Samosas Recipe
Crispy pastry filled with spiced potatoes and peas, served with chutney.
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Ingredients
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Filling
Method
Preparation
Prepare the Filling
Boil the potatoes until tender. Peel and mash them in a bowl. In a pan, heat oil, add cumin seeds, chopped onions, and ginger. Sauté until onions are translucent. Add peas, mashed potatoes, coriander powder, garam masala, and salt. Mix well and cook for a few minutes. Stir in chopped cilantro and set aside to cool.
Make the Dough
In a bowl, mix 2 cups of all-purpose flour with a pinch of salt. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Assemble the Samosas
Divide the dough into small balls. Roll each ball into a thin oval. Cut the oval in half to create two semicircles. Take one semicircle, form a cone shape, and seal the edges. Fill the cone with the potato-pea filling and seal the top edge. Repeat with remaining dough and filling.
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crispy. Remove and drain on paper towels.
Serve
Serve hot with your choice of chutney.