Recipies

Samosa (समोसा)

About Samosa (समोसा)

Samosas are a popular and beloved snack in Nepal, commonly found in teahouses, restaurants, and street food stalls. They are a deep-fried pastry, typically triangular in shape, filled with a savory mixture of spiced potatoes and peas. Samosas are enjoyed throughout Nepal as a quick and tasty treat, often paired with chutney or other dipping sauces.

Picture of Samosa

History

While the samosa's origins trace back to the Middle East, its arrival in Nepal likely followed trade routes and cultural exchanges through India. The samosa adapted and evolved as it travelled and found a special place in Nepalese cuisine. The way it is prepared, the flavors used, and the ingredients have been adapted to the local tastes and preferences, with some variations existing throughout Nepal. Over time, the samosa has become an integral part of the culinary landscape, frequently sold in local markets and consumed in celebrations and casual meals alike.

Fact 1

Samosas are a popular street food in Nepal and can be found at almost any local eatery.

How to prepare?

All-purpose flour - 2 cupsWater - 1/2 cupSalt - 1/2 teaspoonGhee or Oil - 2 tablespoonsPotatoes - 2 medium, boiled and mashedGreen peas - 1/2 cup, boiledOnion - 1 medium, finely choppedGreen chilies - 1-2, finely choppedGinger - 1 teaspoon, gratedGarlic - 1 teaspoon, gratedCumin seeds - 1/2 teaspoonTurmeric powder - 1/4 teaspoonCoriander powder - 1/2 teaspoonGaram masala - 1/4 teaspoonSalt - to tasteOil for frying - as needed

Learn step by step to prepare Samosa

  • 1
    Prepare the dough: Combine flour, water, salt, and ghee/oil in a bowl. Mix and knead into a firm dough. Cover and let it rest for 30 minutes.
  • 2
    Prepare the filling: Heat oil in a pan, add cumin seeds and let them splutter. Add chopped onion, green chilies, ginger and garlic and saute until golden brown.
  • 3
    Add the mashed potatoes, peas, turmeric powder, coriander powder, garam masala, and salt to the pan. Mix well and cook for a few minutes.
  • 4
    Divide the dough into small balls. Roll each ball into a thin, oval shape.
  • 5
    Cut each oval in half. Fold each half to form a cone shape. Seal the edges with water.
  • 6
    Fill the cone with the potato mixture. Seal the top edges well.
  • 7
    Heat oil in a deep pan or wok. Fry the samosas on medium heat until golden brown and crispy.
  • 8
    Remove from oil and drain on a paper towel. Serve hot with chutney.
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