You want to cook samosas but you are afraid to do bad? Discover our recipes very easy! Lesson of the day: Indian samosas recipe! Good discovery!
Preparation time: 75 minutes – Cooking time: 8 minutes
For a dozen samosas:
- A dozen brick pastry sheets (Or filo dough)
- An egg yolk
For the stuffing:
- 3 potatoes
- a tin of peas
- 1 onion
- 100g tofu
- 1 teaspoon curry powder
- 1 teaspoon cumin
Preparation of the Indian samosas
Put all the stuffing ingredients in a frying pan. Add a bit of water. Cook the ingredients on a gentle flame until the whole thing forms a thick paste. Season with salt and pepper. Leave to cool.
Cut the brick pastry sheets in two and fold the rounded end inwards
Place a tablespoon of stuffing at the end of the folded sheet.
Fold the sheet over itself. Keep folding until you reach the end of the sheet. Using a brush, coat the end of the sheet with egg yolk and close it up.
Heat your fryer to 170°C. (350°F) Pop your samosas in the fryer for five minutes.
The samosas should be golden and crunchy. Once they are cooked, place them on absorbent paper.
Serve hot, one their own as a starter or accompanied by a salad.
The samosa / sambossa / samoussa / samsa / samusa / chamuça has as many different spellings as ways of cooking it! It features in the traditional cuisine of several different countries. They come savory and sweet.