You’re passing by a hot plate of Croissant Samosa, and not eating it is quite impossible. The perfect combination of potatoes and crispy pastry will surely leave you in awe. Croissant Samosa is a croissant version of the traditional samosa. This snack is super popular in India and all over Asia. You can find it on nearly every street in India.
However, nothing feels more special than homemade food, and making this at home is much healthier and more delicious. You need to try this mouthwatering Croissant Samosa recipe because I’m going to share the easiest way to make it!
What is Croissant Samosa?
Croissant Samosa is a fun twist on the traditional samosa. Samosas are a very popular snack in Asia, India, and the Middle East, and croissant samosas are another type of this treat. They have delicious potato fillings with a crispy pastry in a croissant variation. It’s kind of like a Western-Indian vibe. We Asians love to experiment with our traditional food, and the results are amazing every time!
How to Make Croissant Samosa?
By hearing the name, you might think it’s a difficult recipe with lots of steps, but it’s actually the opposite! Making Croissant Samosa is easy and fun because the ingredients are super convenient, things you probably already have at home. To start, prepare the dough for the pastry by mixing all-purpose flour, nigella seeds, salt, oil, and water until it forms a dough.
For the filling, use boiled potatoes with a few spices and herbs, then mix everything to make a sticky potato dough. Next, roll out a large roti from the dough, place the filling onto it, cut, and fold. Need step-by-step instructions? Scroll below and you’ll find the full recipe with bonus tips!
Croissant Samosa Recipe
Ingredients
For pastry
- 250g all-purpose flour
- ½ tablespoon nigella seeds
- ½ tablespoon salt
- 2 tablespoons oil
- Water, as required
For the filling
- 300g boiled potatoes, mashed
- 3 tablespoons cornflour
- ½ tablespoon chaat masala
- 2 tablespoons fresh coriander leaves, chopped
- ½ tablespoon red chili powder
- ½ tablespoon cumin powder
- Salt to taste (for filling)
- Oil, for frying
Direction
- In a bowl, take 250g of flour. Add ½ tablespoon of nigella seeds, ½ tablespoon of salt, and 2 tablespoons of oil. Mix until the mixture forms a crumbly consistency. Gradually add water as required to form a dough. When it’s done, add a little bit of oil to the dough so it doesn’t dry out.
- Cover the bowl with a lid and let the dough rest for 10 minutes.
- While the dough is resting, prepare the potato filling. In a separate bowl, add 300g of boiled and mashed potatoes. Mix in 3 tablespoons of cornflour, ½ tablespoon of chaat masala, 2 tablespoons of chopped coriander leaves, ½ tablespoon of red chili powder, ½ tablespoon of cumin powder, and salt to taste. Now mix all the ingredients to make a sticky dough.
- After the dough has rested, divide it into two equal portions. Roll out one portion into a large flat circle (like a roti).
- Place a small round bowl or ring in the center of the roti. Spread the potato filling evenly around the outer part of the roti and leave the circle in the middle empty.
- Remove the bowl or ring from the center of your roti, and use a cutter to slice it into equal triangular shapes.
- Start rolling each triangle from one edge and carefully seal the edges. Repeat this for all your croissant samosas.
- Heat oil in a frying pan. When it’s hot, fry the samosas until they’re golden brown on both sides.
- Take the samosas out of the oil, let them drain, and serve them up with your favorite dipping sauce. Enjoy!
What To Serve With Croissant Samosa?
Croissant Samosa goes well with a variety of sauces like tomato sauce, sweet chili sauce, green cilantro chutney, mint chutney, and tamarind chutney. You can also enjoy them without any sauces because they have their own deliciously crispy taste. Eat them however you like!
Chef’s Tips
- While making the dough, use the right amount of oil because a flaky crust is very important for samosas. Too little oil can make the crust hard, and too much can cause it to break. So, keep an eye on that.
- To get the flakiest croissant samosas, fry them in moderately hot oil on low heat for a longer time. Then, increase to medium heat to make them crispier. This is a famous Indian samosa-making method to prevent the pastry from absorbing too much oil.
- You can store samosas for up to 3 days in the fridge.