Description
Even beginners can make this perfectly by following the steps. We carefully explain everything from kneading and resting the dough to frying slowly at a low temperature. Enjoy the aromatic spice of local street food.
Restaurants serving Authentic Samosa
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Servings 2-4 servings
- 200g Flour
- 2 tbsp Ghee
- 1/2 tsp Salt
- 300g Potato
- 1 tsp Cumin seeds
- 1 Ginger
- 50g Green chili
- As needed Peas
- Garam masala
- Vegetable oil
Instructions
- [Dough] Mix 200g flour, 1/
- salt,
- tbsp ghee. Add ~80ml water gradually, knead
- mins. Cover, rest
- mins.
- [Potatoes] Boil 300g potatoes in skins for
- mins until tender. Peel while hot, mash coarsely.
- [Spices] Heat
- tbsp ghee, add
- tsp cumin seeds. Add ginger, chili, peas, mashed potatoes,
- tsp garam masala, 1/
- salt. Cook
- mins, cool completely.
- [Shape & Fry] Divide dough into 4, roll out, cut in half, form cones, fill, seal edges. Fry in 160°C oil for 12-
- mins until golden.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Replace ghee with vegetable oil
Pairing
Mint chutney、Masala chai
Trivia
[Trivia] Indian samosas feature thin, flaky crusts, while Nepalese versions often have thicker, chewier dough or minced meat fillings, showcasing regional flour cultures.
Eating tips & etiquette
[Unique Eating] Crush top open with your thumb, pour sweet-tamarind or mint chutney inside, and eat with your hands.
Allergen
Wheat