Before you get confused… Eddiol is well specialized in the design of samosa folding machines automatically. But what's stopping us from providing you with delicious samosa recipes to entertain you?

Don’t worry, we also love nibbling on these little golden triangles at aperitif time!

So here it is, Eddiol offers you new ideas every month to make new varieties of samosas. Today, we offer you the most classic version: Indian samosa. Accompanied by a vegetable salad, this recipe will make you feel less guilty while enjoying a comforting and CRISPY little dish!

Ingredients: (For 6 people, yes we can make samosas in a small group too!)

For a large production, you will simply need to multiply the quantities.

• 2 tbsp. vegetable oil
• 2 Onions
• 2 cloves garlic
• 2 large handfuls of spinach
• 1 firm-fleshed potato
• 2 leeks
• 1 tsp curry powder
• 1 egg yolk
• 1 tbsp. Milk
• Salt / Pepper

Not forgetting the pasta strips (about 12-15 strips)

Ready for a quick and easy recipe?

#1 Peel and cook the potato for 15 minutes. Cut it into cubes.

#2 Peel and chop the onions and garlic cloves. Rinse the spinach carefully, drain it and remove the stems from the large leaves. Thinly slice the leeks.

#3 Heat the oil in a large wok. Add the onions and garlic, the curry powder, and cook, stirring, for 5 minutes. Add the leeks and potatoes. Season with salt and pepper. Cover and cook for 10 minutes. Then add the spinach. Cover and cook for 3 minutes over low heat. The spinach will lose volume and water. Mix and remove the wok from the heat.

#4 Your stuffing is ready, now it's time to fold the samosa: A very simple step thanks to to the Eddiol machines.
If you are equipped with the Robot A or of Robot B, place your strip of dough in the designated area on the machine. Add the dose of stuffing on the strip and let the machine place the glue dots, fold and eject the samosa.

With the Robot C, you are the carrot king! Place your pasta strips and stuffing in the stuffing bowl. The machine takes care of the entire process. 

Tips : To make it easier to measure out your stuffing, we recommend using the stuffing molds offered by Eddiol. They guarantee an equal dose and compact in a triangle shape for perfect distribution on the samosa. 

#5 If you choose to cook in a deep fryer, count on 5 to 7 minutes cooking time in oil at 180°C. Drain them, then place them on absorbent paper to remove excess oil.

For baking, brush them with beaten egg yolk and Bake them for 15 minutes in an oven preheated to 180°C.

Time for tasting...As an aperitif, starter or main course, enjoy it without moderation with family or friends!

Enjoy your food !