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Ingredients
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Dough
Filling
Frying
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the oil and mix until the mixture resembles breadcrumbs. Gradually add water, kneading until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Boil the potatoes until tender, then peel and mash them in a bowl. In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste, followed by peas, mashed potatoes, coriander powder, garam masala, green chilies, and salt. Mix well and cook for another 5 minutes. Remove from heat and let it cool.
Assembly
- 3
Assemble the Samosas
Divide the dough into small balls. Roll out each ball into a thin oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle, form a cone by folding it and sealing the edge with water. Fill the cone with the potato filling and seal the top edge by pressing it together. Repeat with remaining dough and filling.
Frying
- 4
Fry the Samosas
In a deep frying pan, heat 3 cups of oil over medium heat. Once the oil is hot, carefully add the samosas in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
