Samoussa du Pendjab
Le roi des en-cas de rue indiens : une pâte croustillante pliée en cône, farcie de pommes de terre épicées et de petits pois, frite lentement jusqu'à ce qu'elle soit bien dorée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make a stiff dough
Rub the oil into the flour, ajwain and ½ tsp salt with your fingertips until it looks like coarse breadcrumbs and holds together when squeezed. Add the cold water little by little to make a firm, smooth dough. Cover and rest for 30 minutes — a stiff, well-rested dough gives the classic blistered crust.
Cook the filling
Heat 1 tbsp oil in a pan, add the cumin seeds and let them sizzle. Add the ginger, chilies and peas and cook for 3 minutes. Stir in the potatoes, ground coriander, garam masala, amchur and salt, and cook for 3–4 minutes more. Mix in the cilantro and let the filling cool completely.
Shape the cones
Divide the dough into 6 balls and roll each into a 20cm oval. Cut in half. Wet the straight edge, fold into a cone and press the seam to seal. Fill with 2 tablespoons of filling, wet the top edge and pinch it closed, pleating if you like.
Fry low and slow
Heat the frying oil to about 150°C — barely warm. Add the samosas and fry gently for 10–12 minutes, turning occasionally, until the pastry is firm. Raise the heat to 175°C and fry for 2–3 minutes more until deep golden. Starting cool is the secret to a crisp, bubble-covered crust that doesn't absorb oil.
Serve hot
Drain on paper towels and serve right away with green mint chutney and sweet tamarind chutney.
Make a stiff dough
Rub the oil into the flour, ajwain and ½ tsp salt with your fingertips until it looks like coarse breadcrumbs and holds together when squeezed. Add the cold water little by little to make a firm, smooth dough. Cover and rest for 30 minutes — a stiff, well-rested dough gives the classic blistered crust.
Cook the filling
Heat 1 tbsp oil in a pan, add the cumin seeds and let them sizzle. Add the ginger, chilies and peas and cook for 3 minutes. Stir in the potatoes, ground coriander, garam masala, amchur and salt, and cook for 3–4 minutes more. Mix in the cilantro and let the filling cool completely.
Shape the cones
Divide the dough into 6 balls and roll each into a 20cm oval. Cut in half. Wet the straight edge, fold into a cone and press the seam to seal. Fill with 2 tablespoons of filling, wet the top edge and pinch it closed, pleating if you like.
Fry low and slow
Heat the frying oil to about 150°C — barely warm. Add the samosas and fry gently for 10–12 minutes, turning occasionally, until the pastry is firm. Raise the heat to 175°C and fry for 2–3 minutes more until deep golden. Starting cool is the secret to a crisp, bubble-covered crust that doesn't absorb oil.
Serve hot
Drain on paper towels and serve right away with green mint chutney and sweet tamarind chutney.
The Story Behind the Dish
Filled, fried pastries travelled to South Asia from Central Asia and the Middle East, where versions called sambusak and sanbosag were described in medieval texts. Early Indian samosas were often filled with minced meat, and they were served at royal courts.
The potato filling that most people know today came much later — potatoes only reached India with Portuguese traders in the 16th–17th centuries and became popular afterwards. In Punjab the samosa took its now-classic large, cone-shaped form with a spiced potato and pea filling.
⭐ Why It's Famous
Samosas are sold everywhere in India, from railway platforms to wedding buffets, and are the go-to snack with a cup of chai.
💡 Fun Fact
The tiny bubbles on a great samosa crust are called 'khasta' — they come from rubbing plenty of fat into the flour and frying the pastry very slowly.
Punjab, North India
31.63°N, 74.87°E
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