April 8, 2016

Fabulous Friday Flavour: Samosas

Fancy a little snack that goes really well with your afternoon tea? Samosas are perfect for this!

They are distinctly triangular in shape. The crust is thin and flaky filled with a savoury filling of curried potatoes and/or minced meat like beef, chicken or lamb.  Of course, they can be made without using any meat too. 

Samosas come in many variations given their cultural diffusion in origins that stem from the Indian subcontinent, Southeast Asia, the Mediterranean, East and North Africa influence to name a few.

The fillings and the thickness of the crust differ. I prefer mine crispy thin; using the skins of spring rolls give this effect. And, if there is one thing you should know about a piece of samosa: A samosa is not a samosa if it isn’t tetrahedral!

It’s a delightful snack and here’s how you can make your own home-made samosas with just a few main ingredients.

Yields 25
A delightful snack that's crispy on the outside and savoury on the inside
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
For the filling
  1. 500g minced chicken
  2. 4-6 potatoes, diced
  3. 1 medium onion, chopped
  4. 1 garlic, pressed
  5. 1 (heap) tbsp curry powder
  6. 2 tspn smoked paprika powder
  7. Half a cube non-msg chicken stock
  8. 1 bay leaf
  9. Some water
  10. Salt to taste
  11. 1-2 tbsp olive oil
For the skin
  1. 1 pack of spring roll skin (store-bought)
  2. 1 egg beaten (to use it as glue)
  3. Some sunflower oil for deep frying
For the filling
  1. Peel potatoes and cut into cubes/dice. Set aside
  2. Heat up some olive oil. When it is hot enough saute onions and garlic till translucent
  3. Add in curry powder and fry it together with the onions and garlic for a few seconds. Then mix in the chicken stock cube
  4. Add in the potatoes and paprika powder. Mix well. Fry for about 5 minutes
  5. Add some water such that it covers up the potatoes.
  6. Add in the chicken and bay leaf. Stir well
  7. Cover it up for about 10 minutes and let it simmer on low
  8. Then take off the cover and let it simmer till the potatoes are soft and the liquid is dry. Season with salt
  9. Let it cool and set aside
Fill 'em up!
  1. Peel off the spring roll, skin by skin
  2. Take about 1 tbsp of the filling and drop in on each skin
  3. Fold the sides up such that it forms a downward pointing arrow
  4. Fold over
  5. Take each sides of the leftover skin and fold over to form a triangle
  6. Brush the beaten egg on the underside to stick the skin together
  7. Heat up enough oil for deep frying
  8. Fry till golden brown.
  9. Serve. Hot!
  1. You can always substitute the meat with lamb or beef, or if you prefer not to, add peas. For the skin, I prefer to double layer each samosa so they don't explode while frying.
  2. Best eaten when hot!
Grubbs n Critters https://grubbsncritters.com/


Step-by-step instructions on getting that triangular shape using a square piece of a spring roll skin:

1. Peel skin by skin



2. Drop about 1 tablespoon of filling on the skin



3.Fold the sides up such that it forms a downward pointing arrow



4.Flip it over, leaving 2 triangular edges on each side



5.Fold the edge of the triangle over 



6. Ta-daaaaaaaa! Ready for deep-frying!



Posted by:    |    6 Comment
  1. I enjoy samosas and spring rolls

    • They are definite winners, Jacqueline! have you made yours any different? I would love to explore the varieties! ๐Ÿ˜€

  2. Yuummmyyy! I love making these & devouring these too..
    this is definitely one of the food I have learned to make here in Kw.My Dutch hubby also was converted to so many Asian & Filipino dishes now..Lol.

    • They are sooo good, Christina. You cannot stop at one! ๐Ÿ˜€ Isn’t it great the Dutch husbands are getting used to Asian food? I find Dutch food quite bland, but the deep fried stuff are soo yummy!

  3. Gen

    Funny, I was thinking about samosas the other day. They’re very popular here. At my previous office, there was a restaurant downstairs that made them. I ate four every. single. day. Couldn’t say no!
    Yours look absolutely delectable. I’ve never tried them with chicken mince, but I have some in the freezer so I’m keen to try. Awesome recipe, Ann! You always inspire me to try new things. Hope you have a good week. XOXO

    • Wow! Four every single day? That must be some awesome samosas, Gen! I’m telling you they are addictive. I sometimes say no because if I try one, I will not be able to stop myself. :p

      Try it, try it! Let me know if you do. Would the spring roll skin be an easy find in SA?


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