5 Delicious and Irresistible Samosa Filling Recipes

It is a common misconception that the Samosa originated in South Asia.

In fact, samosas actually came from Central Asia and the Middle East. Historic Arab cooking books from the 10th and 13th centuries show that the original name for samosas was sanbusak.

The sanbusak was introduced into South Asia by the 14th century where it was seen to be fit for the Maharajas (King) and the nation.

In modern-day Indian cuisine, a samosa is a deep-fried snack made from maida (plain/all-purpose flour) and water, to create a dough.

It is then shaped into a triangle and stuffed with a samosa filling of choice. It is sealed at the top with egg wash or a maida and water concoction which is used a glueing agent.

The samosa is finally deep-fried until the outside turns into a beautiful golden brown colour.

With a mouthwatering golden crunchy exterior and delicious warm interior, this savoury treat is the epitome of a classic Indian snack.

Samosas are also enjoyed in many countries, where different cultures add their own spin and adapt it to suit their own tastes.

In Bangladesh, for instance, this classic appetiser is known as Shinghara and in the Middle East, they know this delicacy as Samboosa.

Primarily, the most popular samosa filling found in samosas is made from coarsely mashed potatoes, onions, chillies and peas. This vegetarian mix is coated in aromatic Indian spices and finished with coriander.

Moving away from some of these classic samosas, DESIblitz explores some of the more unusual and unique samosa filling recipes created by talented South Asian chefs.

Tandoori Chicken Samosa   

This tandoori chicken recipe is a delicious filling to satisfy the cravings of your tantalising taste buds.

The subtle warmth from the tandoori masala adds a hint of spice, but when served with a cooling mint chutney, this samosa filling leaves you wanting more.

You can make this recipe with the traditional triangle shape or you can switch things up and try creating the samosa with a half-moon shape which is smaller in size and takes less time to prepare.

To start with, marinate the chicken prior to cooking the sauce, as it will enhance the flavour of the entire dish. (The longer you leave the chicken to marinate, a deeper depth of flavour will develop, try marinating overnight in the fridge for best results)

Like any good Asian base, this one also starts with a good onion, ginger and garlic base. Tomato puree, to help intensify the red colour, ground spices (turmeric, garam masala, tandoori masala) lemon juice and salt to taste.

Separately, grill or pan-fry the marinated tandoori chunks, add to the sauce and top it all off with coriander.

For the pastry shape, you can create half-moon shapes or stick to the traditional method of samosa and create a cone, place your filling inside, seal the edges and create a triangle.

The best way to enjoy this dish is to deep fry them and serve with a tamarind or mint chutney.

You can re-create this delicious treat from scratch following Savory and Sweet Food’s recipe here.

Maggi Samosa  

If you are from India then you are no stranger to Maggi instant noodles.

An instant hunger filling recipe, we’ve given it a unique spin by incorporating the fun treat into a Samosa.

Inspired by Food Ride, this samosa filling recipe can use any instant noodle brand.

Ingredients:  

Filling:

• 1 packet instant noodles
• 1 packet of chicken/veg seasoning (it is available inside the noodle packet)
• 1 flat tsp mild curry powder
• Salt to taste
• 1/2 a diced onion
• 1/2 tsp minced garlic
• 2 tsp ketchup
• Boiling water (amount will vary)
• 2 tbsp. vegetable oil
• Coriander to garnish
• 2 finely chopped chillies

Dough:

• 2 cups maida (plain/all-purpose flour)
• 2 tbsp. vegetable oil
• 1/4 tsp salt
• 1/2 cup cold water (add more if needed)

Method: 

Always start with the filling so it can have enough time to cool down, whilst you prepare the dough:

1. In a pan add 2 tbsp. of oil, minced garlic and onion, cook until a light brown colour appears.
2. Add the mild curry powder, the packet of ready-made seasoning and 2 tbsp. of ketchup. (Cook the spices till the raw smell has gone, or till the oil has risen back up to the surface)
3. Break up the noodles and add them to the pan, followed by boiling water, (add enough to cover the noodles).
4. Once the water has evaporated, add the chopped chilli and coriander.
5. Remove off the heat and allow to cool completely whilst you start on the dough:
6. Add 2 cups of sieved maida into a bowl with 2 tbsp. of vegetable oil (use Ghee for a richer flavour), 1/4 tsp of salt and 1/2 a cup of cold water and knead into a dough.
7. Divide the dough to your preference and start to create a samosa shape. (how to create the samosa shape here)
8. Once the cone of the samosa is created 1 1/2 tbsp. of filling and seal the edges with water and press firmly down.
9. Deep fry the samosas till golden brown and enjoy with homemade chutney or chilli sauce.

Spicy Cheese Samosa  

This cheese samosa filling recipe is a gloriously moreish treat.

With a crispy, golden brown exterior and a stringy, tangy interior, we find it hard to believe that anyone could dislike this recipe. After all, everyone loves cheese!

This is one of the easiest recipes to make, with minimum time to create and serve. We would highly recommend this recipe for any last-minute guests that arrive on your doorstep!

Ingredients:

• 1 packet of filo pastry
• 1 egg (glueing agent)
• 500g grated mozzarella cheese
• 1/2 diced red onion
• 2 chillies
• Chopped coriander
• 200g tinned sweetcorn (optional)
• Vegetable oil for frying

Method:

1. Prior to making the filling, leave the filo pastry to defrost to room temperature.
2. In a large bowl add 500g of grated cheese, 1/2 a diced red onion, 2 chillies and coriander. You can also add sweetcorn for additional texture.
3. Mix all the ingredients thoroughly add keep aside.
4. Cut the filo pastry into 3 or 4 columns depending on how many you want to make and what size you want them.
5. Create the samosa shape, fill the pastry and seal the edges with egg wash.
6. Fry on a high heat until the pastry is cooked. Maximum of one minute on either side is preferred, or the cheese will melt into the pan.

USEFUL TIP:

One filo pastry can make up to 50 samosas. Try making a bulk batch of cheese samosas as you can freeze them for up to 2 months and fry whenever you want.

Follow Cleo Buttera to see an in-depth tutorial of how to create the shape of a samosa using filo pastry.

Lentil Samosa  

Lentils are a staple in every South Asian household.

Dhal is a special recipe that is enjoyed by all ages in a Desi household. This samosa filling is a must for vegetarians, although, even non-vegetarians can enjoy it too!

Using a dry lentil filling that has been cooked with spices, it will instantly become a family favourite.

Boiled potatoes are used in this recipe so the lentils have something to hold onto otherwise upon the first bite the lentils could fall out and create a mess.

This recipe was created by Reena Vyas from Veggie Food Recipes. Try it out here.

Mango and Ginger Samosas  

Samosas don’t always have to be savoury. You can also make them into a mouthwatering dessert.

This unique recipe combining mango and ginger gives you the best of both worlds, with a sweet soft filling inside and a golden crunchy texture on the outside.

Ingredients

Filling: 

• 2 ripe mangos (finely chopped)
• 1/8 tsp cinnamon powder
• 1 tsp finely chopped ginger

Dough:

• 2 cups maida (plain/all-purpose flour)
• 2/3 cups of cold water
• 2 tbsp. vegetable oil
• 1 tsp sugar
• Vegetable oil to fry

Method:  

1. In a large bowl, add maida, 1 tsp of sugar, 2 cups of cold water and 2 tbsp. of vegetable oil and knead into a dough.
2. In a separate bowl add the chopped mango, cinnamon powder and 1 tsp of chopped ginger and mix thoroughly.
3. Create your preferred shape using the dough and place the mango mixture carefully into the samosa cone. (make sure all visible holes are covered as the filling will come out)
4. Shallow fry on a medium heat till the pastry is brown on both side. Garnish with icing powder and serve warm with melted warm chocolate.

An in-depth recipe and method with pictures are available on Perfect Morsel.

From authentic vegetarian samosas to meat-filled treats, these pastry delicacies are popular in almost every Desi household.

Samosas can be enjoyed in any time, season or occasion.

There are many different fillings you can create with this versatile delicacy, ranging from sweet to savoury.

There are no rules for samosa fillings, you can do what you want!

Be sure to try some of our suggestions and enjoy these tasty samosa filling recipes with your loved ones.