Samosas are a popular street food in Nepal that have their origins in the Indian subcontinent. These small, triangular-shaped pastries are filled with a spicy mixture of vegetables, meat, or cheese and are typically deep-fried until crispy.
The most common filling for samosas in Nepal is a mixture of potatoes, peas, onions, and spices, which is then fried until golden brown. However, there are also many other variations of samosas available, including ones filled with chicken, beef, lamb, or paneer.
In addition to being a tasty snack, samosas are also a very affordable option for those on a budget. They are easy to carry and make for a great on-the-go meal or snack. They are also a great option for vegetarians, as many vendors offer vegetarian options. Here's how to make samosas:
For the dough:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of ajwain (carom seeds)
- 1/4 cup of vegetable oil
- 1/2 cup of water
For the filling:
- 2 large potatoes, boiled and mashed
- 1/2 cup of peas, boiled
- 1 tablespoon of oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- Salt to taste
- 1 tablespoon of chopped cilantro
- Oil for deep frying
- Start by making the dough. In a mixing bowl, combine the flour, salt, and ajwain. Add the vegetable oil and mix well.
- Gradually add water to the mixture, kneading the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- In a separate pan, heat the oil for the filling. Add the cumin seeds and let them splutter.
- Add the mashed potatoes and peas to the pan, along with the coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Cook the filling for 5-7 minutes until the spices are fragrant and the filling is heated through. Add the chopped cilantro and mix well.
- Divide the dough into equal-sized balls and roll each ball into a thin circle.
- Cut each circle in half to form two semi-circles.
- Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
- Fill the cone with the potato and pea filling, leaving a little space at the top.
- Seal the top of the cone with a little water to form a triangular samosa.
- Repeat the process with the remaining dough and filling.
- Heat the oil in a deep frying pan over medium heat.
- Once the oil is hot, add the samosas in small batches and fry until golden brown.
- Remove the samosas from the oil and place them on a paper towel to drain excess oil.
- Serve the samosas hot with your favorite chutney or dip.
Enjoy your delicious homemade samosas as a snack or appetizer for your next gathering!