Easy & Delicious Handmade Flaky Samosa Recipe

Samosa was one of my favourite snacks when I was on vacation in India a couple of years ago. It was being sold all over the place especially for breakfast. Can’t beat a carb loaded delicious snack to start off a day of travelling and exploring. Almost every morning I used to grab a couple with a few fried chillies on the side and get on with my day.
Usually, samosa is made with Maida aka plain flour. The plain flour I used may not be the same, but it does the job. Gluten is the enemy here, so we must use a low protein flour to achieve a nice flaky texture.
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[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

[@Gurdershan]

Maida!! It’s so good to hear that word from you, because here in India I try to replicate your bread flour recipies with maida only. 😂

[@kevinu.k.7042]

Hi Gurdeshan, please forgive the hubris of a foreigner commenting on your flours. I think Maida is designed for cakes and pastries. It is low protein. Bread needs a high protein flour. Not Atta, that has had the protein degraded for use in Chapatis, Roti, etc. India grows good high quality bread flour too. It might be worth trying to source some? Look for at least 12% protein on the packet and 13% if you get lucky. I hope this is helpful :)

[@Jeepy2-LoveToBake]

This was a fun recipe - made them for our family brunch today. I found Maida and Ajwain seeds at the local Indian market and already had the remaining ingredients and spices. I wasn’t sure if I sealed them well, but when I fried them, none of them leaked 👍 The spices were so fragrant while I made the filling. Shaped them while “repeatedly” watching the video. These flaky potato “tents” are outstanding with a nice lightly spicy potato filling 😍 - everyone loved them!! Photos have been posted (#310)

[@Jeepy2-LoveToBake]

Samosas!! This was a fantastic recipe - thank you so much for sharing!! 🤩🤩 Whoo hoo!! Charlie is now at 202K subscribers - let's do all we can to "fast track" him to 300K by the end of the year!! Please continue to share your bakes with family and friends and share links of his videos and/or to his YT channel on social media - asking your followers to subscribe to his channel. He works so hard to provide us with his videos - it's the least we can do for him. Remember, it only takes "ONE" post to go viral..... 🏆

[@jacobdikelsky3875]

I appreciate the vegan recipes!

[@Jeepy2-LoveToBake]

Thanks for sharing this recipe - I think this will be on the menu for next Saturday's brunch, along with your recipes for spicy empanada, sausage rolls, soft pretzels, deli rye bread, whey bread (with Janu Siers) - plus Cranberry Walnut and a couple of desserts.

[@hand__banana]

invites still available?

[@Jeepy2-LoveToBake]

@@hand__banana sorry, it was a few weeks ago - small family gathering 😊 they did enjoy the wide variety of ChainBaker bakes

[@darylwilson6793]

love samosas and have always wanted to make them but didnt know they can be this simple. thank you!!

[@romystumpy1197]

Ive eaten many samosas over the years,the oil is what makes it lovely and crispy

[@BigboiiTone]

Im a big pepperhead so the idea of fried peps really does sound terrific

[@donbarile8916]

Tried it tonight. Totally delicous. Used half flour, half chickpea flour and baked them. I used a potato, pea and beef filling. Winner.

[@wok1978]

Looks amazing. I'm gonna try As always ,not only your recipe ,but also your instruction is best

[@ChainBaker]

✌😎

[@diptisingh6762]

I make samopanada = empanada shaped samosa. Much faster than triangle shape. The potatoes filling.... I make on stove top like many Indian dry curry recipes.

[@mabdub]

You make it look so easy. I love samosas but I've never made them before but now, I'll give it a try. Thanks for the video.

[@billsimpson2392]

I'll be trying this one my man. Thank you.

[@anzepirnat2830]

They look beautiful!

[@kevinu.k.7042]

Excellent - Thanks 👍

[@stizelswik3694]

This looks soooo delicious!!! Thank you for sharing!!!

[@knottybead4871]

You always come up with some amazing recipes.

[@BigboiiTone]

I was commenting to my mom these dough looks a bit like the famous italian cannoli dough. I was thinking this because it looks like it has a great crunch and those charming little bubbles

[@RowanClark-gr3cg]

Fantastic 👍

[@danielleshelbourne220]

I made my own samosas recently and they were lovely - will definitely try your version though because your recipes always taste fantastic and never fail me. Thank you so much for sharing your knowledge with us, I really appreciate it. 🙏

[@Uperduper]

I love Mauritian samosas, thanks for the recipe charlie!

[@ponganfutbolenstardewvalle2888]

Great video!

[@cachef1]

Yessss! I love Samosas. Now I can’t wait to make these!

[@GRAF11113]

🤩 One of my happy food! Like empanada, but better

[@dorothy7743]

The first time I ate samosas was in South Africa in 1977. I fell in love with them. The Indian people who made them put what they called biryani inside, though it tasted different than the biryani I had later in California. About five years ago, I was invited to a friend's house to have samosas that werelike

[@dorothy7743]

...were like this. I really enjoyed the whole spices inside.

[@joannestretch]

Love Samosas Charlie, most of the ones available to buy are too spicy for me, so this will be perfect, i can adjust the hotness...lol for myself and now ill be able to enjoy them again. Fabulous ty for posting this recipe, as always just amazing

[@thomasinlondon2849]

This is really a great recipe you’ve made. I have one alternative step, to microwave the potatoes whole with skin on after pricking them with a fork a few times. Tastes better roasted, but microwave is just 5 minutes until soft and cooked. I will mention I don’t use microwaves myself anymore. Dangerous for health.

[@wok1978]

I like Indian food too I’m waiting for your grab jamun recipe!!

[@inzi27]

I think you meant gulab jamun

[@leedonlee5050]

❤

[@deratu5517]

love to see some stuff that's vegan

[@alibitar9103]

Would like to see lebanese fried sambosak

[@norcalovenworks]

Ok…..It turns out that you do NOT have to worry about gluten formation. I discovered this while making poori. Place flour and salt into a food processor, whiz, and then add vegetable oil. Continuing to whiz, add water until dough clumps into a ball. Turns out that, no matter what, the oil won’t allow the poori to turn tough. I was so worried because the directions from the Indian recipe told me to allow the dough to knead. I was mistaken.

[@tutacat]

You can use a thick basic dough (flour+water) to seal them

[@helenjohnson7583]

Perhaps these could be rubbed with a little sesame or avocado oil & placed in an air fryer or small oven.

[@catherinedavidson7145]

I might just try that - got an air fryer for Christmas. I've made doughnuts in it which were really good. We're not began so I'll probably brush them with a little melted butter.

[@ChainBaker]

Definitely.

[@angrygoose5025]

Try similar meat pie called echpochmak.

[@Jeepy2-LoveToBake]

Stopped by the local Indian Market - picked up Maida, Ajwan seed and some mild red chili powder - whoo hoo!

[@ChainBaker]

It's going to be the real deal :))

[@stevehammond5962]

These look fantastic!😇 One of the ingredients you mentioned was "chili powder" and since you're in the UK, I think that's different from what we call Chili Powder in the US (which contains cumin, salt, oregonians garlic as well as some type of chilis that are not very hot) Is cayenne pepper the equivalent of UK chili powder or is it hotter? What might be the equivalent in the US? Thanks!

[@ChainBaker]

Cayenne is definitely hotter. When I say chili powder I don't mean the seasoning that is used for making chili con carne or anything like that. It's simply dried ground chili peppers. Look for something milder than cayenne and that'll do :)

[@stevehammond5962]

Thanks Charlie!@@ChainBaker

[@norton750cc]

Kashmiri chilli powder is mild, nice flavour.

[@MAli-xs2pm]

My penny: I don't think you added Garlic, the cornerstone of any Indian cooking. All good except the folding, I'd say the better method would be once you have the cone in your left hand & loaded it with the stuffing, use your right hand index finger to push the edge of the dough towards the middle & then lift your index & use your middle & thumb to squeeze the tip from the right all the way across (with your right hand of course). that should give it a good seal. The other thing is if baking them, you should spray ( or brush) a little oil before baking them, I think the sprayed oil film makes it nicer than frying. Many thanks for the video , as always.

[@norcalovenworks]

Essential spices for the potato filling are ginger, garlic, turmeric, and cumin. Anything else is optional.

[@scoon2117]

Looks dank

[@shanti34567]

I wonder if these could be air fried?

[@ChainBaker]

I think it could.

[@zvezdoblyat]

Guys I've made a recipe very similar to this, please dont make a bunch and fry them all unless you wont have any leftovers. They dont taste as good when they're not piping hot and crispy

[@ChainBaker]

For sure. That goes for anything that is fried.

[@aarondiaz7196]

Hey, you website is down. 502 Bad Gateway.

[@ChainBaker]

Not sure what's going on there. Might be maintenance. Check back a little later. It should be back online then.

[@aarondiaz7196]

@@ChainBakerit's fixed, thank you!