Samosas Recipe
Crispy pastry filled with spiced potatoes and peas.
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Ingredients
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Dough
Filling
Method
Dough Preparation
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Add the ghee or vegetable oil and mix until the mixture resembles coarse crumbs. Gradually add water, kneading until the dough is smooth and pliable. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
Prepare the Filling
In a pan, heat a little oil over medium heat. Add the chopped onions and sauté until golden brown. Add the grated ginger, green chili, coriander powder, cumin powder, and salt. Cook for a minute until fragrant. Stir in the boiled and mashed potatoes and green peas. Mix well and cook for another 2-3 minutes. Add garam masala, mix, and remove from heat. Let the filling cool.
Assembly and Cooking
Assemble the Samosas
Divide the rested dough into equal portions. Roll out each portion into a thin oval or circle. Cut the circle in half. Take one half, form a cone by folding it and sealing the edge with a little water. Fill the cone with the potato and pea mixture and seal the open edge by pressing it together, ensuring there are no gaps.
Fry the Samosas
In a deep frying pan, heat oil over medium heat. Once the oil is hot, gently slide in the prepared samosas in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides, approximately 5-7 minutes. Remove and drain on paper towels.
