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Samosas
Samosas
Method

Indian fried samosas recipe with vegetables, ground pork, spices and peas. Serve with 3 refreshing yogurt dipping sauces.

  • Peel the potato and chop it in to 1x1 cm cubes.
  • Boil them in a pot full of water over medium heat, until they soften.
  • Place a pan over medium heat. Add some olive oil and add the chopped onion. Season with salt and pepper.
  • Sauté until nicely caramelized.
  • Add the cardamom, ginger, cumin, coriander and paprika. Stir and sauté.  It is always best to cook your spices.
  • Add the minced garlic and sauté just a bit.
  • Add the ground pork. Stir and break it up in the pan with a wooden spoon. Add some olive oil and brown.
  • Add the grated carrot, lemon juice and lemon zest. Stir to combine.
  • Add the wine and let it evaporate.
  • Add 1 teaspoon of sugar and 100 ml water.
  • Add the boiled potatoes and simmer until the meat is completely cooked and the sauce has thickened.
  • Add the peas, hot pepper, oregano and mint.
  • Stir and remove from heat. Allow to rest and cool for about 20 minutes.
  • Season to taste.
  • Place a large pan over low heat. Add a generous amount of vegetable oil and let it get hot while you prepare the samosas.
  • Spread out 2 thick sheets of phyllo dough.
  • Divide each sheet in to 8-10 equal sized squares and divide the filling among them.
  • Prepare some egg wash by whisking an egg with 1 tablespoon of water.
  • Brush the egg wash around the filling, just to moisten it.
  • Fold the phyllo over the filling to create a triangle.
  • Use a fork to press down all along the edges of the phyllo to seal it.
  • Add the samosas to the hot oil in the pan in batches.
  • Fry them for about 1 minute on each side, until crunchy and golden.
  • Remove from pan and let them rest on some paper towels so they can drain from excess oil.
  • Serve with the 3 refreshing yogurt dipping sauces.

For the 3 yogurt dipping sauces

  • Prepare 3 dipping sauces in 1 different bowls.
  • In the first bowl, combine the curry powder, 100 g yogurt, some olive oil, salt, pepper and paprika.
  • In the second bowl, combine 100 g yogurt, olive oil, salt and pepper.
  • For the last dipping sauce, beat 100 g yogurt, olive oil, finely chopped parsley, salt and pepper in a small food processor or blender. 
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