Samosas (Receta Tradicional India)


I usually talk about my food intolerance to solanaceae: tomatoe, pepper, potatoe, eggplant and tobacco. And all their derivative products, of course. That means that a lot of the best dishes in the world would kill me. But that doesn’t make me stop cooking them.

It’s a challenge for me to cook blindly, without tasting the food. I have to even use gloves when I’m touching pepper or tomatoe.

Samosas, a traditional Indian dish, have two of my kryptonites: pepper (chillies) and potatoe (a lot of potatoe). It’s been hard to cook, I tried to semell the salt but it’s impossible. Luckily, I discovered muy intolerance four years ago and I’m used to calculate some ingredients whitout tasting the dish. The result: highly succesful.


(English) Traditional Indian Samosas

You can use regular flour to make the dough easier to work with but resoults in flavour won't be the same.

  • Serves: 4
  • Level: 12 samosas



  • 250 grams whole-wheat flour
  • 1 1/2 tsp. Carom Seed (Ajwain)
  • tsp. Baking powder
  • 1 tsp. salt


  • 4 tbsps. Olive oil
  • Warm Water (8-10 tbsps. maybe more)
  • 2 tbsps. olive oil
  • tsp. Cumin seeds
  • 1 medium onion, dized
  • 2 cm ginger, finely chopped
  • 1 green bird’s eye chillies, finelly chopped
  • 1 tsp. Turmeric
  • 1 tsp. ground cumin
  • tsp. Amchoor
  • tsp. Garam Masala
  • 2 big potatoes
  • 1 glass of water
  • 100 grams Green peas
  • Juice from ½ lemon
  • Salt
  • A handful Cilantro, finely chopped



  1. Mix flour, salt, baking powder and carom seeds in a big bowl.
  2. Add the olive oil and make a crumble using your hands.
  3. While mixing, add water little by little until you get a compact dough, similar to bread dough.
  4. Put the dough into a floured table and knead.
  5. Wrap it with plastic wrap and let it sit for 1 hour or overnight.


  1. Cook the potatoes but not too much, they mustn’t be too soft.
  2. If you use fresh peas, cook them slightly.
  3. In a frying pan, putt he olive oil with the cumin seeds. When they start to sizzle, add the onion. Cook until onion is soft.
  4. Add chillies, ginger, garam masala, cumin, amchoo and turmeric and cook at medium heat for a couple of minutes.
  5. Add potatoes and peas. When potatoes start to fry, add a glass of water. Cook until the potatoes are soft.
  6. Turn off the heat and season with lemon juice and salt to taste.
  7. Slightly smash the potatoes and spread cilantro on top.


  1. Knead the dough in a floured countertop.
  2. Divide the dough in 6 equal parts. Take one and wrap in plastic the others until you use them.
  3. Make a ball with the dough. With a rolling pin, roll out the dough into a circle shape. Cut a circle with the size of a cereal bowl and cut it in two halves.
  4. Make a cone shape using the straight (the cut one) part (look at Figure1).
  5. Fill the cone with the potato filling and seal the edges with some water in your fingers.
  6. Repeat the process with the rest of the dough.
  7. Fry both sides until samosas get brown.


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