Vegetable Samosa - India

Anna Fracassi - L’ennesimo blog di cucina

  • Difficoltà


  • Stagionatura

    18 months

  • For 12 samosas
  • 150 g flour
  • 50 g Parmigiano Reggiano 14 months
  • 50 g boiled peas
  • 2 small potatoes (or one large)
  • 1 tbsp sunflower oil
  • 1 fresh green chilli
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 bunch of fresh coriander
  • plain yogurt
  • 1 clove of garlic
  • seed oil for frying
  • water as needed
  • salt and pepper to taste

Mix the flour, salt and sunflower oil. Once the ingredients are mixed add a little water at room temperature and form an elastic ball, cover it in cling film and place in the fridge to rest for about an hour. After boiling the potatoes, peel and cut them into very small cubes. Sauté the peas with a little olive oil, cumin and turmeric and cook for 5 minutes. Combine the coriander, chilli, finely chopped green pepper, garam masala and chilli powder. After a few minutes, add the potatoes and Parmigiano Reggiano shaved into thin slices. Turn off the heat and let it cool. Remove the dough from the refrigerator, divide it into six pieces and make a thin circle out of each one. Divide the circle in half, moisten the cut side, fold in half and seal. Form a cone and fill with the stuffing. Seal and repeat for all 12 samosas. Heat the frying oil in a small deep pan and fry the samosas one by one until they are golden and crispy. Drain and dry with paper towels. Serve with the yogurt, garlic and chopped coriander sauce and garnish with a sprinkling of grated Parmigiano Reggiano.


I made this samosa recipe, a traditional Indian appetizer, with an Italian twist; a few flakes of Parmigiano Reggiano cheese in the filling. A tasty melty surprise. I tried the samosas for the first time in an Indian restaurant in Como and I fell in love with them. Then I was asked to take part in the Parmigiano Reggiano Chef competition that has "cross cooking" as its theme this year.  In other words, the union of different culinary cultures to appreciate the versatility of Parmigiano Reggiano that enhances and adds flavour to dishes from all around the world. Browsing through the recipe map my thoughts went back to that dinner, so I made a "cross cooking" version of the samosas, replacing the traditional paneer cheese with Parmigiano Reggiano.
Anna Fracassi
L’ennesimo blog di cucina