Samosa Recipe
Crispy pastry filled with spiced potatoes
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Ingredients
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Dough
Filling
For frying
Method
Prepare the dough
- 1
Mix dry ingredients
In a large bowl, combine all-purpose flour, ajwain seeds, and salt. Mix well.
- 2
Add oil
Add the oil to the flour mixture and rub it between your palms until it resembles breadcrumbs.
- 3
Add water
Gradually add water, a little at a time, to form a firm dough. Knead for about 5-7 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.
Prepare the filling
- 4
Boil the potatoes
Peel and dice the potatoes. Boil them in water until tender, about 15-20 minutes.
- 5
- 6
Add other ingredients
To the mashed potatoes, add green peas, ginger, green chili, coriander powder, cumin powder, garam masala, salt, lemon juice, and fresh coriander. Mix well and set aside.
Assemble and fry the samosas
- 7
Divide the dough
Divide the rested dough into equal-sized balls, about the size of a golf ball.
- 8
Roll out the dough
On a floured surface, roll each ball into a thin oval shape. Cut it in half to form two semicircles.
- 9
Form the cone
Take one semicircle and fold it into a cone, sealing the edge with a little water.
- 10
Fill the cone
Fill the cone with the potato filling, leaving some space at the top. Seal the open edge with water to secure it.
- 11
Heat oil
In a deep pan, heat the oil over medium heat for frying.
- 12
Fry the samosas
Once the oil is hot, carefully add the samosas in batches and fry until golden brown and crispy, about 5-7 minutes. Drain on paper towels.