samosas are a very popular Indian dish and come in many flavorful varieties. Using either vegetables or meat, this recipe takes about 15-30 minutes to make and yields 6-8 servings. However, feel free to alter the recipe to yield as many servings as desired!
Faiza Mohammed / Daily Nexus
Ingredients (with vegetables):
- 6 raw tortillas
- 4 medium-sized potatoes
- ½ cup frozen mixed vegetables
- 1 onion
- ¼ teaspoon turmeric powder
- 1 teaspoon cilantro (finely chopped)
- 1 teaspoon parsley (finely chopped)
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt
- ½ teaspoons black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
Ingredients (with meat):
- 3-5 raw tortillas
- 1 pound ground meat (beef, lamb or chicken)
- ¼ teaspoon turmeric powder
- 1 teaspoon cilantro (finely chopped)
- 1 teaspoon parsley (finely chopped)
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
Directions:
- Cut potatoes and onion into small cubes.
- Add potatoes, onion and frozen mixed vegetables into a large pan with oil.
- Cook for about 5 minutes then add spices and cornstarch into the mixture.
- Cover and let simmer on medium heat for about 10 minutes. If necessary, sprinkle in a few spoonfuls of water to aid in steaming.
- Promptly remove vegetable curry and leave to cool.
- Preheat oil in a deep frying pan.
- Cut the tortillas into halves.
- Once the vegetable curry has cooled, scoop about 2 tablespoons of it into the halved tortillas.
- Fold the 2 tortilla flaps inwards to make a triangle shape.
- Fry samosas for about 3 minutes, while making sure to flip gently.
- Once both sides are golden brown, enjoy!
This recipe is great to make and can store for a few days as it makes for a great on-the-go snack for the busy college student. For some extra flavor, you can dip them in ketchup, tamarind or hot sauce — whatever you desire.
