Samosa Recipe
Recipe information
Make Samosa in just 1h 30m. Spiced potatoes and peas wrapped in a crispy pastry.
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Ingredients
Filling
Pastry Dough
For Frying
Filling Preparation
1. Boil Potatoes
In a pot, bring water to a boil. Add the peeled and diced potatoes and cook until tender, about 15 minutes. Drain and mash them in a bowl.
2. Sauté Aromatics
In a pan, heat 2 tablespoons of oil over medium heat. Add chopped onions and sauté until golden brown, about 5 minutes. Then add minced ginger and garlic, stirring for another 2 minutes.
3. Add Spices and Peas
Stir in cumin seeds, coriander powder, garam masala, turmeric powder, and salt. Mix well and add green peas. Cook for another 5 minutes until the peas are tender.
Pastry Dough Preparation
5. Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour, caraway seeds (or cumin seeds), and salt.
6. Add Oil
Add the oil to the flour mixture and rub it in with your fingers until it resembles breadcrumbs.
7. Knead the Dough
Gradually add water, kneading until you have a smooth and pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
Assembling and Frying Samosas
8. Divide and Roll Dough
After resting, divide the dough into equal portions. Roll each portion into a ball, then flatten it into a circle, about 6 inches in diameter.
9. Fill Samosas
Cut the circle in half to form two semi-circles. Take one semi-circle, form a cone shape by bringing the straight edges together and sealing with a little water. Fill the cone with the potato-pea mixture and seal the top by pinching the edges.
10. Heat Oil
In a deep pan or kadhai, heat oil over medium heat for frying. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
11. Fry Samosas
Carefully slide the prepared samosas into the hot oil. Fry in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
12. Serve
Serve hot with mint chutney or tamarind sauce.
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